Almond Sour Cream Pound Cake
Jun 17, 2012 21:19:23 GMT -5
Post by PrisonerOfHope on Jun 17, 2012 21:19:23 GMT -5
Almond Sour Cream Pound Cake
Yield: 16 servings
If you like the taste of almonds, you should love this one. You can also serve this with a strawberry sauce. This pound cake is very large and will serve at least 16 people. It keeps very well for up to a week without refrigeration.
RECIPE INGREDIENTS
2 sticks room temp butter (no substitute)
3 cups sugar
6 eggs, separated
3 cups all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
3 tablespoons almond extract
slivered almonds
DIRECTIONS
Heat oven to 300 degrees. Spray a 10 inch tube pan with cooking spray. Cut out a piece of wax paper to fit into the bottom. Spray the wax paper with cooking spray. (I don't understand this waxed paper step. If I make this again, I plan to eliminate it.)
In stand mixer beat butter & sugar together until thoroughly mixed. This should take approx. 7 minutes.
Beat in egg yolks.
Sift together flour, salt & baking soda. Sift 3 more times.
Beat in flour mixture and sour cream starting & ending with flour.
Beat in almond extract.
In a separate bowl, beat egg whites 'til stiff.
Beat in half of the egg whites into the cake batter.
Fold in remaining egg whites.
Spoon into the prepared pan.
Bake 300 degrees 1 3/4 hr. to 2 hours or until a toothpick come out clean. Put on wire rack and let cool for 10 minutes.
Remove cake from pan. Peel off waxed paper.
Transfer to wire rack & let cool completely.
Make a glaze with powdered sugar, almond extract & milk.
Sprinkle with slivered almonds.
Yield: 16 servings
If you like the taste of almonds, you should love this one. You can also serve this with a strawberry sauce. This pound cake is very large and will serve at least 16 people. It keeps very well for up to a week without refrigeration.
RECIPE INGREDIENTS
2 sticks room temp butter (no substitute)
3 cups sugar
6 eggs, separated
3 cups all purpose flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup sour cream
3 tablespoons almond extract
slivered almonds
DIRECTIONS
Heat oven to 300 degrees. Spray a 10 inch tube pan with cooking spray. Cut out a piece of wax paper to fit into the bottom. Spray the wax paper with cooking spray. (I don't understand this waxed paper step. If I make this again, I plan to eliminate it.)
In stand mixer beat butter & sugar together until thoroughly mixed. This should take approx. 7 minutes.
Beat in egg yolks.
Sift together flour, salt & baking soda. Sift 3 more times.
Beat in flour mixture and sour cream starting & ending with flour.
Beat in almond extract.
In a separate bowl, beat egg whites 'til stiff.
Beat in half of the egg whites into the cake batter.
Fold in remaining egg whites.
Spoon into the prepared pan.
Bake 300 degrees 1 3/4 hr. to 2 hours or until a toothpick come out clean. Put on wire rack and let cool for 10 minutes.
Remove cake from pan. Peel off waxed paper.
Transfer to wire rack & let cool completely.
Make a glaze with powdered sugar, almond extract & milk.
Sprinkle with slivered almonds.
