Sour Cream Bundt Cake Recipe
User Reviews
5.0
24 reviews
Excellent
Sour Cream Bundt Cake Recipe
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This delicious Bundt cake recipe is loaded with sour cream, almonds, and amaretto and is topped off with a homemade caramel sauce.
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Ingredients
For the Bundt Cake:
- 1 cup of softened unsalted butter
- 1 cup of sugar
- 1 cup of packed light brown sugar
- 6 large eggs
- 2 cups pastry flour
- 1 ½ cups almond flour
- ½ teaspoon of baking soda
- 2 teaspoons of baking powder
- pinch of sea salt
- 1 cup of sour cream
- 1 tablespoon of vanilla
- 1 tablespoon of amaretto
For the Caramel Sauce:
- 1 cup of packed light brown sugar
- ¼ cup of unsalted butter
- ¼ cup of evaporated milk
- ¼ cup of heavy whipping cream
- ¼ teaspoon of sea salt
Instructions
- Preheat the oven to 325°.
- Add the butter and sugars to a standing mixer with the paddle attachment and mix on high speed until light and fluffy, about 5 to 7 minutes.
- Next, add 1 egg at a time until combined on medium speed.
- In a separate medium-sized bowl, whisk together both of the flours, baking soda, baking powder, and salt until combined.
- Add ½ of the dry ingredients on low speed into the creamed butter and sugar until combined. Next, add in the sour cream, followed up by adding in the rest of the dry ingredients.
- lastly, mix in the vanilla and amaretto until combined.
- Transfer the batter to a 10-cup Bundt pan and bake at 325° for 60 70 minutes or until browned and firm.
- Cool completely to room temperature on a cooling rack, remove the cake from the pan, and place it on a serving plate or tray.
- Caramel: Add all ingredients to a medium-size pot and mix over medium heat until melted and smooth.
- Pour the caramel over the top of the cooled bundt cake.
Notes
- Make-Ahead: You can make this cake up to 1 day ahead of time.
- How to Store: Cover and keep the bundt cake in the refrigerator for up to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before slicing and serving.
- Feel free to dust the cake with powdered sugar at the end.
- For more almond flavor, replace the vanilla extract with almond extract.
- You can also substitute the sour cream for cream cheese.
- Any flavor of ice cream is a great addition when serving this.
Nutrition Information
Show Details
Calories
373kcal
(19%)
Carbohydrates
43g
(14%)
Protein
6g
(12%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Cholesterol
91mg
(30%)
Sodium
117mg
(5%)
Potassium
162mg
(5%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
549IU
(11%)
Vitamin C
1mg
(1%)
Calcium
91mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 117mg | 5% |
| Potassium | 162mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 549IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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