Sour Cream Cardamom Pound Cake

Summary
Prep time	30 min
Cook time	~1 hr 30 min
Source	Fresh Every Day
Yield / serves	10-12 servings
Rating	Yummy

Ingredients

• 3/4 lbs (3 sticks) unsalted butter, softened, plus more for buttering the pan
• 3 c all-purpose flour, plus more for dusting
• 1 1/2 t ground cardamom
• 1 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 3 c sugar
• 6 large eggs
• 2 t pure vanilla extract
• 1 c sour cream

Preparation

Preheat the oven to 325°F. Butter a 10-inch tube or Bundt pan and dust lightly with flour.

Stir the flour, cardamom, baking powder, baking soda, and salt together in a large bowl.

In a separate large bowl, cream the butter and sugar together with an electric mixer on high speed until fluffy. Add the eggs one at a time, mixing well after each addition, and stopping to scrape down the sides of the bowl from time to time. Stir the vanilla and sour cream together in a small bowl or glass measuring cup.

Add a third of the flour mixture to the butter mixture. Mix in half of the sour cream. Repeat, alternating between the flour mixture and the sour cream and ending with the flour mixture until all the ingredients are combined. Scape down the sides of the bowl with a rubber spatula after each addition and mix only until all the ingredients are incorporated and no flour is visible.

Scrape the batter into the prepared pan with a rubber spatula and smooth to even out the top. Bake the cake on the center rack of the oven for 1 hour 15 minutes to 1 hour 25 minutes, until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for about 20 minutes, then turn the cake out of the pan onto a baking rack to cool completely. Serve warm or at room temperature. This cake will keep, tightly wrapped in plastic, for several days or in the freezer for up to 3 months.

Reinvention

Turn leftover slices of the pound cake into a free-form trifle with Vanilla Bean Custard Sauce. Place each slice of pound cake on an individual plate and top with fresh strawberries, raspberries, blueberries, blackberries, peaches, nectarines, plums, or a combination. Pour a large spoonful of the custard sauce over the fruit, top with more fruit, and serve immediately.