Banana Coffee Cake

banana coffee cakeWhen one’s bananas are overripe, banana bread is an obvious solution. But this time, I wanted to do something different…and so to the internet I went. On another blog, Tide and Thyme, I discovered the recipe below, and although I still think the preparation process is a bit odd everyone proclaimed the end results to be delicious.

Next time, I’d reduce the streusel quantity by about a quarter, as it seemed like a bit much. I’d also add a drizzle icing, which was included in the original recipe but I didn’t use this time – and I’d make it a chocolate drizzle. I might also toss some pecans into the streusel for extra crunch.


For the streusel:

  • 12 tablespoons cold butter, cubed
  • 1 1/2 cups light brown sugar
  • 1 1/2 cups flour
  • 1 teaspoon cinnamon

For the cake:

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3 very ripe bananas
  • 8 tablespoons butter, at room temperature
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk


Preheat oven to 350 degrees. Line a 9 x 13 baking pan with aluminum foil and spray with cooking spray, set aside.

Make the streusel: in a large bowl, combine all the dry ingredients. Cut in butter with a pastry blender (or rub in with your hands, like I did) until the mixture looks like coarse crumbs; set aside.

Make the cake: in a medium bowl, whisk together flour, baking powder, and salt; set aside.

In a mixer fitted with the paddle attachment, beat bananas until they become liquefied. Add butter and mix until combined; the mixture will look very lumpy but that’s okay. Add sugar, eggs, milk, and vanilla and mix until combined.

With the mixer running on low, carefully add flour and mix until just combined. The batter will be fairly thin for a cake, but this is okay.

Pour half of the batter into the prepared pan; cover with streusel mixture, then top with remaining batter and remaining streusel.

Bake 50-55 minutes, until a cake tester comes out clean. Cool completely before serving.

Chocolate Sour Cream Cake

sour cream chocolate cakeI love recipes that employ old-fashioned methods in preparation; melting chocolate on a low flame, beating an egg with a fork, actually mixing batter by hand. This is one such recipe, put to use because I had a container of sour cream staring at me from next to the buttermilk I’d been baking with all last week. Somewhere along the line, I began keeping sour cream on hand in the same way that I always have various baking chocolates, canned pumpkin, and molasses in my pantry. I never know when inspiration will strike and require a cultured dairy product.

This recipe comes from one of my favorite books, Miriam’s Kitchen, an exploration of the connections between food, family, and cultural identity. I read Miriam’s Kitchen at least once a year, usually in the fall, and I’ve been wanting to try this recipe for some time. The end result has great chocolate flavor, but is slightly drier than I’d like it to be – such can be the case with chocolate cakes, and is perhaps why they’re often paired with fudgy icing. This icing is a thick version of a chocolate drizzle; if I make this cake again, I might use a chocolate buttercream or a fudge frosting instead to add a bit of moisture.


For the cake

  • 8 tablespoons unsalted butter
  • 2 1/2 ounces unsweetened baking chocolate
  • 1 egg, beaten
  • 1 cup sugar
  • 1 cup sour cream
  • 1/4 teaspoon baking soda
  • 1 1/4 cup cake flour

For the icing

  • 3 tablespoons butter
  • 2 tablespoons unsweetened cocoa powder
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 2 tablespoons milk


Preheat oven to 350 degrees. Grease a bundt pan very well and flour lightly.

In a small saucepan, melt butter and chocolate on very low heat, stirring frequently to combine.

In a large mixing bowl, combine egg and sugar; beat with a fork to combine, then add sour cream and beat again to combine. Scrape the sides of the bowl with a spatula as necessary.

Place a sieve over the mixing bowl and sift in cake flour and baking soda, then mix with a wooden spoon until combined.

Add melted chocolate and butter, mixing with the wooden spoon until combined.

Pour batter into prepared bundt pan; bake for 35-40 minutes, until a cake tester comes out clean. Cool completely in the pan, then turn out onto a wire rack.

Prepare the icing: in a medium saucepan, melt butter. Add cocoa powder and stir until smooth. Remove from heat; add 1 cup powdered sugar and stir until smooth; add vanilla, milk, and remaining powdered sugar to reach a thick drizzling consistency. Pour over cake and spread with an offset spatula; icing will set fairly quickly.




