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Bitter Cream Pound Cake – Learn how to Video


Completely candy and dense, a slice of Bitter Cream Pound Cake is delicious topped with seasonal berries and a dollop of whipped cream. Your status as a baker will improve exponentially along with your family and friends if you use my foolproof ideas for Learn how to Make a Pound Cake!

With bitter cream to maintain it moist and together with a positive crumb, this Pound Cake Recipe can’t be beat! Be ready to offer out the recipe.

A slice of sour cream pound cake on a white desssert plate with a red handle fork and fresh raspberries.A slice of sour cream pound cake on a white desssert plate with a red handle fork and fresh raspberries.

Why You Should Make

  • A basic pound cake calls for less than butter, sugar, eggs, and flour. This bitter cream model has only a few additions to push it excessive. The bitter cream offers a young crumb and the vanilla and almond extracts increase the flavour complexity.
  • But it’s nonetheless a quite simple cake needing nothing however a fork to take pleasure in. Including a Pound Cake Glaze with a skinny coating of powdered sugar and water really helps hold the cake moist and offers slightly texture to the already tasty crust.
  • A easy garnish is all this cake must make it company-worthy, although it may be served with all kinds of scrumptious toppings! I had deliberate to make a sauce from some raspberries I discovered buried deep within the freezer, however in the long run, I simply used just a few contemporary berries for garnish. If serving to firm, a sweetened raspberry sauce and a dollop of whipped cream would up the elegant issue. Both manner, a winner.
Ingredients for sour cream pound cake on a sheet pan with labels.Ingredients for sour cream pound cake on a sheet pan with labels.

Ingredient Notes:

  • Butter – Salted, model identify, or European butter. When you’d like to make use of unsalted, you’ll want so as to add slightly extra salt to the recipe. Have the butter at room temperature. For the very best taste, by no means substitute margarine for the butter.
  • Bitter Cream Use full fats.
  • Massive Eggs – You’ll want 6. Have the eggs at room temperature.
  • Vanilla Extract – Use actual vanilla extract, by no means imitation. The flavour of actual is incomparable.
  • Almond Extract – additionally purchase the highest quality you could find. I take advantage of Penzey’s model.
  • Powdered Sugar – Sift to forestall lumps.
  • All-Goal Flour – Some pound muffins name for pastry or cake flour, however the extra widespread all-purpose flour is finest on this recipe.

Learn how to Make

Sour cream pound cake process shots 1, 2.Sour cream pound cake process shots 1, 2.
  1. Combine collectively the cake batter as directed utilizing a hand or stand mixer.
  2. Scrape the batter into the ready Bundt pan and bake as directed.
Sour cream pound cake process shots 3,4.Sour cream pound cake process shots 3,4.
  1. Let the cake relaxation for 10 minutes earlier than inverting it onto a cooling rack. Glaze if desired.
  2. Slice, serve, and luxuriate in!

Professional Ideas

Pound muffins are dense with a positive crumb and might be made in quite a few flavors with quite a lot of scrumptious add-ins. I discover them a lot simpler to make than a layer cake you have to frost or cupcakes that look finest with a piped swirl of buttercream. However the guidelines for making a pound cake are barely completely different than an odd cake.

Substances and Mixing:

  • Begin with room-temperature elements. As with all muffins, having the elements at room temperature is essential. You’ll be able to set the eggs, butter, and bitter cream out on the counter for about an hour earlier than mixing. When you neglect, simply set the eggs right into a bowl of sizzling, not boiling water, to hurry up the method.
  • Most pound muffins use the paddle attachment to beat the butter and sugar. This can guarantee a clean dense batter. You usually don’t need to use the whip as it should add air to the batter when your objective is a clean, thick batter. Word that it’s OK to make use of the whisk attachment with this explicit recipe.
  • Ensure the combination is well-creamed earlier than including the eggs.
  • PRO-Tip: The eggs and flour are alternated within the mixing course of. When cake recipes name for this methodology, begin and cease with the flour. This prevents (or minimizes) overmixing which can have an effect on the tenderness of your baked cake. We’re aiming for a young, dense, positive crumb cake.
  • Scrape the underside of the bowl a few instances in the course of the mixing course of so the batter is combined totally.
  • PRO-Tip: Like with a cheesecake, you solely need to beat in every egg till it’s simply included. And after you add the flour, you don’t want to over-activate the gluten, so combine simply till mixed. Don’t over-mix or beat within the flour.

