Applesauce Sour Cream Pound Cake Recipes

SOUR CREAM POUND CAKE RECIPE

Steps:

• Preheat the oven to 325°F (165°C) and butter and flour a large 12-cup bundt pan. Set aside.
• With an electric mixer, blend the butter and sugar on medium speed for 5 minutes, until pale and fluffy.
• Add the vanilla, almond, and lemon extracts, then the eggs, one at a time, until blended. Then stir in the sour cream.
• In a small bowl, combine the flour, baking soda, and salt, and then gradually add to the wet ingredients until thoroughly combined but taking care not to over mix.
• Pour into the prepared pan and then firmly tap the pan onto the counter to remove any air bubbles.
• Bake on a center rack for 65-75 minutes, or until a skewer inserted into the center comes out clean. This is a very big cake so it does take some time.
• Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
• Just before serving, dust with powdered sugar. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to two months.

EASY APPLESAUCE BUNDT CAKE

Steps:

• Preheat the oven to 350 F. Spray a non-stick regular-size (10 or 12 cup) Bundt pan with a non-stick cooking spray.
• Put the butter and brown sugar in a large mixing bowl and mix with a mixer until well combined. Add the eggs and mix until combined.
• Add 1 cup of flour, baking powder and cinnamon and mix until combined. Add 1 cup of applesauce and mix until combined. Add the remaining 1 3/4 cup of flour and mix until combined. Add the remaining 1 cup of applesauce and mix until combined.
• Transfer the mixture into a Bundt pan. Put it in the oven and bake for 1 hour.
• Let the applesauce cake cool completely inside the Bundt pan, then invert it onto a plate.
• Sprinkle the applesauce cake with powdered sugar.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

SOUR CREAM LEMON POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
• Cream sugar and butter together in a large bowl until light and fluffy. Add eggs, sour cream, and lemon extract. Add flour and baking soda; mix well. Pour into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely, about 30 minutes.
• Remove the loaf from the pan and dust with confectioners' sugar.

APPLESAUCE SOUR CREAM POUND CAKE

Steps:

• Set oven to 350 degrees.
• set oven rack to second-lowest position.
• Generously grease a 10-inch tube pan or angel food cake pan (I use my Pan Release recipe#78579 for greasing).
• In a large bowl using an electric mixer cream butter and sugar until well blended.
• Add in eggs and vanilla; beat until well blended (there should be no sugar granules remaining in the creamed mixture).
• Add in applesauce and sour cream; beat until blended.
• In a small bowl mix the flour with salt, cinnamon, baking powder and baking soda; add to the creamed mixture and mix until blended (about 1 minute).
• Fold in chopped raisins and nuts (or mini chocolate chips if using).
• Spoon the batter into prepared baking pan.
• Place the pan on a baking sheet lined with wax paper.
• Bake for about 65-80 minutes, or until cake tests don.
• Cool completely then dust with confectioners sugar or glaze.

GLAZED SOUR CREAM APPLESAUCE CAKE

Steps:

• Mix together all ingredients in large mixer bowl.
• Beat 4 minutes at medium speed of mixer.
• Pour into greased and floured bundt pan and bake at 350° for 55 minutes or until tests done.
• Cool in pan for 15 minutes, then remove and cool on wire rack.
• Mix together milk and powdered sugar and drizzle over cake.

POUND CAKE

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the applesauce, vanilla and lemon zest. Combine the flour, baking powder and salt; add to creamed mixture just until blended., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.