This recipe is great if you are in the mood for something sweet, but not too sweet. This is my version of a pound cake except I add a little bit of vegetable oil to the batter to help the cake stay light and moist. I make this cake for my family quite often because it is very simple and all the picky eaters in my family like it. Back in 2013, when we first opened the Secret Garden Cafe, in Old Town Occoquan, we used to serve a Sunday brunch buffet. I made a lemon version of this cake for the dessert tray.
The cake makes for a great breakfast cake, or even muffin, because the brown sugar syrup gives it a maple-pancake flavor that is just divine. There are also so many different ways to make it. You can add some cocoa powder and melted chocolate for a chocolate version. Add fresh blueberries or strawberries bake it in a muffin tin for a quick breakfast snack.
To mix this recipe up a little bit, you can add some lemon zest to the batter and instead of brown sugar in the syrup use white sugar. Add a little bit of lemon juice to the syrup for a nice fresh bite of lemon. Makes for a great summer time dessert
Here is the full recipe:
Recipe by: Sarah DeVight
| Time: 1 Hr 15 Mins | Difficulty: Easy | Course: Dessert |
| INGREDIENTS Batter: 3 Cups all purpose flour 2 Cups white sugar 1 tsp baking powder 1/2 tsp baking soda 1 Cup sour cream 4 eggs 2 tsp vanilla extract 2 Sticks softened salted butter 1/3 Cup vegetable oil Sugar Glaze: 1/4 Cup water 3 tbsp salted butter 1 tsp vanilla extract 1/2 Cup brown sugar STEPS 1- In a medium bowl combine: flour, baking soda, and baking powder. 2- In a large mixing bowl or stand mixer, cream together butter, sugar and vegetable oil until light and fluffy. 3- Add vanilla, then eggs one at a time. 4 – Add sour cream. 5- Add flour mixture in 3 parts until combined but ensure not to over mix the batter. 6- In a well greased and floured bunt pan, add batter. 7- Bake in a pre-heated oven set to 325 F for approximately 50-55 minutes 8- Once cake is out of the oven start the syrup by combining water, butter, brown sugar, and vanilla in a medium sauce pan. Cook until sugar has dissolved and mixture thickens slightly. 9- While the cake is still warm, poke holes throughout the top of the cake and pour brown sugar syrup over the cake. 10- Allow the cake to cool completely before turning out of the pan so that the sugar syrup has enough time to soak into the cake. 11- Serve as is or garnish with powdered sugar. |
