Sour Cream Pound Cake with Toasted Almonds and Chocolate Bits:
It's the same base recipe that you may have already seen in an earlier post. My feeling is that if you've found a great recipe, then why not stick with it?
Sour Cream Pound Cake
1/2 lb butter or Earth Balance (melted)
3 cups flour
3 cups sugar
1 cup sour cream
2 tsp vanilla extract
1 tsp baking soda
Preheat oven to 325 degrees
- Melt butter
- Place all dry ingredients in a mixing bowl
- Add eggs, sour cream, vanilla and melted butter
- Mix well with electric mixer on medium for 4-5 minutes
And here is the variation. Prepare the above and then add:
2 cups of toasted slivered almonds (cool before adding to the batter)
6 ounces of chopped semi-sweet chocolate (Callebaut Belgian Chocolate) or in a pinch the mini chocolate chips will do.
2 tsp of almond extract
Grease and flour bundt or tube pan; pour in batter and bake for 1.5 hours or until a tester inserted in the center comes out clean; cool in the pan for 20 minutes and then insert knife around edges and remove gently from pan. Place on rack until completely cooled. Dust with confectioners' sugar before serving.
I have a smaller tube pan that I like to use, and then there is enough batter to make two small loaves for gifts
Grab a cup of coffee and enjoy!