From the kitchen of One Perfect Bite...This simple bundt cake is perfect to tote to a meeting or serve with coffee following a Sunday church service. It's an easy-to-make butter cake, that is made even more delicious when topped with a good fruit jam. I used strawberry this time around, mainly because I wanted something red for Valentine's Day, but there are no rules that prevent you from using apricot or blackberry jam if that's what you have on hand. The only trick to making this cake is to make sure all your ingredients are at room temperature, and that the pan in which the cake is baked is well greased. This moist cake can be made a day before you plan to serve it, and while it is a great keeper, I doubt there will be leftovers to worry about. This is one of those cakes that will neither make nor break your reputation as a cook. It's good without being great, but the ease with which it comes together and its fine crumb guarantee it will be given a spot in your recipe rotation. Here is how the cake is made.
Strawberry Sour Cream Bundt Cake...from the kitchen of One Perfect Bite inspired by the blogs Bake or Break and Stonewall Kitchen
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream, room temperature
1 teaspoon vanilla extract
3/4 cup strawberry jam
Optional: confectioners' sugar
1) Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt pan.
2) Whisk together flour, baking powder, and salt. Set aside.
3) Beat butter until light and creamy. Add sugar and beat until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla, beating until smooth. Gradually add flour mixture, mixing just until blended.
4) Transfer 1/2 cup of batter to a small bowl. Stir in jam, mixing well. Set aside.
5) Pour remaining batter into prepared pan and smooth top. Make a 1-inch trough in the center of the batter all the way around the pan. Spoon batter/jam mixture into trough, spreading evenly.
6) Bake for 1 hour, or until a pick inserted into the center comes out clean and the cake begins pulling away from the edges of the pan. Cool cake in pan for about 15 minutes. Then, invert onto a wire rack to cool completely. If you wish Dust with confectioners' sugar before serving. Yield: 12 servings.
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