Overhead view of Sour Cream Pound Cake on a white serving plate with raspberries and mint to garnishOverhead view of Sour Cream Pound Cake on a white serving plate with raspberries and mint to garnish

Baking and Storing:

  • Grease and flour your Bundt pan. Shortening works finest for greasing your pan, however butter and even Baker’s Pleasure spray works in a pinch.
  • Most pound muffins take an hour or extra within the oven. Be affected person. To test in case your pound cake is finished, insert a toothpick into the middle of the cake. When the cake is finished, the toothpick ought to come out clear.
  • Let the pound cake cool within the pan on a wire rack for 10-Quarter-hour earlier than gently shaking and flipping it out onto the cooling rack.
  • Ensure your cake is totally cooled earlier than slicing.
  • Your pound cake will hold nicely lined at room temperature for as much as 3-4 days. Any longer, wrap nicely with plastic wrap, then foil and freeze.
  • A well-wrapped pound cake might be frozen for 4-6 months.

Steadily Requested Questions

Why is it referred to as Pound Cake?

The reply is straightforward. The unique pound muffins referred to as for a pound of sugar, a pound of butter, a pound of flour, and a pound of eggs.

What’s Pound Cake?

It’s a positive textured cake that was first made with the elements listed above plus a vanilla or lemon flavoring. Because the recipe developed, baking powder or soda was added together with different elements like coconut, nuts, and dried fruit. It was first a loaf cake however now’s usually baked in a Bundt or tube pan.

How Lengthy to Bake a Pound Cake?

Use the recipe as a information however relying in your oven and particular pan, the cake might take kind of time than referred to as for within the recipe. Word the temperature in your recipe.

Typically the go-to baking temperature of 350° is simply too sizzling for pound cake. This cake is baked at 325°.

How Can You Inform When a Pound Cake Is Accomplished?

Use the toothpick check. Insert a toothpick into the center of the pound cake. When it comes out clear, the pound cake is finished. Do that check in a couple of location. Verify if you begin smelling a baked cake aroma or a couple of minutes earlier than your timer goes off to forestall overbaking.

How Lengthy Ought to A Pound Cake Cool Earlier than Eradicating It from the Pan?

A pound cake ought to cool on a wire rack for 10-Quarter-hour earlier than eradicating it from the pan. Any sooner and the cake might break into items. Any longer, the cake might begin sticking to the pan.

What’s the Greatest Pan for Pound Cake?

Pound muffins bake finest in a tube pan like an angel meals pan or Bundt pan. Do Not use a 2-piece angel meals pan with a detachable backside because the batter will leak out the underside because it bakes. Pound muffins might be baked in loaf pans, however in case you use a recipe calling for a Bundt pan, the batter will fill a couple of loaf pan. The time will should be adjusted, too.

Why Add Bitter Cream to a Pound Cake?

Bitter cream provides moisture and richness to the cake with out diluting the batter. It helps create a smooth, positive crumb.

The acid within the bitter cream weakens the gluten strands, making a extra tender cake. It additionally helps activate the baking soda which wants acid to assist the cake rise.

You Might Additionally Like:

Take a look at extra terrific muffins on my Scrumptious Desserts and Cupcakes Pinterest Board.

Keep in contact by way of social media @ InstagramFb, and Pinterest. Don’t neglect to tag me if you attempt one in every of my recipes! And in case you love the outcomes, please give it a 5-star score within the recipe card.

Substances

  • ½ lb (2 sticks) of butter, at room temperature
  • 3 cups sugar
  • 1 cup bitter cream, at room temperature
  • 3 cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 6 giant eggs, at room temperature
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract

Non-obligatory Glaze:

  • 1½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • Scorching water

Directions

  1. Preheat oven to 325°.
  2. Grease and flour customary Bundt pan (or use Baker’s Pleasure).
  3. In a big mixing bowl, mix and cream the butter, and sugar, then combine within the bitter cream.
  4. Sift the baking soda, salt, and flour collectively.
  5. Add the sifted flour to the creamed combination alternating with eggs, beating in every egg one by one.
  6. Add the vanilla and almond and pour the combination into the ready pan. Bake for 1 hour and 20 minutes. Let cool for 10 minutes on a rack, then invert and launch from the pan.
  7. If you would like so as to add the glaze, make it whereas the cake is cooling within the pan.
  8. Add water to the powdered sugar and vanilla till it is skinny sufficient to brush on and soak into the cake a bit. Brush on the nice and cozy cake. Or just mud the with powdered sugar.

Notes

Tailored from Paul Deen.
Having your eggs and butter at room temperature will make for simpler incorporation.
Might mud with powdered sugar for a simple garnish as a substitute of glazing.

Really useful Merchandise

As an Amazon Affiliate and member of different affiliate applications, I earn from qualifying purchases.

Vitamin Info:

Yield:

10

Serving Dimension:

1

Quantity Per Serving:

Energy: 524Complete Fats: 8gSaturated Fats: 3gTrans Fats: 0gUnsaturated Fats: 3gLdl cholesterol: 125mgSodium: 115mgCarbohydrates: 106gFiber: 1gSugar: 77gProtein: 8g


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