Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Sour Cream Bundt Cake

Kraft Memeber Recipe
previous photo
next photo
photo by:
Makes: 12 servings Total Time: 1 hr 30 min
Category: Desserts Sub Category: Cakes

what you need
  • 10 Tbsp. unsalted butter, at room temp
  • 2 cups sugar
  • 2 tsp. vanilla
  • 4 large eggs, separated
  • 2 cups gold medal flour
  • 1/2 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup Breakstone's Sour Cream
make it
Preheat oven to 350°F. Coat bundt pan with non-stick spray. Using a electric mixer, beat butter, sugar, and vanilla in large bowl to blend. Add egg yolks one at a time, beating to blend after each addition.

Whisk flour, salt, and baking soda in medium bowl to combine. Add one-third of dry ingredients to butter mixture, beating to blend. Add half of sour cream and beat to blend. Repeat altering of dry ingredients and sour cream ending with dry flour mixture.

Using electric mixer fitted with clean dry beaters, beat egg whites to stiff peaks. Fold one third of beaten egg whites into cake batter to lighten. Add the remaining egg whites to batter till fully incorporated. Spoon batter into prepared pan.

Bake till top of cake is golden and cracked and center is set, about 25 minutes. Transfer to cooling rack and let stand 15 minutes. Using a small, sharp knife cut around sides of pan to loosen and invert cake onto rack. Cool completely. Serve with fresh fruit or Cool Whip whipped topping or vanilla ice cream.
For a lower fat cake, use non-fat sour cream.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.
See All Ratings & Comments Rate Recipe

use what's on hand

false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email