Bundt cake equals party cake.
It means that family is over and it’s likely a holiday. My mother and I whipped together this one for our New Year’s Day celebration with her side of the family. It works perfectly for us because we have picky eaters, and the cake is fairly plain, but we also have people who want more, and they can pile on fruit, chocolate sauce, ice cream, or all of the above. My cousin slathered it in chocolate sauce, my uncle had a little of each, and a few of us just nibbled on the perfectly simple cake and saved the chocolate for the coconut macaroons.
Added bonus? It’s hand-friendly when plain.
Bake time: 1 hour —then check every 5.
Bake temp: 350 degrees, 325 if dark cast pan is used.
10 inch bundt pan.
- 1 cup butter, room temperature
- 2 3/4 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups sour cream
- 2 1/2 teaspoons pure vanilla extract
- In a large mixing bowl with an electric mixer, cream butter and sugar until fluffy.
- Add eggs, one at a time, beating well after each addition.
- In a small bowl, combine flour, salt, baking powder and baking soda. Add flour mixture into butter mixture in three batches, alternating with sour cream and vanilla, beating until well blended and very fluffy.
- With a large spatula, scrape batter into the prepared pan. Bake in the center of preheated oven until top is golden brown and crusty, and a tester inserted into the center comes out clean, about 1 1/4 hours but start checking after one hour.
- Let cake cool in the pan for ten minutes before turning out to set upright on a wire rack to cool completely. One cake serves 8 to 10.
Best served a la mode. Though I’d recommend not covering your fork in la mode…from experience.