Sour Cream Bundt Cake
- Preparation Time: 10 minutes
- Total Cooking time: 1 hour
This time of year we are all baking and giving…this cake was baked & brought in to our office from our office manager Christine Ravely. Everyone loved it, I think you will too! (Thanks Christine!)
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | cup | flour |
| 1 | tsp | baking powder |
| 1/2 | tsp | salt |
| 2 | sticks | unsalted butter softened |
| 1 3/4 | cup | sugar |
| 2 | lg | eggs |
| 2 | tsp | vanilla |
| 1 | cup | sour cream |
| 1/2 | Tbsp | jam, optional (I used Mary Ellen Strawberry Jam) |
To prepare:
- Preheat oven to 350.Generously butter a 9 in Bundt pan and dust with flour.
- Whisk together the flour, baking powder and salt – set aside.
- Beat the butter and sugar until creamy.
- Add to the butter/sugar, one at a time: eggs, vanilla, sour cream
- Gently mix in the flour.
- If using jam, spoon 1/3 of the batter into the pan, dot the jam, and top with remaining batter.
- Bake 60-70 minutes, cool for about 5 minutes and unmold onto rack and cool completely.
- Notes: I added 2 T of flour to the recipe for high altitude (I’m at 3900 ft) and it took the whole 70 minutes to bake. I also dusted the top with powdered sugar.
