1) Preheat oven to 175°C (350°F).
2) In a large bowl, beat eggs. Stir in all other ingredients.
3) Pour into a bundt cake pan and bake 45-60 minutes.
The key to this recipe is to use the sour cream container (250 grams or about 8 ounces) as the measuring cup for all the ingredients - except baking powder, vanilla sugar, and eggs.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (134g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 108 (76%)|
|Amt Per Serving||% DV|
|Total Fat 12g||16 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 33mg||10 %|
|Sodium 126.4mg||4 %|
|Potassium 196.7mg||5 %|
|Total Carbohydrate 5.3g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5.3g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 142
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