Cream Cheese/Sour Cream Pound Cake
By Rose Mary Mogan cookinginillinois
This is my favorite go to MADE FROM SCRATCH RECIPE. You can make so many variety of cakes from this one recipe, simply by changing or adding just a few different ingredients. It comes out tasty & moist every time. I just love this recipe. So I am finally posting the Basic recipe. This recipe is also one of 25 dessert items being featured at a Reunion. It is a very good cake, & I am sure will become one of your favorites as well. You will not mind making a cake from scratch with this recipe, & may never use the boxes stuff again. Just make sure all of your ingredients are at room temperature.
cream cheese, or sour cream room temperature
eggs, room temperature
all purpose flour
1Preheat oven to 325 degrees F. Cream together the butter, cream cheese OR sour cream and sugar till very light airy and fluffy, about 10 to 15 minutes.
2Add sugar gradually and beat well. Add eggs one at a time, beating well after each one until well blended. Add the almond extract & beat till mixed.
3Then gradually add the flour, and mix well after each addition. Grease or spray a bundt pan and dust lightly with flour, or use BAKERS JOY, IT IS A BLESSING IN A CAN, it has the flour in the can.
4Pour batter into the prepared bundt pan.Then bake in preheated 325 degree F. oven for 1 1/2 hours or until toothpick inserted in center comes out clean. Let sit about 10 minutes in pan and them invert onto a cooling wire rack. Frost, dust with powdered sugar or leave plain. Great with fresh strawberries or slices canned peaches.