Sunday, August 20, 2006

Amaretto Sour Cream Pound Cake

Amaretto Sour Cream Pound Cake
(my version taken from Paul Deen's Almond Sour Cream Pound Cake)

1/2 pound (2 sticks) butter, plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1 teaspoon amaretto

Preheat oven to 325 degrees F. Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar together and then add sour cream.
Sift flour and baking soda together. Add to creamed mixture, alternately with eggs, 1 at a time, beating after each addition. Add extracts and stir to combine.
Pour into prepared pan and bake for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then unmold and cool completely on a wire rack.

Garnish: A drizzle of an amaretto glaze would be good, but this time I'll just dusted with powdered sugar and berries (with a sprig of mint)

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