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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Sour Cream Bundt Cake Recipe

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This recipe for Sour Cream Bundt Cake is from The Bennett Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. butter, room temperature
3 c. sugar
6 large eggs
3 c. flour
1/4 tsp. baking soda
1/2 tsp. almond extract
1/2 tsp. vanilla
1/2 pint sour cream (1 cup)
Directions:
Directions:
Pre-heat oven to 325.
Thoroughly grease bundt pan or angel food cake pan. Sprinkle with flour. Even if using Pm to spray pan, sprinkle with flour. Can be difficult to get this cake out of pan.

Cream butter, sugar, eggs. Add flour, soda in 1/2 c. measures. Add flavorings and sour cream.
Pour into prepared cake pan. Bake at 325º for 1 1/2 hour.
Number Of Servings:
Number Of Servings:
Up to 16
Personal Notes:
Personal Notes:
I believe that my mother found this recipe. I have been making it for years. It is one of the most versatile cake recipes around. Delicious on its own, but can be used in trifles, served with any fruit or sauce.
Freezes beautifully.

 

 

 

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