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Export 5 ingredients for grocery delivery
Step 1
Preheat the oven to 325 degrees F.
Step 2
Grease a 10-inch tube pan or bundt pan and coat it with sugar. Or use pan-release spray.
Step 3
Add the all-purpose flour, table salt, and baking powder to a medium bowl and whisk to combine. Set aside until needed.
Step 4
Add the unsalted butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment(or electric hand mixer and large bowl)and cream until light and fluffy. Scrape the sides and bottom of the bowl as needed.
Step 5
Add the room temperature eggs one at a time, beating each one in before adding the next. Scrape the sides and bottom of the bowl between each addition.
Step 6
Add the room temperature sour cream and mix it into the butter mixture.
Step 7
Add the dry ingredients to the mixture, one-half cup at a time until combined. Mix on low just enough to incorporate.Scrape the sides and bottom of the bowl as needed.
Step 8
Add the vanilla to the cake batter and mix to combine.
Step 9
Pour the batter into the prepared pan.
Step 10
Place the cake pan on the center rack of a preheated oven and bake for 80-85 minutes or until a cake tester comes out clean.*If you have an instant-read thermometer, the cake is done when it reaches210°F.
Step 11
When you remove the cake from the oven, run a thin knife around the edge. Then place the cake (in the pan) on a wire rack to cool.
Step 12
Allow the cake to cool in the pan on a wire rack for 20 to 25 minutes. Then invert on a serving plate to cool completely.
Step 13
Serve with fresh berries, vanilla ice cream or homemade whipped cream.