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Description
While this classic, buttery vanilla Bundt cake is amazing on its own, if you really want to impress, serve slices of it with fresh fruit and homemade whipped cream. The recipe is a Yummly original created by Sara Mellas.
Ingredients
US|METRIC
12 SERVINGS
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Directions
- Preheat the oven to 350°F.
- Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
- Place the butter, sugar, and vanilla extract into a large mixing bowl. Using a hand mixer or stand mixer fitted with a whisk attachment, cream the ingredients together on medium speed for 1 minute, or until smooth. Add the eggs and sour cream, and continue to beat for a minute more, until the mixture is light and fluffy.
NutritionView More
380Calories
Sodium13% DV300mg
Fat23% DV15g
Protein12% DV6g
Carbs19% DV56g
Fiber4% DV<1g
Calories380Calories from Fat140 |
% DAILY VALUE |
Total Fat15g23% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol105mg35% |
Sodium300mg13% |
Potassium90mg3% |
Protein6g12% |
Calories from Fat140 |
% DAILY VALUE |
Total Carbohydrate56g19% |
Dietary Fiber<1g4% |
Sugars32g64% |
Vitamin A10% |
Vitamin C0% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)

Khaled S. 7 months ago
measurements and ingredients not correct. instructions say add canola oil while its not there. i put 2 cups not 3 flour.

Jane 9 months ago
Epic fail. Might need to adjust recipe for high altitude, but most cakes that I bake don’t need adjustments. I live at 5000 feet. The recipe has a lot of leavening, 2 tsp baking powder and 3/4 tsp baking soda. Will try again with adjustments.