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Sour cream pound cake

Pull out your Bundt pan to make this sour cream pound cake. Sprinkle with some powdered sugar and serve for second breakfast or afternoon tea.

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    Sour cream pound cake is moist enough to eat plain sprinkled with powdered sugar and sturdy enough to serve with a fresh berry compote.
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If you are ever stuck with a carton of sour cream, use it to make a sour cream pound cake in your Bundt pan. This easy recipe has a good crumb, moist enough to eat plain with a sprinkling of powdered sugar. It would be even better with a fresh berry compote.

Buying in bulk does not work for me – or anyone else living in a single household. But there are times when I’d like a bit of sour cream to top some chili, or a baked potato, or for a bean and cheese quesadilla.

So what to do with the leftover sour cream? Bake a cake!

Recommended: A Bundt cake recipe for every season

Recipes for sour cream pound cake are all pretty similar. And they all call for 6 eggs. Fortunately, I happened to have that many on hand when I decided on a whim to mix up my leftover sour cream into a cake.

After perusing recipes online, I liked this approach the best because it incorporates the sour cream early on in the batter, which simply makes it easier to work with. If I make this recipe again, I might lower the baking time a tad – the outer crust was just a bit darker than I would have liked.

I didn’t really solve my leftover problem, however, because this creates a giant cake (serves 20!). But my Monitor colleagues were delighted when I sent out an e-mail the next day inviting people to stop by my desk for “second breakfast” or “elevenses.” It made the morning deadline rush just a little sweeter.

Sour cream pound cake
Serves 20

1/2 pound (2 sticks) butter
3 cups sugar
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla

1. Preheat oven to 325 degrees F.

2. Grease and flour a 10-inch tube or Bundt pan. Set aside.

3. In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated.

4. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour batter into the greased tube pan. Bake for 1 hour 20 minutes.

5. Let cool 15 minutes in the pan on a wire rack before turning out of the pan. Cool completely before serving.

Related post on Kitchen Report: Ginger peach compote on oatmeal pancakes

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

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