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Seriously Simple: You can’t go wrong with this vanilla sour cream pound cake

Diane Rossen Worthington, Tribune Content Agency on

Tara Bench, former food editor at Martha Stewart Living, is the author of “Live Life Deliciously.” Her recipes and philosophy remind us that cooking needn’t be time-consuming or complicated. In fact, her recipes are enticing and approachable.

Included recipes for the Little Italy Snack Board, Pistachio Dill Vinaigrette, Chicken Pozole Verde and this divine pound cake are good examples. I tested the pound cake, and even though it serves at least a dozen people it was gone in my house within a few days. This gave me time to see how long it stays fresh. I think it is best eaten the same day when the texture is a bit lighter. I kept it well covered and tried it three days later. It was quite good, but I microwaved it for about 20 seconds, which helped keep it moist.

Bench suggests brushing the inside of the pan with soft butter and coating it with sugar to create a nonstick surface for the cake. It also results in a subtle and gratifying sugary crust. (I always use a nonstick pan.) For a quicker technique, I use a good-quality baking spray so I can make sure to reach every crevice. I sprinkle the sugar in the pan and then rotate it, so it is evenly coated.

This glorious butter and sour cream cake has an ultra-fine and tender crumb and is baked in a Bundt pan or a decorative tube pan. The author adds a generous tablespoon of pure vanilla extract to make it perfect for eating on its own, topped with sliced berries or your favorite fresh fruit. You can even serve it with warm vanilla pudding and cold whipped cream, an updated version of one of her favorite childhood desserts. You can’t go wrong with this delectable dessert. Enjoy!

Vanilla Sour Cream Pound Cake

Makes 12 to 15 servings

 

1 cup unsalted butter, at room temperature, plus more for pan

2 3/4 cups granulated sugar, plus more for pan

3 cups all-purpose flour

1 teaspoon salt

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