Sour Cream Pound Cake

The other day in the supermarket, I saw a full sized container of sour cream, not the ones that come in the small four packs. Pleasantly surprised, I randomly bought one. I thought it would sit in the fridge until I found a  use for it (I always think I have a million ways to use something, then I buy it and can't remember a single thing I had intended to make with it- go figure). I flipped open Carole Walter's book on coffeecakes and the like and picked out... the Sour Cream Pound Cake. This cake is no frills, just down home, simple but good, cake.  A dusting of powdered sugar would be welcome but not necessary. The crumb of the cake is wonderfully tight and velvety, each slice moist but with a crunchy crust. If you like pound cake, this cake is for you. If you don't, try toasting a slice and serving it with whipped cream and berries or ice cream. Maybe that will convert you. Oh, and you can tell that I'm sort of a pound cake novice as I served the cake upside down by accident. Only afterwards did I realize the rusting appeal of the top. Oh well. No one was the wiser. Most important tip ever: cut out a parchment circle to line the bottom of your tube pan. You'll thank me later.

Sour Cream Pound Cake
slightly adapted from Great Coffeecakes, Sticky Buns, Muffins and More

3 cups flour
1/2 tsp salt
1/4 tsp baking soda
1 cup butter or margarine
2 1/4 cups sugar
6 large eggs
1 tsp vanilla
1 cup sour cream

Preheat your oven to 350. Line the bottom of a ten inch tube pan with a parchment ring. Grease the ring and the entire pan. Set aside.

Combine the dry ingredients in a bowl and set aside.

Place the margarine or butter in the bowl of you mixer.

Beat until light and creamy.

Gradually add in the sugar on medium speed, about a tablespoon at a time, taking 8-10 minutes. You want to be incorporating air here. Scrape down the sides of the bowl as needed.

Add the eggs one a time,

scraping down the sides of the bowl as needed. This is what my batter looked like with all the eggs added.

Add the vanilla and blend.

Add the flour in four additions,

alternately with the sour cream.

Blend well after each addition and scrape down the sides of the bowl once more.

Pour the batter into the prepared pan and smooth the top with an offset spatula.

Bake the cake until a tester inserted comes out clean about 70-75 minutes. Remove from the oven and let cool on a rack for about half hour.

Unmold onto a rack to cool completely. Transfer to a serving plate and dust with powdered sugar, if desired.