"When I read your post about how much you love Bundt pans, what choice did I have but to run out to my studio and make you one?" Lorna wrote in an email a couple of weeks ago. "This one is wheel-thrown stoneware that has been glazed with food safe colorants and fired to 2250 degrees in a gas kiln. To thank you for the many lovely dishes we've enjoyed courtesy of your creativity, I would love to send this to you." I'm so deeply honored to have this beautiful addition to my kitchen, and to inaugurate it, I baked Lorna's sour cream cake from a recipe she sent along with the pan. If you don't have a small Bundt pan like this one (it's a five-cup size), make this recipe in a standard loaf pan. Beware: this moist, sweet, melt-in-your-mouth cake, perfect for afternoon tea or breakfast or brunch, is ever so slightly addictive. I know, because my husband Ted and I kept cutting slices and nibbling until it was all gone. Lorna, thank you for your kindness.
Lorna's sour cream cake
2 cups all-purpose unbleached flour
1 tsp baking powder
1 tsp baking soda
1/4 lb (1 stick) butter, softened
1-1/3 cup granulated sugar, divided
2 large eggs
1 tsp vanilla extract
1 cup (8 oz) sour cream
1 Tbsp cinnamon
Preheat oven to 350°F. (Note: if using a ceramic pan, do not preheat the oven.) Spray the inside of a small (5-cup) Bundt pan or loaf pan with baking spray, and set aside. A tip Lorna shared: if you're using a Bundt pan, roll a small piece of parchment paper, an inch or so taller than the pan; place the pan on a sheet pan, and insert the parchment paper in the hole. If the cake rises above the top of the pan, it won't slide down in the center. (You can see that I did this, in the top photograph.)
In a mixing bowl, stir together the flour, baking powder and baking soda.
In the bowl of a Kitchenaid-type stand mixer, cream together the butter, 1 cup of sugar, and the eggs, until the eggs turn light yellow. Stir in the vanilla. Add to the egg mixture, alternating, the dry ingredients and sour cream.
Pour half of the batter into the prepared pan, and spread evenly.
In a small bowl, stir together the remaining 1/3 cup of sugar and the cinnamon. Sprinkle this over the batter in the pan, and top with the remaining batter.
Bake at 350F for 45 minutes (if using a ceramic pan, place the pan in a cold oven, set to 350F, and bake for 60 minutes), or until a tester comes out clean.
Set the pan on a wire rack to cool for 15 minutes, then invert the pan and remove the cake. Let it cool completely. Serve, or wrap and freeze.
Other recipes that use these pantry ingredients:
Pear and cardamom coffee cake with pecan streusel, from Food Blogga
Almond brickle coffee cake, from Cooking On the Side
Chocolate chip sour cream coffee cake, from Smitten Kitchen
Cocoa sour cream coffee cake, from Cate's World Kitchen
Coffee cake muffins, from One Perfect Bite
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