I love this pound cake. I mentioned in my marble matcha tea cake post that I had a lot of sour cream to use up. When I think of baking with sour cream, I always think of pound cakes, which require a lot of sour cream. The only thing is, I don't like pound cake. That is, until now.
I have a serious sweet tooth, but pound cake and I have never gotten along. I look at the cake and it looks so pretty and I take a bite, and then I'm immediately put off by the extremely dense texture. If you enjoy browsing sites like foodgawker, you may have seen a beautiful sour cream bundt cake image submitted by Sweet Kat's Kitchen. Her bundt cake looked so lovely and simple, I couldn't stop thinking about it. She claimed it was the best sour cream pound cake, and even though I usually hate pound cakes, I found myself wanting to make this.
When I eyed in the ingredients, I noticed that it called for half the flour to be cake flour. This looked promising. Cake flour cakes are usually lighter and fluffier, so perhaps this cake wouldn't be as dense. The other thing that drew me to this cake was the tiny bit of honey. I've been obsessed with honey flavored desserts for a while now, ever since experiencing honey lavendar ice cream.
The cake came out as wonderful as promised. The cake looks dense, but also manages to be super moist and the cake flour keeps it from being too dense. The hint of honey adds a wonderful flavor to this cake. This is now one of my favorite recipes and definitely is going to be my go-to recipe for sour cream pound cake.
Sour Cream Bundt Cake (recipe from Sweet Kat's Kitchen)
1 ½ c. sifted cake flour
¼ tsp. baking soda
¼ tsp. salt
1 c. (2 sticks) butter, softened
2 3/4 c. granulated sugar (I thought my cake was a bit too sweet, so I would reduce this)
6 lg. eggs, room temperature
1 c. sour cream
1 T. vanilla extract
2. Sift together the flours, baking soda and salt. Sift again. Set aside. Combine the sour cream, vanilla extract and honey in a small bowl. Set aside.
3. In large mixing bowl, cream the butter and sugar on medium speed for 10 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the sour cream mixture and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove the pan and place the cake on a wire rack and allow to cool completely. Dust with confectioner's sugar before serving.