Sour Cream Bundt Cake

There’s something truly special about creating a Sour Cream Bundt Cake. It takes me back to family gatherings, where the aroma of freshly baked goods would fill the air, wrapping everyone in warmth and nostalgia. I remember my grandmother meticulously preparing this delightful cake, her hands steady and sure as she mixed ingredients with love. The secret, she would say, was the sour cream that adds a rich moisture and tangy flavor that sets this cake apart from the rest. Whether it’s for a birthday celebration or simply a cozy day at home, this recipe is always a hit! There’s magic in the way the simple ingredients come together to create a cake that’s not only beautiful, but utterly delicious.

What You Need for Sour Cream Bundt Cake

Gathering the right ingredients is crucial to achieving that perfect bundt cake. In this Sour Cream Bundt Cake, each component plays a vital role in developing flavor and texture. The combination of butter, sugars, and sour cream creates a rich base, while the flours provide the necessary structure. Together, they harmonize to deliver a cake that’s not just delicious, but memorable.

• 1 cup of softened unsalted butter – This is the foundation of our cake, providing richness and moisture.
• 1 cup of sugar – Sweetness is key, creating that irresistible flavor.
• 1 cup of packed light brown sugar – Adds depth and a hint of caramel flavor.
• 6 large eggs – Egg acts as a binding agent, ensuring a lovely texture.
• 2 cups of Pastry Flour – Light and airy, perfect for cake.
• 1 ½ cups of Almond Flour – Introduces a subtle nutty flavor and enhances moisture.
• ½ teaspoon of baking soda – Helps the cake rise.
• 2 teaspoons of baking powder – Works alongside baking soda to create a fluffy cake.
• Pinch of sea salt – Enhances the flavors of the other ingredients.
• 1 cup of sour cream – Key ingredient that brings moisture and tanginess.
• 1 tablespoon of vanilla – Adds a warm, sweet note.
• 1 tablespoon of amaretto – Provides a lovely almond flavor.
• 1 cup of packed light brown sugar – For enriching the icing.
• ¼ cup of unsalted butter – For making the caramel topping.
• ¼ cup of evaporated milk – Adds creaminess to the caramel.
• ¼ cup of heavy whipping cream – For a luxurious finish.
• ¼ teaspoon of sea salt – Balances the sweetness of the caramel.

The Method for Sour Cream Bundt Cake

Now that you have everything ready, it’s time to transform these ingredients into a delicious cake! Follow these steps carefully to ensure success. The process is simple, and I’ll guide you through each stage.

1. Preheat your oven to 325°. This initial step is crucial as it helps the cake rise properly. A consistent temperature ensures it bakes evenly and achieves that beautiful golden color.
2. In a standing mixer fitted with the paddle attachment, add the butter and both sugars. Mix on high speed until the mixture is light and fluffy, about 5 to 7 minutes. This step incorporates air, making your cake light.
3. Next, add the eggs one at a time, ensuring each is fully incorporated before adding the next. You should see the mixture become smooth and creamy, a sign that you’re on the right track.
4. In a separate medium bowl, whisk together the flours, baking soda, baking powder, and sea salt until combined. This step ensures that the leavening agents are evenly distributed throughout the dry ingredients.
5. Gradually add half of the dry mixture to the creamed butter and sugar. Mix on low speed just until everything is blended; over-mixing can lead to a dense cake.
6. Now, add in the sour cream and mix until just combined. This step adds moisture and the signature tang of the Sour Cream Bundt Cake.
7. Incorporate the remaining dry ingredients, mixing gently. You want to see a few flour streaks remaining; this prevents over-mixing.
8. Finally, mix in the vanilla and amaretto until everything is well combined. The batter should be smooth and glossy.
9. Transfer the batter into a 10-cup bundt pan, making sure it is evenly spread. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
10. Once baked, allow the cake to cool in the pan for about 20 minutes. Then, carefully invert it onto a cooling rack to cool completely. This cooling period is necessary to prevent the cake from breaking apart.
11. While the cake is cooling, prepare the caramel. In a medium pot, add all the ingredients and mix over medium heat until melted and smooth.
12. Once the cake has cooled, pour the caramel over the top, letting it cascade down the sides. This adds a finishing touch that makes your Sour Cream Bundt Cake truly special.

