Ingredients

The following ingredients have 13 Servings
  • 1 cup unsalted butter ((2 sticks), room temperature)
  • 3 cup granulated sugar
  • 6 eggs (divided)
  • 2 tsp vanilla (or vanilla bean paste)
  • 1/2 tsp almond extract
  • 3 cup all-purpose flour
  • 3/4 tsp salt
  • 1/4 tsp baking soda
  • 1 cup sour cream (full-fat)

Instruction

  • Preheat oven to 300 degrees. Spray and sugar (I use about 1 tbsp of granulated sugar, however this is optional) a large bundt pan set aside.
  • In the bowl of a stand mixer cream the butter and sugar until light and fluffy, about 2-3 minutes. Add vanilla and almond extract, then add the egg yolks one at a time, mixing after each addition.
  • In a medium mixing bowl whisk together the flour, salt and baking soda, then with mixing speed on low alternate adding the dry ingredients and sour cream.
  • In a medium mixing bowl whip the egg whites until stiff peaks form. Gently fold in the egg whites using a large spatula. Pour into the prepared pan and place in the oven to bake for 1 hour or until a cake tester inserted into the center comes out clean. Remove from the oven and allow to cool for 15 minutes before inverting onto a cake stand or plate. If you skipped the granulated sugar in the pan, you can dust the top of the cooled cake with powdered sugar.