Soured Cream Bundt Cake With Butter Glaze Recipes

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SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE



Soured cream bundt cake with butter glaze image

Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h

Number Of Ingredients 12

125g unsalted butter , softened
180g caster sugar
2 large eggs , beaten
180g plain flour , sifted
1 tsp vanilla extract
1 tsp baking powder
pinch salt
150g soured cream
100g caster sugar
50g unsalted butter
4 tbsp water
few drops vanilla extract

Steps:

  • Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
  • Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
  • Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
  • Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
  • Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
  • To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
  • Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

Nutrition Facts : Calories 215 calories, Fat 11.6 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 25.6 grams carbohydrates, Sugar 18 grams sugar, Fiber 0.5 grams fiber, Protein 2.1 grams protein, Sodium 0.2 milligram of sodium

SOUR CREAM BUNDT CAKE



Sour Cream Bundt Cake image

This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.

Provided by Sue Smith

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Yield 12

Number Of Ingredients 4

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
⅛ cup confectioners' sugar for dusting

Steps:

  • Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.

Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g

SOUR CREAM BUNDT CAKE



Sour Cream Bundt Cake image

Make and share this Sour Cream Bundt Cake recipe from Food.com.

Provided by Darlene Summers

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup margarine
3 eggs, separated
1 cup sugar
1 cup sour cream
1 3/4 cups flour, sift
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup chopped pecans or 1/2 cup walnuts
extra margarine, for topping

Steps:

  • Cream margarine and sugar.
  • Add egg yolks and sour cream. Mix till nice and fluffy.
  • Add flour, baking powder and baking soda. Mix well.
  • Beat egg whites till STIFF, then fold into mixture.
  • Pour batter into a greased and floured Bundt cake pan.
  • Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
  • Dot with little small, thin pats of margarine.
  • BAKE at 325° for one hour or till done.
  • Cool 15 minutes before turning out of pan.

Nutrition Facts : Calories 373.4, Fat 23.8, SaturatedFat 5.8, Cholesterol 61.3, Sodium 340.5, Carbohydrate 36.6, Fiber 1, Sugar 21.2, Protein 4.7

SOUR CREAM BUNDT POUND CAKE



Sour Cream Bundt Pound Cake image

I have made this cake for years and it is absolutely the best I've ever had. Always popular during the holidays and everyone always requests it for other gatherings. Heavy cake with a thick crust on top.

Provided by dwestberry

Categories     Dessert

Time 2h40m

Yield 1 Cake, 10-12 serving(s)

Number Of Ingredients 6

1 cup sweet unsalted butter (softened)
8 ounces sour cream
3 cups sugar
3 cups Swans Down cake flour (sifted)
6 eggs
2 teaspoons pure vanilla extract

Steps:

  • Let butter sit at room temperature until it has softened.
  • Cream butter and sugar together until smooth.
  • Mix in sour cream and vanilla blend well.
  • Alternate blending one egg and sifted flour blending between each addition.
  • Pour mixture into a greased baking pan.
  • Put into a cold oven.
  • Bake at 260 degrees for 2 hours.
  • Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.

Nutrition Facts : Calories 635.2, Fat 26.3, SaturatedFat 15.4, Cholesterol 172.8, Sodium 65.7, Carbohydrate 93.1, Fiber 0.7, Sugar 61.1, Protein 7.8

SOUR CREAM-PUMPKIN BUNDT® CAKE WITH PUMPKIN GLAZE



Sour Cream-Pumpkin Bundt® Cake with Pumpkin Glaze image

This is a composite of several similar recipes for a sour cream-pumpkin Bundt cake with pumpkin glaze that is good for family dessert or gifting. Sure to please!

Provided by MBDONOVAN

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h45m

Yield 12

Number Of Ingredients 21

1 cup packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground allspice
4 teaspoons butter
3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon salt
2 cups white sugar
1 cup butter, softened
4 large eggs
1 cup pumpkin puree
1 (8 ounce) container sour cream
2 teaspoons vanilla extract
1 ½ cups confectioners' sugar
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 tablespoons pumpkin puree
2 tablespoons milk, or as needed
1 teaspoon butter, melted
¼ teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
  • Combine brown sugar, cinnamon, and allspice in a bowl. Cut in butter until streusel is crumbly.
  • Combine flour, cinnamon, baking soda, and salt in a medium bowl.
  • Cream together sugar and butter using an electric mixer in a separate large bowl. Slowly add eggs while continuing to beat. Add pumpkin, sour cream, and vanilla extract and mix well. Gradually add flour mixture and beat into batter.
  • Spoon 1/2 of the batter into the prepared pan. Sprinkle streusel over batter, avoiding sides of the pan. Top with remaining batter.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 55 to 60 minutes. Let cake cool for 30 minutes in the pan; invert onto a wire rack to finish cooling.
  • While cake continues to cool, combine confectioners' sugar, cinnamon, and salt in a medium bowl. Combine pumpkin, milk, melted butter, and vanilla extract in a separate bowl. Add pumpkin mixture to sugar mixture using a wire whisk. Add more milk until glaze reaches desired consistency, being careful to not make it too thin, as a thick glaze will drizzle nicely also.
  • Drizzle glaze over cooled cake.

Nutrition Facts : Calories 602.5 calories, Carbohydrate 94.7 g, Cholesterol 115.7 mg, Fat 23.1 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 13.9 g, Sodium 644.7 mg, Sugar 67.7 g

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