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 andsprinkle 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 mixer 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 time) until each egg is blended intothe mixture (about 4 minutes).
With the electric mixer on medium speed, alternate adding 1/2 cup of the flourmixture with 1/4 cup of the sour cream, beginning and ending with 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 the centerrack. Immediately, reduce the oven temperature to 325F and bake the cake for1 hour and 15 minutes or until lightly golden and a wooden pick comes out cleanfrom the center. Cool cake for 20 minutes before removing from the pan.
No Nutritional Information Available
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