Introduction:
This Bundt cake recipe is a classic dessert that is perfect for any occasion. The rich and moist cake is infused with delicious flavors and topped with a decadent glaze. With a total time of just over an hour and serving 12, this recipe is sure to impress your family and friends.
Preparation time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Serves: 12
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup unsalted butter, softened
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup chopped nuts (optional)
Instructions:
- Preheat oven to 350°F and grease a Bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream and vanilla extract.
- Combine the flour, salt, baking powder, and baking soda; gradually mix into the batter.
- If using nuts, fold them into the batter.
- Pour batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Drizzle with glaze or dust with powdered sugar before serving.
Nutrition Information:
Calories: 350 || Carbohydrates: 40g || Protein: 5g || Fat: 18g || Saturated Fat: 10g || Cholesterol: 110mg || Sodium: 250mg || Fiber: 1g || Sugar: 25g
What I Love About This Recipe?
- The moist and rich texture of the cake
- The delicious flavor combination of vanilla and sour cream
- The simplicity of the recipe and ease of preparation
- The versatility to customize with nuts or other add-ins
- The impressive presentation in a Bundt pan
What To Avoid While Making this Recipe?
- Avoid overmixing the batter, as this can lead to a dense cake
- Do not overbake the cake, as it can dry out the texture
- Avoid opening the oven door too often while baking, as this can cause the cake to sink
- Ensure all ingredients are at room temperature for proper mixing
- Be careful when removing the hot Bundt pan from the oven to avoid burns