Sour Cream Bundt Cake

Ingredients and Weight:

• 1¾ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 1 stick unsalted butter, softened
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup sour cream

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 35-40 minutes

Difficulty Level:

Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. Butter and flour a Bundt cake pan.
3. In a medium bowl, sift together flour, baking powder, baking soda, and salt.
4. In a large bowl, cream together the softened butter and sugar until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Stir in vanilla extract.
7. Alternately add flour mixture and sour cream, beginning and ending with flour. Mix until just combined.
8. Pour the batter into the prepared Bundt cake pan.
9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.

Nutritional Information: (Please note that the nutritional information may vary depending on the exact measurements and ingredients used.)

• Calories: Approx. 400 per serving (assuming 8 servings)
• Fat: 18g
• Carbohydrates: 58g
• Protein: 5g

Dish Characteristics:

• This Sour Cream Bundt Cake is a classic American dessert with a rich and moist texture.
• The sour cream gives the cake a tangy flavor that pairs well with the vanilla and buttery notes.
• The Bundt shape adds to its elegance and presentation.

User Comments:

1. "This cake was so moist and delicious! The sour cream gave it a unique flavor that I really enjoyed."
2. "I followed the recipe to the letter and the cake came out perfect! The texture was so light and fluffy."
3. "This is a great recipe for a special occasion. The Bundt shape makes it look very elegant."

Special Precautions and Tips:

• Be sure to use softened butter and let the cake cool completely before inverting it onto a wire rack to prevent it from breaking.
• Use full-fat sour cream for best results. Do not use low-fat or non-fat varieties as they may alter the texture of the cake.