Vanilla-sour cream bundt cake Recipe
Vanilla-sour cream bundt cake Recipe
ALL RECIPES
Bread & Baked Goods
Desserts & Sweets
Fruits & Vegetables
Holiday Dishes
Main Dishes
Miscellaneous
Special Diets
Side Dishes
Snacks & Appetizers
Soups, Stews & Stuff
Barbeque
Condiments & Spices

RECIPE SEARCH
  

 WE RECOMMEND

Vanilla-sour cream bundt cake

Home > Desserts & Sweets > Cakes > Vanilla-sour cream bundt cake
Most Popular Recipes
Warm apple spice cake
Thin mint cookie cake
Doberge cake
Baccardi rum cake
Chocolate chocolate chip cake (plain jane)
Maureen's carrot fruit cake
Fermented fruit starter (friendship cake)
Apple cake-old family recipe

Vanilla-sour cream bundt cake Recipe
 
                       Vanilla-Sour Cream Bundt Cake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Cake flour
    1 2/3  cups          Sugar
    2 1/2  teaspoons     Baking powder
      3/4  teaspoon      Salt
      1/2  cup           Sour cream
      1/3  cup           Milk
    3      large         Whole eggs
    2      large         Egg yolks
    1      tablespoon    Pure vanilla extract
    1 1/4  cups          Unsalted butter -- softened
                         Powdered sugar
 
 A velvety yet moist crumb, fine buttery flavor, and excellent keeping
 properties make this Bundt cake a hit. It is good plain or with whipped
 cream. A standing electric mixer is needed for this recipe.
 
 Preheat the oven to 350~. Generously grease and flour a 12-cup Bundt
 pan or tube pan. Tap out any excess flour. Sift the cake flour,
 granulated sugar, baking powder, and salt into the bowl of a standing
 electric mixer. In a medium bowl, using a fork, beat together the sour
 cream, milk, whole eggs, egg yolks, and vanilla until very well blended
 and smooth. Add the butter and half the egg mixture to the dry
 ingredients. Beat at low speed just until thoroughly incorporated.
 Increase the speed to high and beat for 1 minute; do not overmix. Add
 the remaining egg mixture and beat at medium-high speed until the
 batter is fluffy and smooth, about 1 minute longer. Scrape the batter
 into the prepared pan. Rap the pan on the counter several times to
 remove air bubbles. Bake the cake in the middle of the oven for 50-60
 minutes, or until it is well browned, pulls away from the pan sides,
 and a toothpick inserted in the thickest part comes out clean. Run a
 thin knife around the pan edges to loosen the cake, then invert onto a
 serving plate.
 Using a small strainer, sift a little confectioners' sugar over the
 cake, if desired. (The cake will keep for up to 5 days covered at room
 temperature or for up to 2 weeks wrapped airtight and frozen.)
 
                    - - - - - - - - - - - - - - - - - -

More Free Recipes
Potato fudge cake
Grand ghirardelli fudge cake
Potato griddle cakes
Old fashioned spice cake
Ambrosia filled angel cake
Passover apple cake
Perfect chocolate cake
Crazy fudge cake
Dreamsickle cake
Apricot-almond chocolate torte
Nyt original plum torte- burros & levine
Cherry delight cake
Triple chocolate mousse cake
Parisian sophisticates/1953 winner
Pan di spagna - basic genoise (sponge cake)
Lemon curd-coconut cake
Chocolate mousse cake (part one)
Cream cheese-lemon pound cake
Moroccan date cake
Raisin spice cake

KITCHEN, HOUSEWARES

WE RECOMMEND

OUR PARTNERS / TOP
Free recipe: Vanilla-sour cream bundt cake (Recipe source online. Easy and quick cooking food, low fat cook/ cookie, healthy vegetarian diet for breakfast, dinner or supper. No secret recipie)
SITE MENU
REQUEST RECIPE
Add / Correct Recipe
Contact Us Page
© 2004 CulinaryBook.com Free Vanilla-sour cream bundt cake Recipe, Quick, Easy