Whole Wheat Sour Cream Pound Cake with Fresh Strawberries
Yesterday I spent the day with my grand kids and my mom. We were able to spend a little time outside later in the afternoon. Katie likes to help her little brother. Sometimes he likes it, sometimes he doesn’t…Aunt Marti brought over a new garage sale find. Tyler wanted to stay in all day.
It was chilly and windy early in the day. Since it was chilly I decided we should bake something, and since I had some strawberries begging to be eaten in the frig.
I searched for a recipe for pound cake to put under the strawberries. I found the recipe here and changed it using whole wheat and sucanat. Using the whole wheat and the sucanat gives it a darker color. I think it weighted more then a pound…ha ha.
The original recipe called for baking it an hour. I took my out at 55 minutes. I think you should check at 45 or 50 minutes. 5o would have been perfect. It tasted yummy.
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