sour cream cake with vanilla glaze and caramel sauce

This is my last bake from Carole Walter’s “Great Cakes”. The Cake Slice Bakers will be moving on to our new book from next month and I really cannot wait to start!

I have total admiration for Carole Walter and her Absolute the Best Yellow Cake will be on my list of favorites for years and years to come.

I guess I am just ready to move on to something different, and that is what our new baking book is. So do come back on the 20th of next month to take a look at whose book we shall be baking from for the year to come!

Okay, back to my last cake from “Great Cakes”. I was given the freedom to choose which ever cake I like from the book and bake it. So since I’ve had great success with this Chocolate Sour Cream Bundt, and I wanted to play with my new Bundt pan, I thought I would go for a Sour Cream Cake.

Sour cream cakes are lovely. They are seldom dry, and the cakes are almost always tender. I topped my cake with a quick vanilla glaze as well as some caramel that I had made.

Here’s how to make this deliciously moist cake.

In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy. This will take about 4-5 minutes.

Add the eggs, one at a time and mix until incorporated. Add vanilla extract. Mix just to combine.

The mixture will appear curdled. No matter how many times I bake, I still cannot stand the sight of a curdled mixture. EEK.

Scrape the sides of the bowl. Add the dry ingredients (flour, baking powder, baking soda and salt) and the sour cream in the sequence flour-sour cream- flour-sour cream-flour, mixing until just incorporated after each addition.

The resulting batter is smooth and creamy.

Transfer the batter into a greased (and floured – I don’t flour my Bundt pans but you may want to do so) Bundt pan and smooth the top as best as you can.

Bake at 175°C for 45-55 minutes, or until a skewer inserted into the deepest part emerges cleanly. Allow the cake to cool in the pan for 10-15 minutes before inverting it very gently onto a wire rack to cool completely.

Make the vanilla glaze by placing the icing sugar, boiling water, corn syrup and vanilla extract in a bowl.

Whisk until the mixture is smooth.

Drizzle the vanilla glaze over the cake, along with the caramel sauce. The recipe for home made caramel sauce can be found here.

Cut yourself a (relatively) huge slice.

Go to your happy place and feel yourself getting happier!

Sour Cream Bundt Cake with Vanilla Glaze
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Ingredients
  1. 2 1/4 cups (225g) cake flour, sifted
  2. 2 teaspoons baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 2/3 cup (150g) unsalted butter, at room temperature
  6. 1 1/4 cups (125g) caster sugar - I reduced this by 50%
  7. 3 large eggs, at room temperature
  8. 1 1/2 teaspoons (7.5ml) vanilla extract
  9. 1 1/3 cups (320g) sour cream
For the Vanilla Glaze
  1. 1 ½ cups (187.5g) icing sugar, sifted
  2. 2 tablespoons (30ml) boiling water
  3. 1 ½ teaspoons (7.5ml) corn syrup
  4. ¾ teaspoon (3.75ml) vanilla extract
Instructions
  1. In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy. This will take about 4-5 minutes.
  2. Add the eggs, one at a time and mix until incorporated. The mixture will appear curdled.
  3. Scrape the sides of the bowl. Add the dry ingredients (flour, baking powder, baking soda and salt) and the sour cream in the sequence flour-sour cream- flour-sour cream-flour, mixing until just incorporated after each addition. The resulting batter is smooth and creamy.
  4. Transfer the batter into a greased (and floured - I don't flour my Bundt pans but you may want to do so) Bundt pan and smooth the top as best as you can.
  5. Bake at 175°C for 45-55 minutes, or until a skewer inserted into the deepest part emerges cleanly.
  6. Allow the cake to cool in the pan for 10-15 minutes before inverting it very gently onto a wire rack to cool completely.
  7. Drizzle the vanilla glaze over the cake, along with the caramel sauce.
For the Vanilla Glaze
  1. Make the vanilla glaze by placing the icing sugar, boiling water, corn syrup and vanilla extract in a bowl.
  2. Whisk until the mixture is smooth.
Notes
  1. You can halve the recipe and bake in a 6-cup Bundt pan or a 9x5-inch loaf pan
Adapted from Great Cakes" by Carol Walter
Adapted from Great Cakes" by Carol Walter
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

Always a pleasure to be baking wit

 

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