Sour Cream Bundt Cake Food

SOUR CREAM BUNDT CAKE

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

SOUR CREAM BUNDT CAKE

Steps:

• Cream margarine and sugar.
• Add egg yolks and sour cream. Mix till nice and fluffy.
• Add flour, baking powder and baking soda. Mix well.
• Beat egg whites till STIFF, then fold into mixture.
• Pour batter into a greased and floured Bundt cake pan.
• Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
• Dot with little small, thin pats of margarine.
• BAKE at 325° for one hour or till done.
• Cool 15 minutes before turning out of pan.

SOUR CREAM BUNDT CAKE

Steps:

• Combine cake mix, sugar, eggs, oil, and sour cream in mixer until smooth.
• Fold in chopped nuts.
• Is a separate bowl, mix brown sugar and cinnamon.
• Grease a bundt pan with butter then line with flour.
• put 1/3 of the brown sugar/cinnamon mixture in the bottom of the pan.
• Put 1/2 the cake batter in the pan.
• Place another 1/3 of the brown sugar/cinnamon mixture on the batter.
• Place the other 1/2 of the cake batter on top.
• Top with remaining 1/3 brown sugar/cinnamon mixture.
• Bake at 350 for 60-65 minutes.

SOUR CREAM COFFEE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube or Bundt pan.
• Use an electric mixer to cream the granulated sugar and butter together until fluffy. Add the eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour to the butter mixture in thirds, alternating each addition of flour with the addition of half the sour cream. Stir in the vanilla.
• For the streusel: In a separate bowl, combine the pecans, brown sugar and cinnamon.
• Pour one-third of the batter into the prepared pan. Sprinkle with half the streusel mixture. Pour another third of the batter into the pan and sprinkle with the remaining streusel mixture. Scrape the remaining batter into the pan and make smooth the top. Bake until a toothpick can be inserted in the center and comes out clean, about 1 hour. Allow the cake to cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
• For the glaze: When the cake is completely cooked, stir the confectioners' sugar, milk and vanilla extract together in a small bowl until smooth. Add more milk if the mixture is too thick. Drizzle over the cooled cake.

SOUR CREAM POUND CAKE

Steps:

• Preheat the oven to 325 degrees F. Spray a coated 10- to 14-cup Bundt pan with nonstick cooking spray and dust with flour, making sure to coat all the details of the pan. Invert the pan and shake out any excess.
• Add the butter to a stand mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add the granulated sugar and beat on medium-high speed until very light and fluffy, about 4 minutes more. Add the eggs one at a time, mixing after each addition. Add the sour cream and vanilla and mix on medium speed until incorporated.
• Whisk together the flour, baking powder and salt in a medium bowl. Add to the butter mixture in 2 parts and mix on low speed until just incorporated, scraping down the sides of the bowl. Scrape the batter into the prepared pan, using a rubber spatula to smooth the top into an even layer.
• Bake until golden brown and crackly on the surface and a toothpick inserted into the center of the cake comes out almost clean with just a few crumbs, about 1 hour 30 minutes. Allow the cake to cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely before removing the pan. The cake will contract while it cools, making it easier to remove.
• Sprinkle the cake with confectioners' sugar. Top each slice with fresh berries if using.

SOUR CREAM BUNDT POUND CAKE

Steps:

• Let butter sit at room temperature until it has softened.
• Cream butter and sugar together until smooth.
• Mix in sour cream and vanilla blend well.
• Alternate blending one egg and sifted flour blending between each addition.
• Pour mixture into a greased baking pan.
• Put into a cold oven.
• Bake at 260 degrees for 2 hours.
• Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.

GINGER SOUR CREAM BUNDT CAKE W/GINGER-INFUSED STRAWBERRIES

Steps:

• Position rack in center of oven and preheat oven to 350°F.
• Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
• Sprinkle turbinado sugar over butter in Bundt pan
• Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
• In mixer, add 1 C softened butter, mix until smooth.
• Add 2 C sugar, mix about 2 minutes.
• Add eggs one at a time, mixing well in between each egg.
• Beat in 1 large egg yolk and vanilla.
• Add flour mixture in 3 additions.
• Alternate flour with adding sour cream in 3 additions.
• Mix in crystallized ginger.
• Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
• Bake until light brown, about 55 minutes.
• Transfer to rack, cool 15 minutes.
• Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
• Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
• Cool completely.
• For strawberries:.
• Combine ginger, water, sugar, and lemon juice in small saucepan.
• Bring to a boil over medium high heat.
• Boil until mixture is reduced, about 4 minutes.
• Remove from heat, cool to room temperature.
• Place hulled and cleaned strawberris into a medium bowl.
• Strain ginger water and pour over the berries.
• Cover and chill at least one hour.
• Cut cake into slices, add berries with syrup.
• Garnish with mint leaf.

