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Glazed Sour Cream and Brown Sugar Bundt Cake
Sour cream and brown sugar have an affinity for each other, and the combination gives this nostalgic cake, adapted from “The Back in the Day Bakery Cookbook,” a plush, moist crumb and a rich, caramelly sweetness. A little ground cardamom adds a whisper of fragrance and flavor. Finished with a shiny butter and brown sugar glaze, the cake finds great company in a cup of coffee or tea. To ensure the cake doesn’t stick, pan prep is important, but the flutes, ridges and center tube of a Bundt pan make oiling and flouring a challenge. For that reason, we prefer to use nonstick baking spray, which is similar to regular cooking spray but includes flour—mist the pan and it’s ready to go. If you don’t have baking spray, mix 2 tablespoons melted butter and 1½ tablespoons flour, then brush the mixture onto the pan, making sure all interior surfaces are coated. Store leftover cake in an airtight container for up to three days.
12 to 14
Servings
Tip
Don’t boil the glaze mixture, but also don’t cook it at a lazy simmer. It should simmer vigorously in order to reach the correct consistency for coating the cake, so adjust the heat as needed. Be sure to cool the glaze for 10 to 15 minutes before spooning it onto the cake; during this time it will thicken slightly.
1½ hours
30 minutes active, plus cooling
Ingredients
-
293
grams (2¼ cups) all-purpose flour
-
½
teaspoon baking soda
Directions
-
01To make the cake, heat the oven to 325°F with a rack in the middle position. Mist a 12-cup nonstick Bundt pan with baking spray. In a medium bowl, whisk together the flour, baking soda, salt and cardamom; set aside.
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December 14, 2022
Wonderful Cake
Everyone raved about this. I made it gluten-free with King Arthur's Measure for Measure, and took it out after 70 minutes. I do think it would fit better in a 10 cup bundt pan
December 14, 2022
Sensational
Have made this cake twice for my volunteer group. Always gets rave reviews. The cake alone is fantastic, moist with a mere hint of cardomom. But do go to the trouble of making the glaze. It takes the cake to another level.
August 16, 2022
Seriously, the best!
Generally, I find that cake is just the vehicle for an excellent glaze. Caramel is my favorite flavor and this glaze was amazing. However, I have to echo what Andrew S said in his review: the cake is excellent even on its own--moist, with a subtle, savory hint. I set my timer for 50 minutes and removed the cake from the oven after 45. My only substitution was to use a half-size Bundt pan. I took it in to my volunteer gig and everyone mentioned how good the cake was.
August 16, 2022
cupcakes?
I haven't made this yet, but my soon-to-be eight-year-old requested it for his birthday (He has a sophisticated palate,) and I'm wondering if there's any reason I couldn't make this into cupcakes also. Thoughts?
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Delicious and moist, with a subtle and sophisticated flavor from the cardamom and lemon zest. It was so good on its own that I didn't bother to make the glaze. Pay attention to the bake time and know that it may be done well ahead of the 60-65 minutes indicated. I noticed a toasty aroma after about 45 minutes and suspected that it was ready sooner than expected. That turned out to be the case. Had I left it much longer it would have been burned.