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Vanilla Pound Cake with Black Cherry Sauce

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• 1 cup butter, softened
  
• 3 cups sugar
  
• 1 vanilla bean, split lengthwise and scraped
  
• 6 large eggs, separated
  
• 3 cups cake flour
  
• ½ tsp baking soda
  
• ¼ tsp salt
  
• 1 cup sour cream
  
• ½ cup sliced almonds
  
• .
  
• Black Cherry Sauce (recipe follows)
  






Instructions



1. Preheat oven to 325° F. Spray a 12- to 15-cup fluted pan with nonstick baking spray with flour.
   
   
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Add scraped vanilla bean, beating until combined. Add egg yolks, one at a time, beating well after each addition.
   
   
3. In a medium bowl, combine flour, baking soda and salt; sift. Gradually add to butter mixture, alternately with sour cream, beginning and ending with flour mixture.
   
   
4. Beat egg whites at high speed with an electric mixer until foamy. Gently fold into butter mixture. Spoon into prepared pan. Sprinkle almonds evenly over top of cake.
   
   
5. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Serve with Black Cherry Sauce.
   
   Makes one fluted cake.
   
   ............
   
   BLACK CHERRY SAUCE
   
   • 2 Tbsp sugar
   • 1 Tbsp cornstarch
   • 1 tsp lime zest
   • ½ cup black cherry juice
   • 1 (12-ounce) package frozen dark sweet cherries
   
   In a medium saucepan, combine sugar, cornstarch, and lime zest. Stir in black cherry juice, whisking until smooth. Add cherries; bring to a boil over medium heat, stirring frequently, for 1 minute, or until thickened. Remove from heat and let cool.
   
   Makes 6 to 8 servings.