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Sour Cream Bundt Cake Recipe

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This recipe for Sour Cream Bundt Cake is from Freeman 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:  
2 cups flour 
1tsp baking powder 
1/2 tsp salt
2 sticks unsalted softened butter
1 3/4 cup sugar 
2 large room temperature eggs
2tsp vanilla extract 
1 cup sour cream
5-6 tbsp. plum jam
Drizzle 
3 cups powdered sugar 
Tbsp orange juice 
Lemon juice till drizzle consistency
Directions:
Directions:
Preheat oven to 350. Spray bunt pan with bakers joy or grease and flour the pan. Mix flour, baking powder, and salt. Set aside 

Bear butter and sugar till creamy. One by one, beat in eggs, vanilla and sour cream. Gently mix in the flour mixture. Spoon 1/3 of the batter on the pan, dot with jam. Spread with butter knife till all batter is covered. Pay close attention to the sides. Make sure the jam stays in the center of the batter or it will harden and leak out the side when cooking. Pour the rest of the remaining batter on top. Ensure all jam is covered.  Bake 60-70 min or until cooked, cool for 5 min then unmold. Cool completely. Make a the glaze and drizzle on cool cake. 
Personal Notes:
Personal Notes:
This is the perfect cake to serve for brunch or when you bring a cake to an event. The plum jelly seems like a odd ingredient but it is the perfect amount of sweetness. It is always a surprise to whoever tries it! One piece is never enough! 

Bake time: 60-70 minute
Servings: 10

 

 

 

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