Norwegian Sour Cream Cake

Page: www.kingarthurflour.com/recipes/norwegian-sour-cream-cake-recipe

Cuisine: Scandinavian | Course Type: Cakes

(1 review)

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Recipe Reviews

A lovely, lovely pound cake. Make it. Now. You know you want to.

What? You're still here. OK, then. The batter is very thick, bordering on a dough. Unless you're very careful transferring the batter from mixing bowl to baking vessel, you'll get air pockets. No amount of banging the pan on the counter will knock them out either.

Start checking doneness early and err on the side of not-quite-there-yet. Mine went from wet crumbs on the tester to overdone sometime between 60 and 70 oven minutes.

We're calling it caramelized.

(edited 26th May 2013) (0) comment (1) useful  

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