Description
Tender, sour cream pound cake with a rich brown sugar glaze. Perfect with coffee, even better the next day!
Ingredients
Units
Scale
- 1 cups (237 ml) unsalted butter, softened
- 1 cups (237 ml) packed light brown sugar
- 0.5 cups (118 ml) granulated sugar
- 2 large eggs
- 1 cups (128 g) all-purpose flour
- 1 cups (128 g) whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cups (242 g) sour cream
- 1.5 teaspoons vanilla extract
- 1 cups (120 g) chopped walnuts
- 4 tablespoons unsalted butter
- 4 tablespoons (30 ml) heavy cream
- 0.5 cups (118 ml) packed light brown sugar
- 0.25-0.5 cups (32-64 g) confectioners’ sugar
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon lemon juice
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease a 9-cup bundt pan with butter or baking spray.
- In a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each and scraping the bowl.
- In a separate bowl, sift together flours, baking powder, salt, and baking soda.
- Mix in half the flour mixture to the creamed butter.
- Add sour cream and vanilla, then mix in remaining flour mixture on low speed until just combined.
- Fold in chopped walnuts.
- Scrape the batter into the prepared bundt pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool in the pan on a rack for 15 minutes, then turn out onto a wire rack to cool completely.
- In a small saucepan, heat butter and cream over medium heat until simmering.
- Stir in brown sugar and cook for 1–2 minutes, stirring constantly.
- Remove from heat and whisk in confectioners’ sugar, vanilla, lemon juice, and salt until smooth.
- Place cooled cake on a serving platter.
- Drizzle with brown sugar glaze.
- Sprinkle with extra chopped walnuts and serve.
Notes
- For a more intense walnut flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes before adding them to the batter.
- If you don’t have whole wheat pastry flour, you can substitute all-purpose flour. The cake will be slightly less dense.
- Store the pound cake, well-wrapped, at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 70