(this was posted over on EPI by erasmia)
from Gourmet
Preheated oven 350. You start by creaming 2 sticks of soft butter in a standing mixer with 1 cup of sugar. Then you add 3 eggs, one by one. In a separate bowl, mix 2 1/2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Add this to the butter mixture. Stir in 1 cup of sour cream and 5 teaspoons of vanilla. Spoon the thick batter into a non stick 10 inch bundt pan and bake for about 45 minutes.
She mention that she got this recipe from Marion Cunningham's The Breakfast Book
my notes:I used plain yogurt instead of sour cream and added about 2 cups of chopped rhubarb(yay)which I dusted in flour and a tsp of cinnamon before stirring into the batter. I added only 3 tsp vanilla because of added rhubarb. Drizzled with a bit of vanilla glaze and it was gone in about 9.5 minutes this morning.
from Gourmet
Preheated oven 350. You start by creaming 2 sticks of soft butter in a standing mixer with 1 cup of sugar. Then you add 3 eggs, one by one. In a separate bowl, mix 2 1/2 cups of all-purpose flour with 2 teaspoons of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Add this to the butter mixture. Stir in 1 cup of sour cream and 5 teaspoons of vanilla. Spoon the thick batter into a non stick 10 inch bundt pan and bake for about 45 minutes.
She mention that she got this recipe from Marion Cunningham's The Breakfast Book
my notes:I used plain yogurt instead of sour cream and added about 2 cups of chopped rhubarb(yay)which I dusted in flour and a tsp of cinnamon before stirring into the batter. I added only 3 tsp vanilla because of added rhubarb. Drizzled with a bit of vanilla glaze and it was gone in about 9.5 minutes this morning.