mom’s sour cream bundt cake with quick icing drizzle
This is a cake we always requested and my mom would gladly make it for us and give us a big piece when we visited. It’s just a little updated, but the flavor is all there! It’s a perfect dessert for a Christmas dinner!
- 1 cup soften unsalted butter (2 sticks) Room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 6 large eggs
- 2 cups cake flour
- 1 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- pinch of salt
- 1 cup sour cream
- 1 tablespoon vanilla
- 1 tablespoon almond extract
INGREDIENTS FOR DRIZZLE:
- 1 cup powdered sugar
- 2 tablespoons egg whites (use carton egg whites only)
Preheat oven to 325 degrees. (Use convection settings if available). Spray a 10 inch bundt pan with Joy for baking or grease and dust with flour. Set aside.
Ad butter and sugars to a stand mixer and mix on high speed until light and fluffy, about 5 to 7 minutes. Add in one egg at a time until combined on medium speed.
In a separate bowl, whisk the flours, baking soda, baking powder and salt until well blended. Add 1/2 of the dry ingredients into the creamed butter and sugar at low speed until combined. Then add the sour cream and then the rest of the dry ingredients. Last, mix the vanilla and almond extract until combined.
Transfer the batter into the Bundt pan and bake at 325 degrees for 60-70 minutes or until brown and a toothpick inserted into the cake comes out clean. (Convection setting is usually ready at 60 min.)
Cool completely to room temperature on a cooling rack, then remove the cake from the pan and place on a serving plate.
DIRECTIONS FOR DRIZZLE:
Place the powder sugar in a deep bowl. With stiff spatula, pour 1 tablespoon egg white and mix vigorously, then add the other tablespoon of egg white and mix again (mix well and smash icing against the side of the bowl, taking out any lumps). Use a spoon to drizzle icing on top of the cake.