Sour Cream Pound Cake Loaf Martha Stewart
Sour Cream Pound Cake Loaf Martha Stewart. Follow pound cake recipe, substituting 1/2 cup sour cream for 1/2 cup butter. With mixer on lowest speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture;
Remove cake from pan, and cool completely on wire rack. Before baking, sprinkle 2 tablespoons sanding sugar over each cake. Www.pinterest.com 10 oz jar apricot jam;
Sour Cream Pound Cake Loaf Martha Stewart.
Bake at 325° for 1 hour and 20 minutes to 1 hour and 30 minutes or until a long wooden pick inserted in center of cake comes out clean. Preheat oven to 325 degrees. Www.pinterest.com 10 oz jar apricot jam;
Spoon Batter Into Prepared Pan, And Smooth Top With A Rubber Spatula.
Before baking, sprinkle 2 tablespoons sanding sugar over each cake. 1 cup (2 sticks) unsalted butter. Sour cream gives this pound cake a rich and moist texture:
2 Sticks Unsalted Butter, At Room Temperature, Plus More For Greasing.
Beat well after each addition. Reduce speed to medium, and add vanilla. 1 cup of confectioners sugar 2 tablespoons of milk see bakers notes source :
Follow Pound Cake Recipe, Substituting 1/2 Cup Sour Cream For 1/2 Cup Butter.
This delicious cake recipe tastes great as is, or tucked under ice cream and drizzled with chocolate syrup.get the recipe: Scrape down sides of bowl. Toss 2 cups fresh blueberries with 2 tablespoons flour;
9 Tablespoons Of All Purpose Flour 3 Tablespoons Of Brown Sugar 1/2 Teaspoon Of Cinnamon 2 1/2 Oz.
1 cup of confectioners sugar 2 tablespoons of milk see bakers notes source : Www.pinterest.com 10 oz jar apricot jam; Combine 3 1/4 cups flour and salt in a bowl.
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