Buttermilk Pound Cake

buttermilk pound cake“There’s a hole in this cake,” says Maria Portocalos in My Big Fat Greek Wedding, when presented with a Bundt from her soon-to-be-in-laws. So what exactly is a Bundt cake? According to Wikipedia, the Bundt is based on a European fruit cake called Gugelhupf or, in the north of Germany, Bundkuchen. The Nordic Ware company began making Bundt pans in the U.S. in the 1950s and, with the help of some publicity from Pillsbury, the pans became popular.

When you look at the photo below, you’ll have a new appreciation for the need to a) properly grease and flour your Bundt pan and b) allow your cake to cool completely before attempting to remove it from said pan. I thought my baking spray, which includes a combination of cooking spray and flour, would be enough to release the Bundt…but I was wrong. Also, I removed the cake when it was still slightly warm, which could have been another problem.

Moral of the story: grease your pan with shortening, flour your pan, and wait until your cake cools completely before you remove it from the pan so you can avoid the torn Bundt situation that I experienced in the photo below. Despite its less-than-perfect appearance, the cake itself is quite delicious.


Buttermilk Pound Cake

  • 3 cups flour
  • 1/4 teaspoon baking soda
  • 1 cup butter, softened
  • 2 1/2 cups sugar
  • 4 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla

Almond Drizzle

  • 1 1/2 cups powdered sugar
  • 1 teaspoon almond extract
  • About 1 tablespoon water


Preheat oven to 325 degrees. Grease and flour a 10-cup capacity Bundt pan.

In a small bowl, combine flour and baking soda; set aside.

In a mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.

Add buttermilk and flour mixture alternatively, beating until just combined. Pour batter into prepared pan and bake for 70 minutes, until a cake tester comes out clean.

Allow cake to cool completely in pan; remove and invert on a cake plate before drizzling.

For the drizzle: in a large glass measuring cup combine powdered sugar and almond extract. Add water slowly, about 1 teaspoon at a time, to reach a thick drizzling consistency. Pour over top of cake and allow to drip down the sides.

Below, the evidence of my faulty pan-greasing and haste of removal is clearly observed. At least it tastes good.


Lemon Loaf

lemon loafHave you thought of putting a crumb topping on lemon bread? I hadn’t until I found this recipe over at Stephie Cooks, and I have to say it is quite a brilliant idea.

I’m crazy about lemons, particularly in quick breads. This recipe yields a drier treat than I was expecting – it’s almost like a pound cake – and has great texture from both the crumb topping and lemon drizzle. I added more lemon zest and drizzle than the original recipe called for, because I believe you can never have too much lemon flavor in a bread like this.

Many quick breads call for vegetable oil and milk, but this recipe employs evaporated milk instead of the regular kind, and that was something new for me. The remaining 7 ounces of evaporated milk are currently waiting in my fridge and are destined to be made into fudge later this week, since I bought a 12-ounce can instead of the 5-ounce variety in the original recipe. And that’s okay – stay tuned for (hopefully) peanut butter fudge later this week.


Crumb Topping

  • 1/4 cup plus 2 tablespoons flour
  • 1/4 cup sugar
  • pinch of salt
  • 2 tablespoons melted butter

Lemon Bread

  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5-oz evaporated milk
  • 1/3 cup vegetable oil
  • zest of 1 large lemon
  • 2 eggs

Lemon Drizzle

  • 1 1/4 cups powdered sugar
  • 4 teaspoons lemon juice


Preheat oven to 350 degrees. Lightly grease and flour an 8 1/2 x 4 1/2 loaf pan.

Prepare the crumb topping: in a small bowl, combine flour, sugar, salt, and melted butter. Stir with a fork until crumbs form; set aside.

Prepare the bread batter: In a medium bowl combine flour, sugar, baking powder, and salt. In a small bowl combine evaporated milk, vegetable oil, lemon zest, and eggs. Stir well to combine, then add all at once to the flour mixture. Stir to combine.

