I've been making this cake for over 20 years. It's a crowd-pleaser, it's easy to make, and it keeps well (not that it will last beyond a day). The sour cream (undetectable by sour cream haters) keeps the cake incredibly moist. The modest amount of sugar in the recipe garners many compliments that the cake is not too sweet.
11T Butter (5.34oz), softened
1t Vanilla Extract
3C Unbleached AP Flour
1.5t Baking Powder
1.5t Baking Soda
2C Sour Cream (1 Pint Tub)
1/4C Brown Sugar
1t Cocoa Powder
Grease and flour a 10" bundt pan. Preheat oven to 350'.
Beat butter and sugar together until fluffy. Add eggs, one at a time, incorporating well after each addition, and scraping down the bowl as needed. Add vanilla. Combine all dry ingredients in a bowl. Add dry in 3 parts, alternating with the sour cream in 2 parts.
|The finished batter will be thick.|
Combine the filling ingredients in a small bowl. Spread 1/3 of the batter in the bottom of the bundt pan. Sprinkle with the filling. Add another layer of batter, and another layer of the filling. Top with the final 1/3 of the batter. Spread smooth. Bake for 50-60 minutes til the cake starts to pull away from the sides of the pan, and a skewer inserted into the thickest part of the cake comes out clean.
|Ready for the oven. The cake will rise past the top.|
|Allow the cake to cool in the pan for 5 minutes before inverting.|
|Cool completely before cutting.|
|Tip: Store extra filling for next time.|
Mad props to my baking femtor, Jule Vranian for the recipe!