Vanilla Nut Sour Cream Pound Cake Recipes

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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

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.

VANILLA BUTTERNUT POUND CAKE



Vanilla Butternut Pound Cake image

Make and share this Vanilla Butternut Pound Cake recipe from Food.com.

Provided by Bev I Am

Categories     Dessert

Time 2h5m

Yield 1 pound cake

Number Of Ingredients 8

3 cups sugar
3 cups flour
5 large eggs
1/2 cup shortening
1 cup butter
1/4 teaspoon salt
1 can evaporated milk (add enough whole milk to make 1 cup)
2 tablespoons vanilla butternut flavoring

Steps:

  • DO NOT PREHEAT OVEN, must start in COLD oven.
  • Cream shortening, butter, sugar and salt.
  • Add eggs, one at a time.
  • Add flour and milk alternating small amounts of each.
  • Fold in flavoring by hand.
  • Bake in greased tube pan for 1 hour and 45 minutes at 325*.
  • DO NOT open oven door while baking.
  • Remove from pan immediately.

PECAN SOUR CREAM POUND CAKE



Pecan Sour Cream Pound Cake image

I won first place with this cake at the Cuyahoga County Fair (Cleveland, Ohio) in 1993. For a nuttier variation, you can substitute 1 cup of the flour with 1 cup of ground pecans.

Provided by CAROLE10

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 2h20m

Yield 12

Number Of Ingredients 12

¼ cup chopped pecans
3 cups cake flour
½ teaspoon salt
¼ teaspoon baking soda
1 cup unsalted butter
3 cups white sugar
6 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup confectioners' sugar
3 tablespoons orange juice
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
  • In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
  • Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
  • To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Nutrition Facts : Calories 593.9 calories, Carbohydrate 89.7 g, Cholesterol 142.1 mg, Fat 23.8 g, Fiber 0.8 g, Protein 7.1 g, SaturatedFat 13.2 g, Sodium 171.3 mg, Sugar 60.6 g

VANILLA NUT SOUR CREAM POUND CAKE



Vanilla Nut Sour Cream Pound Cake image

Adapted from the Miami-Herald. I love using Frangelico liqueur & serving with peach compote (using peaches frozen this past summer) & a dollop of softly whipped Frangelico flavored cream. Mmmmm!

Provided by Busters friend

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

2/3 cup butter, softened
2 cups sugar
2/3 cup sour cream
4 eggs
1 tablespoon vanilla
2 tablespoons liqueur (nut)
2 cups flour, sifted
1/2 teaspoon baking soda
1/4 cup confectioners' sugar (optional)

Steps:

  • Heat oven to 325 degrees. Grease and flour a 9-inch loaf pan.
  • Beat butter, sugar and sour cream in large bowl with mixer on medium until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Mix in extract. Gradually beat in flour and baking soda on low speed.
  • Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack. Sprinkle with confectioners' sugar.

Nutrition Facts : Calories 449.8, Fat 17.7, SaturatedFat 10.4, Cholesterol 123.9, Sodium 187, Carbohydrate 60, Fiber 0.7, Sugar 40.4, Protein 5.7

VANILLA BUTTERCREAM POUND CAKE



Vanilla Buttercream Pound Cake image

This cake is an ode to the well-known pound cake from Stocks Bakery in Philadelphia that my family had at every get-together when I was a kid. It's got a velvety melt-in-your-mouth crumb and a smooth vanilla buttercream. Pound cakes have a better taste and texture after resting overnight, so I plan to make this loaf a day before serving, when possible.

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 8-inch loaf (10 servings)

Number Of Ingredients 18

Nonstick cooking spray
3 large eggs, at room temperature
3 tablespoons vegetable oil
1 tablespoon pure vanilla extract or vanilla bean paste or seeds scraped from 1 vanilla bean
1/4 cup sour cream, at room temperature
1 tablespoon warm water
1 3/4 cups (220 grams) all-purpose flour
1 1/3 cups (265 grams) granulated sugar
1 teaspoon baking powder
Heaping 1/2 teaspoon fine salt
Zest of 1/2 lemon, optional
10 tablespoons unsalted butter, cut into cubes and at room temperature
6 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
Small pinch fine salt
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice, optional
2 teaspoons hot water

Steps:

  • For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
  • Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
  • In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
  • With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
  • Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
  • Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
  • For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
  • Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

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