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Vanilla-Sour Cream Bundt Cake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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3 cups Cake flour
1 2/3 cups Sugar
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
1/2 cup Sour cream
1/3 cup Milk
3 large Whole eggs
2 large Egg yolks
1 tablespoon Pure vanilla extract
1 1/4 cups Unsalted butter -- softened
Powdered sugar
A velvety yet moist crumb, fine buttery flavor, and excellent keeping
properties make this Bundt cake a hit. It is good plain or with whipped
cream. A standing electric mixer is needed for this recipe.
Preheat the oven to 350~. Generously grease and flour a 12-cup Bundt
pan or tube pan. Tap out any excess flour. Sift the cake flour,
granulated sugar, baking powder, and salt into the bowl of a standing
electric mixer. In a medium bowl, using a fork, beat together the sour
cream, milk, whole eggs, egg yolks, and vanilla until very well blended
and smooth. Add the butter and half the egg mixture to the dry
ingredients. Beat at low speed just until thoroughly incorporated.
Increase the speed to high and beat for 1 minute; do not overmix. Add
the remaining egg mixture and beat at medium-high speed until the
batter is fluffy and smooth, about 1 minute longer. Scrape the batter
into the prepared pan. Rap the pan on the counter several times to
remove air bubbles. Bake the cake in the middle of the oven for 50-60
minutes, or until it is well browned, pulls away from the pan sides,
and a toothpick inserted in the thickest part comes out clean. Run a
thin knife around the pan edges to loosen the cake, then invert onto a
serving plate.
Using a small strainer, sift a little confectioners' sugar over the
cake, if desired. (The cake will keep for up to 5 days covered at room
temperature or for up to 2 weeks wrapped airtight and frozen.)
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