You all know how much I love to bake, especially cheesecakes and tarts, but I have to admit I never bake regular cakes. They always seem to come out looking like ski slopes requiring a lot of icing on one side to even them out. But, I have always wanted to try my hand at a Bundt Cake and I just did. Much to my surprise, it worked.
Using our friends, Kirk and Sue as guinea pigs, I found the following recipe on Cooks.com and made it. Guess what, it came out great. It really was good, light and fluffy. So, I wanted to give it to all of you to try. To serve it, I mixed fresh berries with a little sugar, let them set for 1 hour and served on top. Yum, yum…Bet whipped cream would be good also.
Sour Cream Bundt Cake
Printed from Cooks.com
1 box Duncan Hines Butter recipe cake
½ cup pecans
½ cup sugar
¾ cup oil
1 cup sour cream
3 tbsp brown sugar
1 tsp vanilla
2 tsp cinnamon
Preheat oven to 325 degrees.
Mix sugar and oil. Add cake mix. Mix. Add sour cream. Mix thoroughly. Add 1 egg at a time, mixing after each egg. Add brown sugar and cinnamon and vanilla. Grease and flour Bundt pan. Pour in ½ the batter, sprinkle on pecans then add remaining batter. Bake at 325 degrees for 1 hour. Remove from pan. Let cool 5 minutes. If you are using the glaze listed below, punch holes in top and sides with a fork. Pour on glaze.^
1 cup powdered sugar
2 tbsp. butter
2 to 3 tbsp milk
Mix, heat and pour over the cake.
^I did not use the glaze, felt it was too sweet.
Enjoy and let me know how it went.