Recipe Instructions:
Ingredients
1 cup real butter no substitutions, I like this.
3 cups granulated sugar
6 large eggs room temperature
8 ounces sour cream room temperature
1/2 teaspoon salt
1 teaspoon baking powder
3 cups all-purpose flour I use this.
1 tablespoon vanilla extract I use this.
Instructions
Preheat oven to 325 degrees F.
Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
In the bowl of an electric stand mixer, cream butter and sugar until fluffy. Stop the mixer and scrape the sides. Mix to combine.
Add eggs one at a time beating each one in before adding the next. Stop the mixer and scrape the sides. Mix to combine.
Stir in sour cream.
Combine flour, salt, and baking powder in a small bowl then add to batter 1/2 cup at a time until combined.
Stir in vanilla. Stop the mixer and scrape the sides. Combine again.
Spoon batter into prepared pan.
Bake 325°f for 80 to 85 minutes. I always like to start testing at 75 minutes. Carefully insert a long wooden pick into the center of the cake. The cake is done when dry crumbs or no crumbs stick to the pick. (I recommend you Calibrate your Oven once a year so that the time showing is the actual temperature inside. The cooking time stated is for my oven and my pan both affect cooking time. Therefore, I recommend you watch your cake closely the first time you bake this recipe. Make notes for when you make it again. As well as using the toothpick test to determine when a cake is done, you may want to get this cake thermometer. It is done when the cake reads 210°F
When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack.
Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes before inverting on a tray to cool completely.
