Cream Bundt Cake
Recipe for a simple sour cream bundt cake
Cream bundt cake made with sour cream is a delicious and simple cake, characterized by a moist interior and a delicate, creamy taste. Sour cream gives the bundt cake a specific aroma, nice moisture, and consistency. The cream bundt cake is ideal for various occasions, especially for parties and family gatherings.
Table of contents
Cream Bundt Cake Recipe with Step-by-Step Photos
See and bake this delicious cream bundt cake today. Check out this recipe – see preparation photos and read the instructions. And if you still have any doubts, you’ll find my recipe tips below the recipe.
I warmly invite you to bake :)
Cream pound cake recipe with video
Wyposażenie
- Baking pan with a chimney (Bundt pan) with a capacity of about 1.5 liters or an elongated loaf pan 27-30 cm long.
Składniki
ingredients for cream pound cake
- 3 eggs (size L)
- 200 g sugar (- 1 cup)
- 300 g 18% sour cream (at room temperature)
- 300 g wheat flour – all-purpose (- 2 cups)
- 2 teaspoons baking powder
Instrukcja
How to make cream pound cake
- Sift the flour through a sieve together with the baking powder.300 g wheat flour – all-purpose, 2 teaspoons baking powder
- Beat the eggs with sugar until they are very thick and fluffy.3 eggs, 200 g sugar
- Add the cream in portions to the eggs and mix gently.300 g 18% sour cream
- Add the flour and mix gently – just until combined – so as not to deflate the foam.
- Pour the batter into the prepared baking pan – see my notes under the recipe on how to prepare the pan.
- Bake the pound cake in an oven preheated to 170 degrees (convection) for about 50-55 minutes – until a dry skewer comes out clean.
- After baking, let the pound cake cool slightly, remove it from the pan and sprinkle with powdered sugar or drizzle with icing (in the notes under the recipe you can read how to make icing for the pound cake).
Film
Uwagi
Wartości Odżywcze
Fluffy Sour Cream Cake
This 18% sour cream bundt cake is very quick and simple to make. Therefore, you can bake it even at the last minute. However, it would be good if the sour cream was at room temperature, not straight from the fridge. So it’s worth taking it out of the fridge two hours earlier. If, for some reason, you haven’t done this, transfer it to a bowl and place it in hot water – this way it will warm up. Pour hot water over the eggs for the bundt cake; this will also warm them slightly.
In what pan and how to bake the bundt cake?
I baked my cream bundt cake in a bundt pan (with a hole in the middle) – one with a capacity of about 1.5 liters is sufficient. A bundt cake baked in a bundt pan looks nice and can be a festive table decoration. However, if you don’t have such a pan, bake it in a rectangular loaf pan – about 27-30 cm long. Bake the bundt cake for about 55 minutes – until a dry stick comes out. Ovens vary and can bake very differently, so after the baking time I’ve given, check with a stick if the bundt cake is baked. Insert a skewer into the center of the cake – reaching the bottom. If, after removing, the stick is not covered with wet dough, it means the bundt cake is baked.
How to prepare the baking pan?
To avoid problems removing the bundt cake from the bundt pan, it must be well prepared. It’s best to thoroughly grease the entire pan with butter and sprinkle with breadcrumbs – grease and sprinkle the chimney too. If you have a moment, I recommend preparing a nice pan release paste – just spread it on the pan and you won’t have to bother with sprinkling breadcrumbs. Check out my Instagram reel where I show how to make baking pan release paste.
When to remove the bundt cake from the pan?
Do not remove the cream bundt cake from the pan immediately after baking, but place it with the pan on a wire rack for at least 10-15 minutes. After it has cooled slightly, you can carefully turn the bundt cake upside down and remove it onto a plate. If the bundt cake doesn’t want to come out of the pan, you can carefully loosen it with a knife.
How to make icing for a cream bundt cake?
You can serve this cream bundt cake simply dusted with powdered sugar – it will surely taste good to everyone. However, for Easter holidays and special occasions, it’s worth making icing and decorating the top of the bundt cake with it. To make icing for the bundt cake, use powdered sugar and something to dissolve it. You can choose freely here – milk, heavy cream, or lemon juice. Remember to add the wet ingredient spoon by spoon so as not to thin the icing too much – if it’s too thin, it will all run off the cake. If you want a thick and nicely white icing, I recommend mixing powdered sugar with heavy cream.
How many calories does a cream bundt cake have?
The cream bundt cake itself is not very high in calories, as 100 g of such a bundt cake has about 260 calories. For me, that’s quite a pleasant number, and you can eat a piece of cake without guilt. A cream bundt cake with icing made from 100 g of powdered sugar and a little milk will have about 310 kcal, so I would say that’s also ‘decent’. What do you think? Is that a lot or not a lot? Remember that I am providing the calorie count for the products I used. Therefore, this is an approximate value. Although these ingredients are so simple and basic that it’s hard to find a large difference in calorie content here.
Recommended Bundt Cake Recipes
If you like bundt cakes, be sure to check out my other bundt cake recipes. You’ll find quite a large selection on the blog, and I’m convinced that each of you will find something for yourselves there. You can bake bundt cakes in decorative bundt pans (with a hole in the middle) as well as in rectangular loaf pans. However, it doesn’t matter what pan you bake them in, because each one will be excellent. Polish bundt cakes are known for their extraordinary fluffiness, lightness, and exceptional taste. And if you like experiments, you can try making a boiled bundt cake :)
Among others, I recommend these bundt cakes:
Popularne Przepisy
Polecane przepisy
Sour Cream Bundt Cake Recipe
The sour cream bundt cake (babka śmietankowa) is a delicious dessert that will delight food lovers everywhere. This traditional bake is made with flour, sugar, eggs, baking powder, and sour cream—ideally 18% fat content. Sour cream is the key ingredient that gives this cake its signature flavor and unique texture.
The preparation begins by thoroughly whipping the eggs with sugar, followed by adding sifted all-purpose flour and baking powder. The next step is folding in the sour cream, which ensures a wonderfully moist and tender crumb. All ingredients should be mixed well until a smooth batter forms. Once ready, transfer the batter into a bundt pan and bake in a preheated oven.
Sour Cream Sponge Cake Recipe
Once your cake is baked and cooled, it is well worth decorating with a simple yet highly elegant sugar glaze. Served this way, it will become the centerpiece of any dessert table.
A sour cream bundt cake is the perfect choice for various occasions, such as birthdays or name days. You can dress it up with a variety of toppings, including fresh fruit, chopped nuts, or rich creams. It is also a fantastic addition to the holiday table that is sure to impress your guests.
In summary: The sour cream bundt cake is a traditional dessert that wins everyone over with its delicate flavor and melt-in-your-mouth texture. It is a wonderful option for any celebration, and its preparation is quick and simple. Sour cream remains the star ingredient, lending the cake its exceptional aroma and taste.
