Sour Cream Bundt Cake
The Best Sour Cream Bundt Cake has a delicious cinnamon sugar swirl, chocolate chips, and a sweet glaze on top. This is a great breakfast cake to go with your morning coffee.
Nutrition Facts
Ingredients
Instructions
Preheat the oven to 350°F. Spray a bundt pan with nonstick spray that has flour in it extremely well.
Cream the butter and sugar until light and fluffy. Beat in the sour cream, eggs, and vanilla.
Sift together the flour, baking powder, baking soda, and salt. Slowly add to the butter mixture.
Stir in the chocolate chips gently.
Mix together the topping ingredients. Spoon 1/2 cup of topping into the bottom of the prepared pan. (The topping should be loosely spooned into the measuring cup.)
Spread 1/2 of the batter into the pan. Sprinkle with 1 cup topping. (not packed)
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Continue Reading at Insidebrucrewlife →Chef's Notes
*Make sure your brown sugar is packed when you measure it out for the topping.**When you stir it together with the cinnamon, you will actually end up with 2 cups of loose sugar. That is how you get 2 cups of topping for the cake.
Notes
*Make sure your brown sugar is packed when you measure it out for the topping.**When you stir it together with the cinnamon, you will actually end up with 2 cups of loose sugar. That is how you get 2 cups of topping for the cake.
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