Sour Cream Bundt Cake

sour cream bundt cake

A beautiful cake to serve – and to give – during the holidays. We used white whole wheat flour and light Lilly sour cream, but feel free to use all-purpose flour and regular Lilly sour cream. You may also double the amounts and bake in a standard-size (12-cup) Bundt pan.

Makes 1 mini Bundt cake. Serves 8.

1 1/2 cups white whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
4 TBS unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1tsp. pure vanilla extract
1 cup (8oz) Light Lilly Sour Cream
2 tsp. oil for greasing the pan
1 TBS confectioners’ sugar for dusting

1. Preheat oven to 350ºF and generously grease a 6-cup Bundt pan.
2. Combine the flour, baking powder and cinnamon in a large mixing bowl. In a separate bowl, cream the butter and sugar, then beat in the eggs, one at a time. Beat in the vanilla extract and the sour cream. Gradually add the dry ingredients, mixing after each addition.
3. Transfer the batter into the prepared pan. Bake 30-40 minutes, until a knife inserted in the cake comes out clean.
4. Allow to cool in pan for 5 minutes, on a wire rack, then invert the sour cream cake onto a wire rack and cool it to room temperature. Dust with confectioners’ sugar before serving.

Nutrition per serving
Calories 272.6
Total Fat 11.0 g
Saturated Fat 6.0 g
Cholesterol 71.8 mg
Sodium 165.3 mg
Total Carbohydrate 35.9 g
Dietary Fiber 2.4 g
Sugars 21.8 g
Protein 6.6 g

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