Pour batter into prepared loaf pan and top with crumbs. Bake for 50-75 minutes, until a cake tester comes out clean (mine baked for about 55 minutes). Cool completely in pan; carefully remove and place on a wire rack above parchment or waxed paper for drizzling.

Prepare the drizzle: in a large measuring cup, combine powdered sugar and lemon juice. Stir well, until consistency is drizzly and easily pourable but not too thin (add a small amount of additional powdered sugar if necessary). Pour over top of loaf; allow to set before serving.



Classic Coffee Cake

classic coffee cakeRemember when people actually visited one another, instead of just interacting online? When they put on nice clothes and went to the home of a friend, relative, or neighbor with the sole purpose of simply spending time with them, catching up, maybe playing a card game or just enjoying a cup of coffee together? This practice may be long gone, but I surely hope it makes a comeback someday.

Whenever I think of such visits, I think of coffee cake, the go-to treat that a savvy hostess would have either already have on hand in case someone stopped by or could whip up at a moment’s notice. I imagine that my grandmothers would have had recipes for coffee cake, though I honestly can’t recall either of them actually baking one.

This coffee cake is a slight adaptation from the Better Homes & Gardens Cookbook buttermilk coffee cake recipe; I adjusted the spices and added some drizzle icing for a sincerely delicious treat. This coffee cake went into the office with me earlier in the week and was devoured within about 24 hours. It has a wonderful texture, just crumbly enough but not too crumbly; you could use walnuts instead of pecans if you like, but being a pecan fan, they’re my preferred baked-good nut and are a great match for the cinnamon and nutmeg in this cake.


  • 2 1/2 cups flour
  • 1 1/2 cups packed light brown sugar
  • 1/2 teaspoon salt
  • 10 2/3 tablespoons butter, cold, cut into small cubes
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1 1/3 cups buttermilk (or sour milk, see note below)
  • 2 beaten eggs
  • 1/2 cup chopped pecans
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 – 1 tablespoons water

Note: if you don’t have buttermilk, you can make sour milk and substitute it for the same amount of buttermilk that you need. For each cup of sour milk needed, place 1 tablespoon of lemon juice or white vinegar in a glass measuring cup and add enough milk to make 1 cup total of liquid. Stir together and then let stand for 5 minutes before using.


Preheat oven to 350 degrees. Grease bottom and 1/2 inch up the sides of a 13 x 9 pan.

In a large mixing bowl, combine flour, brown sugar, and salt; add butter and rub in with your hands, until the mixture resembles coarse crumbs. Reserve 1/2 cup of crumb mixture and combine it with chopped pecans for topping.

Stir in baking powder, baking soda, cinnamon, and nutmeg.

In a large glass measuring cup, combine buttermilk and beaten eggs, then add to the dry mixture all at once and stir until well-combined.

Pour batter into prepared pan and sprinkle with crumb/pecan mixture.

Bake for 35-40 minutes, until a cake tester comes out clean. Cool completely before drizzling, or simply serve warm, right out of the oven, without drizzle.

To make drizzle, place powdered sugar and vanilla in a small bowl and stir together. Add water, a small amount at a time, to make a drizzly consistency; you may need to add more water, then a bit more powdered sugar, to get the consistency you’d like.

Drizzle over cooled cake and allow to set for about 15 minutes before serving.

Lemon Raspberry Roulade

lemon raspberry rouladeLemon and raspberry are two of my favorite flavors, even more so when they’re combined in the same treat. For Easter, I decided that I wanted a lemon-based dessert; I found a few recipes for lemon roulade, but most of them involved a cream cheese or marascapone filling. I wanted something a bit lighter, so I chose a scratch-made raspberry filling and I must say, the end result is delicious.

Rolling a cake can be intimidating, but remember, on this blog, we have no fear. The original recipe for the cake portion of this roulade involved allowing the cake to cool completely before filling and rolling it, but I chose to let it cool for just a few minutes before I rolled it in a heavily-powdered-sugared tea towel. I’d recommend rolling it immediately after removing it from the pan just to be on the safe side rather than waiting any time at all. Also, keep a very close eye on your filling; it goes from liquid to thickened in a matter of seconds!

