Tag Archives: sour cream

Sour cream pound cake with lavender peaches

Peach season here stretches from late April to … September, apparently. You can’t go to a farm stand without finding these fuzzy beauties, ready for poaching, baking, pureeing and eating raw. I recently used a batch of white peaches to serve with this splendid sour-cream pound cake specked with vanilla seeds.

While the cake bakes, you make a simple vanilla/lavender syrup, saving some for the whipped cream and then bubbling the syrup further with sliced peaches. Served over the soft, creamy pound cake, the peaches create a lovely perfume with the lavender – something you could bottle and sell if you didn’t eat it so fast.

This was my first time making pound cake and while it’s not as good as my mother’s, it’s still quite tasty.

From Bon Appetit:

Sour cream pound cake


  • 3/4 c. plus 1 T flour
  • 1/4 c. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. fine sea salt
  • 3/4 c. sugar
  • 10 T unsalted butter, room temperature
  • 1 vanilla bean, split lengthwise
  • 1 egg
  • 1 egg white
  • 2 tsp. vanilla extract
  • 1/2 c. sour cream

Preheat oven to 325. Butter a metal loaf pan (8 1/2 x 4 1/2 x 2 3/4 inch). Dust  pan with flour; tap out excess.

Sift 3/4 c. plus 1 T flour, cornstarch, baking  powder, and salt into medium bowl. Set aside.

Combine sugar and butter in large bowl; scrape in seeds from vanilla bean (reserve bean for lavender syrup). Using electric mixer, beat sugar mixture until fluffy. Add egg, egg white, and vanilla extract; beat until mixture is pale and thick, about 2 minutes. Beat in sour  cream. Add flour mixture; beat just until blended. Spread batter evenly in prepared pan.

Bake cake until tester inserted into center comes out clean, 56-58 minutes. Cool in pan on rack 15 minutes. Turn cake out, then turn top side up (this can be tricky!). Cool  completely. (Can be made 1 day ahead. Wrap in foil and store at room temperature.)

Lavender syrup and peaches


  • 1 1/2 c. sugar
  • 3 T dried lavender blossoms
  • 4 medium firm but ripe peaches, pitted, peeled and cut into 3/4-inch wedges
  • 3 T fresh lemon juice
  • 1 c. chilled heavy whipping cream

Combine 2 1/4 c. water, sugar, lavender, and reserved vanilla bean in saucepan.  Boil, stirring until sugar dissolves. Remove from heat; cover and let steep 10 minutes. Strain syrup into medium bowl; discard lavender. Pour 2 T lavender syrup into small bowl; reserve for whipped cream. Cover and chill.

Return remaining syrup to same saucepan; add peaches and lemon juice and bring to boil. Reduce heat; simmer about 5 minutes. Transfer peaches to bowl.

Boil syrup in pan until reduced to 1 c., 12-14 minutes. Pour over  peaches. Chill uncovered 2 hours.

Beat cream and 2 T reserved syrup in medium bowl to soft peaks. Slice cake. Serve with peaches, syrup, and cream.

You will absolutely love this unique and inspiring peach recipe. Enjoy, friends! xoxo

“Don’t be blue” berry and sour-cream muffins


These muffins deserve an attention-grabbing name like “Blueberry breakup muffins” or “Don’t be blueberry muffins.” Because they can make the rainiest of days (like the entire South is experiencing this week)  a little bit sweeter.

My aunt and uncle own a blueberry farm in Arkansas. Growing up, I spent many summers in the sticky sun, picking buckets of blueberries for 50 cents an hour. Child labor! Perhaps that’s why I never liked blueberries – I don’t like blueberry pie, cobbler or pancakes.

But, for some reason, I love these blueberry muffins.

I got the recipe from Ina Garten as I looked for a way to use up 2 pints of old farmers’ market bluberries that Jesse’s brother bought a week ago. We happened to have some eggs, milk and sour cream in the fridge, too, so I had everything I needed to make them.

And that sour cream – whoa. As they baked, the muffins smelled like my mom’s cream-cheese sugar cookies that she makes at Christmas. The muffins come out light and fluffy, sticky with sugar and containing that extra bite from the sour cream. The tart blueberries are a nice burst of juice, of course.

I always thought you had to mix the blueberries in flour for muffins – so they don’t sink to the bottom of the muffins. But these didn’t include a flour dusting and the blueberries were suspended throughout the muffins. Maybe that was from the leavening agents?


1 1/2 stick unsalted butter, softened

1 1/2 c. sugar

3 large eggs at room temperature

1 1/2 tsp. vanilla extract

8 oz. sour cream (about 1 cup – I had less than a cup but it turned out fine)

1/4 c. milk

2 1/2 c. flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

2 half pints of blueberries (or more!), picked through for stems

Heat oven to 350. Line two muffin pans with paper liners.

Cream together the sugar and butter for five minutes, until light and airy. Add eggs one at a time, then vanilla, sour cream and milk.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add this to the egg mixture and blend. Fold in the blueberries.

Scoop the mixture evenly into the prepared pans. You should have enough for 2 dozen. Bake for 25-30 min. (mine took 28 minutes), turning the pan half-way through. They should be lightly browned and a cake tester will come out clean (toothpick inserted in center). Cool on a wire rack.

Enjoy these with coffee for breakfast, or with a glass of milk after dinner. There is simply  no bad time to eat a great blueberry muffin.


Enjoy, friends! xoxo