yes, i’m still riffing on my go to basic pound cake recipe. this time, a plan to make cheesecake fell apart due to timing and i decided to see what would happen if i used the cream cheese in place of heavy cream or sour cream in the pound cake recipe.
yes, i know another pound cake variation. i don’t know what it is that draws me to baking pound cakes, but it’s just very satisfying to me. in honor valentine’s day, i decided to fiddle with red velvet cake. i think the texture of this one could still use some refinement, but i was pretty happy with the finished cakelettes.
this past weekend, i had a craving for chocolate cake, but wanted something with real substance and lots of flavor. i decided to fiddle around with the recipe for recipe for elvis’ favorite poundcake that i made a few weeks ago. i substituted valrhona cocoa for part of the gluten free flour blend and substituted sour cream for the heavy cream in the original recipe. see recipe below:
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kiss my gluten free buns 