Description
This classic Sour Cream Bundt Cake features a dense, velvety crumb and a warm hint of nutmeg for a sophisticated yet simple flavor profile. It is the ultimate moist and reliable dessert that pairs perfectly with coffee or a light dusting of powdered sugar.
Ingredients
- Butter, softened
- White Sugar
- 6 large eggs
- Sour Cream
- Nutmeg (freshly grated or ground)
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease and flour a standard 10-inch Bundt pan.
- In a large bowl or stand mixer, beat the softened butter and sugar together until the mixture is pale yellow and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
- Add the dry ingredients and sour cream to the butter mixture in alternating batches, mixing until just combined and taking care not to overwork the batter.
- Pour the batter into the prepared pan, tap firmly on the counter to release air bubbles, and bake for 45–60 minutes.
- Allow the cake to cool in the pan for exactly 15–20 minutes before carefully inverting it onto a cooling rack.
Notes
To ensure a clean release from your Bundt pan, use a pastry brush to apply a thin, even layer of butter or shortening into every crevice before flouring. Using room-temperature eggs and sour cream is essential for creating a smooth, stable batter that won’t curdle during the mixing process.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American