Ingredients
- Butter, softened: 1 cup (2 sticks)
- Granulated sugar: 3 cups
- Eggs: 6 large
- All-purpose flour: 3 cups
- Baking powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Sour cream: 1 cup
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 325°F (160°C). Grease and flour a 10-inch tube pan or bundt pan.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
- Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Step 6: Pour batter into the prepared pan and bake for 65-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Notes
- Store cooled cake tightly wrapped at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, comforting slice, microwave individual slices for 10-15 seconds.
- Serve slices with fresh berries and a dollop of whipped cream for a delightful dessert.
- Chef's tip: Make sure your butter and sour cream are at room temperature to ensure a smooth, evenly textured batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American