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Preheat the oven to 325 F. Spray a nonstick bundt pan thoroughly with flour/grease mixture. Also spray some bundlettes or mini loaves for the excess dough or use a 10 inch tube pan for the entire cake (I love bundt cakes, how pretty they are, so I rarely use tube pans--in this case, I actually was able to make a full size loaf cake in addition to the bundt cake). Set aside.
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Whisk the flour, baking soda and salt together. Set aside.
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Cream the butter in the large bowl of a mixer on moderate speed for 4 mins. Add the spices and beat. Scrape the sides of the bowl down.
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Add the sugar gradually, beating thoroughly while adding. Add the eggs, one at a time, beating for 30 secs after each addition and scraping down the sides of bowl.
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Add the vanilla and blend it in.
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On low speed, add the flour mixture in 3 additions, alternating with sour cream in 2 additions, beginning and ending with the flour mixture. Remember to keep scraping sides and bottom of bowl.
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Spoon batter into prepared pan(s) and smooth top with rubber spatula.
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How long you bake the cake will depend on the size(s). A 10 inch tube cake will take 1 hour and 15 minutes. A 9-10 inch bundt cake will take approximately 1 hour. The funky silicone bundt pan took about 45-50 minutes, as did the full size loaf pan. 1 cup size bundlettes take around 25 minutes. You will just need to watch for whatever sizes you choose to make.
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Bake the cake(s) for the recommended time, or until a toothpick inserted comes out clean. The baked cake will pull also slightly away from the sides of the pan.
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Cool the cake in the pan(s) on a rack for 10-15 mins, then invert onto another cooling rack and then invert again to stand upright (for a tube pan or loaf pan--a bundt pan will already be upright). Cool completely. Store in airtight cake container. Sift confectioners’ sugar over the top of the cake before serving if desired.