Sour Cream Bundt Cake With Fruit Filling Recipes

BLUEBERRY SOUR CREAM BUNDT® CAKE

Couldn't find a recipe for a blueberry Bundt® cake with the ingredients I had on hand, so I came up with this one. Happy to say that it turned out delicious and is a new family favorite. Works well as a breakfast cake or dessert.

Provided by B L

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 19

Blueberry Sour Cream Bundt® Cake image

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) well with cooking spray and coat with sugar.
Cream sugar and butter for cake together in a bowl using an electric mixer until fluffy. Add eggs, milk, sour cream, and vanilla extract; mix until well blended.
Sift 2 cups flour, baking powder, baking soda, and salt into the batter; stir until well combined. Stir remaining 1/2 cup flour and blueberries together in a separate bowl until berries are coated; fold gently into batter. Pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 55 minutes. Remove from the oven and let cool for 10 minutes before removing from the pan. Let cool completely before glazing, 20 to 30 minutes more.
While cake is cooling, combine powdered sugar, butter, milk, vanilla extract, almond extract, and lemon extract in a bowl using an electric mixer until smooth, adding additional milk as needed for desired consistency. Place into a zip-top bag and cut the tip of 1 corner. Drizzle glaze over the top and sides of the cooled cake.

Nutrition Facts : Calories 318.6 calories, Carbohydrate 54.3 g, Cholesterol 69 mg, Fat 9.8 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 291.1 mg, Sugar 37.9 g

Ingredients

cooking spray
2 tablespoons white sugar, or as needed
1 ½ cups white sugar
½ cup butter, softened
4 eggs
½ cup low-fat milk
½ cup light sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour, divided
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 cups frozen blueberries
2 cups sifted powdered sugar
2 tablespoons butter, softened
2 tablespoons low-fat milk, or more as needed
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon lemon extract

CINNAMON SWIRL BUNDT COFFEE CAKE

A friend of mine gave me this recipe years ago. Sometimes I lower the fat content by using fat-free sour cream or yogurt instead of the sour cream. Enjoy! This can also be made into small loaf cakes which can be frozen easily.

Provided by Ruth

Categories Desserts Cakes Coffee Cake Recipes

Time 1h20m

Yield 12

Number Of Ingredients 11

Cinnamon Swirl Bundt Coffee Cake image

Steps:

Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.

Nutrition Facts : Calories 402.8 calories, Carbohydrate 51.2 g, Cholesterol 85.4 mg, Fat 20.2 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 10.5 g, Sodium 255.6 mg, Sugar 29.5 g

Ingredients

¾ cup butter, room temperature
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup chopped walnuts
1 tablespoon ground cinnamon
¼ cup white sugar