German Bundt Cake
Indulge in the rich, aromatic flavors of a classic German Bundt Cake, a timeless dessert that's as beautiful as it is delicious. This recipe combines warm spices like cinnamon and nutmeg with a moist, tender crumb created by the perfect harmony of sour cream and milk. Creamy butter and a blend of granulated and brown sugars lend a subtle sweetness, while vanilla extract enhances its depth of flavor. Baked to golden perfection in a 10-inch Bundt pan and lightly dusted with powdered sugar, this cake is an elegant addition to any special occasion or a comforting treat for everyday indulgence. With just 20 minutes of prep time and straightforward steps, this is the ultimate go-to recipe for a show-stopping dessert that tastes as good as it looks. Perfect for gatherings, celebrations, or simply satisfying your sweet tooth, this German Bundt Cake will impress with its simplicity and sophistication.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.5 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 0.5 cup light brown sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 0.25 cup whole milk
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a 10-inch Bundt pan, making sure to get into all the crevices.
In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and mix in the sour cream until just combined.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Start and finish with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Pour the batter evenly into the greased Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean.
Remove the Bundt pan from the oven and allow the cake to cool in the pan for 15-20 minutes. Then, invert the cake onto a wire rack and let it cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.9 g | 215% | |
| Saturated Fat | 94.3 g | 472% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1114 mg | 371% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 720.9 g | 262% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 435.2 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 658 mg | 51% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 935 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
