SPLENDA BLEND SOUR CREAM POUND CAKE


Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois


Rating:
Serves:
18 servings
Prep:
15 Min
Cook:
1 Hr 20 Min
Method:
Bake
Comments:

I made this cake for a church function. It was a big hit. It was very moist, and the addition of almond, vanilla & butter extract gave it the little push I felt it needed in the flavor department. I got several requests for the recipe. I found the recipe in a splenda cookbook, and it has been a favorite ever since. I have even added 2 cups of frozen blu4eberries, and it was so full of blueberry flavor, they just exploded through out the cake.dusted top with powdered sugar.

Ingredients

3 c
sifted cake flour
1 1/2 c
splenda sugar blend for baking
1/4 tsp
baking soda
1 c
butter, softened (2 sticks)
6 large
eggs, room temperaure
8 oz
sour cream
2 tsp
pure vanilla exract
1/2 tsp
each almond & butter extracts

Directions Step-By-Step

1
Preheat oven to 325 degrees F. Grease and flour a 10 inch tube pan or a 12 cup Bundt pan. Set aside.
2
Combine flour, Splenda sugar blend for baking and baking soda in a large mixing bowl. Cut butter into flour mixture with a fork or pastry blender until crumbly.This step may be done with a blender using the lowest speed. cover with a clean tea towel to prevent splatters.
3
Combine eggs, sour cream and all extracts in a small mixing bowl; add 1/4 of the egg mixture to flour mixture. Beat at low speed with an electric mixer until blended. Beat at medium speed for 30 seconds, or until batter is smooth, stopping to scrape down sides of bowl. Repeat procedure 3 times.
4
Spoon batter into prepared pan.
5
Bake for 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan, cool completely on wire rack
6
NOTE: The original recipe does not call for the addition of almond and butter extract. So you may omit if you like. I just love the two flavors blended together.

Also I have made this recipe with the addition of 2 cups of frozen blueberries. It was really moist and good.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Diabetic
Other Tag: Quick & Easy


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23 Comments

user
Rose Mary Mogan cookinginillinois
Aug 16, 2015
Julianne, usually it is a bit of trial and error for the individual person, and our taste buds are different. I May like a particular recipe, but you may not care for it. So I would suggest that you try different recipes, change or eliminate the things that you do not like, and see if it works or you then make notations about the one that you love and notes & also about what you didn't like about it. I do that all he time. If I think I can make it better, I might try it again using the ingredients that might make it a bit better. Sometimes I use unsweetened applesauce to help give moisture to a zero calorie recipe. Thee are so many options, you can even use sugar free puddings.
They are always coming out with new products, so you just need to be a bit adventureious and try some of them to see which ones you like. Best of luck to you. Have a nice day
user
Julianne Frazier ahhpooh414
Aug 15, 2015
Rose...Im trying to find recipes for friends that can't have sugar, I have always used Splenda,,,and seeing the different things you added just made me question my training...LOL... so back to school for me...LOL...will definitely also try this one!!! Thanks!!! J
user
Rose Mary Mogan cookinginillinois
Aug 10, 2015
THe cake did not need or call for salt Julianne, because I used salted butter. You seem to be checking out my Splenda recipes and I am happy about that. I like to think that no recipe is written in stone, and I OFTEN REPLACE ONE INGREDIENT FOR ANOTHER, HOW EVER IN THIS RECIPE THE CAKE TURNED OUT REALLY MOIST AND QUITE TASTY, AND NOTHING NEEDED TO BE ADDED OR DELETED, BUT THAT IS JUST MY OPINION. YOU MAY MAKE IT AND HAVE A DIFFERENCE OF OPINION, WHICH IS OKAY. In my opinion the sour cream replaces the milk. You do not always need to add extra baking soda when you are baking with splenda. I prefer to use salted butter to unsalted when baking, but some cooks prefer unsalted, either way with or without it would not make that big of a difference since it would only be about a half teaspoon or so anyway. Sound away if you have other questions. Thanks for your comments.
user
Julianne Frazier ahhpooh414
Aug 10, 2015
No salt???? Cldnt you replace half the sour cream with milk and cut the soda in half....then add half baking powder....or no because of the Splenda? I wasnt sure, because of the "Rules" of using Splenda....something abt adding extra baking soda....
user
Straw's Kitchen CinCooks
Sep 5, 2012
WOW...so pretty