How to Make a Gooey Sour Cream Pound Cake

[Barcil1]

I’m trying to make a sour cream pound cake with a goey crusty top layer and don’t know what I need to do to achieve that. Can anyone help? I ate someone’s sour cream pound cake and it had a goey ave crispy wafer like top layer and I want to replicate. Thanks so much

 

[philjack56]

I’m trying to make a sour cream pound cake with a goey crusty top layer and don’t know what I need to do to achieve that. Can anyone help? I ate someone’s sour cream pound cake and it had a goey ave crispy wafer like top layer and I want to replicate. Thanks so much

Hi, are you sure it was sour cream and not cream cheese. I've had cream cheese pound cake and the top of that cake is very crunchy I have not seen that with sour cream.

 

[Mona]

To get that gooey, crispy top layer on your sour cream pound cake, try sprinkling a generous amount of sugar on top of the batter before baking. You can also butter the pan and dust it with sugar instead of flour for extra crusty edges. Bake the cake at a slightly lower temperature, around 325°F, and avoid overmixing the batter to keep the cake light. These tricks should help you achieve that delicious texture you're looking for.