Old Lunenburg Sour Cream Cake Recipes

SOUR CREAM POUND CAKE

Sour Cream Pound Cake image

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h30m

Yield 20 servings.

Number Of Ingredients 9

Ingredients

1 cup butter, softened
3 cups sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
2 teaspoons vanilla extract
Confectioners' sugar, optional

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.

Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.

WALNUT-PEAR SOUR CREAM CAKE

Walnut-Pear Sour Cream Cake image

Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup broken walnuts
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored, and sliced
2 teaspoons lemon juice
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 (8 ounce) carton sour cream
1/2 cup broken walnuts

Steps:

In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
In another bowl, add 1/3 cup flour.
Cut in butter with pastry blender until the consistancy of coarse crumbs.
Add 3/4 cup of the walnut mixture and stir to combine.
Set walnut mixture and crumb mixture aside.
In a bowl, toss pears with lemon juice; set aside.
In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
Beat in sugar and vanilla.
Add eggs, one at a time, and beat well after each addition until well mixed.
Alternately add the flour mixture and the sour cream to egg mixture.
Beat on low speed after each addition until combined.
Spread two-thirds of batter into a greased 9-inch springform pan.
Sprinkle with reserved walnut mixture.
Layer pears evenly over walnut mixture.
Spread remaining batter over pears.
Sprinkle with crumb mixture.
Bake at 350 degrees for 10 minutes.
Sprinkle with 1/2 cup walnuts.
Bake 45-50 minutes longer or until tests done.
Cool in the pan on a wire rack for 10 minutes.
Run a knife around the sides of the pan.
Remove side of springform pan.
Cool for 1 hour.

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