Eva Bones Sour Cream Poundcake With Strawberries Recipes

SOUR CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F. Line the bottom of a 9x5'' loaf pan with a piece of parchment paper, then grease the bottom and sides of the pan with nonstick cooking spray.
• In a small bowl, combine the flour, baking soda, and salt.
• In a large mixing bowl cream the butter and sugar together until light and fluffy. Continue beating and add the eggs, one at a time, scraping bowl after each.
• Stir in the vanilla and sour cream.
• Slowly stir in the flour mixture, just until combined.
• Pour batter into prepared pan and bake for 45-60 minutes or until a toothpick inserted into the center of the cake comes out clean.

STRAWBERRY CREAM CHEESE POUND CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Cream nonfat cream cheese, 1 cup plus 2 teaspoons butter, and sugar together in a bowl until light and fluffy, about 3 minutes. Add salt and vanilla extract and beat the mixture well. Add eggs, one at a time, beating thoroughly after each addition. Gradually add flour, one cup at a time, beating until just incorporated into the batter. Add strawberries after the last cup of flour and beat for a few seconds. Finish mixing with spatula if you need to.
• Pour batter into the prepared Bundt® pan. Lightly sprinkle the top of the batter with the vanilla sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan. Invert carefully onto a serving plate or cooling rack. Let cool completely.

POUND CAKE WITH STRAWBERRIES

Steps:

• In a small bowl, combine sour cream and sugar. Place cake cubes in dessert dishes; top with strawberries and sweetened sour cream.

EVA BONE'S SOUR-CREAM POUNDCAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
• In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
• Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

STRAWBERRIES WITH SOUR CREAM

Steps:

• In small bowl combine sour cream, vanilla, and maple syrup. Whisk together and pour over strawberries and serve.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

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.