ruth reichl sour cream cake

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Nicky’s Vanilla Cake

From the book Garlic and Sapphires by
Serves 10

Culinate editor’s note: Similar to a pound cake, this cake is delicious all by itself, unadorned, especially good with a cup of tea.

Ingredients

2 sticks (1 cup) unsalted butter, at room temperature
1 cup sugar
3 large eggs
2 cups all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 cup sour cream
2 Tbsp. vanilla extract

Steps

  1. Preheat the oven to 350 degrees. Butter and flour an angel-food or bundt cake pan.
  2. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, blending well after each addition.
  3. Mix the flour, baking soda, baking powder, and salt together, and add this to the butter mixture, mixing well. Add the sour cream and mix well; then mix in the vanilla. (The batter will be thick.)
  4. Pour the batter into the prepared cake pan and bake for 40 to 45 minutes, or until golden. Let the pan cool on a wire rack for 5 minutes. Then turn the cake out of the pan, and leave it on the rack until cool.

This content is from the book Garlic and Sapphires by Ruth Reichl.

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