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| Prep Time | 15 minutes |
| Cook Time | 1.5 hours |
| Servings |
people
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Ingredients
- 3/4 cup butter softened
- 1/2 cup packed brown sugar
- 2 cups pure cane sugar granulated
- 4 ounces sour cream
- 3 eggs
- 1 1/2 cups all-purpose flour
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1 1/2 tsp Fairchild's Organic Apple Cider Vinegar
- 3 tsp confectioners sugar for dusting cake top
Ingredients
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Instructions
- Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray or by coating with shortening or butter and dust with flour. Remove all excess flour from the pan.
- Cream together butter and sugars until light and fluffy, about 2 minutes. Add sour cream and then incorporate eggs one at a time. Be sure the egg is well-incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in Fairchild's vinegar.
- Pour mixture into prepared bundt pan and bake until a skewer or toothpick inserted into the cake comes out clean, about 1 hour and 30 minutes.
- Cool in bundt pan for about 15 minutes before removing to a wire rack to cool completely. Invert on plate and dust with confectioner's sugar.
Recipe Notes
This simply delicious cake is great to serve when friends visit and just a cup of coffee won't do.