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Prep time
45 minutes
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Cook time
50 minutes
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Serves
10 to 14
Author Notes
My mother-in-law gave me this recipe years ago, the ingredients hastily scribbled on a scrap of paper. The cake is a snap to make, especially if you measure out the dry ingredients ahead of time. Annette’s original recipe called for a half cup of whole milk. Acting on a hunch one day, I tried substituting sour cream for the milk. The result is even moister and more tender than the original. The flavor of the cake improves noticeably after 24 hours or so, if you can wait that long.
—Margot Mustich
Ingredients
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2 cups
sifted all-purpose flour
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2 teaspoons
baking powder
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1 pinch
fine sea salt
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4 ounces
(1 stick) unsalted butter, softened
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1½ cups
granulated sugar
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4
large eggs, at room temperature
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1 teaspoon
pure vanilla extract
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½ cups
sour cream, at room temperature
Directions
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Preheat the oven to 375° F. Grease a 9-inch tube pan with butter or solid vegetable shortening and set aside.
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In a medium size bowl, sift together the flour, baking powder, and salt. Set aside.
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In the bowl of an electric mixer, cream the butter at high speed until light and fluffy. Slowly add the sugar. Reduce the speed to the lowest setting and add the eggs one at a time. Mix each egg in thoroughly before adding the next one. Add the vanilla extract and mix until smooth.
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With the mixer running at low speed, add the flour mixture and the sour cream to the batter alternately, beginning and ending with the dry ingredients. Stop the mixer and scrape down the sides of the bowl. Turn the mixer back on to low and mix briefly until the batter is velvety smooth, about 30 seconds.
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Spoon the batter into the prepared baking pan. Bake on the middle rack of the oven until golden brown, 50 to 60 minutes.
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Transfer the cake pan to a cooling rack and allow the cake to cool in the pan until it reaches room temperature.
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Remove the cake from the pan, wrap it in plastic wrap, and store at room temperature for up to 3 days.
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