Sour Cream Butter Bundt Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch fluted tube pan (such as Bundt®.
• Beat butter and sugar with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Add room-temperature eggs 1 at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla with the last egg.
• Mix together flour, baking soda, salt, and mace in a bowl. Add flour mixture to the butter-egg mixture alternately with sour cream, mixing until just incorporated. Transfer batter to the prepared pan and spread to smooth top.
• Bake in the preheated oven until a toothpick inserted in the cake comes out clean, about 1 hour and 20 minutes. Cool for at least 10 minutes before inverting pan onto a cooling rack, and tapping out the cake. Dust with confectioners' sugar before serving.

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.

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)

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Mix brown sugar and cinnamon together in a bowl. Mix sour cream and baking soda together in a separate bowl.
• Beat flour, white sugar, butter, eggs, baking powder, and vanilla extract together using an electric mixer in third bowl. Beat in sour cream mixture until combined. Pour 1/3 of the batter into the prepared pan; top with 1/2 of the brown sugar-cinnamon mixture. Sprinkle with 1/2 of the chocolate chips. Layer remaining batter, brown sugar-cinnamon mixture, and chocolate chips.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

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.