There are SIX poundcake recipes, but only 2 use sour cream and one of those is a peach poundcake and I’m not a fan of peaches, but I suppose I could sub in pears or apples.
I did find this one that has no sour cream, but it does have three STICKS of butter AND 8 ounces of cream cheese.
With pound cakes, you can sub in almost any fruit and be fine since it’s an addition rather than a core ingredient. The fruit isn’t necessary for the cake to bake right. You can even leave it out, and the cake will be fine. Most of the time, it wouldn’t even change how moist the final result is.
With pound cakes, you can sub in almost any fruit and be fine since it’s an addition rather than a core ingredient. The fruit isn’t necessary for the cake to bake right. You can even leave it out, and the cake will be fine. Most of the time, it wouldn’t even change how moist the final result is.
![[Question] "Baking in the American South" - what to make first?](https://lemmy.world/pictrs/image/bce8f459-2d46-4e12-b7ae-222399c96013.jpeg){kind=link}
There are SIX poundcake recipes, but only 2 use sour cream and one of those is a peach poundcake and I’m not a fan of peaches, but I suppose I could sub in pears or apples.
I did find this one that has no sour cream, but it does have three STICKS of butter AND 8 ounces of cream cheese.
I would serve the fruit fresh as a topping with whipped cream. Peaches or strawberries! Maybe blueberries. (From a Southerner - me)
With pound cakes, you can sub in almost any fruit and be fine since it’s an addition rather than a core ingredient. The fruit isn’t necessary for the cake to bake right. You can even leave it out, and the cake will be fine. Most of the time, it wouldn’t even change how moist the final result is.
A pound cake is supposed to have a pound of butter, hence the name. So, four sticks. Three sticks is a diet pound cake.
With pound cakes, you can sub in almost any fruit and be fine since it’s an addition rather than a core ingredient. The fruit isn’t necessary for the cake to bake right. You can even leave it out, and the cake will be fine. Most of the time, it wouldn’t even change how moist the final result is.