Monday, April 27, 2009


This recipe seemed too good to be true. I didn't even need to dirty the portable mixer. My taste revealed a moist cake with just enough sweetness. A cross between a cake and a pound cake, the man-of-the-house, who is also the cake-eater, pronounced it delicious. It can be served plain, with ice cream, or toasted and spread with jam. My only "twist" was to replace the vanilla with almond flavoring. I'll definitely make this again to keep him away from the store-bought junk.

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3 large eggs
1 cup sugar
1/2 cup sour cream
2 tsp pure vanilla extract
1/2 cup flavorless oil, such as canola

Preheat the oven to 350 degrees and generously butter (I use cooking spray) an 8 1/2 X 4 1/2 X 2 1/2 inch loaf pan (6 cup capacity).

In a bowl, whisk together the flour, baking powder, and salt.

Whisk the eggs, sugar, sour cream, and vanilla together until well blended. Add the dry ingredients to the wet and stir until smooth (BTW, it does make a difference which you add to which!!!).

Finally, pour in the oil and use the whisk to gently, but thoroughly, fold into the batter.
Pour the batter into the prepared loaf pan and bake 50-55 minutes, until a toothpick comes out clean. Cool on a rack 5 minutes, then unmold and cool to room temperature, right side up.

Serves 8. Per serving: 360 calories, 44g carbs, 5g protein, 18g fat, 85 mg cholesterol.

I made the cake on Sunday and it's almost gone and I didn't have a piece, honest!


  1. That cake sounds and looks delicious. I have to say though I love the teapot.

  2. Yum! I love cake. And this is so versatile. I like that you replaced the vanilla with almond flavoring. Double goodness. Sorry I've been away for a while, but hope to visit more often. Big hugs. :)


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