If you’d rather forgo the tangy lemon icing, you could easily dust the roulade with powdered sugar or serve it with fresh whipped cream. But since you’re working with lemons and will likely have a few tablespoons of lemon juice left over, the icing is a nice way to make the most of it.

Part I: Lemon Cake


  • 3/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1/4 cup fresh lemon juice
  • zest of 3 small to medium-sized lemons
  • 1 1/2 teaspoons vanilla extract


Preheat oven to 375 degrees. Line a 15 x 10 x 1 jelly roll pan with parchment; spray with baking spray and dust with flour. I used a sieve and dusted the flour directly onto the parchment. Lay a thin tea towel on a counter top and dust heavily with powdered sugar.

In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a mixing bowl, beat sugar and eggs on medium-high speed for 3 minutes until thickened and light in color.

Add lemon juice, lemon zest, and vanilla and beat until combined.

With the mixer running on low, add flour and beat until just combined.

Pour batter into prepared pan and gently spread with an offset spatula to distribute the batter in one even layer.

Bake for 10-12 minutes, until edges are just golden and cake springs back when touched.

Remove from oven and immediately flip onto a cooling rack; remove parchment paper and quickly flip cake onto the prepared tea towel. Roll up quickly from the short end, placing on a cooling rack to cool completely before filling.

Part II: Raspberry Filling


  • 1 1/2 cups frozen raspberries, pulsed in a food processor to crumb-like texture
  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1 – 2 tablespoons water


In a medium saucepan, combine raspberries, sugar, and lemon juice. Heat until raspberries begin to liquefy; quickly place in the bowl of a food processor and puree. Return to heat; cook until mixture reaches a low boil.

In a small glass measuring cup, place cornstarch and add 1 tablespoon water; mixture will thicken and almost harden immediately, so add another 1/2 to 1 tablespoon of water to achieve a pourable consistency. Whisk into raspberry mixture and cook at a low boil for 1-2 minutes; mixture will thicken very quickly and become glossy.

Remove from heat and place in a small bowl to cool completely before using. Note: this filling will not be seedless unless you pass the puree through a sieve before returning to the stove and adding the cornstarch and water.

Once both the cake and filling are completely cool, carefully un-roll cake and spread with filling. Re-roll and wrap tightly in plastic wrap; store in the refrigerator overnight to set.

Part III: Tangy Lemon Glaze


  • 1 1/2 cups powdered sugar
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest


In a small bowl, combine 1 cup powdered sugar about 2 tablespoons lemon juice; mix well to completely combine. Add another 1/2 cup powdered sugar and up to 1 more tablespoon lemon juice to achieve a thick drizzling consistency; stir in lemon zest until well-combined.

Unwrap cake and place on a platter or cake plate. Pour glaze down the center of the cake, allowing to drip over the sides, spreading as necessary to cover the entire top of the cake. Allow glaze to harden, then return cake to the refrigerator for storage.


Vanilla Bean Cheesecake (for Passover)

passover cheesecakeI may have gone slightly overboard with the Passover desserts this year. There just seemed like so many interesting options, and I had to try them all. In addition to our toffee chocolate matzoh and truffles on tomorrow night’s seder table, there will be this cheesecake, a leaven-free treat of vanilla bean and almond goodness.

The crust for this lovely dessert is a concoction of almonds, matzoh cake meal, sugar, and melted butter, and the filling is a standard cream cheese and sugar mixture that includes the seeds of two vanilla beans, as well as a dash of almond extract. Garnish-wise, you could pair many foods with this cheesecake; strawberries and raspberries come to mind, as does good old-fashioned whipped cream, or perhaps chocolate curls.

I’m so excited about this cheesecake, I may have to break my sugar fast tomorrow night. Passover is about freedom, after all.


  • 3/4 cup chopped blanched almonds, toasted and cooled
  • 2/3 cup matzoh cake meal
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 8 tablespoons butter, melted and slightly cooled
  • 3 8-ounce packages cream cheese
  • 3/4 cup sugar
  • 3 eggs
  • seeds scraped from 2 vanilla beans
  • 1/4 teaspoon almond extract


Preheat oven to 350 degrees.

