Vanilla-sour cream bundt cake

 
                       Vanilla-Sour Cream Bundt Cake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Cake flour
    1 2/3  cups          Sugar
    2 1/2  teaspoons     Baking powder
      3/4  teaspoon      Salt
      1/2  cup           Sour cream
      1/3  cup           Milk
    3      large         Whole eggs
    2      large         Egg yolks
    1      tablespoon    Pure vanilla extract
    1 1/4  cups          Unsalted butter -- softened
                         Powdered sugar
 
 A velvety yet moist crumb, fine buttery flavor, and excellent keeping
 properties make this Bundt cake a hit. It is good plain or with whipped
 cream. A standing electric mixer is needed for this recipe.
 
 Preheat the oven to 350~. Generously grease and flour a 12-cup Bundt
 pan or tube pan. Tap out any excess flour. Sift the cake flour,
 granulated sugar, baking powder, and salt into the bowl of a standing
 electric mixer. In a medium bowl, using a fork, beat together the sour
 cream, milk, whole eggs, egg yolks, and vanilla until very well blended
 and smooth. Add the butter and half the egg mixture to the dry
 ingredients. Beat at low speed just until thoroughly incorporated.
 Increase the speed to high and beat for 1 minute; do not overmix. Add
 the remaining egg mixture and beat at medium-high speed until the
 batter is fluffy and smooth, about 1 minute longer. Scrape the batter
 into the prepared pan. Rap the pan on the counter several times to
 remove air bubbles. Bake the cake in the middle of the oven for 50-60
 minutes, or until it is well browned, pulls away from the pan sides,
 and a toothpick inserted in the thickest part comes out clean. Run a
 thin knife around the pan edges to loosen the cake, then invert onto a
 serving plate.
 Using a small strainer, sift a little confectioners' sugar over the
 cake, if desired. (The cake will keep for up to 5 days covered at room
 temperature or for up to 2 weeks wrapped airtight and frozen.)
 
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