GF Sour Cream-Vanilla Pound Cake
Sweet-tart rhubarb compote is a nice balance to the moist density of pound cake. Make these recipe components ahead of time for an easy weeknight dessert that can be assembled in a snap.
GF Sour Cream-Vanilla Pound Cake
Ingredients
For the pound cake:
- 1 1/2 c granulated sugar
- 1/2 c (1 stick) unsalted butter, at room temperature
- 1 vanilla bean, scraped (or substitute 2 tsp vanilla extract)
- 3 eggs
- 1/2 c sour cream
- 1 1/2 c (6 oz) Better Batter All-Purpose Flour
- 1/2 tsp baking soda
- 3/4 tsp salt
- Cooking spray
For the compote:
- 1 1/2 lb fresh rhubarb, cleaned and sliced into 1/2-inch slices
- 1 c granulated sugar
- 2 Tbl water
- 1/4 tsp ground ginger
- 1 tsp vanilla extract
For the whipped cream:
- 1 c cold, heavy whipping cream
- 3 Tbl Powdered Sugar
- 1 tsp clear vanilla extract (or regular vanilla extract)
Instructions
Preheat and prepare. Preheat the oven to 375 degrees. Line a 9x5 loaf pan with parchment paper and lightly spray the parchment paper. Set aside.
Make the cake. In a stand mixer, or using a large bowl and handheld electric mixer, beat together the butter and sugar on medium speed until light and fluffy, about four minutes. Mix in the sour cream and vanilla bean seeds (or vanilla extract) for an additional two minutes. Add the eggs, one at a time, and beat well to incorporate. Add the flour, baking soda, and salt and mix together until just combined. Pour batter into prepared pan.
Bake. Bake the pound cake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Be sure to rotate the pan halfway through the baking time and I lightly tented the cake with foil halfway through the baking time so the top wouldn't overbrown.
Transfer to a wire rack to cool in the pan for 20 minutes, then carefully pull on the parchment paper to release the cake from the pan. Cool cake completely.
Make the compote. While the cake is baking, make this yummy compote topping. Combine the sliced rhubarb, water, ginger, vanilla, and remaining 1 c granulated sugar in a saucepan over medium heat. Simmer 5-8 minutes or until rhubarb is softened throughout. Remove from heat and transfer to a covered bowl and chill until ready to serve.
Make the whipped cream. In the bowl of a stand mixer or using a large bowl and a handheld electric mixer, beat heavy cream and powdered sugar until soft peaks form, about 4 minutes on high. Add the vanilla and beat to incorporate.
Spoon whipped cream into a large zip top bag with a corner snipped off to make a piping bag, or just use a spoon.
Assemble. Cut thick slices of pound cake and spoon over rhubarb compote and a dollop of fresh whipped cream.
Serve. Makes 8+ servings. Store leftover recipe components in the refrigerator.
Adapted from Country Living