How to Switch It Up

There are always ways to make a recipe your own, and the Sour Cream Bundt Cake is no exception. Here are a few ideas to get you started:

• Storage: Keep your bundt cake covered in the refrigerator for up to 5 days to maintain its freshness.
• Freezing: You can freeze this cake covered for up to 3 months. Just thaw it in the refrigerator overnight before serving.
• Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Flavor Variations: For added flavor, consider swapping vanilla for almond extract to enhance the nutty notes.
• Texture Options: You can replace the sour cream with cream cheese for a denser cake.
• Decorating: Dust with powdered sugar or drizzle with chocolate for an elegant finish.

Pairing Suggestions for Sour Cream Bundt Cake

When it comes to serving your Sour Cream Bundt Cake, there are several delicious options to consider:

• Serve with Ice Cream: A scoop of your favorite ice cream complements the rich flavors of the bundt cake, making it a delightful dessert.
• Fresh Berries: Top with fresh berries like raspberries or strawberries for a refreshing contrast and an attractive presentation.
• Tea or Coffee: This cake pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat.
• Celebration Dessert: This bundt cake is ideal for birthdays, holidays, or any special occasion, providing an impressive centerpiece.
• Storing Leftovers: After serving, store any leftovers in an airtight container in the refrigerator to keep it fresh.
• Seasonal Pairings: During the holidays, consider adding a sprinkle of cinnamon or nutmeg to the batter for a seasonal twist.

FAQ

Conclusion

The Sour Cream Bundt Cake is a delightful treat that brings warmth and comfort to any table. Its rich flavor and moist texture make it a crowd favorite, and it’s incredibly versatile for various occasions. I encourage you to give this recipe a try; your friends and family will be asking for seconds. Enjoy the process of baking and the smiles it brings!

Sour Cream Bundt Cake

The ultimate comfort food, this Sour Cream Bundt Cake is rich, moist, and incredibly delicious. Perfect for gatherings or a cozy night in, its soft texture and sweet flavor will have everyone reaching for seconds. You won't want to miss making this delightful dessert tonight!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Desserts

Cuisine American

Servings 20 servings

Calories 350 kcal

Equipment

• Frying Pan
• Whisk
• Oven
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup unsalted butter
• 1 cup sugar
• 1 cup packed light brown sugar
• 6 large eggs
• 2 cups Pastry Flour
• 1.5 cups Almond Flour
• 0.5 teaspoon baking soda
• 2 teaspoons baking powder
• pinch sea salt
• 1 cup sour cream
• 1 tablespoon vanilla
• 1 tablespoon amaretto
• 1 cup packed light brown sugar
• 0.25 cup unsalted butter
• 0.25 cup evaporated milk
• 0.25 cup heavy whipping cream
• 0.25 teaspoon sea salt

Instructions

 

• Preheat your oven to 325°.
• In a standing mixer fitted with the paddle attachment, add the butter and both sugars. Mix on high speed until the mixture is light and fluffy, about 5 to 7 minutes.
• Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
• In a separate bowl, whisk together the flours, baking soda, baking powder, and sea salt until combined.
• Gradually add half of the dry mixture to the creamed butter and sugar, mixing on low speed until just combined.
• Now, add in the sour cream and mix until just combined.
• Incorporate the remaining dry ingredients, mixing gently.
• Transfer the batter into a 10-cup bundt pan and bake for 60 to 70 minutes.
• Allow the cake to cool in the pan for 20 minutes before inversion onto a cooling rack.
• Prepare the caramel sauce by mixing all ingredients in a medium pot over medium heat.
• Pour the caramel over the cooled bundt cake.

Notes

• Make-Ahead: You can make this cake up to 1 day ahead of time.
• How to Store: Cover and keep the bundt cake in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months.
• Variations: Feel free to dust the cake with powdered sugar at the end or replace the vanilla with almond extract.
• Serving: Pair this cake with any flavor of ice cream for a delightful addition.

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.