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Norwegian Sour Cream Cake

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Norwegian Sour Cream Cake

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Norwegian Sour Cream Cake Recipe Norwegian Sour Cream Cake Recipe

Close-grained, tender, and with buttermilk-like tang from sour cream, this Scandinavian-style pound cake is wonderful with berries (and whipped cream) — or just as it is, in all its simple glory.

At a glance

Prep
Bake
Total
Yield
1 cake, about 20 servings

Ingredients

  • 1 cup butter, salted or unsalted
  • 2 cups sugar
  • 2 large eggs
  • 1 teaspoon salt*
  • 2 teaspoons baking powder
  • 2 to 3 teaspoons vanilla, to taste
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups sour cream

  • 8 ounces butter, salted or unsalted
  • 14 ounces sugar
  • 2 large eggs
  • 1 teaspoon salt*
  • 2 teaspoons baking powder
  • 2 to 3 teaspoons vanilla, to taste
  • 17 ounces King Arthur Unbleached All-Purpose Flour
  • 12 ounces sour cream

  • 227g butter, salted or unsalted
  • 397g sugar
  • 2 large eggs
  • 1 teaspoon salt*
  • 2 teaspoons baking powder
  • 2 to 3 teaspoons vanilla, to taste
  • 482g King Arthur Unbleached All-Purpose Flour
  • 340g sour cream

Instructions

  1. Preheat the oven to 350°F. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
  2. In a large bowl, beat together the butter and sugar until well combined.
  3. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  4. Stir in the salt, baking powder, and vanilla.
  5. Add the flour alternately with the sour cream, starting with the flour. Add the flour about 1 cup at a time, the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff.
  6. Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
  7. Bake the cake for 60 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.
  8. Remove the cake from the oven, and gently loosen its edges.
  9. After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.
  10. Store the cooled cake, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.
  11. Yield: 1 cake, about 20 servings.
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