Ingredients
Scale
- 1 cup Butter (softened)
- 3 cups Sugar
- 6 large Eggs
- 1 Tablespoon Vanilla Extract
- 1 cup Sour Cream (full-fat)
- 3 cups Flour
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- PAM Baking Non-Stick Cooking Spray
Instructions
- Preheat the oven to 300 degrees Fahrenheit and generously spray a 10-inch bundt pan with non-stick spray.
- In a large mixing bowl, cream together the softened butter and sugar for 3-4 minutes until light and fluffy. Scrape the bowl sides as needed. Add in the eggs, sour cream, and vanilla extract, mixing for an additional minute.
- Incorporate the flour, baking powder, and salt into the mixture, combining until just mixed.
- Spoon the batter into the prepared bundt pan. Bake for 1 hour and 30 minutes, checking at 1 hour for browning. If the top is darkening too much, tent with foil (ensuring it doesn't touch the cake) to prevent over-browning. Use a toothpick to check for doneness; do not overbake.
- Once baked, remove from the oven and let the cake cool in the pan for 10-15 minutes. Carefully run a knife around the edges. Place a plate or rack over the top and flip it over in one motion to release. Let it cool completely upside down.
Notes
Ensure butter is softened for better creaming together with sugar.
Baking times may vary, so it’s important to check for doneness early.
Using full-fat sour cream contributes to the moist texture.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.