Welcome to a delightful culinary experience that will elevate your brunch game to a whole new level! This Sour Cream Brunch Cake is not just any ordinary cake; it's a moist, fluffy treat that combines the tangy richness of sour cream with the comforting sweetness of vanilla. Perfect for lazy weekend mornings or special gatherings, this cake is sure to impress your guests and leave them craving more. With just a handful of simple ingredients and a little bit of love, you'll create a masterpiece that pairs beautifully with coffee or tea. Ready to become the star of your next brunch? Let's dive into this irresistible recipe!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 cup butter, softened
- 2 large eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a similar sized baking dish to prevent the cake from sticking.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-4 minutes using an electric mixer on medium speed.
- Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well combined.
- Stir in the sour cream and vanilla extract, mixing until the ingredients are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure an even layer.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown and slightly springy to the touch.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Serve the Sour Cream Brunch Cake warm or at room temperature. It can be enjoyed plain, or you can dust the top with powdered sugar or serve with fresh fruit for added flavor.
Tips
- Prep Your Pan: Ensure your cake pan is well-greased and floured to prevent sticking. You can also line the bottom with parchment paper for extra assurance.
- Room Temperature Ingredients: For the best results, use room temperature butter and eggs. This helps to create a smoother batter and a lighter cake.
- Don’t Overmix: When combining the dry and wet ingredients, mix just until combined. Overmixing can lead to a dense texture, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake a few minutes before the suggested baking time. A toothpick inserted in the center should come out clean when it’s ready.
- Cooling is Key: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. This helps maintain its shape and prevents it from breaking.
- Serving Suggestions: For an extra touch, dust the cooled cake with powdered sugar or top it with fresh berries. It’s delicious on its own, but a little garnish can make it even more special!
Nutrition Facts
Calories: 340kcal
Carbohydrates: 42g
Protein: 5g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 85mg
