Description

A quintessential farmhouse dessert, this Bundt cake offers a rich, buttery crumb perfected by the addition of sour cream and a warm hint of nutmeg. Its golden, crackly crust and tender interior make it a reliable classic for any gathering.

Ingredients

1 cup salted butter, softened
2 cups white sugar
1 cup sour cream
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract

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Instructions

Preheat your oven to 350°F and thoroughly grease and flour a standard 10-inch Bundt pan, ensuring every crevice is covered.
In a large bowl or stand mixer, beat the softened butter and sugar together until the mixture is pale yellow and very fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and nutmeg.
Alternately add the dry ingredients and the sour cream to the butter mixture, mixing until just combined and taking care not to overmix.
Pour the thick batter into the prepared pan, tap it firmly on the counter to release air bubbles, and bake for 45–60 minutes.
Allow the cake to cool in the pan for 15–20 minutes before carefully inverting it onto a wire rack to cool completely.

Notes

To ensure a perfect release from the pan, try using a pastry brush to apply softened butter into every nook before dusting with flour. Additionally, using room-temperature eggs and sour cream will help the batter emulsify correctly, resulting in a much lighter and more even crumb.

Prep Time: 20 mins
Cook Time: 50 mins
Category: Dessert
Method: Baking
Cuisine: American