A Deliciously Tangy Sour Cream Bundt Cake That Can't Be Beat

There’s something undeniably special about Sour Cream Bundt Cake. Perhaps it’s the subtle tanginess that balances the sweetness perfectly. Or maybe it’s the dense yet soft texture that makes every bite perfect.

• Moisture Galore: Thanks to the sour cream, this cake stays moist and soft for days, making it an excellent make-ahead dessert.
• Simple Elegance: With its classic Bundt shape, the Sour Cream Bundt Cake makes for a beautiful centerpiece that doesn’t need fancy decorations to impress.
• Versatile: This cake serves as a fantastic base for numerous toppings and glazes, allowing for endless customization.

• All-purpose flour
• Salt
• Baking soda
• Ground nutmeg
• Butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Powdered sugar

Prepare the bundt pan and preheat the oven.

Make the Cake Batter: Combine the dry ingredients and set it aside. Beat the butter and sugar together until it is light and fluffy. Add the eggs and vanilla. Next, fold in half of the dry ingredients and half of the sour cream. Once combined, fold in the rest of the flour mixture and sour cream. Spread the batter, evenly, into the pan.

Bake the Cake: Bake for 50-60 minutes and a toothpick inserted in the center comes out clean. Remove the cake from oven and let cool for 10 minutes. Turn the pan over onto a serving plate and removing cake from the pan. Cool completely before topping with sugar and slicing to serve.

Room Temperature: Store the cake at room temperature for up to five days. Make sure it’s tightly covered with plastic wrap or in an airtight container to prevent it from drying out.

Refrigerating: For longer storage, the cake can be refrigerated. Wrap it well in plastic wrap, then place it in an airtight container. It will keep for about a week.

Freezing: Sour Cream Bundt Cake freezes beautifully. Wrap the cake (or slices) in plastic wrap, followed by a layer of aluminum foil. Freeze for up to three months. Thaw at room temperature before serving.

• Room Temperature Ingredients: Ensure all your ingredients, especially the sour cream, eggs, and butter, are at room temperature to achieve a smooth, evenly mixed batter.
• Proper Greasing: Thoroughly grease your Bundt pan, making sure to get into all the crevices. A baking spray with flour works best to prevent sticking.
• Avoid Overmixing: Mix the batter just until the ingredients are combined. Overmixing can lead to a tough cake.
• Cooling: Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from breaking.

While the classic Sour Cream Bundt Cake is delicious on its own, experimenting with variations can add an exciting twist.

• Lemon Zest: Add the zest of one lemon to the batter for a refreshing citrusy note.
• Chocolate Chips: Fold in a cup of chocolate chips for a decadent touch.
• Coffee Glaze: Mix powdered sugar with strong brewed coffee for a delightful glaze that coffee lovers will adore.
• Fruit Swirl: Before baking, swirl in a layer of fruit preserves, such as raspberry or apricot, for a sweet surprise.

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