Sour Cream Pound Cake With Fresh Strawberry Sauce Recipes

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
• In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
• Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
• Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Steps:

• Preheat the oven to 325 degrees. In the bowl of an electric mixer, cream the butter and 2 cups of the sugar. Add the egg yolks 1 at a time, beating well after each addition. Sift together the flour, soda and salt. Sift again. Stir the flour mixture into the bowl in 3 additions, alternating with additions of sour cream. Stir in the vanilla and almond extracts.
• In another bowl, beat the egg whites and last cup of sugar until the mixture holds stiff peaks. Gently fold the egg whites into the batter. Grease and flour an angel-food cake pan and scrape the batter into it. Bake until the cake is golden and a cake tester or wooden skewer inserted into the cake comes out clean, 1 to 1 1/2 hours. Cool the cake in the pan for 10 minutes. Run a thin-bladed knife around the edge of the pan and invert onto a rack to cool.
• Meanwhile, combine the strawberries and sugar to taste in a bowl and refrigerate for at least an hour. When ready to serve, slice the cake and top each serving with strawberries and whipped cream.

Steps:

• Pre-heat oven to 350
• Grease and flour 12 cup bundt cake or 2 bread pans
• Whisk together, in medium bowl, flour, baking powder, salt, nutmeg (or cardamom), baking soda
• Beat together, on medium speed in a large bowl, sugar and butter until well blended and smooth
• Add eggs, one at a time, beating well after each addition (mixture will appear curdled)
• Beat in sugar.
• At low speed beat in flour mixture in 3 parts alternating with sour cream, in 2 parts -- ending with flour mix
• Spoon patter into prepared pan(s) smoothing the top
• Bake for 1 hour and 10-15 minutes until golden brown and tester comes out clean
• Cool in pan(s) on wire rack for 10-15 minutes
• Run knife around edges and invert onto wire racks
• Cool completely
• Sauce
• Heat preserves, orange juice and Grand Marnier in a medium, Pyrex bowl, until warm and preserves melted
• Stir in lemon juice and strawberries
• Let stand at room temperature for 1 hour or refrigerate up to 8 hours to blend flavors
• When serving spoon sauce over cake slices
• Cover and store at room temperature