Hello, dear baking enthusiasts! Whether you’re an experienced baker or just starting your journey into the world of delightful desserts, you’re in for a real treat today. There’s something incredibly comforting about baking a cake that brings back cherished memories, and that’s exactly what this Old Fashioned Sour Cream Bundt Cake will do. With its rich, buttery flavor and the perfect hint of sour cream tang, this cake is a time-honored favorite. If you’re craving something classic, easy to prepare, and utterly delicious, then this recipe will hit all the right notes. Welcome to this delicious baking adventure!
Introduction
The Old Fashioned Sour Cream Bundt Cake is one of those recipes that holds a special place in many families. It’s the cake that often graced Grandma’s kitchen table, served during Sunday dinners, family celebrations, or just because. This classic dessert offers a moist and flavorful crumb thanks to the addition of sour cream, creating a perfectly tender cake that’s not overly sweet but rich and satisfying.
Bundt cakes, known for their distinct ring shape, became popular in the mid-20th century and have remained a staple in American dessert culture. This particular version is a versatile delight—you can enjoy it plain or dress it up with your favorite frosting or glaze. It’s the ideal cake for both casual and special occasions, offering a comforting and nostalgic flavor that everyone can enjoy.
Let’s dive into what makes this cake a must-bake!
Ingredients
Here’s a list of the simple ingredients you need to make the Old Fashioned Sour Cream Bundt Cake. These are pantry staples that you probably already have on hand:
- 2 cups butter (softened)
- 3 cups white sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 pinch nutmeg (optional but adds a subtle warmth)
- 1 cup sour cream
Optional Substitutions:
- For a gluten-free option, replace the all-purpose flour with a gluten-free baking mix.
- You can use Greek yogurt as a substitute for sour cream if you prefer a lighter texture.
- Coconut sugar or brown sugar can replace white sugar for a slightly deeper flavor.
These ingredients are what make this Bundt cake incredibly soft and flavorful. The sour cream adds moisture, while the butter and sugar create a delightful richness. Let’s get started on how to make this wonderful cake!
How to Make Old Fashioned Sour Cream Bundt Cake – Step by Step
Step 1: Preheat the Oven and Prepare Your Bundt Pan
Before you start mixing, preheat your oven to 350°F (175°C). While the oven is warming up, grease and lightly flour your Bundt pan. This will ensure that your cake releases easily once it’s baked, preventing any sticking that could ruin the beautiful shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a stand mixer or a hand mixer to cream together 2 cups of softened butter and 3 cups of sugar. Mix on medium speed until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. The butter and sugar mixture should be pale in color and have a smooth texture.
Step 3: Add the Eggs and Vanilla Extract
Once the butter and sugar are well-combined, add 6 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This helps maintain the structure of the batter. After all the eggs are mixed in, stir in 2 teaspoons of vanilla extract to give the cake a warm, aromatic flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/4 tsp baking soda, 1/2 tsp salt, and a pinch of nutmeg. The nutmeg is optional but highly recommended for a subtle depth of flavor. Slowly add half of this dry mixture to the wet ingredients, mixing just until combined.
Step 5: Add the Sour Cream
Next, fold in 1 cup of sour cream to the batter. The sour cream is the secret ingredient that keeps this cake moist and tender, creating a delicate crumb. Mix it until just incorporated, then add the remaining dry ingredients and mix again until smooth. Be careful not to overmix the batter at this stage.
Step 6: Pour the Batter into the Bundt Pan
Once your batter is ready, pour it evenly into the prepared Bundt pan. Smooth the top with a spatula to ensure the batter is level. To release any trapped air bubbles, gently tap the Bundt pan on the countertop.
Step 7: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. It’s important to check both the outer edges and the inner tube area, as the center takes longer to cook.
Step 8: Cool and Invert the Cake
After baking, allow the cake to cool in the pan for 15-20 minutes before inverting it onto a cooling rack. Let it cool completely before adding any icing or glaze, or simply enjoy it plain. The cooling process ensures that the cake retains its structure and doesn’t fall apart.
Helpful Tips for Baking the Perfect Old Fashioned Sour Cream Bundt Cake
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This will make them easier to blend and help create a smoother batter.
- Don’t Overmix: When combining the flour mixture and sour cream, be careful not to overmix. Overworking the batter can lead to a denser cake.
- Test for Doneness: Always insert a toothpick both in the center and near the Bundt pan’s inner tube area to ensure the cake is fully baked through.
Serving Suggestions
This Old Fashioned Sour Cream Bundt Cake is perfect for any occasion, whether served plain or topped with a luscious icing. Here are some ways to enjoy it:
- Glazed with Lemon Icing: Mix powdered sugar and fresh lemon juice to create a tangy glaze that complements the richness of the cake.
- Dusted with Powdered Sugar: A simple sprinkle of powdered sugar can elevate the cake’s appearance and give it a touch of sweetness without overpowering its natural flavor.
- Serve with Fresh Berries: The cake pairs beautifully with fresh strawberries, raspberries, or blueberries for a light and refreshing dessert.
FAQs for Old Fashioned Sour Cream Bundt Cake
Q1: Can I make this cake ahead of time?
Yes! This cake can be made ahead of time and stored in an airtight container for up to 3 days. If you want to prepare it even further in advance, you can freeze the cake for up to 3 months. Just wrap it tightly in plastic wrap and then foil.
Q2: Can I substitute the sour cream?
