Description

This elegant Bundt cake features a velvety, dense crumb enriched with sour cream and fragrant vanilla. A subtle hint of nutmeg adds sophisticated depth to this timeless dessert, making it the perfect centerpiece for any afternoon tea or coffee gathering.

Ingredients

2 cups unsalted butter, softened to room temperature (68°F/20°C)
3 cups granulated white sugar
6 large eggs, room temperature
1 cup full-fat sour cream, room temperature
2 teaspoons high-quality vanilla extract
3 cups all-purpose flour, spooned and leveled
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C) and generously grease a Bundt pan with butter or shortening, then dust with flour and tap out the excess.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 5–7 minutes until the mixture is pale and very fluffy.
Reduce the mixer speed to medium and add the eggs one at a time, allowing each to fully incorporate before adding the next to maintain the emulsion.
Beat in the vanilla extract until the batter looks silky and voluminous.
In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
With the mixer on low, add half of the flour mixture, followed by half of the sour cream; repeat with the remaining flour and sour cream, mixing only until streaks disappear.
Pour the batter into the prepared pan, smooth the top with a spatula, and tap the pan firmly on the counter twice to release air bubbles.
Bake for 50–60 minutes, or until a long wooden skewer inserted near the center tube comes out clean or with a few moist crumbs.
Let the cake cool in the pan for exactly 15–20 minutes before inverting it onto a wire rack to cool completely.

Notes

To ensure a perfect release from the pan, avoid using liquid oil to grease the mold; instead, use softened butter or a baking spray that contains flour. If your kitchen is particularly cold, you can quickly bring eggs to room temperature by placing them in a bowl of warm water for five minutes. This cake stores exceptionally well and the flavor often deepens if kept in an airtight container overnight.

Prep Time: 20 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: French-American