sour cream pound cakes

Gourmet Sour Cream Pound Cakes

( gourmet pound cake with wild berry sauce topped with creme fraiche )

Ingredients

1/2 C butter ( softened )
1/8 C vegetable oil
1 C sugar
2 eggs + 1 yolk ( room temp )
1 1/2 C all purpose flour
1/2 t baking powder
1 C sour cream ( room temp )
1/4 t salt
1/2 t vanilla extract

Instructions

Preheat oven to 150 C ( 300 F ).

With a mixer beat butter, oil, and sugar together until smooth. Add eggs one at a time and beat well. Sift in 1 cup of the flour and the baking powder. Mix well and add sour cream, salt, and vanilla extract. Beat until smooth and add the last 1/2 cup of flour.

Spray cupcake pan with cooking spray. Using a ladle, pour cake batter into the pan filling each cup half full. Bake for 20 - 25 minutes until the sides of the cakes start to become slightly golden. Cool and remove.

Serve cakes at room temperature in a puddle of wild berry sauce, topped with creme fraiche. Dust with powdered sugar.

NOTES;

This tastes even better than it looks! My absolute favorite pound cake recipe and in my book, the ONLY way to eat it! The balance between sweet, tart, and rich - dry, wet, and creamy is perfect! Absolutely perfect ( if I can say so myself. LOL! )