Who doesn’t love a good bundt cake? It’s a dessert that’s perfect for any occasion, whether it’s a family gathering or a holiday celebration. But have you ever tried a sour cream bundt cake? If not, then you’re missing out on something truly divine. In this article, we’re going to share with you the best sour cream bundt cake recipes that are easy to make and will satisfy your sweet tooth. So, let’s get started!
Ingredients
For the cake:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
For the glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F and grease a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream, starting and ending with the dry ingredients.
- Pour the batter into the prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
- Serve and enjoy!
Nutritional Information
Calories per serving: 350
Total Fat: 18g
Saturated Fat: 11g
Cholesterol: 90mg
Sodium: 210mg
Total Carbohydrates: 45g
Dietary Fiber: 0g
Sugars: 30g
Protein: 4g
Cooking Time
Total Time: 1 hour 20 minutes
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Equipment
- Bundt cake pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
- Wire rack
Serving Suggestions
This sour cream bundt cake is perfect on its own or with a cup of coffee or tea. You can also serve it with fresh berries or a dollop of whipped cream for a more decadent dessert.
Variations
You can customize this recipe to your liking by adding different flavorings such as lemon or almond extract. You can also add mix-ins like chocolate chips or chopped nuts for added texture.
Substitutions
If you don’t have sour cream on hand, you can substitute it with Greek yogurt or buttermilk. You can also use gluten-free flour instead of all-purpose flour for a gluten-free version.
Storage
This cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 3 months.
Tips
- Make sure all of your ingredients are at room temperature before starting.
- Don’t overmix the batter as it can lead to a tough cake.
- Grease your bundt cake pan well to prevent sticking.
- Let the cake cool completely before glazing it.
- For a smoother glaze, sift the powdered sugar before whisking it with the milk and vanilla extract.
Notes
This recipe makes one 10-inch bundt cake.
Frequently Asked Questions
Q: Can I use low-fat sour cream for this recipe?
A: Yes, you can use low-fat sour cream if you prefer.
Q: Can I make this cake ahead of time?
A: Yes, you can make this cake ahead of time and store it in the refrigerator or freezer until you’re ready to serve it.
Q: Can I use a different type of pan?
A: Yes, you can use a different type of pan but the cooking time may vary.
Final Thoughts
This sour cream bundt cake recipe is a must-try for anyone who loves a good dessert. It’s moist, fluffy, and full of flavor. The addition of sour cream adds a tangy richness that takes this cake to the next level. Whether you’re serving it at a gathering or enjoying it on your own, this cake is sure to impress. So, what are you waiting for? Give it a try and see for yourself!