1/4 teaspoon baking soda

1 tablespoon vanilla extract

6 large eggs

1 cup sour cream

1. Heat the oven to 325 F and adjust the rack to the middle position. Generously butter a 10-cup Bundt or tube pan using a pastry brush to spread butter to all the nooks and crevices of the pan. Sprinkle the inside with extra sugar, tapping out excess; set aside.

2. In a large bowl, whisk together flour, salt and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes. Mix in vanilla. Add eggs, one at a time, mixing between each addition. Scrape down the inside of the bowl as needed to keep everything mixed evenly.

3. Add flour mixture alternately with the sour cream in three batches, starting and ending with flour. After the last addition, beat on high speed for 10 seconds.

4. Transfer the batter to the prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour.

5. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. The cake can be stored, covered, up to three days.

Art courtesy of Live Life Deliciously by Tara Bench. Shadow Mountain Publishing, 2020.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2020 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.