Norwegian Sour Cream Pound Cake (with butterscotch chips and caramel glaze)

With so many baking options out there, typically I don’t like to make a recipe more than once or twice.  But I make an exception for this Norwegian Sour Cream Pound Cake recipe which holds a permanent place in my baking repertoire.  As a plain pound cake, it has a dense but tender vanillay crumb that is anything but “plain”.  The batter also holds up well to a variety of mix-ins and flavorings.  My favorite combinations are an addition of cake spice for a dash of zing to the flavor and butterscotch chips for a bit of caramel.  And if I’m feeling extra decadent, I’ll pour a homemade caramel sauce over the top.

An overhead view of the cake drenched in a dark caramel sauce.

A side view of all the goodness.  The butterscotch chips create little pockets of caramel flavor in the cake.

Norwegian Sour Cream Pound Cake (with butterscotch chips and caramel glaze)

Makes 1 bundt cake (about 20 servings)
(from King Arthur Flour)


1 cup (8 ounces) unsalted butter
2 cups (14 ounces) sugar
2 large eggs
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons cake spice or other flavoring like cinnamon (optional)
2 to 3 teaspoons vanilla extract, to taste (I prefer 3 teaspoons which is equal to 1 tablespoon)
4 cups (17 ounces) Unbleached All-Purpose Flour
1 1/2 (12 ounces) cups sour cream
1 package (11-12 ounces) butterscotch chips (optional)


  1. Preheat the oven to 350°F.
  2. Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
  3. In a large bowl, stir together the flour, salt, baking powder, and cake spice (optional).  Set aside.
  4. In a large bowl, beat together the butter and sugar until well combined.
  5. Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
  6. Mix in the vanilla extract.
  7. Add the flour mixture alternately with the sour cream to the wet ingredients.  Start  with adding the flour about 1 cup at a time and then the sour cream 1/2 cup at a time. Mix at medium speed between additions, until ingredients are thoroughly combined. The finished batter will be quite stiff/thick.
  8. Stir in the butterscotch chips (optional).
  9. Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
  10. Bake the cake for 55 to 75 minutes, until a cake tester, bamboo skewer, or long toothpick inserted into the center comes out clean.  Don’t overbake to ensure that the cake is moist and tender.
  11. Remove the cake from the oven, and gently loosen its edges from the pan.
  12. After 15 minutes, carefully turn the cake out of the pan onto a rack to cool.

Note: The cooled cake can be stored, well wrapped, at room temperature for several days. For longer storage, wrap securely and freeze.

One thought on “Norwegian Sour Cream Pound Cake (with butterscotch chips and caramel glaze)

  1. Pingback: Classic Caramel Sauce | Eat Sweets and Be Merry

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