Yields:
8 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
25 Mins
Total Time:
35 Mins
Sour cream cake is a lovely, not too sweet, cake that is perfect for a variety of fillings and toppings. It can easily be adapted to fit any menu or celebration, and it is perfect for those who don’t have stand mixers.
Ingredients
Adjust Servings
Instructions
- Sift together flour, baking powder, baking soda, and salt.
- Whisk eggs with a rotary beater.
- Add a little of the flour (1/4 to 1/2).
- Add vanilla.
- Mix in the sugar, 1/2 at a time.
- Mix in sour cream.
- Stirring constantly, continue to blend dry ingredients and sour cream.
- Beat until soft batter and smooth.
- Pour into pan.
- 375 F (190 C) oven
- Bake 25 minutes. Should fluff up.
- Cool slightly. Double recipe. Blueberries. Fill the hole with ice cream or whip cream.
Notes
1. You can mix up your eggs with a fork and use a spatula to mix the batter.
2. The recipe makes 3 mini bundts or a half bundt pan (which is what I did). If you want your bundt to fill to the top, you need to double the recipe.
3. The 25 minute baking time is only for the full bundt. With the mini pans, bake for 15 and then test to avoid overbaking.
4. Wonderful when served with butter rum sauce!