Friday, March 4, 2011

Let them eat cake.....

Although the two cakes I received for my recent birthday were both vanilla with buttercreme icing; a deep love of mine thanks to the buttercreme icing (THANK you, Publix!!) my two favorite cakes are actually Pound Cake and Angel Food. Interesting since neither of them has "frosting"...but I think it's because of the POSSIBILITIES of a pound or Angel Food cake...you can top them with anything you want....fruit, glaze, whipped cream, just anything you can think of...or even nothing at all.

Today I made Paula Deen's Sour Cream Pound Cake. I was so anxious to TRY this recipe that I made it with MARGARINE instead of butter...and it STILL tasted DEEELICIOUS!! (To be fair, I THOUGHT I had butter in the fridge...turns out I didn't) Together with nice fresh blackberries, it's going to top off my dinner tonight...and I cannot wait!!

Paula Deen's Sour Cream Pound Cake

1/2 tsp vanilla extract
3 large eggs
1/4 tsp baking soda
1/2 c. sour cream
1 1/2 c. sugar
1 c. butter (or, as I've found out, margarine!)
1 1/2 c. all purpose flour

Preheat oven to 350 degrees

In a large mixing bowl cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with the eggs, beating in each egg 1 at a time. Add vanilla

Pour the mixture into a greased AND floured loaf pan. Bake for 40 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.

SUPER easy and SUPER delicious, if you have other topping ideas, please feel free to share them with me!

Today's food quote: “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie.”
Jim Davis, 'Garfield'

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