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Correo Electrónico
Add a photoThis cake is delicious as is. I make it using Splenda as I'm diabetic. It is so easy to add on to this cake - whatever flavour you want.
Ingredientes
- 1/2 lb soft butter (I've also used coconut oil instead)
- 1 cup sugar (or Splenda - use a little less than 1 cup)
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup sour cream (or use flavoured yogurt as partial replacement - cake is more tender with yogurt)
- 2 Tbsp. vanilla extract
- Confectioners sugar for dusting cake (optional)
Direcciones
- Preheat oven to 350 F
- Grease and flour a 10-inch tube or Bundt pan
- Put the butter in a large mixing bowl and beat for several seconds.
- Add the sugar and beat until smooth
- Add the eggs and beat for 2 minutes or until light and creamy
- Put the flour, baking powder, baking soda and salt in a bowl and stir with a fork or whisk to blend well
- Add the flour mixture to the butter mixture and beat until smooth
- Add the sour cream and vanilla and mix well
- Spoon batter into pan
- Bake for 50 minutes or until a straw (I use a stick of spaghetti) comes out clean when inserted into the centre.
- Remove from oven and let rest for 5 minute in pan.
- Invert onto a rack and cool a little bit before dusting with Confectioners sugar.
- OR Mix 1/2 cup brown sugar (or brown sugar Splenda) with 1/4 cup of butter and place at bottom of tube/Bundt pan. Add your favorite fresh fruit (I used plums) along with any nuts you enjoy. Bake as usual.
- Add blueberries (whatever fresh fruit or nuts) into the batter and bake as usual
- OR Use yogurt instead of sour cream - flavour of your choice. I used Liberte lemon and added lemon juice (1 Tbsp - lessen vanilla) and zest. I've also used coconut yogurt when I used coconut oil instead of butter. Cake will have a more tender consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 10 servings | |
| Calories 426 | |
| Calories from Fat 216 | 51% |
| Total Fat 24.55g | 31% |
| Saturated Fat 14.76g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 117mg | 39% |
| Sodium 778mg | 32% |
| Potassium 93mg | 3% |
| Total Carbs 45.23g | 12% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.6g | 14% |
| Protein 5.56g | 9% |
