Since summertime and barbecues are around the corner we’re sharing our favorite strawberry short cake recipe. This Sour Cream Extract Cake isn’t your typical angel food cake recipe. Its a lot more dense and has a more noticeable taste.
- 1 cup butter
- 3 cups granulated sugar
- 6 eggs
- 1/2 tsp. rum extract
- 1/4 tsp. almond extract
- 1/2 tsp. lemon extract
- 1 tsp. vanilla extract
- 1 tsp. butter extract
- 3 cups pastry flour ( we use softasilk cake flour)
- 1/4 tsp. baking powder
- 1 tsp. salt
- 1/2 cup milk
- 1 cup sour cream
Cream the butter & the sugar. Add the eggs one at a time beating after each addition. Beat in the extracts.
Sift the flour, baking powder & salt. Fold in the mixture alternating with the milk and sour cream in thirds. Bake in a well-oiled bundt pan.
We like to use a baking spray that has flour in the spray called Baker’s Joy. Preheat the oven to 300* and bake for 1 hour and 10 minutes. Because this cake is dense, it might take longer. Be sure to check the cake by using a toothpick and wait for it to come back clean. Meaning no crumbs or anything left on the toothpick.
Remove from oven and cool for 10 minutes before turning out onto a cooling rack, turn cake out and cool completely.