And if, by the way, you’re looking at the recipe for Sour Cream Bundt Cake in the Sunday paper’s Parade magazine… go for it! DELICIOUS!
SOUR CREAM BUNDT CAKE
2 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
3 Tbsp jam, optional
- Preheat oven to 350ºF. Generously butter a 9-inch Bundt pan; dust with flour. Whisk flour, baking powder, and salt.
- Beat the butter and sugar until creamy. One by one, beat in the eggs, vanilla, and sour cream. Gently mix in the flour. Spoon 1/3 of the batter into the pan, dot with jam if desired, and top with remaining batter.
- Bake 60–70 minutes. Cool for about 5 minutes, unmold onto a rack, and cool completely.
Serves 16. Per serving (without jam): 280 calories, 35g carbs, 3g protein, 65mg cholesterol, and 15g fat.