Anyways....each week we tag team dinner/dessert and this week I am in charge of dessert. I was feeling less than inspired and quite defeated by prices of baking supplies. Knowing I had all ingredients for my great grandmothers divine sour cream pound cake, I took the easy road. This morning I woke up with the question, "can I make her infamous pound cake into a pumpkin pound cake?". If you google a recipe for such, you get a laundry list of ingredients, some of which you don't tend to keep around. After brainstorming with my momma, we decided this was a doable experiment.
Into the kitchen I went!
Well, hot damn, this pumpkin pound cake is perfection. I intend to top it with cinnamon whipped cream.
Ingredients:
3 cups all purpose flour
3 cups granulated sugar
1 cup sour cream
1 cup canned pumpkin(NOT pumpkin pie)
2 sticks softened butter
4 eggs
1/4 tsp baking soda
1 Tbs cinnamon
1 1/2 tsp vanilla
Preheat oven to 350. In large mixing bowl, combine butter and sugar with hand or standing mixer. Add eggs one at a time. In 2 separate bowls, combine sour cream and pumpkin in one, and flour/baking soda/cinnamon in another.
Alternating flour/soda and sour cream/pumpkin mixture mix into butter mixture, starting and ending with flour. Stir in vanilla.
Spray and flour bundt pan. Pour in pound cake batter evenly.
Bake @350 for 1 hr 15 minutes. Check your cake @1hr by testing with tooth pick. Every oven will of course vary.
Allow to cool for 30 minutes before removing for pan.
Recommend serving with fresh whipped cream!
Picture to come tonight....after we chow down. :)
