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.
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)
- Preheat the oven to 350°F.
- Lightly grease a full-size (10″) tube pan, bundt-style pan, or angel food pan.
- In a large bowl, stir together the flour, salt, baking powder, and cake spice (optional). Set aside.
- In a large bowl, beat together the butter and sugar until well combined.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Mix in the vanilla extract.
- 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.
- Stir in the butterscotch chips (optional).
- Scrape the batter into the prepared pan, leveling it with your wet fingers or a spatula.
- 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.
- Remove the cake from the oven, and gently loosen its edges from the pan.
- 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.