Directions: |
Directions:1. Preheat the oven to 325 degrees F.
2. Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
3. Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.
4. Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
5. Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
6. Add the room temperature sour cream and mix it into the butter mixture.
7. Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate. Scrape the sides and bottom of the bowl as needed.
8. Add the vanilla to the cake batter and mix to combine.
9. Pour the batter into the prepared pan.
10. Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.
*If you have an instant-read thermometer, the cake is done when it reaches210°F.
11. When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.
12. Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.
13. Serve with fresh berries, vanilla ice cream or homemade whipped cream. |
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