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
- bundt pan with alternatives of muffin and loaf pans
- 1 cup butter
- 2 1/2 cup sugar
- 6 large eggs
- 3 cup flour
- 1/4 teas baking soda
- 8 ox sour cream
- 2 teas vanilla
- 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