SOUR CREAM BUNDT COFFEE CAKE

Steps:

• Preheat oven to 350°. In a small bowl, combine pecans, brown sugar and cinnamon; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Pour half of the batter into a greased and floured 10-in. fluted tube pan; sprinkle with half of the pecan mixture. Gently top with remaining batter and pecan mixture. , Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar.

SOUR CREAM BUTTER BUNDT CAKE

Steps:

• 1. Spray bundt pan with cooking spray. Mix butter and sugar. Add eggs, oil, and sour cream. Add cake mix and mix throughly. Bake at 350 degrees for 40 minutes. Cool for 15 minutes before turning over bundt pan. (optional) dust top with powdered sugar)

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

SOUR CREAM BUNDT CAKE

Steps:

• Preheat oven to 350°F. Coat bundt pan with non-stick spray. Using a electric mixer, beat butter, sugar, and vanilla in large bowl to blend. Add egg yolks one at a time, beating to blend after each addition.
• Whisk flour, salt, and baking soda in medium bowl to combine. Add one-third of dry ingredients to butter mixture, beating to blend. Add half of sour cream and beat to blend. Repeat altering of dry ingredients and sour cream ending with dry flour mixture.
• Using electric mixer fitted with clean dry beaters, beat egg whites to stiff peaks. Fold one third of beaten egg whites into cake batter to lighten. Add the remaining egg whites to batter till fully incorporated. Spoon batter into prepared pan.
• Bake till top of cake is golden and cracked and center is set, about 25 minutes. Transfer to cooling rack and let stand 15 minutes. Using a small, sharp knife cut around sides of pan to loosen and invert cake onto rack. Cool completely. Serve with fresh fruit or Cool Whip whipped topping or vanilla ice cream.

CHOCOLATE SOUR CREAM BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• Spray 15 cup Bundt pan very well with baking spray.
• Combine cocoa powder and chopped chocolate.
• Add boiling water and whisk until chocolate is melted and mixture is smooth.
• Set aside.
• In bowl combine flour, baking soda and salt then set aside.
• In large mixing bowl beat butter on medium speed until smooth and creamy, about 1 minute.
• Reduce speed to low and add brown sugar and beat until blended then beat on medium until light and fluffy, about 5 minutes.
• Add eggs a little at a time, scraping down sides until combined.
• Add vanilla and beat about 1 minute.
• Reduce speed to low and add flour mixture in three additions alternately with sour cream, beginning with and ending with flour.
• Beat just until blended and no lumps of flour remain.
• Slowly pour in the melted chocolate mixture and beat until no white streaks are visible, scraping down sides occasionally.
• Gently fold in chocolate chips.
• Pour batter in prepared pan spreading batter so the sides are about 1 inch higher than the center.
• Bake until a toothpick inserted into the center comes out with only a few moist crumbs, about 60 to 65 minutes.
• Transfer pan to a wire rack and let cool for about 15 minutes.
• Using a serrated knife gently saw off any excess cake that extends over the edge of the pan.
• Invert pan onto cooling rack and let cake cool completely.
• Ganache:.
• In heatproof bowl combine chocolate and butter.
• In small saucepan over medium-high heat bring cream just to a boil then immediately pour cream over the chocolate and butter.
• Whisk until melted and smooth.
• Place in refrigerator and let ganache thicken slightly.
• Spoon ganache over cooled cake allowing the ganache to drip down the sides.
• Let the cake stand until ganache is set at least 30 minutes.

APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Generously butter a bundt pan and then flour (shaking out excess flour).
• In a bowl mix together flour, baking soda, baking powder and salt.
• In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
• Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
• To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
• Add in eggs and beat well.
• Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
• Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
• Add in the chopped apples; mix to combine.
• Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
• Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
• Bake for about 50 minutes, or until cake tests done.
• Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
• Place rack on top of the pan, then flip to invert onto rack.
• Cool completely.
• *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
• A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
• This method works quite well, but will produce a higher cake that might take a longer time to bake.

SOUR CREAM CHOCOLATE BUNDT CAKE

Steps:

• Preheat oven to 325.
• All ingredients should be room temperature.
• Grease and flour 10 cup bundt pan.
• Sift together flour, cocoa powder, baking powder, baking soda, and salt.
• Cream butter and sugar in electric mixer until light and fluffy.
• Add eggs and vanilla.
• On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended.
• Fold in chocolate.
• Pour batter into pan and spread batter to sides.
• Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting.
• Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved.
• Remove from heat and stir in liqueur.
• Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.

SOUR CREAM POUND CAKE

Steps:

• In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.

MOIST SOUR CREAM COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Stir flour, baking powder and baking soda until blended. Beat granulated sugar, butter and vanilla in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in flour mixture alternately with sour cream.
• Combine nuts, brown sugar and cinnamon; spoon half into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with half the cake batter. Repeat layers.
• Bake 45 to 50 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.