Sour Cream Pound Cake

I've always loved those bundt cake pans that come in fun shapes. If you've ever happened to want one too you've noticed they retail starting at $30.

However, last month I found a rose-shaped silicone Hamilton Beach pan at Walmart for $7.63 and snatched it up immediately.

If only the snow wasn't covering my garden the cake would look better with rose leaves around the base--or perhaps mint leaves in a pinch.

I used my favorite pound cake recipe but filled two mini-loaf pans half-full with batter as well because I knew the rose pan couldn't hold the whole batch of batter.

light non-stick spray for coating pan
3 cups sugar
¾ cup butter
1 1/3 cup egg substitute
1 ½ cup sour cream
1 teaspoon baking soda
4 ½ cups flour
¼ teaspoon salt
2 teaspoons vanilla extract
powdered sugar for sprinkling

In a large bowl cream the sugar and the butter for five minutes. Gradually add the egg substitute and beat well for another minute.

In a small bowl combine the sour cream and baking soda. Stir the mixture well and set it aside. In another, medium-sized bowl, combine the flour and salt. Add the flour mix and the sour cream mix alternately to the creamed sugar mix, beginning and ending with the flour mix. Stir in the vanilla extract.

Bake the entire batter in either a greased 10-inch tube pan or divided between two greased mini-loaf pans and the greased rose silicone cake pan. Bake at 325 degrees for 1 hour or until a toothpick inserted into the center comes out clean.

Cool in the pan for 10 minutes, gently remove the cake from the pan and cool completely. Sprinkle lightly with powdered sugar or serve topped with fruit, fruit sauce or whipped cream.

Technorati tags: pound cake, sour cream, cakes, baking, bundt cakes