Bun Cake?

Tonight after Marky and I made dinner (okay - mostly Marky... I helped with the Brussels sprouts!) I was exhausted and wanted something quick and easy.  Another browse through the good old orange recipe files that my parents have collected, and I found a sour cream bundt cake recipe (Rach thought I said bun cake) that only had 3 steps!  That was exactly what I needed tonight!  Also, it called for sour cream, and somehow we have literally 4 containers of it in the fridge and need to start using some!  Apparently, according to the paper the recipe cut from, it is from Parade Magazine in October of 2009. 

I was worried that the cake would be tasteless, since the only real flavoring besides sugar was 2 teaspoons of vanilla extract - but that is not the case!  It is so delicious.  Also, it calls for the option of putting some of the batter into the bundt pan, then dotting it with jam, and then adding more batter.  I chose strawberry peach jam, so every now and then you get a sweet, fruity bite - it's amazing!  One word of warning: to keep your cake looking gorgeous, make sure the jam only ends up in the exact middle of your cake, or it bleeds out to the side and makes berry-ish marks on it :)

Mark loves the crunchy outside, I like the perfectly soft white inside, and Mom says she loves all of it :)  This is a quick and easy recipe with a fabulous result, so dust off those bundt pans!


Recipe:

Sour Cream Bundt Cake

2 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1  3/4 cups sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
3 tbsp jam, optional

1)  Preheat the oven to 350 degrees.  Generously butter a 9-inch bundt pan and dust with flour.  Whisk flour, baking powder, and salt together.

2) Beat the butter and the sugar until creamy.  One by one, beat in the eggs, vanilla, and sour cream.  Gently mix in the dry ingredients.  Spoon 1/3 of the batter into the pan, dot with jam if desired, and top with remaining batter.

3)  Bake 60-70 minutes.  Cool for about 5 minutes, unmold onto a rack, and cool completely.... (except we definitely could not wait to cool it completely... 5 minutes was enough!)