Prep Time::20 mins
Cook Time:: 1 hr 20 mins
Additional Time:: 1 hr
Total Time:: 2 hrs 40 mins
Servings::14
Yield::1 (10-inch) Bundt cake
Ingredients
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3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
3 cups white sugar
1 cup unsalted butter, softened
6 large eggs
1 tablespoon vanilla extract
1/8 teaspoon ground mace or 1/4 teaspoon ground nutmeg
1 cup sour cream
confectioners' sugar, or as needed
Directions
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt or angel food cake pan).
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Mix flour, salt, baking soda, and mace in a bowl; set aside.
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Beat sugar and butter with an electric mixer in a large bowl until light and fluffy, about 5 minutes.
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Add eggs, one at a time, beating well after each addition. Beat in vanilla.
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Add flour mixture to wet ingredients alternately with sour cream, mixing until just incorporated.
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Pour batter into the prepared pan; use the back of a spoon to smooth out the surface of the batter.
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Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour and 25 minutes. Run a thin knife or offset spatula around the edge of cake. Cool in the pan on a wire rack for 20 minutes, then invert onto a wire rack and cool completely.
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Dust with confectioners' sugar before serving.
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From the Editor
This recipe was tested in our test kitchen and updated to reduce the amount of butter to 1 cup. The original recipe called for 2 cups.