We’ve been taking some down time to sort through old boxes of paperwork. Occasionally we find a gem worth saving. Our most recent find is an undated recipe for sour cream Bundt cake. Not sure of the origins, but we gave it a try and turned out a marvelous cake for breakfast that can also be served with fresh berries for dessert. A wonderful little recipe if you have some time on your hands.
- 2 C flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 sticks softened unsalted butter
- 1 ¾ C sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 C sour cream
- cinnamon or jam for dabbing (optional)
Preheat oven to 350 degrees. Butter and powder a 9 – inch Bundt pan.
Whisk flour, baking powder, and salt together in a bowl. In a mixing bowl, cream the butter and sugar. One at a time, beat the eggs into the butter, then add vanilla and sour cream. Gently mix in the flour to form a batter. Spoon a third of the batter into the Bundt pan. Then, if desired, sprinkle a little cinnamon or dob some fruit jam onto the top. Then fill the pan with the remaining batter.
Bake 60 – 70 minutes until done. Remove pan from oven and let cool for about 5 minutes. Unmold the cake onto a rack and let cool.
Need a wine pairing for this recipe? Give our Summer Sling a try – a wonderful blend of rosé and lemonade.