Sour Cream Bundt Cake Recipe
User Reviews
5
Sour Cream Bundt Cake Recipe
Description
The Sour Cream Bundt Cake blends pastry flour and almond flour with butter, sugars, eggs, and sour cream to create a soft yet structured crumb. The added amaretto and vanilla infuse the cake with delicate almond notes, complementing the nutty almond flour. Baking at a moderate temperature ensures the cake cooks thoroughly while maintaining moisture and a lightly golden exterior. The finishing caramel sauce adds a creamy, sweet, and slightly salted dimension that contrasts with the tender cake.
Serving can be enhanced by dusting with powdered sugar or pairing with ice cream, both suggested in the notes. The cake's balance of textures and flavors makes it suitable for dessert or special occasions.
The recipe allows for preparation up to a day ahead and provides guidance on storage, recommending refrigeration for up to five days and freezing for up to three months. Thawing is best done in the refrigerator for a day. Variations include substituting almond extract for vanilla or cream cheese for sour cream for adjusted flavor and texture.
Ingredients
For the Bundt Cake:
- 1 cup butter unsalted, softened
- 1 cup sugar
- 1 cup light brown sugar packed
- 6 egg large
- 2 cups pastry flour
- 1 ½ cups almond flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- pinch of sea salt
- 1 cup sour cream
- 1 tablespoon of vanilla
- 1 tablespoon amaretto
For the Caramel Sauce:
- 1 cup light brown sugar packed
- ¼ cup butter unsalted
- ¼ cup evaporated milk
- ¼ cup 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
- This cake can be made up to one day in advance to allow flavors to meld.
- Store covered in the refrigerator for up to five days or freeze covered for up to three months.
- Thaw frozen cake in the refrigerator for one day before serving.
- Dusting with powdered sugar at serving is an optional finishing touch.
- For stronger almond flavor, replace vanilla extract with almond extract.
- The sour cream can be substituted with cream cheese for a different texture.
- Serving with any ice cream flavor complements this cake nicely.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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