Apple Sour Cream Pound Cake

One thing that I enjoy about my grandma’s house is the fruit trees she has in her back yard.  One thing that I hate is picking all the fruit and trying to figure out what to do with them.  You know … eat it now or eat it later.  I did make apple sauce with some of the apples which will be saved for later but here is a recipe that you will definitely eat now.  There will be no leftovers with this cake.

sour cream pound cake 14

I have adapted this recipe so that you can use up lots and lots of apples.  So pick your summer harvest and pack it into the cake. It will work with other fruits as well.  I picked about 10-15 apples. Peeled them and sliced them.

Begin by making the pound cake recipe.  It is really simple.  All you need is butter, eggs, sour cream, vanilla, baking soda, and flour.

Cream together the room temperature butter and sugar.  I used coconut sugar for this recipe.    Add sour cream and vanilla and combine well.  In another bowl sift together flour and baking soda.  Add to the creamed mixture alternating with 1 egg and a scoop of flour until everything is combined.  Finally add vanilla and combine well.

sour cream pound cake 6Lightly toss the apples with some flour.  My mom says this helps the apples from sinking to the bottom. I am not sure if this step needs to be done.

sour cream pound cake 2Pour the batter into your baking dishes.

sour cream pound cake 9Finally add your apples to the batter. I pressed each one in vertically and tried to fill up the entire cake.  I dusted the top with some sugar and cinnamon for some extra crunch.

Bake the cake at 350 degrees for about 1 – 1 1/2 hours. The cake is done when the toothpick comes out clean. *Note that adding the fruit might make the cake take longer to cook.

Apple Sour Cream Pound Cake

sour cream pound cake 12

http://www.pauladeen.com/sour-cream-pound-cake

  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 teaspoon baking soda
  • 1/2 cup sour cream
  • 1 1/2 cups coconut sugar
  • 1 cup butter, room temperature
  • 1 1/2 cups all-purpose flour
  • tons of sliced apples – I used about 7-10 smallish apples
  • Cinnamon and coconut sugar mixture (about 1/4 cup coconut sugar and 1/2 tbsp cinnamon)

Preheat oven to 350 Degrees.  Cream together butter and sugar. Add the sour cream and mix well. Sift the baking soda and flour together. Add to the creamed mixture alternating with 1 egg and a scoop of flour until everything is combined.  Finally add vanilla and combine well.  Pour the mixture into your baking dish. Toss apples in some flour.  Insert the apples vertically until the entire cake is full of apples.  Sprinkle some cinnamon and sugar on top to add some crunch and sweetness.  Bake for 1 hour to 1 1/2 hours or until toothpick inserted into the center of the cake comes out clean.

Enjoy as a breakfast or dessert.

For more of our recipes: https://eatitnoworeatitlater.com/recipes-list/

 

2 Comments Add yours

  1. Lawrence Mathon says:

    Hello: I am wanting to talk to someone who has had some experience in making sourdough rye bread from a Kombucha sourdough starter. I have a lot of unanswered questions of exactly how to use such a starter just before adding to the flour mix. Is the Kombucha starter fed (with Kombucha) and discarded indefinitely in the refrigerator? Can this starter be added to an already existing sourdough strarter that is not Kombucha? Can I get away without feeding the starter 3 times before adding to the flour mix, as if I added, let’s say 2 cups of this starter (unfed) from the refrigerator and plop it into the flour mix, would that work. What about making the sponge with the soudough starter and putting it into a bread machine the night before and allowing the machine to make sourdough bread for the next morning. Thank you so much for your kindness in this regard. (I want want to use Kombucha Tea in my starter feedings as well as the Kombucha yeast dregs (sludge) in the bottom of the fermenting vessel. Lawrence Mathon

    1. HappyEnki says:

      Thank you for contacting us and finding our website.

      I wouldn’t say that we are experts at sourdough either but we have worked with it for a few years and I can tell you my experiences.

      Is the Kombucha starter fed (with Kombucha) and discarded indefinitely in the refrigerator?

      Kombucha starter. https://eatitnoworeatitlater.com/2014/02/08/kombucha-sourdough/

      When I make bread with this starter, it is just the same as with regular sourdough starter. I feed it with flour and water (about 1/4 cup starter, 1/4 cup flour, 1/4 cup water and let sit in room temp for 1-2 hours. I do this twice. Save about 1/4-1/3 cup for next week and discard the rest (or make something with it) ). I don’t usually add more kombucha tea but I guess you can do that. I don’t see why not. (But I have never done this so maybe experiment first with half your starter as not to ruin the whole thing.) I feed my starter every week. Make sure you do this or the yeast will be sluggish and wont bubble as much. (and it will take longer to activate it)

      Can this starter be added to an already existing sourdough strarter that is not Kombucha?

      I would not add the kombucha starter to an existing starter as the yeasts are different and will have a different taste. The yeasts will start competing with each other and I don’t know the affects. However I have mixed the discards together to make bread but I always keep two separate starters in the fridge.

      Can I get away without feeding the starter 3 times before adding to the flour mix, as if I added, let’s say 2 cups of this starter (unfed) from the refrigerator and plop it into the flour mix, would that work.

      I wouldn’t just add 2 cups of unfed starter from the fridge. The yeast needs to be active before baking. Since it is in the fridge it is pretty dormant. This will yield a dense bread unless you add baking yeast to it. The yeast won’t create as many bubbles. If you don’t have time to feed it, do this the day before. You can leave the starter overnight.

      You can also keep your starter at room temperature and just feed it twice a day. Then you can make bread all the time as it is continuously fed and ready to use.

      What about making the sponge with the sourdough starter and putting it into a bread machine the night before and allowing the machine to make sourdough bread for the next morning.

      Yes you can make a sponge with the sourdough and put it in the machine the night before. This should work. Because some people leave their sourdough starter on the counter and never in the fridge.

      I hope I have answered all your questions. Please feel free to contact me again.

      Best of luck with our Sourdough journeys!

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