Delectable Vanilla Nut Sour Cream Pound Cake Recipe
Welcome to my kitchen, where I’m about to reveal a recipe that celebrates the simple pleasures of comfort food done right. If you’re in the mood for something classic and indulgent, then you’re going to want to try my Vanilla Nut Sour Cream Pound Cake Recipe.
As a chef specializing in British cuisine, I understand that the art of baking is about more than just creating something sweet, it’s also about invoking memories of home-cooked meals and warm conversations with loved ones. And nothing captures that spirit quite like a delicious pound cake.
This cake recipe is perfect for everything from a lazy Sunday brunch or afternoon tea, to a special celebratory dessert. With its rich nutty flavor, moist texture, and beautiful golden brown crust – this pound cake is sure to draw “oohs” and “ahhs” from everyone who takes a bite.
So, pull up a chair and grab some milk or coffee (or tea!), as I take you step-by-step through my recipe for Vanilla Nut Sour Cream Pound Cake. Make sure you have all the ingredients handy and let’s get started!
Why You’ll Love This Recipe
If you’re looking for a dessert recipe that will have everyone asking for seconds, then look no further than this Vanilla Nut Sour Cream Pound Cake Recipe. This recipe is perfect for those who love a classic pound cake, but want to add a little twist of nutty, vanilla flavor to it.
What makes this recipe so special is the sour cream in the batter. The sour cream adds a subtle tang to the cake while also keeping it moist and light. Additionally, the use of nutty flavors and vanilla butter add richness to the cake without making it overly sweet.
If you’re someone who enjoys a light, fluffy texture in their pound cake, then you’ll love this recipe as well. The combination of ingredients in this recipe creates an airy texture that melts in your mouth with every bite.
Plus, the versatile nature of this recipe means that you can switch up the type of nut used or experiment with different frosting options to create even more flavor combinations. Whether you serve it as a dessert or enjoy it with coffee in the morning, this Vanilla Nut Sour Cream Pound Cake Recipe is sure to become a go-to in your recipe collection.
Ingredient List
Let’s start with the ingredients you will need for this delicious Vanilla Nut Sour Cream Pound Cake recipe. Some of these items may already be in your pantry, and if not, they can be easily found at any grocery store. Here’s what you need:
Cake Recipe Ingredients:
- 3 cups purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, separated
- 1 tablespoon vanilla extract
- 1 cup sour cream
Vanilla Butter Nut Glaze Ingredients:
- 1/2 cup unsalted butter
- 1/2 cup sour cream
- 4 cups confectioners’ sugar
- 1 tablespoon vanilla extract
- 1 cup chopped nuts (optional)
These ingredients make a perfect cake that will not disappoint you. You may use any type of nuts of your preference or leave them out– this option won’t affect the taste!
The Recipe How-To
Now, it’s time to get to the fun part – putting everything together! Let’s pound out this cake together. Below I’ve outlined each step for you to follow along easily.
Ingredients
Make sure you have all your ingredients ready before assembling the recipe. Here are the ingredients you’ll need:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, separated, at room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
Step 1: Prepare the oven and bundt pan
Preheat your oven to 325°F (165°C). Grease and lightly flour your bundt pan to ensure that your pound cake doesn’t stick.
Step 2: Sift and Combine Dry Ingredients
In a separate bowl, whisk together the dry ingredients: 3 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Step 3: Cream the Butter and Sugar
In a large bowl using an electric mixer on medium-high speed, cream together the butter and sugar until light and fluffy – about 5 minutes.
Step 4: Add in Eggs One by One
Add in the eggs one at a time, making sure each addition is fully incorporated before adding another. Beat well after each addition; then mix in the egg yolks.
Step 5: Add Sour Cream and Vanilla Extract
Add in sour cream and vanilla extract; beat until well combined.
Step 6: Fold in Dry Ingredients
Gradually mix in the dry ingredients with the wet mixture until just incorporated. Do not overmix.
