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Milk Street Bowtie Glazed Sour Cream and Brown Sugar Bundt Cake

Glazed Sour Cream and Brown Sugar Bundt Cake

12 to 14 Servings

1½ hours 30 minutes active, plus cooling

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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

293 grams (2¼ cups) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
1/2 teaspoon ground cardamom
226 grams (16 tablespoons) salted butter, room temperature
436 grams (2 cups) packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
3 large eggs, room temperature
270 grams (1 cup) sour cream, room temperature
42 grams (3 tablespoons) salted butter
109 grams (½ cup) packed light brown sugar
1/2 cup heavy cream
Ingredients
  • 293

    grams (2¼ cups) all-purpose flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon table salt

  • ½

    teaspoon ground cardamom

  • 226

    grams (16 tablespoons) salted butter, room temperature

  • 436

    grams (2 cups) packed light brown sugar

  • 1
  • 1

    teaspoon grated lemon zest

  • 3

    large eggs, room temperature

  • 270

    grams (1 cup) sour cream, room temperature

For the glaze
  • 42

    grams (3 tablespoons) salted butter

  • 109

    grams (½ cup) packed light brown sugar

  • ½

    cup heavy cream

Directions

Glazed Sour Cream and Brown Sugar Bundt Cake

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Reviews
Maggie W.
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.
Emily B.
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?
Andrew S.

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.