Sour Cream Bundt Cake
by Gayle Byner
Sour Cream Bundt Cake
2  cups flour
1 tsp. baking powder
½ tsp salt
2 sticks butter, softened
1 ½ cups sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
3 Tbsp jam, optional (I used mint jelly)

1.        Preheat oven to 350 degrees F.  Generously butter
a 9-inch Bundt pan; dust with flour.  Whisk flour, baking
powder, and salt together.
2.        Beat the butter and sugar until creamy.  One by
one, beat in the eggs, vanilla, and sour cream.  Gently mix
in the flour.  Spoon ½ of the batter into the pan, dot with
jam if desired, and top with remaining batter.
3.        Bake 60-70 minutes.  Cool for about 5 minutes,
unmold onto a rack, and cool completely.
4.        Drizzle Confectioners’ Icing over cake, if desired.  
(2 cups sifted confectioners’ sugar, light cream,  a dash of
salt, and 1 tsp vanilla;  mix together to make spreading

Serves 16.  Per serving (without jam) 280 calories; 35g
carbs, 3g protein, 65mg cholesterol, and 15g fat.
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