Sour Cream Pound Cake Or Jewish Coffee Cake
A rich, moist pound cake with a tender crumb and subtle tang from sour cream, perfect for dessert or coffee breaks, appealing to those who enjoy classic baked treats.
Ingredients
Instructions
- Sift flour before measuring, then resift with baking powder, baking soda, and salt.
- Cream margarine until smooth and fluffy.
- Gradually add sugar; beat until mixture is light and fluffy.
- Beat in the eggs one at a time.
- Add the flour mixture alternately with the pint of sour cream, starting and ending with the flour.
- Do not overbeat; mix just until the flour is blended.
- Grease and flour a large tube pan.
- Preheat the oven at least 10 minutes before baking.
- Bake at 375°F (190°C) for 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure that the margarine is creamed well until fluffy. You can substitute half of the sour cream with Greek yogurt for a tangy twist. If you're out of margarine, unsalted butter can be used instead. Make sure to sift the flour to avoid lumps and to achieve the best rise. This cake pairs beautifully with a cup of coffee or tea.
Serving Suggestions
This Sour Cream Pound Cake is delightful on its own, but you can serve it with fresh berries or a drizzle of chocolate sauce for added flavor. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert. It also makes a great addition to brunches, pairing well with Judy'S Pecan Buttermilk Muffins for a varied spread.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. Refrigeration can dry it out, but if it's a warm environment, it's best to refrigerate. To reheat, simply microwave a slice for about 10-15 seconds, or enjoy it at room temperature for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Pound Cake Or Jewish Coffee Cake contains roughly 129 calories, with 3g protein, 28g carbohydrates, and 1g fat. It is a good source of calcium (15% of the Daily Value) and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 775mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
You can substitute with cake flour for a more tender cake, but you may need to adjust the liquid slightly. Whole wheat flour can be used for a healthier alternative, but it will change the texture and flavor, making it denser.
What can I do if my cake sinks in the middle?
A sinking cake may be due to overmixing the batter or opening the oven door too soon. Ensure to mix just until combined and bake in the center of the oven. Also, check if your baking powder is fresh; expired leavening agents can cause inadequate rising.
Can I freeze this cake?
Yes, this cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).