Sour Cream Pound Cake

The Sous Chef is a huge pound cake fan - me not so much. Every once in a while I break down and make a plain cake for him.

Sour Cream Pound Cake (Adapted from Cooking Light)

cooking spray
3T almond meal
4 c cake flour
1/4 t salt
1 t baking soda

3/4 c butter
2 3/4 c sugar
3 eggs
2 t vanilla
1 t almond extract
1 1/2 c sour cream

Spray a 10-inch tube pan with cooking spray. Dust with almond meal and set aside. In a small bowl combine flour, salt, and baking soda. Set aside. Cream butter in mixer until fluffy. With mixer running, gradually add sugar until blended. Add eggs one at a time. Add vanilla and almond extract. Add flour mixture; alternating with sour cream (about 3 additions). Pour into pan and bake at 350 for 70 minutes or until inserted toothpick comes out clean. Cool in pan for 10 minutes. Run spatula around edge and turn pan out onto rack to cool.

This makes a big cake. It's fairly tall. The original recipe is a traditional cake with lemon juice and zest. It also uses breadcrumbs. I didn't have any breadcrumbs (or bread to make crumbs) but I did have almond meal, which turned out to be a great substitute. Since I was using almond meal on the outside, I thought it would also be nice on the inside. The outside almonds created a really nice "crust." This would be nice served with some fresh berries or dare I say a nice chocolate sauce?

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