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!
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.