Prep Time: 25 mins | Cook Time: 45 mins | Total Time: 1 hr 10 mins | Yield: 16 Servings
This spectacular Bundt cake is what you need today! Enjoy every bite, friends!
Ingredients:
For the cake:
2 1/4 c (286 g) all-purpose flour
1/2 tsp baking soda
1/2 tsp fine salt
1/2 tsp ground cinnamon
2 sticks (227 g) unsalted butter, at room temperature
1 1/2 c (300 g) packed light brown sugar
1/2 c (100 g) granulated sugar
2 tsp vanilla extract
3 large eggs, at room temperature
1 c (227 g) sour cream
For the icing:
4 tbsp (57 g) unsalted butter
1/2 c (100 g) packed light brown sugar
1/4 c heavy cream
1/4 c (30 g) powdered sugar, sifted
1/8 tsp fine salt
Directions:
To Make the Cake:
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Apply cooking spray on a 10-inch Bundt pan.
Step 3: Add the flour, cinnamon, baking soda, and salt in a medium mixing bowl. Whisk until well mixed.
Step 4: Add the butter and sugars into the bowl of an electric mixer. Beat for about 4 minutes or until well mixed.
Step 5: Add in the eggs and vanilla gradually. Make sure to beat every addition.
Step 6: Add in the sour cream and beat until well mixed.
Step 7: Transfer the batter into the greased pan.
Step 8: Place the pan inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove the cake from the oven and let it sit on a wire rack to cool for 30 minutes.
To Make the Icing:
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add the butter and allow it to melt.
Step 3: Add the cream and sugar. Whisk until well mixed.
Step 4: Simmer the mixture for about 5 minutes. Make sure to whisk from time to time.
Step 5: Remove the pan from the heat and add in the powdered sugar. Stir until well blended.
Step 6: Drizzle the icing over the cake.
Step 7: Allow the icing to set for about 20 minutes.
Step 8: Serve and enjoy!
Ingredients
- For the cake:
- 2 1/4 c (286 g) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1/2 tsp ground cinnamon
- 2 sticks (227 g) unsalted butter, at room temperature
- 1 1/2 c (300 g) packed light brown sugar
- 1/2 c (100 g) granulated sugar
- 2 tsp vanilla extract
- 3 large eggs, at room temperature
- 1 c (227 g) sour cream
- For the icing:
- 4 tbsp (57 g) unsalted butter
- 1/2 c (100 g) packed light brown sugar
- 1/4 c heavy cream
- 1/4 c (30 g) powdered sugar, sifted
- 1/8 tsp fine salt
Instructions
To Make the Cake:
Step 1: Prepare the oven and preheat to 325 degrees F.
Step 2: Apply cooking spray on a 10-inch Bundt pan.
Step 3: Add the flour, cinnamon, baking soda, and salt in a medium mixing bowl. Whisk until well mixed.
Step 4: Add the butter and sugars into the bowl of an electric mixer. Beat for about 4 minutes or until well mixed.
Step 5: Add in the eggs and vanilla gradually. Make sure to beat every addition.
Step 6: Add in the sour cream and beat until well mixed.
Step 7: Transfer the batter into the greased pan.
Step 8: Place the pan inside the preheated oven and bake for 1 hour or until a toothpick comes out clean after inserting it in the middle.
Step 9: Remove the cake from the oven and let it sit on a wire rack to cool for 30 minutes.
To Make the Icing:
Step 1: Place a saucepan on the stove and turn the heat to medium.
Step 2: Add the butter and allow it to melt.
Step 3: Add the cream and sugar. Whisk until well mixed.
Step 4: Simmer the mixture for about 5 minutes. Make sure to whisk from time to time.
Step 5: Remove the pan from the heat and add in the powdered sugar. Stir until well blended.
Step 6: Drizzle the icing over the cake.
Step 7: Allow the icing to set for about 20 minutes.
Step 8: Serve and enjoy!
