Glazed Sour Cream and Brown Sugar Bundt Cake | Christopher Kimball’s Milk Street

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Milk Street Recipe

Glazed Sour Cream and Brown Sugar Bundt Cake

Appears in July-August 2021

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.

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.

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