Brunch is more of a week end thing, right? Since I often have to remind myself what day it is during this stay at home time, I made brunch for us on a Tuesday!
Brunch is more of a week end thing, right? Since I often have to remind myself what day it is, I made brunch for us on a Tuesday!
I haven’t baked anything in forever. Usually, Amy and Meg do all our baking. With T2D’s I have pretty much avoided it. That Tuesday morning, I woke up wanting to bake something we have not had in ages. Sour cream bundt cake. I also made a family favorite for our bunch, Mexican eggs.
The little cakes look so pretty with the white lilacs for our brunch. I also added Lenox Autumn plates with colorful napkin. I love those dishes for that reason…so many colors go with it for table settings.
A little special treat for the start of our day. Brunch! Meg exclaimed when she saw the table! Score for Mom.
Enjoy and stay safe.
Sour Cream Bundt Cake
Ingredients
Equipment
Method
- grease and dust with flour baking pan
- preheat oven to 325 degrees
- Cream butter then slowly add sugar beating until light and fluffy
- Add one egg at a time, beating beating in batter
- Stir dry ingredients flour and baking soda together in a seperate bowl
- Add to batter starting with flour and alternate with sour cream
- Begin and end with flour
- Stir in vanilla
- Bake at 325 degrees for 1 hour and 15 mnutes in bundt pan
- Alternate baking times for different pan sizesAt 325 degrees: 3 8×4 laof pans 55 -65 min 7-9 5×3 mini loaf pans 25-35 minAt 350 degrees bake muffins 23 -28 min. Mini muffins decrease bake time to 9-11 min
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That cake sounds wonderful!
Looks delicious!
Very beautifully presented. Thank you for sharing your recipe.
What a nice treat for your family on a Tuesday!