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I’ve had this Nordic Ware mini bundt pan very low on my wish list for quite some time now. It’s super cute but very unnecessary, or so I thought! I needed a hostess gift for this past weekend so of course I thought to bake something. the ideas ran through my head, muffins, scones, cookies and then I remembered the cake that everyone loves, my mom’s famous pound cake. Everyone who has it asks for the recipe. So I used this opportunity as an excuse to finally get the bundt pan. I am very impressed with the quality and so glad the cakes didn’t stick. The bundts were a hit with everyone!

It seems my timing was perfect as today is National Bundt Cake Day! Jessica at Bake Me Away, who celebrated last year with her Zebra Bundt Cake (which I then made), reminded us that it was upon us again. The Food Librarian celebrates for a whole month leading up to it. I highly recommend checking out her fantastic bundts. I can’t wait to test some of them out in my mini bundt pan.

Sour Cream Pound Cake
Makes (1) 12 cup bundt cake or (12) 1 cup mini bundt cakes 

1 cup butter at room temperature
3 cups sugar
6 eggs
1/4 teaspoon baking soda
2 teaspoons vanilla extract
1 cup sour cream
3 cups all-purpose flour
Confectioners sugar

Preheat oven to 325F. Grease and flour bundt pan.

In the bowl of an electric mixer, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Mix baking soda and vanilla with sour cream. Add mixture alternately with the flour to the butter mixture. Mix well.

Pour into prepared pans. Bake for 80 minutes for a 12 cup bundt or until cake tests done.  Bake 40 minutes for 1 cup mini bundts or until cakes test done. Cool in pan for 15 minutes before removing to rack.

Let cool completely before serving. Sprinkle with confectioners sugar before serving. Unfortunately I was out of confectioners sugar.

I wrapped them up for travel.