In the bowl of a food processor, combine almonds, matzoh cake meal, sugar, and salt. Pulse until finely ground, then transfer to a medium bowl and drizzle in butter, mixing with a spoon to incorporate evenly. Mix with your hands to combine; you want a sandy texture.

Press the crust mixture into the bottom and 1 inch up the sides of a 9-inch springform pan and bake for 12-15 minutes, until one shade darker in color. Cool completely on a wire rack.

In a mixing bowl, combine cream cheese and sugar and beat for 2 minutes on medium speed to combine, scraping the sides of the bowl as necessary. Add eggs, one at a time, beating well after each addition.

Add vanilla seeds and almond extract and beat until well combined, about 1-2 minutes more.

Place springform pan in a shallow baking dish and pour filling into crust. Bake for 45-50 minutes, until filling is set 1 1/2 inches from the edge but still wobbly in the middle.

Remove from oven and baking dish; set springform pan on a cooling rack and immediately run a knife around the edge of the crust, then remove the side of the pan and allow cheesecake to cool completely. Store in the refrigerator.


White Cake with Sweet Lemon Frosting

white cake with lemonLast week’s cookie-baking extravaganza left me with six egg yolks, which of course I turned into lemon curd, which I then needed to use up in some creative way. Hence, white cake with lemon curd filling and sweet lemon frosting.

Recipes for single-layer cakes like this one are quite useful, especially if you’re baking for a date night or a small gathering. Tonight, Mike and I will celebrate New Year’s Eve, and this little treat will be perfect for our dessert.

Just a few items to note: my sweet lemon frosting is similar to lemon cream cheese frosting, and it’s based on another lemon frosting recipe I saw recently, with different ratios to increase the sweetness. Appearance-wise, don’t worry if your lemon curd filling and frosting drip over the sides of your cake; this just makes the end result a more charming, old-fashioned-looking dessert.

White Cake


  • 1 1/2 cups flour
  • 1/2 tablespoon baking powder
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup shortening
  • 1 egg
  • 1/2 teaspoon vanilla
  • 3/4 cup milk


Preheat oven to 375 degrees. Spray a 9-inch round cake pan with baking spray; line with a parchment circle and spray the parchment.

In a small bowl, combine flour and baking powder; set aside.

In a mixing bowl, cream together sugar, shortening, and salt until fluffy.

Add egg and vanilla; beat until combined.

Add flour mixture and milk in alternating batches, starting and ending with the flour and beating until just combined.

Pour batter into prepared pan; bake for 25 minutes, until top is golden and a cake tester comes out clean.

Cool cake completely before filling and frosting.

Lemon Curd Filling

  • 1 recipe lemon curd, prepared in advance. Reserve about 2 tablespoons prior to filling the cake for the frosting.

Sweet Lemon Frosting


  • 4 tablespoons butter
  • 2 ounces cream cheese
  • 2 tablespoons lemon curd
  • About 2 1/4 cups powdered sugar


In a mixing bowl, beat butter and cream cheese until very well blended, about 3 minutes.

Add 1 cup powdered sugar and 1 tablespoon lemon curd; beat on low to begin, then increase speed and beat on medium until well-blended. Add additional cup powdered sugar and additional tablespoon lemon curd; beat on low to begin, then increase speed to medium and beat until very well-blended. Taste; add another 1/4 cup powdered sugar if desired.

To assemble the cake:

Using a very sharp knife, cut cake in half horizontally. Flip top half onto a cake platter top-side down and spread lemon curd in an even layer. Lemon curd will drip over the sides; this is fine.

Top with the remaining cake half and frost the top of the cake only, so you’ll be able to see the sides. Store in the fridge.

Peppermint Pattie Cake

peppermint pattie cakeDark chocolate and peppermint are great friends. Perhaps the most famous product with this combination is the York Peppermint Pattie, another amazing confection pioneered right here in the Commonwealth of Pennsylvania in the 1940s.

