Tuesday, April 11, 2017

Sour Cream and Honey Pound Cake


(Image is also showing my daughter's sculpey donut store creation.)
3 Cups Flour
1/4 tsp. Baking Soda
1 Cup Butter, Softened
2 Cups Raw Honey (I've noticed Costco has the best price.)
6 Eggs
1 Cup Sour Cream
2 Tbsp. Vanilla

Coconut Oil to grease the baking dish.

Preheat oven to 325 degrees

Mix flour and baking soda and set aside. Beat butter and slowly add the honey until it is well blended. If you add all the honey at once you could end up with butter chunks. Add eggs one at a time beating well after each addition. Beat in flour mixture alternately with sour cream. Then add vanilla.

Pour batter into your greased bundt pan.  Bake 1 hour 20 minutes or until toothpick inserted near the center comes out clean. Allow the cake to cool about 10 minutes than place your serving dish on top of your bundt pan then flip over together with the bundt pan. Drizzle with your topping of choice or allow to completely cool then drizzle on your topping. It is also great just served with fresh fruit and whipped cream.

No comments:

Honey Wheat French Bread

This is another tweak to Michelle's French Bread Recipe. My first tweak is  here. I don't actually use agave or sugar anymor...