March 04, 2017

After years of trying pound cake recipes, I've settled on the one.  It will likely be the only recipe for pound cake you (and I) will ever need.  It has been adapted from an old family recipe.  I doubled the sour cream called for in the original recipe (oh yes I did) to give it a more discernible sour cream flavor.  One nice thing (of many) about pound cake is that it will soak up the flavor and juices of whatever fruit you chose to top it with.  The pineapple compote in this recipe is a deliciously sweet addition.

Sour Cream Pound Cake with Pineapple Compote


3 cups all purpose flour

1 t. baking soda

1 t. salt

3 cups sugar

6 eggs

2 sticks butter

1 T. vanilla extract

1 (16 oz) container sour cream


Preheat oven to 325 degrees.  Grease and flour a tube pan.  In a small bowl, sift together flour, baking soda, and salt.  In a large bowl, combine butter and sugar until creamy.  Add the vanilla, sour cream, and eggs, one at a time, beating after each addition.  Add the flour mixture, one cup at a time, until fully incorporated.  Pour bater into the prepared tube pan and bake for one hour, or until a toothpick inserted into the center comes out clean.  Cool for 30 minutes and then invert onto a serving plate.  Enjoy as is - or top with with pineapple compote.

Pineapple Compote:

4 cups fresh pineapple, diced

1/2 cup golden raisins

2 T. butter

1/4 cup brown sugar, packed

3/4 cup pineapple juice

Combine all ingredients in a medium saucepan and cook over medium heat, stirring occasionally, until reduced by half.  Spoon compote over individual slices of pound cake.  (Note:  This compote is heavenly served over vanilla ice cream!)



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