Midwest Made by Sever Shauna

Author:Sever, Shauna [Sever, Shauna]
Language: eng
Format: azw3
Publisher: Running Press
Published: 2019-10-21T16:00:00+00:00

1 cup/225 g unsalted butter, at room temperature, plus more for pan(s)

3 cups/360 g cake flour, spooned and leveled, plus more for pan(s)

½ teaspoon fine sea salt

¼ teaspoon baking soda

3 cups/600 g granulated sugar

6 large eggs, at room temperature

1 cup/240 g full-fat sour cream

2 teaspoons pure vanilla extract

Preheat the oven to 325°F/170°C. Butter and flour a 12- to 15-cup/2.8 to 3.6 L Bundt pan or two 9 × 5-inch/23 × 12.7 cm loaf pans.

Sift the cake flour into a large bowl. Whisk in the salt and baking soda.

In the bowl of a mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed to medium-low, and beat in the eggs, 1 and a time. Scrape down the sides and bottom of the bowl and stir in the sour cream and vanilla on low speed. Add the flour mixture, ½ cup/64 g at a time, on low speed until the batter is smooth.

Pour the batter into the prepared pan(s) and bake until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, about 90 minutes for the Bundt cake, and 60 to 70 minutes for 2 loaf pans. Let cool in the pan(s) for 20 minutes before unmolding and allowing to cool completely on a wire rack.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.