I think everyone probably has a favorite thing that their grandmother makes!
And you also probably think that no one else makes it just quite the same...
I was so glad when we moved back to Charlotte to be able to use all of the wedding gifts we received over a year ago (we left most of them with my parents as they wouldn't fit in our 600 sq. ft. slice of Manhattan).
I grew up making pound cakes with my Gammie. She would pull up a chair, so I could see over the counter. Then she would help me scoop, measure, and stir the ingredients. For my bridal shower, she surprised me with my very own pink Kitchen Aid mixer! So, it only seemed fitting that the first thing I made with it would be her Sour Cream Pound Cake!
Take a peek at both my first attempt at baking Gammie's pound cake on my own and the delicious recipe.
First, gather all of your ingredients together before you start.
Also, measure any ingredients at this point, so everything is ready to go as you need it.
First, beat the softened butter at medium speed for about 2 minutes.
Once the butter is soft and creamy, you'll add the sugar slowly on medium speed for 5-7 minutes.
Next, add eggs one at a time to the mixture beating just until the yellow of each disappears.
Be sure to stop the mixer every now and again throughout the process and scrape down the sides of the mixing bowl.
This ensures that everything is being evenly combined.
Now combine your baking soda and flour. Add these dry ingredients to your mixer alternately with the sour cream. Be sure to add the flour mixture one scoop at a time at a slow speed. Always start and end with the flour.
ATTENTION - DO NOT LEAVE MIXER RUNNING WHILE ADDING FLOUR - trust me...it doesn't end well. You and your kitchen will end up looking like there was a snow storm.
While the flour is mixing in on the lowest speed, add your flavorings: vanilla extract, almond extract, and Gammie's secret ingredient... amaretto!!
Be sure to taste the batter and add more flavoring as you wish.
While your batter finishes mixing, prep your tube pan by giving it a good coating of Baker's Joy,
or by greasing and flouring it well.
Now it's time to add your batter to the pan. Be sure to make the batter as even as possible, but remember that the "top" of the pan will be the bottom of the cake.
Next comes the BEST part of all...licking the batter bowl!! Be sure to leave yourself a little treat!
My paw-paw and I used to chase each other around the house with spatulas trying to get some of the batter from the other (Sorry Paw-Paw, this one was all mine!)
Place your cake on the middle rack of your oven. Be sure it's pre-heated to 325 degrees.
Set the timer for 1 hour and 20 minutes.
When the time is up, check the cake with a cake tester. If the tester comes out clean, the cake is done.
It may need a few more minutes depending on your oven.
Once the cake is done, take it out of the oven and place on a cooling rack for 10 minutes (in the pan). Then remove from the pan and cool completely.
And just like that you have "Gammie's Sour Cream Pound Cake"!
I hope you enjoy it as much as I do. It certainly is a special family tradition, and I hope that it can become one for you too!
1 cup softened butter (2 sticks)
3 cups of sugar
6 large eggs (room temperature is best)
3 cups of all-purpose flower
1/4 teaspoon of baking soda
1 cup sour cream (1- 8oz. carton)
1 teaspoon vanilla extract
1 teaspoon almond extract
1/3 cup Amaretto (adjust to taste!)
Bakers Joy spray
Wire cooling rack
Cake tester or tooth pick
Thanks for reading
XX - Molly