I've mentioned before that one of my favorite secret ingredients for Sour Cream Pound Cake is a particular flavoring found only in certain regions of the USA. It's McCormick's Vanilla Butter & Nut Flavor, a bright yellow colored liquid with a very distinct flavor that's supposed to be a combination of butter & nut. I don't know. To me it tastes like yellow cake. It's fairly potent so in most cases I use tiny amounts at a time just to add a little something to certain recipes. That is, unless I'm making the Vanilla Butter & Nut Sour Cream Pound Cake from the back of the box. The recipe calls for a full tablespoon of flavoring, and it's what gives the cake a very golden color.
Today's cake was particularly golden because my eggs had very yellow yolks and I used a combination of butter and butter flavored Crisco just for fun. Normally I'd just use butter.
The cake also has ⅔ cup of sour cream, so as you can imagine it's pretty tender. I think it was even softer and more delicious on Day 2, so it's a good make-ahead.
But back to the extract -- if you can't find it, just use vanilla and the cake should still be terrific. I plan on making another one with vanilla bean paste.
UPDATE: It seems the name of the product has changed! McCormick is now calling it Cake Batter Flavor.
Recipe
Vanilla Butter & Nut Flavor Sour Cream Pound Cake
Ingredients
- ⅔ cup unsalted butter 150 grams (or use ⅓ cup butter and ⅓ cup shortening)
- 2 cups sugar 390 grams
- ⅔ cup sour cream
- 4 large eggs
- 1 tablespoon McCormick Butter & Nut Flavor
- 2 cups all-purpose flour sifted (should weigh 250 grams total)**
- ¼ teaspoon baking soda
- ½ teaspoon of salt plus a pinch omit if using salted butter
Instructions
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan with shortening (it works better than butter and won't burn) then line with a strip of parchment. Grease the parchment and dust with flour.
- In a large mixing bowl, beat butter, sugar and sour cream until light and fluffy, scraping bowl often.
- Add the eggs one at a time, beating for 30 seconds after each egg is added.
- Beat in the vanilla, butter & nut flavoring.
- Beat in the baking soda and salt until well mixed, then add flour by hand and stir until well blended.
- Bake at 325 for an hour or until toothpick inserted comes out clean.Let cool in pan for 10 minutes, then loosen carefully from sides and remove from pan. Let cool completely on a wire rack.
Notes
Anna says
Hi Bob,
Thanks for letting everyone know! I just noticed this the other day.
Bob says
Not sure if you all know but the McCormick Vanilla Butter Nut Favor has changed names. They changed it years back unfortunately. But, it has the same great flavor. I just discovered the chance, been looking for it for years. It's now, McCormick Cake Batter Flavor. Just thought I would let you know, in case you were having trouble finding it. By the way, you have some great recipes Mrs. Anne. God Bless to you all!
Anna says
Sue, I think this one could easily be converted to lemon by using lemon oil, and lemon zest. I made a second one using regular vanilla, mini chocolate chips and mini M&Ms. It was good, but the one made with the flavoring was the most unique. You may be able to buy it on Amazon, as it tends to come and go. Sometimes it's available as an add-on item and other times you can buy it if you buy $19 worth or multiple bottles.
Sue says
Oh good grief! The typos!! ^^
Sue says
I’ve never sought out that flavoring even though you’ve mentioned it several times. I will remember to look for it. I’m so weird. I think all pound cake should lemon flavored. LOL! I have no dea why.
Carol Rosenstock says
The Vanilla Butter & Nut Extract is available on Amazon and other stores in the USA. Just google it.