Sour Cream makes this a marvelously moist cake. It is a good background for almost any addition. For a special treat serve it with a selection of toppings, like ice cream, fudge sauce, or fresh peaches.

This recipe is for high altitude baking, 5,200 feet. Sea level bakers may want to increase the Baking Powder to ¼ tsp and the Baking Soda to 1/8 tsp.

Ingredients:

½ cup Butter – room temperature
1 cup Sugar
3 Eggs – room temperature
½ teaspoon Vanilla Extract
¼ teaspoon Almond Extract
3/8 teaspoon Baking Powder
1 pinch Baking Soda
1½ cups Flour
½ cup Sour Cream, Light – room temperature

Directions:

1. Preheat oven to 325.
2. Grease and flour loaf pan.
3. With an electric mixer, beat Butter until smooth. Add Sugar and mix on high until light and fluffy. This takes longer than you think, at least 5 minutes.
4. Add Vanilla and Almond Extract. Add Eggs one at a time. Beat thoroughly after each egg. Scrape the bowl down after each addition.
5. Add Baking Powder and Baking Soda. Add Flour and Sour Cream. Beat on low until just combined.
6. Pour into loaf pan and bake 60 minutes, (50 minutes convection) and check with toothpick. Continue baking until toothpick comes out clean.
7. Cool on a rack about 10 minutes. Remove from pan and cool completely.

Note: You can make a marbled cake by holding back 1/3 of the batter and stir in ~¼ chocolate syrup or other flavoring. Pour on top of light batter and marble with a knife.

Serves: 10-12
Prep time:1:20
Source: Modified from Better Homes and Garden – New Cook Book