This recipe for sour cream pound cake has been in my hand written recipe file since the early 1980s. I must confess I didn’t know such cake existed until requested by one who passed through my life for a time.
Sour cream…I’m not a fan. As a young, country homemaker, I could not imagine a cake made with this ingredient. My pallet has developed extensively over the years. And, it all began with this cake.
The sweet, cracked, crunchy top of the sour cream pound cake is extraordinary. It’s delicious! The pound cake shines with a hint of lemon and a soft texture.
This sour cream pound cake is delicious eaten alone; however, topped with fruit or jam or caramel or ice cream or chocolate sauce or-or-or…. would be delicious.
gently fold in beaten egg whites:
sour cream pound cake batter ready for the oven:
Sour Cream Pound Cake
(unknown original source from 1980)
- 1 cup (two sticks) butter, softened to room temperature
- 3 cups granulated sugar
- 6 eggs, separated and at room temperature
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1 cup sour cream
- 3 1/3 cups sifted all purpose flour
- Preheat oven to 325 degrees F.
- Grease and flour a 10″ x 4″ tube pan
- Cream butter and 2 1/2 cups granulated sugar until creamy; about 7 minutes
- Add egg yolks, one at a time, mixing at least 30 seconds between yolk additions
- Add extracts and beat until mixture is light and creamy
- In a separate mixing bowl, add egg whites; whisk until foamy
- Gradually add 1/2 cup granulated sugar to egg whites; whisk to soft, glossy peaks; sit aside
- Stir baking soda into sour cream
- Add flour and sour cream alternately to butter/sugar mixture, mixing well between each addition
- Fold 1/3 of egg whites into cake batter to lighten batter
- Fold in remaining egg whites, turning carefully
- Bake 1 1/2 hours, or until cake tests done
- Cool in pan 10 minutes; remove to wire rack to cool completely
- As cake cools, the top will crack and become crunchy – this is the best part!!!!
My brother cut and served the sour cream pound cake cake. His version – the manly version…
(quick, iPhone photo while serving)
…or, more commonly named Val’s Cheese Biscuits
…and, Val has named them Maggie’s Cheese Biscuits
..it’s a tradition….pass it on…..
The cheese crackers are crispy, yet rich with butter and cheese. Don’t skip the light dusting of powdered sugar; it’s great on these crackers.
- 8 oz all purpose flour (about 2 cups)
- 8 oz butter, cut into cubes (2 sticks)
- 8 oz sharp cheddar cheese, grated
- Toss the cold butter cubes into the flour in a medium bowl.
- Rub the butter into the flour with your fingertips.
- Lightly toss the mixture with your hands to aerate
- Continue to rub the butter into the flour until the butter is the size of large peas
- Add the grated cheese and toss well
- Continue to mix with your hands until you can squeeze a handful of the mixture and it holds together.
- Pour the lumpy, powdery mixture into a saran lined dish (I used an 8″ cake pan)
- Press the mixture firmly into the pan and refrigerate for an hour
- Preheat oven to 345 degrees
- Remove dough from refrigerator and cut into 4 pieces
- Roll one piece on lightly floured surface to 1/4 ” thick
- Bake on parchment lined baking sheet for about 15 minutes.
- Remove to wire rack to cool
- After completely cooked, dust lightly with sifted powdered sugar
(cut them in the shape of hearts and call them Valentine’s cheese biscuits…)
A google search revealed that pop tarts were introduced in 1963/1964 – I was in the first grade. I like pop tarts; they are addictive like Coke and peanuts, Moon Pie, and crunchy crust cornbread – all the things that were part of my childhood.
We didn’t have a toaster in our rural farm home; we ate our pop tarts ‘straight out of the box.’
All that to say, these pop tarts are not anything like the pop tarts of my youth. These are buttery, and crunchy, and flaky and rich and filled with a brown sugar cinnamon goodness.
flecks of cinnamon and vanilla beans in the unbaked top pastry of the soon-to-be pop tart
brown sugar cinnamon pop tarts baking; oozing of butter
just out of the oven; beautiful golden brown around the edges
Brown Sugar Cinnamon Pop Tarts
(adapted from here)
- 2 cups (8 1/2 oz) all purpose flour (I use King Arthur)
- 1 tablespoon sugar (vanilla sugar if possible)
- 1 teaspoon salt
- 1 cup (2 sticks / 8 oz) unsalted cold butter, cut into small pieces
- 1 large egg
- 2 tablespoons sweet milk
- 1 additional egg used to brush bottom pastry prior to addition of filling
- 1/2 cup dark brown sugar (for filling)
- 1 1/2 teaspoons cinnamon (for filling)
- 4 teaspoons all purpose flour (for filling)
- Mix together flour, sugar, and salt (first three ingredients) in large bowl
- Add butter pieces and toss to cover with flour
- Using your fingertips, rub the cold butter into the flour, tossing the flour lightly while mixing (or your preferred method of combining butter and flour)
- Whisk together 1 egg and 2 T milk in small bowl. Add to butter/flour mixture; gently combine
- Form pastry into a ball; divide pastry into two equal pieces
- Cover each pastry half with cling wrap and refrigerate for 30 minutes (up to 2 days if necessary)
- Roll each pastry half into 9″ x 12″ rectangle; cut each into 9-3″ x 4″ pieces (18 total pieces)
- Place 9 – 3″x4″ rectangles on a baking sheet; brush entire surface with egg wash
- In a separate bowl, combine filling ingredients (brown sugar, cinnamon, and flour)
- Place a heaping tablespoon of filling ingredients in the center of each egg-washed pastry piece; leave 1/2″ border around filling (will allow top pastry to adhere to bottom pastry)
- Prick remaining 9 pastry pieces with fork; lay top pastry over brown sugar and press gently around edges
- Using a fork, flour the tines and gently press all around the edge of each brown sugar cinnamon pop tart to adhere the top to the bottom
- Refrigerate the prepared pop tarts for 30 minutes (freeze pop tarts at this point for later baking if desired); preheat oven to 350 degrees
- After refrigeration, bake pop tarts for 20-25 minutes; they will ooze of butter and become golden brown
- Remove from oven and cool
- I glazed mine with a mixture of powdered sugar, milk, a tablespoon of honey, a teaspoon of coconut oil, and a pinch of cinnamon (mixed to a pourable consistency)
I’m warning you, as I was warned by blog posts from ‘Love Your Mother Earth‘ and ‘Our Best Bites.’
(You can find the recipe on either link above.)
I didn’t believe them, and you may not believe me-
This is ADDICTIVE. One bite leads to – ten bites – leads to twelve cups.
Yes, over a period of days, ‘I ate the whole thing!’ And-it-was-delicious.
The popcorn was at it’s absolute peak of flavor just out of the oven and slightly cooled; however, it’s flavor and texture were great days later. The outside of the popcorn was sweet and crunchy, and the inside of the popcorn kernel was soft.