Double-vanilla sour cream pound cake

January 17, 2007

Makes one 10-inch cake

Butter (for the pan) All-purpose flour (for sprinkling) 2 3/4 cups all-purpose flour 1/3 cup cake flour 1/2 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon freshly grated nutmeg 1/2 pound (2 sticks) unsalted butter, softened 2 2/3 cups superfine sugar 6 eggs 2 teaspoons vanilla extract Seed scrapings from 1 small, pliant vanilla bean 1 cup sour cream 2 tablespoons heavy cream Confectioners' sugar (for sprinkling) 1. Set the oven at 325 degrees. Lightly butter a plain 10-inch tube pan. Cut a circle of parchment paper to fit the bottom of the pan, press it in place, then butter the paper. Dust the pan with flour, tapping out the excess.

2. In a large bowl, sift the all-purpose and cake flours, baking soda, salt, and nutmeg twice.

3. In an electric mixer, cream the utter on medium speed for 4 Notes: minutes. Add the sugar in 3 additions, beating for 1 full minute after each portion. Add the eggs, one at a time, beating for 30 seconds after each one. Blend in the vanilla extract and vanilla bean seeds.

4. With the mixer set on low speed, alternately add the flour mixture and the sour cream to the batter in three additions, beginning and ending with the flour mixture. Scrape down the sides of mixing bowl often.

5. Add the cream and beat for 30 seconds more. Spoon the batter into the pan. Lightly smooth the top with a rubber spatula.

6. Bake the cake for 1 hour and 20 minutes, or until a wooden toothpick inserted into the middle of the cake is clean when withdrawn. The baked cake will pull away slightly from the sides of the pan. Cool the cake in the pan on a rack for 10 minutes. Carefully invert onto another cooling rack. Peel away and discard the parchment paper. Set the cake right-side up. Leave to cool completely. Dust the top with confectioners' sugar.

Lisa Yockelson