OLD-FASHIONED SOUR CREAM POUND CAKE

Old-Fashioned Sour Cream Pound Cake Recipe

Introduction

In the world of classic desserts, the Old-Fashioned Sour Cream Pound Cake holds a special place. Renowned for its rich flavor and velvety texture, this cake is a testament to the profound joys of homemade baking. Its simple yet elegant nature makes it a perfect treat for any occasion, from family gatherings to quiet afternoons with a cup of tea.

The Recipe’s Roots

The pound cake, with its origins dating back to Europe, was so named because of the simple formula of a pound each of flour, butter, eggs, and sugar. Over time, bakers have tweaked this formula, adding ingredients like sour cream for added moisture and a tender crumb.

Ingredients:

1. For the Pound Cake:
   • All-purpose flour: 3 cups
   • Baking powder: 1/4 teaspoon
   • Salt: 1/2 teaspoon
   • Unsalted butter: 1 cup, softened
   • Sugar: 2 cups
   • Eggs: 4 large, at room temperature
   • Sour cream: 1 cup
   • Vanilla extract: 2 teaspoons
2. For the Fruit Jus:
   • Mixed berries (like raspberries, blueberries): 2 cups
   • Sugar: 1/2 cup
   • Lemon juice: 1 tablespoon
   • Water: 1/2 cup
3. For the Appetizer (Cheese and Fruit Platter):
   • Assorted cheeses: 1/2 pound, sliced or cubed
   • Fresh fruits (grapes, apple slices, berries): 1 cup
   • Crackers: A variety
   • Nuts (almonds, walnuts): 1/2 cup

Instructions:

1. Pound Cake:
   • Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
   • Sift together flour, baking powder, and salt. Set aside.
   • In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time.
   • Add the flour mixture alternately with the sour cream, beginning and ending with the flour mixture. Stir in vanilla.
   • Pour the batter into the prepared pan and smooth the top.
   • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
   • Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
2. Fruit Jus:
   • In a saucepan, combine berries, sugar, lemon juice, and water.
   • Bring to a simmer and cook until the berries break down and the sauce thickens slightly, about 10 minutes.
   • Strain the mixture to remove seeds and skins, then cool the jus to room temperature.
3. Appetizer (Cheese and Fruit Platter):
   • Arrange the cheeses, fresh fruits, crackers, and nuts on a large platter.
   • Serve as a starter before the main dessert course.

Serving Suggestions:

• Serve the Pound Cake: Slice the cake and serve each piece with a drizzle of the berry jus over the top.
• Appetizer Pairing: The cheese and fruit platter pairs beautifully with the pound cake, offering a variety of flavors and textures.
• Beverage Pairing: Pair with a light dessert wine or a cup of coffee or tea.

Tips and Variations:

• Cake Variation: Lemon or orange zest can be added to the batter for a citrusy twist.
• Jus Variation: Experiment with different fruits like strawberries or peaches for the jus.
• Cheese Selection: Choose a variety of cheeses – a mix of hard, soft, aged, and creamy – to cater to different palates.

Conclusion:

This Old-Fashioned Sour Cream Pound Cake, accompanied by a fruity jus and a cheese and fruit appetizer, presents a delightful blend of sweet and savory. The rich, buttery cake pairs perfectly with the tangy berry jus, while the appetizer sets the stage for this indulgent treat. This combination not only tantalizes the taste buds but also brings a touch of elegance to any gathering.

This recipe provides a detailed guide to creating a traditional dessert with a modern twist, ensuring a memorable culinary experience. If you need additional details or adjustments, feel free to let me know!