Heritage Bundt Cake
Delight in the timeless elegance of the Heritage Bundt Cake, a dessert that effortlessly blends classic flavor with a moist, tender crumb. This made-from-scratch masterpiece features a perfectly balanced duo of vanilla and almond extracts, creating a rich, aromatic aroma that fills your kitchen as it bakes. Enhanced by the tangy creaminess of sour cream and the fluffiness of a whipped butter-sugar base, this cake offers a wonderfully moist texture, while a light dusting of powdered sugar adds a simple yet striking finish. Ideal for celebrations, family gatherings, or an indulgent afternoon treat, this bundt cake is easy to prepare and bakes to golden perfection in under an hour. Serve it as-is or pair with fresh fruit and whipped cream for an extra-special touch. Bake this crowd-pleasing Heritage Bundt Cake to create a centerpiece dessert with the nostalgia of home-baked comfort. Keywords: Heritage Bundt Cake, classic dessert, moist bundt cake, sour cream bundt cake, vanilla almond bundt cake.
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Recipe Information
Ingredients
- 2.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 4 eggs, room temperature
- 2 teaspoons vanilla extract
- 0.5 teaspoons almond extract
- 1 cup sour cream, room temperature
- 0.25 cup whole milk, room temperature
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10- to 12-cup bundt pan to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened unsalted butter and granulated sugar together on medium-high speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and almond extract until fully incorporated.
Reduce the mixer speed to low and alternately add the dry flour mixture in three additions and the sour cream and milk in two additions, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared 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 center of the cake comes out clean or with a few moist crumbs.
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for 15 minutes.
Carefully invert the pan onto a wire rack and let the cake cool completely before transferring it to a serving plate.
Dust the cooled bundt cake with powdered sugar for garnish and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 209 mg | 9% | |
| Total Carbohydrate | 53.6 g | 20% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 31.6 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 78 mg | 2% | |
*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.
