3 cups H-E-B the baker’s scoop all purpose flour
1/4 teaspoon Hill Country Fare baking soda
1/4 teaspoon Morton salt
1 cup Pompeian extra light tasting olive oil
2 1/4 cups H-E-B pure cane sugar
6 H-E-B large whole eggs or 1 1/2 cups hill country fare real egg
1 container (8 oz.) H-E-B sour cream regular or light
1 teaspoon Rodelle vanilla extract
Heat oven to 350F. Generously grease a 10-inch tube pan or Bundt pan a
ndsprinkle with flour. Set aside.
Sift together flour, baking soda and salt. Set aside.
Combine the olive oil and sugar in a mixing bowl and use an electric m
ixer on highspeed to cream the mixture for 2 minutes (the mixture will
appear granular). Addthe eggs one at a time (Real Egg 1/4 cup at a ti
me) until each egg is blended intothe mixture (about 4 minutes).
With the electric mixer on medium speed, alternate adding 1/2 cup of t
he flourmixture with 1/4 cup of the sour cream, beginning and ending w
ith flour(4 minutes). Add the vanilla and beat the mixture 30 seconds.
Pour the batter into the prepared tube pan and place in the oven on th
e centerrack. Immediately, reduce the oven temperature to 325F and bak
e the cake for1 hour and 15 minutes or until lightly golden and a wood
en pick comes out cleanfrom the center. Cool cake for 20 minutes befor
e removing from the pan.
No Nutritional Information Available