Step 7: Beat Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form.
Step 8: Fold in Egg Whites
Fold in the beaten egg whites to the mixture, making sure to do this gently to avoid deflating the egg whites.
Step 9: Pour Batter and Bake
Pour the mixture into the prepared bundt pan. Bake for 90-100 minutes, or until toothpick inserted into cake comes out clean.
Step 10: Cool
Allow cake to cool in pan for 30-minutes, before inverting onto a wire rack.
Serve this pound cake garnished with confectioners’ sugar, and whipped cream. This recipe isn’t just a series of steps; it’s an experience. Treat yourself well and enjoy every slice of this delicious cake!
Substitutions and Variations
If you want to put your own spin on this Vanilla Nut Sour Cream Pound Cake Recipe, there are substitutions and variations you can make to add some unique flavors to this classic cake.
For starters, if you’re not a fan of nuts or have a nut allergy, you can simply omit them from the recipe without affecting the overall result of the cake. If you want to switch things up, try using different types of nuts instead of the pecans. Almonds, walnuts, or hazelnuts are all great options that will add delicious flavor and texture to the cake.
You can also experiment with other different types of extracts if you don’t have vanilla on hand. Almond or lemon extract would both complement the pound cake’s flavors nicely. Additionally, you can replace the sour cream with plain Greek yogurt for a tangy twist.
If you’re feeling adventurous, try adding different mix-ins to your batter before baking. Chocolate chips, shredded coconut, or dried fruit are all excellent options that will add some exciting texture changes and flavor profile. You can even add citrus zest for an extra pop of freshness.
Finally, consider using this cake recipe as a base for other desserts like trifles or layered cakes. You could try layering it with whipped cream and fresh berries for an elegant fruit-filled dessert.
Remember that any substitutions and variations you make can affect the overall texture and flavor of the end product; therefore, it’s essential to exercise caution when making significant modifications to ensure that they won’t affect the quality of the final product negatively.
Serving and Pairing
Once you’ve baked this delectable vanilla nut sour cream pound cake, the next step is enjoying it! This sour cream pound cake is a versatile dessert that can be served during any meal of the day. Slice it up and serve it as a treat with your morning coffee, or add some whipped cream on top and serve it as an after-dinner dessert.
This cake’s light, fluffy texture is splendid when paired with a cup of strong coffee, tea, or even a glass of cold milk. You could even top it with some fresh berries and a dusting of confectioners’ sugar for a lovely brunch. Alternatively, try serving it with some freshly whipped cream and berries for an indulgent afternoon treat.
Another great idea is to make this sour cream pound cake part of an evening dessert platter. It pairs well alongside other sweet treats such as caramel apple pie, old fashioned sour cream coffee cake or even a warm cinnamon swirl bundt cake. Furthermore, for special occasions like birthdays or anniversaries, decorate your frosted pound cake using icing sugar, chopped nuts, or fruits.
Overall the options are endless when it comes to pairing this delicious vanilla nut sour cream pound cake. Get creative with it and serve it in any way that works for you and your guests.
Make-Ahead, Storing and Reheating
If you want to prepare ahead of time, you can make the Vanilla Nut Sour Cream Pound Cake in advance! Just follow the instructions as written, and store the fully cooled cake in an airtight container at room temperature for up to two days.
If you plan on serving it later than that, you can also store it in the refrigerator for up to five days. To prevent the cake from drying out, try wrapping it tightly in plastic wrap or aluminum foil before placing into an airtight container.
When it comes to reheating, there are a few options. You can simply slice and enjoy each piece cold or at room temperature, as this pound cake still tastes delicious either way.
Alternatively, if you would like it to be warm, consider microwaving individual slices for 10-15 seconds each. Be careful not to overheat, as this can cause the cake to become dry.
For larger quantities, place the entire pound cake in a preheated oven at 150°C (300°F) for 10-15 minutes or until heated through. The warmth will awaken the delightful aroma of vanilla and nut flavors.