If you don’t have sour cream, you can substitute it with plain Greek yogurt. It will provide a similar tang and moisture to the cake.
Q3: How do I prevent the cake from sticking to the pan?
Make sure to grease and flour the Bundt pan thoroughly before adding the batter. You can also use a non-stick baking spray with flour for extra security.
Q4: Can I add other flavors to the cake?
Absolutely! You can incorporate flavors like lemon zest, orange extract, or even a bit of cinnamon to switch up the taste while maintaining the moist, tender texture.
Variations for Old Fashioned Sour Cream Bundt Cake
While this classic version is perfect as is, there are a few variations you can try:
- Chocolate Sour Cream Bundt Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a rich chocolate twist.
- Nutty Delight: Fold in 1/2 cup of chopped walnuts or pecans into the batter for added texture and flavor.
- Citrus Infusion: Incorporate the zest of one lemon or orange into the batter for a refreshing, citrusy aroma.
Related Recipes for Bundt Cake Lovers
- Ultimate Cowboy Casserole Cornbread – A Hearty Meal
This casserole is a hearty and comforting dish, perfect for pairing with this Old Fashioned Bundt Cake for a wholesome meal. - Peanut Butter Ganache – A Guide to Perfect Desserts
Enhance your Bundt cake experience with this guide to making the perfect ganache to drizzle over the cake. - Dutch Oven Desserts – Sweet Baking Secrets Unveiled
Discover more dessert recipes that bake beautifully, just like this classic Bundt cake.
Conclusion
And there you have it—your very own Old Fashioned Sour Cream Bundt Cake, a timeless recipe that’s both easy and rewarding to bake. Whether you’re making this for a special family gathering or simply craving something nostalgic and comforting, this cake is sure to bring smiles to the table. Try it with your favorite glaze or enjoy it as is, and don’t forget to share your results or personal variations. Happy baking, and may your kitchen be filled with the delicious scent of this wonderful cake!
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Old Fashioned Sour Cream Bundt Cake – Classic Recipe
Description
Hello, dear baking enthusiasts! Whether you’re an experienced baker or just starting your journey into the world of delightful desserts, you’re in for a real treat today. There’s something incredibly comforting about baking a cake that brings back cherished memories, and that’s exactly what this Old Fashioned Sour Cream Bundt Cake will do. With its rich, buttery flavor and the perfect hint of sour cream tang, this cake is a time-honored favorite. If you’re craving something classic, easy to prepare, and utterly delicious, then this recipe will hit all the right notes. Welcome to this delicious baking adventure!
Ingredients
- 2 cups butter (softened)
- 3 cups white sugar
- 6 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 pinch nutmeg (optional but adds a subtle warmth)
- 1 cup sour cream
Optional Substitutions:
- For a gluten-free option, replace the all-purpose flour with a gluten-free baking mix.
- You can use Greek yogurt as a substitute for sour cream if you prefer a lighter texture.
- Coconut sugar or brown sugar can replace white sugar for a slightly deeper flavor.
Instructions
Step 1: Preheat the Oven and Prepare Your Bundt Pan
Before you start mixing, preheat your oven to 350°F (175°C). While the oven is warming up, grease and lightly flour your Bundt pan. This will ensure that your cake releases easily once it’s baked, preventing any sticking that could ruin the beautiful shape.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a stand mixer or a hand mixer to cream together 2 cups of softened butter and 3 cups of sugar. Mix on medium speed until the mixture becomes light and fluffy, which usually takes about 3-5 minutes. The butter and sugar mixture should be pale in color and have a smooth texture.
Step 3: Add the Eggs and Vanilla Extract
Once the butter and sugar are well-combined, add 6 large eggs, one at a time. Make sure each egg is fully incorporated before adding the next. This helps maintain the structure of the batter. After all the eggs are mixed in, stir in 2 teaspoons of vanilla extract to give the cake a warm, aromatic flavor.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together 3 cups of all-purpose flour, 1/4 tsp baking soda, 1/2 tsp salt, and a pinch of nutmeg. The nutmeg is optional but highly recommended for a subtle depth of flavor. Slowly add half of this dry mixture to the wet ingredients, mixing just until combined.
Step 5: Add the Sour Cream
Next, fold in 1 cup of sour cream to the batter. The sour cream is the secret ingredient that keeps this cake moist and tender, creating a delicate crumb. Mix it until just incorporated, then add the remaining dry ingredients and mix again until smooth. Be careful not to overmix the batter at this stage.
Step 6: Pour the Batter into the Bundt Pan
Once your batter is ready, pour it evenly into the prepared Bundt pan. Smooth the top with a spatula to ensure the batter is level. To release any trapped air bubbles, gently tap the Bundt pan on the countertop.
Step 7: Bake the Cake
Place the Bundt pan in the preheated oven and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. It’s important to check both the outer edges and the inner tube area, as the center takes longer to cook.
Step 8: Cool and Invert the Cake
After baking, allow the cake to cool in the pan for 15-20 minutes before inverting it onto a cooling rack. Let it cool completely before adding any icing or glaze, or simply enjoy it plain. The cooling process ensures that the cake retains its structure and doesn’t fall apart
Notes
- Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature. This will make them easier to blend and help create a smoother batter.
- Don’t Overmix: When combining the flour mixture and sour cream, be careful not to overmix. Overworking the batter can lead to a denser cake.
- Test for Doneness: Always insert a toothpick both in the center and near the Bundt pan’s inner tube area to ensure the cake is fully baked through.
