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Soured Cream Bundt Cake with Butter Glaze

We couldn’t be happier on a random Tuesday afternoon, than sitting at the kitchen table (where else?), nibbling on a piece of this marvelous cake while creating a post to share with you! This confection is similar to a pound cake, yet not as dense because the sour cream lends a wonderful lightness to the texture. And then, (drumroll, please) there’s the glaze: a mixture of butter, sugar, and vanilla to drizzle over the cake as it cools — SO YUMMY! It means the best part of all is the bottom of the cake, where the extra glaze settles and soaks in. Though one might be tempted to hoard all this lovely goodness, this cake is large, so there is plenty to share!

Soured Cream Bundt Cake with Butter Glaze

For the cake:

18 tbs. butter, softened
13 oz. caster (superfine white) sugar (1½ cups plus 2 tbs.)
4 eggs
13 oz. all-purpose flour (2½ cups plus 2 tbs.)
¼ tsp. salt
2 tsp. vanilla extract
2 tsp. baking powder
10½ oz. sour cream (1¼ cups)

For the glaze:

7 oz. caster (superfine white) sugar (1 cup minus 1 tbs.)
7 tbs.butter
6 tbs. water
few drops vanilla extract

Heat the oven to 350°F and grease a 10-12 cup Bundt pan.

Put the butter and sugar into a bowl and beat until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Add a little of the flour if the mixture starts to separate. Add the vanilla extract.

Mix together the flour, baking powder, and salt. Stir half into the butter mixture together with half of the sour cream. Beat well. Add the remaining flour and sour cream and mix well. Spoon into prepared pan and spread level. Bake for 45-50 minutes, or until a tester comes out clean. Leave to cool in the pan 5 minutes.

While the cake cooks, make the glaze. Put all the ingredients in a small pan and simmer until the butter melts. Bring to a boil (be sure to keep an eye on this step, it can boil up rather quickly) then reduce the heat and let simmer for 3 minutes. Leave to cool and thicken.

Turn the cake out onto a serving platter and drizzle or brush the glaze on a little at a time, so that the cake gradually soaks it all up. Leave to cool completely before serving.

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