Allow butter and eggs to come to room temperature on the counter for about 30 minutes. Grease Bundt pan very well with butter and coat with sugar (the sugar creates a nice crust on the outside, you may want to do a light dusting of flour after sugar if you are worried that it may stick).
Beat butter slightly. Add part of sugar and mix smooth. Add remaining sugar and beat until very smooth and fluffy. Add eggs one at a time, beating well after each addition. Stir in flavoring. Add dry ingredients alternately with sour cream. Bake at 325 degrees in greased and sugared/floured Bundt or tube pan for ½ hour. REDUCE HEAT to 300 degrees and cook 45 – 50 minutes or until done. Cake is done when a wooden toothpick inserted near center comes out clean. Cool cake for 15 minutes on a wire rack before flipping it out of pan on to cake plate.
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|Serving Size: 1 Serving (3327g)|
|Recipe Makes: Servings|
|Calories from Fat: 1167 (12%)|
|Amt Per Serving||% DV|
|Total Fat 129.7g||173 %|
|Saturated Fat 60.4g||302 %|
|Monounsaturated Fat 32.9g|
|Polyunsanturated Fat 17.5g|
|Cholesterol 1328.4mg||409 %|
|Sodium 919.5mg||32 %|
|Potassium 4408.6mg||116 %|
|Total Carbohydrate 1889.8g||556 %|
|Dietary Fiber 47.7g||191 %|
|Sugars, other 1842.1g|
|Protein 247.5g||354 %|
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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: 9908
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