This recipe is perfect for storing and reheating because its moistness does not easily deteriorate after multiple days of being made. Enjoy this Vanilla Nut Sour Cream Pound Cake whenever and however you please without worrying about losing its mouthwatering taste!
Tips for Perfect Results
To achieve the best possible outcome for your Vanilla Nut Sour Cream Pound Cake, keep in mind these tips and tricks that are sure to give you a foolproof recipe.
One of the essential steps to ensure success is to make sure that your butter is at room temperature. Softened 6 large eggs are equally necessary to be added one at a time, beating well after each addition. This allows the ingredients to be fully incorporated and create a light and fluffy texture.
Another important point is to pay attention when it comes to baking. Don’t overmix the batter as this could lead to thinning and less moist results. Instead, take time beating gently for each ingredient before adding the next one.
Moreover, it’s important not to overbake or underbake the cake; perfect timing is key. For testing if your cake is done right, insert a toothpick in the center of your baked cake. If it comes out clean or with just a few crumbs sticking to it, then it’s done.
After removing the cake from its oven, allow it cool down for up about 10 minutes before removing from the pan. This will also help you avoid any risks such as breaking or crushing since you certainly don’t want all of your hard work going to waste!
By implementing these simple tips and tricks, you’ll be surprised at what a difference they can make in producing an incredibly delicious Vanilla Nut Sour Cream Pound Cake!
FAQ
As a chef specialized in British cuisine, I have tried and tested this Vanilla Nut Sour Cream Pound Cake recipe multiple times. However, I understand that some of you may still have questions regarding the ingredients, baking process, or dietary restrictions. Here are some frequently asked questions about the recipe that can help you perfect your pound cake and satisfy your sweet tooth.
What does adding sour cream to a cake mix do?
Incorporating sour cream into your cake batter is a clever way to add moisture without compromising its thickness. This technique yields a cake with a delicate and finely-textured crumb.
What’s the difference between pound cake and vanilla cake?
Foam and butter cakes use identical main ingredients, yet the way they are prepared makes all the difference. A sponge cake is airy and weightless, achieved by incorporating separately beaten egg whites and yolks. On the other hand, a pound cake is heavy and compact in texture.
What’s the difference in pound cake and bundt cake?
When it comes to cakes, some people may wonder what sets apart a pound cake from a bundt cake. While any cake can be baked as a bundt cake by using a bundt pan, pound cakes have a slightly different composition. They are known for their denseness and historic roots in using a pound of butter, sugar, eggs, and flour in their creation.
Why is my pound cake not moist?
When a cake comes out too dry, there could be a few reasons why. One possibility is that it was left in the oven for too long. Another reason could be that the recipe called for too much flour, or not enough butter and sugar, resulting in a cake that is too dense. To address this, one may try decreasing the baking temperature or taking the cake out a few minutes earlier to prevent it from becoming overly dry.
Bottom Line
In conclusion, this Vanilla Nut Sour Cream Pound Cake Recipe is a must-try for any dessert lover. Its rich flavor and moist texture will have everyone asking for seconds. With easy-to-find ingredients and simple instructions, this cake will quickly become a favorite in your recipe collection.
As someone who specializes in British cuisine, I understand the importance of delivering high-quality desserts that leave a lasting impression. The combination of vanilla, nuts, and sour cream creates a unique and delightful taste that sets this pound cake apart from the rest.
Don’t hesitate to try out this recipe, make substitutions or variations based on personal preferences, and get creative with serving and pairing options. Whether you decide to share it with family and friends or keep it all for yourself, this Vanilla Nut Sour Cream Pound Cake is guaranteed to bring joy to any occasion.
So, what are you waiting for? Get your apron on, preheat your oven, and let’s get baking!
Vanilla Nut Sour Cream Pound Cake Recipe
Ingredients
- 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)
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.