SOUR CREAM VANILLA BUNDT CAKE (Kugan )

SOUR CREAM VANILLA BUNDT CAKE

Ingredients:

1 tsp baking soda
2 tsp baking powder
3 cups all purpose flour
Little salt

2 cups castor sugar
¾ cup melted butter or oil
¾ cup of sour cream
2 tsp of vanilla essence
1 ½ cups of milk


Method:

Preheat an oven to 180 degrees C for 10 minutes.
Grease a 10 inch bundt pan with butter, and dust it with flour.

Sieve the flour, baking powder, baking soda and salt into a bowl.
In another bowl, whisk the sugar, butter, and the sour cream.
Stir in the vanilla essence.
Now add the flour alternating with the milk with a spatula.

Pour into the prepared tin. Bake in the oven for about 40 minutes,
Or till a cake tester comes out clean.
Cool in the pan for about 10 minutes. Then on a rack till cooled.
Dust with powdered sugar.



Eggless Chocolate Bundt Cake

2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup water or milk 
9 tbsp melted butter
1 tsp vanilla essence
1 tbsp apple cider vinegar 

Preheat oven to 180 degrees C . Grease and flour a 9-inch bundt pan.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water or milk , melted butter , vanilla essence and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
Pour into prepared pan.
Bake for 45-50 minutes at 180 degrees C , until a tester comes out clean and the cake springs back when gently pressed.
Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, dust with powdered sugar.