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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A must for the pound cake lover and with brown sugar ? Yummmm. Ingredients:
cake |
1 cup unsalted butter, room temperature |
2 cups brown sugar |
1 cup granulated sugar |
2 tsp vanilla extract |
6 egg, room temperature |
3 cups pastry flour |
1/2 tsp salt |
1 cup sour cream |
1/4 tsp baking soda |
icing |
6 tbsp icing sugar |
2 tbsp browned and strained butter |
1 tbsp water |
1 tsp vanilla |
Directions:
1. Cake
2. Preheat oven to 275 F. Grease and flour a bundt pan.
3. In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often. Add eggs one at a time, beating after each addition.
4. Sift together flour and salt.
5. In a separate bowl combine sour cream and baking soda. Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Scrape cake batter into bundt pan.
6. Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an additional 40-50 minutes or until a tester inserted in the centre of the cake comes out clear.
7. Icing
8. Stir together icing sugar with browned and strained butter, water and vanilla.
9. To Assemble
10. Ice cake after it has cooled by drizzling icing over top of cake.
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