Wednesday, June 20, 2012

Blueberry Sour Cream Pound Cake


Really yummy, light dessert! (And I have to say I was quite proud that I got little enough yolk in the egg whites that they still whipped up to stiff peaks! :)) Also, try a trick I found to get the cake out of the pan cleanly (see #3 below).

6 eggs, separated
1 cup butter, softened
3 cups sugar
1 teaspoon almond extract
1 teaspoon vanilla
1 teaspoon butter flavoring
3 cups flour (I'm going to try cake flour next time, although it was great with all-purpose flour)
1/4 teaspoon baking soda
1 cup (8 oz) sour cream
1 1/2 cups fresh or frozen blueberries (if using frozen, don't thaw)

1. Let eggs stand at room temperature for 30 mins (or place in a bowl of warm water for 15 mins). In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Add the extracts and butter flavoring. Combine the flour and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. In another mixing bowl and with clean beaters, beat egg whites on high speed until stiff peaks form. Fold into batter. Fold in blueberries.
2 Spoon into a greased and floured 10-in tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean.
3. Place a towel in the sink and soak with hot water. Remove cake pan from the oven, and place directly on to the hot and wet towel. Leave at least 10 seconds (I usually loosen the sides of the cake a bit with a small rubber spatula while I wait), and then immediately invert onto a cooling rack. So far, this trick has worked perfectly every time!

{Kudos to The Taste of Home Baking Book!}

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