Over the years, I’ve made several different flavors of bundt cakes, and I’m always up for a new adventure when it comes to a different flavored bundt cake that has not been experimented with in my kitchen.
Now that I’m getting deeper into culinary school and learning so much more information than I ever could’ve anticipated, making more items from scratch is becoming the norm around here. So, as I was flipping through the book, Piece of Cake (easy, from scratch recipes), I came across this one. As usual, a couple of minor adjustments were made, but this cake was delicious.
My sister-in-law used to take our decorated cakes to class on a weekly basis a few years ago, and I would still send goodies in regularly with her to take to work…but it had been a while, so I took this cake to her so she could take it to her coworkers. They were happy. Very happy.
This is similar to blondies, which have always been a huge hit around my house and with family, and this cake version of this delightful recipe was just as delicious.
For the Cake:
3 cups all purpose flour
2 1/2 cups packed light brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
8 oz. sour cream
1/2 cup unsalted butter, melted
1/4 cup vegetable oil
1 tablespoon vanilla extract
1 bag white chocolate chips
Preheat oven to 350 degrees. In a large bowl, whisk together flour, brown sugar, baking powder, salt and baking soda. Add eggs, sour cream, butter, oil and vanilla to flour mixture. Using an electric mixer on medium speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 minutes. Gently stir in white chocolate chips. Grease and flour bundt pan, then spread batter evenly into pan. Bake for about 1 hour 10 minutes or until cake tester comes out clean. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.
For the Glaze:
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon butter, melted
2-4 tablespoons milk (depending on how thick or thin you want it)
Mix all ingredients until desired consistency. Spoon over top of cooled cake, let glaze set. Store cake in airtight container at room temperature for up to 5 days.
