While I hate to just climb on top of ‘mouse this way- such a beautiful post reminding us of the importance of olfactory bulbs in our sex lives, I mean, cooking. And all this time I thought Vegetable Love was best. I’ll be lingering far too long in the produce section of the store today…
What did I come here for? Oh yes, this bread in-fighting that is going on among the dieting elite- I’m sick of it. Really, I stopped smoking. I stopped drinking. You cannot take my bread. I imagine Sergio Leone type scenarios, my chicago loaf in one hand, pesto jar in the other. But never had I stopped to consider the main ingredient, what makes bread bread. Saccharomyces- simply put- yeast, is complicated stuff. Without it; if say- that tiny fleischman’s packet fell through the cracks at the grocery store while you were busy tossing potatoes at your toddler in order to get them to stop climbing the cereal shelves- you can’t get bread. Or can you? Well, I did. With the help of the lactic acid present in simple sour cream. I think. Anyway, here’s the recipe:
sour cream pound cake
1 cup butter, softened
2 1/2 cups sugar
1 cup sour cream
3 cups all purpose flour, dip and sweep
6 medium eggs
1 1/2 tsp(s) baking soda, vanilla extract and almond extract
Bake at 350 degrees.
in a large bowl, using a mixer, cream butter and sugar until light and fluffy, add sour cream and mix. add eggs, one at a time, beating after each egg is added. Add vanilla and almond extracts and mix until blended. in separate bowl, sift flour and baking soda together. Add flour to sour cream mixture and mix well. about 45 minutes to clean toothpick test.
This creates a nice heavy cake- that I’m sure is very bad for you. But it is also very portable, and kid friendly. I suggest cutting it in half and layering it with thin slices of banana.