Parties like that always make me think of cake so this is a great day to share a recipe for an easy party cake—also a good day to blog since I haven't done that in several days.
By the way, you can leave the nuts out if you wish. Of course, you'd have to call it a Butter Bundt then.
Break out the bundt pan and let's get started.
NUTTY BUTTER BUNDT
Ingredients
- 2 1/2 cups self-rising flour
- 1 1/4 cups of milk
- 1 1/2 teaspoons of vanilla extract
- 10 tablespoons of butter, softened
- 1 3/4 cup of sugar
- 3 eggs
- 8 ounces of dairy sour cream (not the fat-free kind)
- 1 cup of finely chopped pecans (or your favorite nut)
1. Prepare a bundt pan and preheat oven to 325°F (165° C). Sift or whisk flour then measure out the amount needed.
2. In a large mixing bowl, cream butter and sugar together until light and fluffy. Slowly add eggs, one at a time, beating about a minute after each. When all are added, beat an additional 3 minutes on medium.
3. Slowly sprinkle in the flour, alternating with the milk. Blend well. Add the vanilla then the sour cream. Mix until well blended.
4. If using nuts, add them now, and mix on low for a couple of minutes..
5. Pour the batter into the bundt pan. Tap the pan on the counter to get rid of any air bubbles and use a spatula to level the top if needed.
6. Bake 45 - 55 minutes or until a toothpick inserted into the center comes out clean.
7. Remove from oven. Let it set in the pan about 5 minutes then turn it out onto a cooling rack.
TAKEAWAY TRUTH
That's all there is to making this light, delicious cake. Of course, you can glaze it with a powdered sugar glaze or a thin chocolate ganache glaze. Personally, I like a slice of this plain with a cup of tea.
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