Buttered Sour Cream Cake


Butter makes most stuff better.


1 cup butter
3 cups sugar + extra for pan
6 large eggs, room temperature
8 ounces sour cream room temperature
1/2 teaspoon salt
1 teaspoon baking powder
3 cups flour
1 tablespoon vanilla extract


Preheat oven to 325 degrees F. Coat a 10-inch bundt pan or tube pan with butter and sugar. Cream butter and sugar until fluffy. Add eggs one at a time beating each one in before adding the next then stir in the sour cream.

Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined. Stir in vanilla. Spoon batter into prepared pan. Bake 325 degrees for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.
Allow cake to cool on a wire rack for 1 to 20 minutes before inverting on a tray to cool completely. Ice as desired.
I worked with this recipe.

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