Ingrédients pour One Bowl Bundt Cake 1991
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Granulated Sugar
- Baking Powder
- Baking Soda
- Chocolate Wafer Cookie
- 1 teaspoon ground cinnamon
- All Purpose Flour
- 1 cup sour cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this One Bowl Bundt Cake 1991? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer One Bowl Bundt Cake 1991
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 large eggs until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 1 ¾ cups granulated sugar until well combined.
- Add 1 cup sour cream and beat until smooth.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 ½ cups crushed chocolate wafers (about 10-12 cookies) and 1 teaspoon ground cinnamon.
- Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
55g
Fat
49g
Carbs
10g
