Treats: Sour Cream Pound Cake

My sister is a genius. As you know, I am a hapless baker. As such, I have been having a hard time getting cakes to turn out without splitting in half in the pan, and so tonight, as I prepared to separate a sour cream pound cake from its pan, I decided to do what I should have done three cakes ago: call Mrs. Plourde for an assist. I asked her how long to leave it in the pan before flipping it out and she gave me this sage advice: "About 10 minutes. If you leave it in less than that, it won't come out and if you leave it in longer than that it won't come out." So I set a timer and, like magic, this gorgeous specimen emerged in all its glory. I actually yelled "hooray" out loud when it appeared on the cooling rack in one piece. (Mr. Fritz had yelled something similar to that a few minutes prior when his beloved Buckeyes scored a touchdown. I told him after my "hooray" that I could totally identify with his joy...)


This particular pound cake, "Grandmother Paula's Sour Cream Pound Cake" is a Paula Deen recipe. I am not typically a Paula Deen fan. Her stuff seems heavy and her accent and folksy manner drives me bananas. But this recipe looked super simple when I came across it on the Food Network's web site, so I decided to give it a try in this week's quest for a good breakfast treat for Mr. Fritz. The batter tasted great (yes, I tried a little bit off of the beater) and so I'm expecting the cake will as well. If nothing else, did I mention that it looks spectacular? Go Mrs. Fritz!