Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sour cream (full-fat)
- 6 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract (optional)
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Instructions:
- Preheat the oven: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or a tube pan.
- Prepare the batter:
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 5-7 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract and almond extract (if using).
- Add the dry ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with sour cream. Start and end with the flour mixture.
- Mix until just combined, being careful not to overmix.
- Bake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean.
- If you notice the top is browning too quickly, loosely cover the cake with aluminum foil for the last 15 minutes of baking.
- Cool:
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the glaze (optional):
- In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cake for an extra touch of sweetness.
Enjoy!
This cake is rich, moist, and delicious—perfect for family gatherings, special occasions, or even as a simple afternoon treat with coffee or tea! The combination of sour cream and butter gives it a tender crumb and unbeatable flavor.