Sunday morning solitude

And if, by the way, you’re looking at the recipe for Sour Cream Bundt Cake in the Sunday paper’s Parade magazine… go for it! DELICIOUS!

SOUR CREAM BUNDT CAKE

2 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
3 Tbsp jam, optional

1. Preheat oven to 350ºF. Generously butter a 9-inch Bundt pan; dust with flour. Whisk flour, baking powder, and salt.
2. Beat the butter and sugar until creamy. One by one, beat in the eggs, vanilla, and sour cream. Gently mix in the flour. Spoon 1/3 of the batter into the pan, dot with jam if desired, and top with remaining batter.
3. Bake 60–70 minutes. Cool for about 5 minutes, unmold onto a rack, and cool completely.
   Serves 16. Per serving (without jam): 280 calories, 35g carbs, 3g protein, 65mg cholesterol, and 15g fat.