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Sour Cream Bundt Cake Recipe

The acid in sour cream tenderizes the gluten in the batter making this a moist cake.

Sour Cream Bundt Cake Recipe

The acid in sour cream tenderizes the gluten in the batter making this a moist cake.


By Diana Rattary, THE SPRUCE

This easy sour cream cake recipe is baked in a Bundt pan and makes a great coffee cake for a weekend treat or the perfect offering for a potluck. It can be served plain, or with a dessert sauce and dollop of whipped cream if desired.


What You'll Need

For the Cake:

  • 8 ounces (2 sticks) room-temperature butter
  • 1 1/4 cups sugar
  • 1 teaspoon vanilla
  • 2 large room-temperature eggs
  • 1 cup room-temperature sour cream
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder

For the Streusel:

  • 1/4 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 3 tablespoons sugar


How to Make It

Make the Cake Batter

  • Heat oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
  • In a large mixing bowl, combine butter, 1 1/4 cups sugar, vanilla, and eggs. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
  • In a separate medium bowl, whisk together the flour, baking soda, salt, and baking powder. Gradually stir sifted dry ingredients into creamed mixture.

Make the Streusel and Bake

  • In a small bowl, combine the walnuts, cinnamon and 3 tablespoons of sugar and set aside.
  • Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved walnut-sugar mixture over batter.
  • Layer another 1/3 of batter. Sprinkle with remaining nut mixture and top with remaining batter.
  • Bake for 1 hour, or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
  • Cool cake completely on a wire rack before removing from pan. Serve slices of cake with a dessert sauce or whipped cream if desired.​

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Cake Magazine: Sour Cream Bundt Cake Recipe
Sour Cream Bundt Cake Recipe
The acid in sour cream tenderizes the gluten in the batter making this a moist cake.
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