Thursday, July 21, 2011

Sour Cream Pound Cake

  • 4 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 tsp vanila
  • 2 cups sour cream
  • 1/2 cup castor sugar
  • 1/2 cup finely chop walnuts/almonds
  • 2 tbsp ground cinnamon

Mix flour, baking powder, baking soda and salt in medium bowl. Set aside. Beat 2 cups sugar and the butter until light and fluffy. Add eggs, 1 egg at a time, beating well after each. Mix in vanilla. Stir in flour mixture alternately with sour cream, beating after each addition until smooth. Set aside. Combine 1/2 cup castor sugar, the nuts and cinnamon. Pour half of batter into well greased pan; sprinkle with half of filling. Repeat with remaining batter and filling. Bake 180 degrees C for 45 minutes. If wooden pick inserted in center does not come out clean, let stand in oven a few minutes more to complete cooking. Cool 10 minutes, remove from pan. Cool completely on wire rack. Ready to serve.

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