|A Pound Cake and A Happy Face|
|by Sandra Lewis||Thu, May 31, 2007, 03:45 PM|
I never had a sweet tooth as kid. This was much to my mother’s chagrin I’m sure.
She would pour forth as much or more effort on her desserts as the main dish. Sometimes I would indulge in a forkful or two of the ooey gooey sweet ending, but more often than not I would take an extra helping of vegetables or a piece of bread instead.
She was never at a loss for takers though. My older brother began every meal by asking what was for dessert and still does. Some things never change.
Sweets will never rank high on my list of cooking or eating priorities although there is something quite alluring about brownies just out of the oven. So my dessert repertoire is less than stellar. I’m content to throw together some tossed fruit with a dab of whipped cream on top as a subtle finish.
I would like to develop more skill in this area, but for now I’m content with a handful of standby recipes, mostly classic with a twist or two – amaretto cheesecake, amaretto bundt cake, (I seem to have a thing for amaretto), and key lime pie.
The true classic is pound cake.
My favorite recipe is simple and the ingredient list aligns with the staples that I’m likely to have on hand. In a pinch, it is easy to whip together without a trip to the grocery store.
In keeping with the request "bring something sweet," pound cake was my contribution to a BBQ with friends on Sunday afternoon. We enjoyed it warm, just out of the oven after a feast of ribs, brisket, beans, corn bread, and pasta salad. The simplicity of the pound cake taste and texture was a nice finish to a full-flavored meal.
Ariel and I each had a slice of left over pound cake for breakfast on Monday morning. While she waited for me to join her at the table, she got creative with the fruit and bacon. She’s going to be twenty years old this summer, but some things just never change. And I'm glad they don't.
Buttery Pound Cake
2 cups sugar
1 cup unsalted butter, softened
1/4 cup sour cream
1/4 cup milk
1 teaspoon vanilla
2 1/4 cup flour
1/2 teaspoon salt
powdered sugar, if desired
Heat oven to 350 degrees. Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping down bowl often, until creamy (2 to 3 minutes). Continue beating, adding eggs one at a time, until well mixed (2 to 3 minutes). Add sour cream, milk, and vanilla. Continue beating, scraping bowl often, until well mixed (1 to 2 minutes).
Reduce speed to low. Add flour and salt; beat until just moistened.
Spoon batter into greased and floured 12-cup bundt or 10-inch tube pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes our clean. Cool 15 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.
Sandra’s Cooking Notes:
- This recipe is printed on the back of a Land O Lakes butter carton that’s been hanging around my recipe collection for years. I made it for the first time three years ago. My family loves it and so did my Sunday night BBQ fellow diners. You can also find it here.
- The cake stands alone with a little powdered sugar on top or you can serve it with whipped cream (please don't by the fake stuff) and fruit.
written by Jeff , June 03, 2007
Great interview with Dean and I think I am going to try the pound cake to. Take a look at my site and let me know what you think. www.jeff25stoneigniteinc.biz.
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