Removable Bottom Tube Pan Pound Cake
Large sour cream pound cake baked in a removable bottom tube pan.
Servings 14
Cost 5
Equipment
- Removable Bottom Tube Pan
Ingredients
- 3 cups sifted unbleached all-purpose flour (380 grams)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, at room temperature (230 grams)
- 3 cups sugar (600 grams)
- 6 large eggs separated into yolks and whites
- 1 cup sour cream (230 grams)
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
Instructions
- Preheat the oven to 300ºF. Grease a 10 inch removable bottom tube pan and take any precautions to prevent leakage if you know your pan leaks.
- In large bowl, combine sifted flour, salt and baking soda and stir thoroughly or sift again.
- In the bowl of a stand mixer using the paddle attachment, beat together butter and sugar on medium speed until thoroughly blended, about 5 minutes.
- Beat in yolks one at a time, scraping sides of bowl often.
- On low speed, beat the flour mixture and sour cream with the extracts into butter mixture, beginning and ending with flour.
- In large clean bowl, with clean beaters, beat egg whites until stiff but not dry peaks form. Stir one-third of whites into batter, then fold in remaining.
- Spoon into prepared tube pan and level.
- Bake in 300ºF oven 1 ½ to 1 ¾ hours or until cake tester comes out clean.
- Transfer pan to wire rack; let cool 5 minutes.
- With long, thin knife, separate sides of cake from pan and from tube.
- Remove cake from pan to wire rack; let cool completely.
Notes
Adapted from Cooking for Comfort by Marian Burros. The recipe in the book is slightly different from some that are floating around on-line. It calls for unsalted butter and ½ teaspoon of salt, whereas other version call for ¼ teaspoon salt. I definitely recommend using ½ teaspoon (unless you are using salted butter).