SOUR CREAM POUND CAKE
Rich, tender pound cake made with Original Bisquick® mix and sour cream is served with a sweet blueberry sauce and whipped cream - a simple and delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 16
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Generously grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour.
- In large bowl, beat all cake ingredients except whipped cream with electric mixer on low speed 30 seconds. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 48 to 50 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, heat blueberries, 1/2 cup sugar, the lemon juice and water to boiling over medium-high heat. Reduce heat to medium; cook 10 minutes or until slightly thickened. Stir in 1 teaspoon vanilla. Cool completely. Refrigerate until serving time. Serve with blueberry sauce and whipped cream.
Nutrition Facts : Calories 350, Carbohydrate 47 g, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 410 mg
BISQUICK™ LEMON POUND CAKE
Enjoy this pound cake made using Original Bisquick™ mix - a delightful dessert with a lemon twist.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Spray bottom only of 9x5-inch loaf pan with baking spray with flour. In large bowl, beat all cake ingredients except lemon peel with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Pour into pan.
- Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from pan with metal spatula. Remove cake from pan to cooling rack. Cool completely, about 1 hour.
- In small bowl, mix powdered sugar and lemon juice with spoon until smooth. Drizzle glaze over cake.
Nutrition Facts : Calories 230, Carbohydrate 34 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 18 g, TransFat 1 g
SOUR CREAM POUND CAKE
The original pound cake appeared in America's first cookbook and was made with one pound each of butter, sugar, eggs and flour. Now that's a lot of cake! Vintage recipes also suggest separating egg yolks from whites and whipping the whites to stiff peaks before folding them into the cake batter. We tested and didn't feel this extra effort was worth the pay-off. We've scaled down the ingredients and the work involved to make a showpiece cake that is perfect for your next family gathering. The key is the sour cream, which balances the sweetness and ensures your cake remains soft for days! This pound cake is moist, dense and dangerously buttery.
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield 12 servings
Number Of Ingredients 11
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.
BISQUICK SOUR CREAM POUND CAKE
I never knew BISQUICK COULD RISE TO THE OCCASSION, as it did with this cake. I got a version of this recipe from Betty Crocker, but did change a few things to my taste & the results were AMAZING. This is basically a dump beat & make cake, couldn't be simpler. I used sour Cream instead of cream cheese, I used Jumbo eggs, and...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Grease & flour 10 inch angel food- tube cake pan or use BAKERS JOY AS I did. It has the flour in the spray.
- 2. Dump all ingredients into a large bowl and beat on low for about half minute. Then increase speed to medium and beat for about 4 minutes, and scrape sides of bowl as needed. Pour batter into prepared pan.
- 3. Bake the required amount of time 1 hour, or until toothpick inserted into the center of cake comes out clean. Remove from oven and let cool for about 10 minutes, then invert onto cooling rack.
- 4. When cake has cooled, transfer to cake platter.
- 5. Frost with desired frosting and additional candies to garnish if desired. You may also opt to dust with powdered sugar in lieu of frosting if desired.
- 6. Cut and serve this tasty and easy recipe to guests.
CREAM CHEESE POUND CAKE
Pound for pound, this is one of the moistest Bisquick® mix pound cakes ever!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease and flour 10-inch angel food (tube) cake pan, 12-cup fluted tube cake pan or 2 (9x5-inch) loaf pans.
- Beat all ingredients except powdered sugar in large bowl on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour into pan.
- Bake 55 to 60 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes; turn pan upside down onto wire rack or heatproof serving plate. Remove pan; cool cake completely. Sprinkle with powdered sugar.
Nutrition Facts : Calories 335, Carbohydrate 36 g, Cholesterol 120 mg, Fat 3, Fiber 0 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 460 mg
SOUR CREAM POUND CAKE
Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this sour cream pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! -Karen Conrad, East Troy, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 20 servings.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
Nutrition Facts : Calories 311 calories, Fat 13g fat (7g saturated fat), Cholesterol 96mg cholesterol, Sodium 163mg sodium, Carbohydrate 45g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
DELUXE BISQUICK SOUR CREAM COFFEE CAKE
I loved the Classic Coffee Cake, but I wanted it to be more moist and I really like stuff in it. So here is the modified version. Enjoy!
Provided by jskrop
Categories Breads
Time 1h20m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat oven to 325 degrees(300 degrees for convect).
- 2. Place raisens/cranberries in bowl of hot water to plump; set aside.
- 3. Grease 9 x 13 pan.
- 4. Combine all cake ingredients in medium bowl.
- 5. Mix on medium speed until batter becomes fluffy.
- 6. Spread half of batter in pan.
- 7. Drain raisen/cranberries and put in a bowl.
- 8. Mix in the rest of topping/filling ingredients.
- 9. Spread half of topping/filling over batter in pan.
- 10. Spread the rest of batter over top.
- 11. Repeat with remaining topping/filling.
- 12. Take a knife and insert straight down into batter moving up and down in zig zag pattern. (Marbleizing the cake).
- 13. Bake for 1-1.5hour/until inserted toothpick comes out clean. Cake should be golden color.
Nutrition Facts : Calories 626.2, Fat 30.9, SaturatedFat 11.2, Cholesterol 71.2, Sodium 362.2, Carbohydrate 86, Fiber 2.3, Sugar 69.9, Protein 6.7
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