Dessertscountryliving3.5
Sour-Cream Vanilla Pound Cake with Rhubarb Compote
Dense sour-cream and vanilla cake is perfect for spring when served with a sweet-and-tart rhubarb compote.
👥 8 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 25 min👤 Carrie Purcell📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pan
- ●spatula
- ●saucepan
📝 Preparation Steps
1
Preheat oven to 375°F. Meanwhile, in the bowl of a stand mixer fitted with paddle attachment, cream together 1 1/2 cups sugar and butter on medium speed until fluffy, about ⏱️ 4 minutes. Add sour cream and vanilla seeds and mix for ⏱️ 2 minutes. Add eggs, one at a time, fully incorporating each. Add flour, baking soda, and salt and mix until just combined.
large eggs3
2
Pour batter into a buttered 8- by 4-inch loaf pan and spread evenly with a rubber spatula. Bake until a toothpick inserted into the center comes out clean, ⏱️ 50 minutes to ⏱️ 1 hour. Transfer pan to a wire rack and let cool for ⏱️ 30 minutes; invert pan to release cake and let cool completely on rack, at least ⏱️ 2 hours.
3
In a medium saucepan over medium-high heat, bring rhubarb, ginger, 2 tablespoons water, and remaining sugar to a boil. Reduce to a simmer and cook until rhubarb is broken down but chunks remain, about 8 to ⏱️ 10 minutes. Remove from heat and let cool completely, at least ⏱️ 2 hours. To serve, cut cake into 8 slices; top each with a dollop of whipped cream and rhubarb compote.
Nutrition Facts
calories
561 calories
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