It was time for recipe club again, and I wanted to try something new. Some friends and were talking about poundcake on Twitter, which lead to a search for various poundcake recipes. I took some inspiration from a Honey Vanilla Sour Cream Poundcake and a lightened up version of Sour Cream Poundcake with Rum Glaze to come up with my recipe.

I actually made this recipe twice: the full version, and a half version, because my first cake got stuck in the bundt pan! I must say the halved version of the cake was tastier, but the first cake made for great strawberry shortcake.

I am always excited and nervous to try a new recipe, especially when it is a recipe I have made some tweaks too. I am mostly excited when it is a new set of flavors, but nervous about how the various ingredients or substitutions will come together. This was one of those times where I did not have a care in the world until it came time to remove the cake from the bundt pan – another of my kitchen enemies.

The Recipe Mash

The Honey Vanilla Sour Cream Poundcake (Brown Eyed Baker) I first looked at had quite a few eggs in it, several cups of sugar and about a cup of butter. This was really close to what a true poundcake should have in it – about a pound each of butter, sugar, eggs and flour. I wanted something a bit healthier, so went searching for a lightened up versions of poundcake recipes. That is when I stumbled on a lightened up family recipe of a Sour Cream Poundcake with Rum Glaze (Cooking Light). I compared the two recipes, and while some parts were similar (the number of eggs caught my eye first) the reductions made sense and I was willing to give it a try.

Cake stuck in pan

Cake Attempt #1

I pretty much used the Rum Glaze cake recipe verbatim, minus the rum glaze part and just added in some honey. Our 3yo daughter helped me make the first cake, and to her credit she waited until we were all finished before she asked to lick the bowl, spoon, paddle etc. This batter was GOOD, and super light and fluffy. This cake turned out extremely fluffy, and almost reminded me of an angel food cake. It seemed a bit on the fragile side, because when I would cut it the pieces would kind of crumble apart. I am fairly positive this cake would hold its own with some icing as well.

Poundcake served at Recipe Club

Cake attempt #2

After my first cake broke trying to remove it from the pan, I decided to try and make the recipe again since I needed something to take to recipe club. (Most of the rounded part was stuck in the pan) I was using organic eggs (expensive) eggs because I forgot to pick up the regular eggs from the grocery store when I went out that morning. We were already low on eggs and I did not want to go through another three eggs and then not have enough to last till our next grocery trip. I decided to just use 1 egg, and half the recipe. Usually, when I half a recipe I round up the egg, but this time I just used the one.

Compare and Contrasting

I really did not expect the cakes be that drastically different, but there were some differences between the two. The biggest difference between these two cakes besides, one is half a recipe is that cake 2 (poundcake) had less egg, and therefore did not rise as much, in fact you can see the cake actually fell a bit in the middle. Eggs are a critical part of the baking as they are what help make the baked good rise.

Bundt Cake 1: (Right)

  • Lighter (both in taste, texture and color)
  • Moister
  • Fragile

PoundCake 2: (Left)

  • Denser
  • More yellow in color
  • Defined but mellow honey/sour cream flavor

 

Honey Vanilla Sour Cream Cakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 8+ servings
Ingredients
Option 1: Yield: 1-10” bundt cake
  • 3 cups Cake flour
  • 1 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ¼ tsp Baking Soda
  • ¾ cup Butter softened
  • 2 cups Granulated sugar
  • 3 large Eggs
  • ¼ cup Milk
  • 2 teaspoons Vanilla extract
  • 2 tablespoons Honey
  • 1 cup Sour cream
Option 2: Yield: 1- 1 ½ quart rectangular loaf dish. (5-inch x 9-inch x 3-inch loaf dish)
  • 1.5 cups Cake flour
  • ½ teaspoon Baking powder
  • ⅛ teaspoon Salt
  • ⅛ tsp Baking Soda
  • 3oz Butter softened (about 5⅓ pats of butter)
  • 1 cup Granulated sugar
  • 1 large Egg
  • ⅛ cup Milk
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Honey
  • ½ cup Sour cream
Instructions
  1. Preheat oven to 350.
  2. In a separate bowl, gently sift and measure cake flour.
  3. Sift or whisk together thoroughly with baking powder, baking soda and salt.
  4. In the bowl of a stand mixer, beat butter and sugar at medium speed until light and fluffy.
  5. Add eggs one at a time until well incorporated.
  6. Add honey, milk, and vanilla to egg and butter mixture until incorporated.
  7. Lower the mixer speed and alternate the addition of flour mixture (end with the flour) and sour cream to the sugar mixture. Beat until just combined.
  8. Liberally spray a 10” bundt or loaf pan with baking spray or non-stick cooking spray.
  9. Spoon and level batter into prepared pan and bake for 1 hour, or until a toothpick comes out clean. (Loaf pan version may cook just slightly less)
  10. Cool in pan 10 minutes.
  11. Loosen cake from sides of pan using a narrow metal spatula. Invert cake/loaf onto a cooling rack.

 

Step by Step (10″ bundt cake)

Preheat oven to 350. While the oven is preheating, measure dry ingredients into a separate bowl and mix together with a whisk.

  • 3 cups Cake flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1/4 tsp Baking Soda

In the bowl of a stand mixer, beat butter and sugar at medium speed until light and fluffy.

  • 3/4 cup Butter softened
  • 2 cups Granulated sugar

Add eggs one at a time until well incorporated. Then slowly add milk, honey and vanilla and beat until combined.

  • 3 large Eggs
  • 1/4 cup Milk
  • 1 cup Sour Cream
  • 2 teaspoons Vanilla extract
  • 2 tablespoons Honey

Lower the mixer speed and alternate the addition of flour mixture (end with the flour) and sour cream to the sugar mixture. Beat until just combined.

Then liberally spray a 10″ bundt pan with non-stick cooking spray. Gently spoon and level batter into prepared pan and bake for 1 hour, or until a toothpick comes out clean.

Cool in pan for 10 minutes. Loosen cake from sides of pan using a narrow metal spatula. Place a plate upside down on top of cake; invert onto plate.

Enjoy with some berries (blackberry, strawberry) and a nice cup of tea!

Honey Vanilla Sour Cream Cakehttp://www.thesugarpixie.net/wp-content/uploads/2010/04/hvsourcream_cake06.jpghttp://www.thesugarpixie.net/wp-content/uploads/2010/04/hvsourcream_cake06-300x300.jpgthesugarpixieBakingcake,honey,poundcake,sour cream,vanillaIt was time for recipe club again, and I wanted to try something new. Some friends and were talking about poundcake on Twitter, which lead to a search for various poundcake recipes. I took some inspiration from a Honey Vanilla Sour Cream Poundcake and a lightened up version of...Misadventures and fun in the kitchen and beyond