This cake tastes much like a York Peppermint Pattie, even though the candies aren’t used in the recipe. Next time, instead of crushing red and white mints for the cake’s garnish, I’d like to cut Peppermint Patties into halves or quarters and place them along the edge of the cake for the border. One other item to note about this recipe: the original recipe that I found online called for 3/4 cup of boiling water to be stirred in by hand once all of the other ingredients were blended. This seemed like far too much liquid to me, so I used 1/2 cup…which in hindsight was still too much liquid. Although the cake turned out well, the center fell significantly during cooling, so next time I’ll use no more than 1/4 cup.


For the dark chocolate sheet cake:

  • 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup Dutch process cocoa
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1/4 cup boiling water

For the peppermint vanilla buttercream frosting:

  • 8 tablespoons butter, softened
  • 2 1/2 cups powdered sugar, sifted
  • 2 teaspoons peppermint extract
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • red and white peppermint candies, crushed (optional)


Preheat oven to 350 degrees. Spray a 9 x 13 pan with baking spray.

Place sugar, flour, cocoa, baking powder, baking soda, and salt in a mixing bowl and stir to combine. Add eggs, milk, vegetable oil, and vanilla and beat on medium speed for 2 minutes, until very well combined.

Gently stir in boiling water by hand; batter will be thin. Pour into prepared pan and bake for 35-40 minutes, until a cake tester inserted in the center comes out clean. Cool completely in pan before frosting.

To prepare the frosting, place butter in a mixing bowl and beat on medium speed for 1 minute using a paddle attachment. Add powdered sugar and beat on low speed until the sugar is fully incorporated; this will take several minutes. I cover my mixer with a kitchen towel to prevent a powdered sugar storm.

Scrape the sides of the bowl and add peppermint extract, vanilla extract, and 1 tablespoon heavy cream. Beat until well combined, scraping sides of the bowl frequently; beat in additional tablespoon of heavy cream and continue beating for 1-2 minutes for a smooth, even consistency.

Frost the cake and sprinkle the edges with crushed peppermint candies if desired.

Pound Cake

pound cakeThe Christmas before Mike and I got married, to help me prepare for married lady-ness, my mom gave me the Better Homes & Gardens New Cookbook. Its red and white plaid cover shelters a binder of classic BH&G recipes—70 years worth, in fact. It is the most useful book that I possess, or have ever read.

A treasure chest of middle-class American cuisine, this cookbook features information about weight and measure conversions, emergency substitutions, the different types of pasta, the merits of butter over margarine in baked goods, a glossary of common cooking terms, and diagrams of the different cuts of meat. Unlike some of the other cookbooks I’ve used, the BH&G has never failed me. Every single recipe I’ve made from it—and believe me, I’ve nearly exhausted the cookie and cake chapters—turns out exactly as expected. This speaks volumes for BH&G’s test kitchens, and makes things so much easier for self-taught cooks and bakers.

This pound cake recipe is a slight adaptation from the one in the BH&G (I tripled the quantity of vanilla) and yields a sturdy but tender texture that would be an ideal base for a trifle. It could be accessorized by any number of glazes, though I highly recommend pairing this cake with whipped cream (or whipped topping, as is pictured above) and the summer fruit of your choice or a handful of chocolate chips.


  • 8 tablespoons butter
  • 3 eggs
  • 1/2 cup sour cream
  • 1 1/2 cups flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla extract


Let butter, eggs, and sour cream stand at room temperature for 30 minutes.

Preheat oven to 325 degrees.

Grease and lightly flour an 8x4x2 loaf pan.

In a small bowl, combine flour, baking soda, and baking powder; set aside.

In a mixing bowl, beat butter on medium speed for about 30 seconds. Gradually add sugar and continue beating on medium or medium-high speed until very light and fluffy, about 7 minutes.

Beat in vanilla.

Add eggs, one at a time, and beat for 1 minute after each; scrape the bowl well before adding your next egg.

Add flour mixture and sour cream alternatively, beginning and ending with the flour mixture, beating after each until ingredients are just combined.

Pour batter into loaf pan and bake for 60-65 minutes, until a cake tester comes out clean.

Cool completely before serving.