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What I’ve enjoyed recently …
In Bloom, Saint Paul sports
the largest open hearth in North
America. Everything is cooked
in the hearth or wood-fired oven.
Order the venison tartar and
pheasant boudin blanc. Cocktails
are amazing.
928 7th St W
Saint Paul MN 55102Favorite Places, Barcelona
Favorite Places, Bourgogne
Favorite Places, California
Favorite Places, New York
Favorite Places, Paris
- 142 Crêperie Contemporaine
- Ambassade d'Auvergne
- Aux Merveilleux de Fred
- Benoit
- Bread and Roses
- Breizh Café
- Café Constant
- Chez Janou
- Chez Loulou
- Chocolate Directory, Paris
- Christian Constant
- Du Pain et Des Idées
- Jean-Charles Rochoux
- Jean-Paul Hevin
- La La Pâisserie by Cyril Lignac
- La Maison du Chocolat
- La Tuile a Loup
- Le Chardenoux
- Le MaZenay
- Paris Flea Markets
- Patrick Roger
- Popelini
- Pozzetto
- Stohrer
- Thiercelin
Favorite Places, Provence
Favorite Places, Twin Cities
Favorite Links
- Alice Medrich
- Andrew Zimmern
- Artisan Bread in Fine Minutes a Day
- B.T. McElrath Chocolatier
- Baking Obsession
- Cannelle et Vanille
- Chocolate & Zucchini
- Cookography
- Curious Cook
- David Lebovitz
- David Schmit Photography
- Dorie Greenspan
- Eat the Love, Sweets for the Mouth and Mind
- Eat Well Guide
- eatwild
- Far North Spirits
- Farmette
- French Food and Cook
- French Word-A-Day
- Gale Gand
- HiP Paris Blog
- Hiroko's Kitchen
- Hunter Angler Gardener Cook
- Julia Usher
- Le Pétrin
- Nick Malgieri
- Not Without Salt
- Olli Salumeria
- On Rue Tatin
- Paris Breakfasts
- Purple Pitchfork
- Raghaven Iyer
- Robin Asbell
- Sake Story
- Slow Food
- Smitten Kitchen
- Steamy Kitchen Modern Asia
- Suvir Saran
- Taste Spotting
- The Daily Meal
- The Paris Kitchen
- The Perennial Plate
- These Peas are Hollow
- Wedge Community Co-op
- White on Rice Couple
- Zoë Bakes
Sour Cream Pound Cake
3 cups (13 ½ oz / 385 g) unbleached all-purpose flour, plus additional flour for dusting pans
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature, I used Kalona SuperNatural
3 cups (21 oz / 600 g)granulated sugar
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
Zest of one medium orange
6 lg or 8 med eggs, room temperature
1 cup (8 oz/ 230 g) sour cream, room temperature, I used Kalona SuperNatural
Preheat oven to 325ºF.
Cakes can be made in one 16-cup tube pan or two 5-cup loaf pans. Dust pan(s) with flour, tapping out excess or line with parchment paper, then set aside.
In a medium bowl, using a whisk, stir together flour, baking soda, baking powder and salt and set aside. Using a stand mixer with the paddle attachment, beat butter in large bowl at medium speed until fluffy. Gradually add sugar and beat 5 minutes. Add eggs 1 at a time, beating just until combined after each addition and scrape down bowl after addition. Stir in extracts and zest.
Mix ½ the sour cream into the batter and stir until combined. Then add ½ the flour and stir just until combined. Repeat with the remaining sour cream and end with the remaining flour, mixing each again separately just until combined. Transfer batter to prepared pan(s).
Bake cake until tester inserted near center comes out clean, about 1 hour 20 minutes. Let cake cool in pan on rack 15 minutes. Cut around cake in pan and carefully turn out onto cooling rack and cool completely.
(Can be prepared 2 days ahead. Wrap in foil and let stand at room temperature.) Cake is better if made a day before serving.
One loaf serves 10-12, or more or less depending on the thickness of the serving.