|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 30g||11%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Skip the mix and bake this sour cream orange cake from scratch. It's easier than you think!
- 1/2 cup butter (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla
- 3 cups/13 1/2 ounces all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 6 ounces frozen orange juice concentrate (thawed)
- 8 ounces sour cream
Heat oven to 350 F.
Grease and flour a 12-cup Bundt cake pan or 10-inch tube cake pan.
In a large mixing bowl with an electric mixer, beat the butter and sugar until light (about 3 to 4 minutes).
Beat in the eggs, one at a time, beating well after each addition. Beat in vanilla.
In another bowl, combine the flour, salt, baking powder, and soda; whisk to blend thoroughly.
With the mixer on low, add the dry ingredients, about 1 cup at a time, to the creamed mixture, alternating with the sour cream and orange juice and ending with the flour. Mix until well blended.
Spoon the batter into the prepared baking pan.
Bake in the preheated oven for 45 to 50 minutes, or until a cake tester or wooden pick comes out clean when inserted in center of the cake.
Cool the cake for 10 minutes in the pan on a rack. Turn it out onto a cake plate and let it cool completely before slicing.