Ingrédients pour Applesauce Sour Cream Pound Cake
- 1 cup (2 sticks) unsalted butter
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Unsweetened Applesauce
- ½ cup sour cream
- 3 cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup chopped walnuts (or 1 cup mini chocolate chips)
- Golden Raisin
- Mini Chocolate Chip
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Comment préparer Applesauce Sour Cream Pound Cake
- Preheat oven to 350°F (175°C).
- Position oven rack to the second-lowest position.
- Generously grease and flour a 10-inch tube pan or angel food cake pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup unsweetened applesauce and ½ cup sour cream.
- Gradually add the applesauce mixture to the wet ingredients, beating until just combined.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in 1 cup chopped raisins and ½ cup chopped walnuts (or 1 cup mini chocolate chips).
- Pour batter into the prepared pan and spread evenly.
- Place the pan on a baking sheet lined with parchment paper to catch any drips.
- Bake for 65-80 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking around 65 minutes.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust with confectioners' sugar or drizzle with your favorite glaze.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
208g
Fat
67g
Carbs
31g
