This is a scratch recipe to which I added sour cream to create my WASC. I tried the recipe once before without sour cream and it was dry so this time I added sour cream and did the reverse cream method. The cake and first 12 cupcakes were a little dense but very tasty. The folks at the party loved it and my friend asked how it was different from my usual. I had a little batter left over so I made one cupcake after I pulled out the first batch. This one was lighter and fluffier. I think maybe because I took it out a little sooner than the first batch. If not maybe because the batter set for awhile.
- 2 sticks unsalted butter
- 2 cups sugar
- 3 cups sifted Swans Down Cake Flour
- 4 eggs
- 1 cup milk (whole or low fat)
- 1 cup (8oz) sour cream
- 3 tsps baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Preheat oven to 350 F. Butter and lightly flour 3 – 9 inch pans. Sift flour and then lightly sppon 3 cups into a measuring cup.
Put all dry ingredients in bowl and mix for about 1 minute. Add butter a little bit of the milk and mix until mix thoroughly. Add remaining liquid ingredients and mix for several minutes.
Pour into pans and bake for 20-25 minutes or until tester inserted into cake comes out clean. Cool in pan 10 minutes. Remove from pans and finish cooling on racks.