Instructions
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
Step 2: Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter & Sugar
In a large bowl, cream together softened butter and sugar until light and fluffy.
Step 4: Add Wet Ingredients
Add sour cream, milk, eggs, and vanilla extract to the butter mixture. Mix well.
Step 5: Combine
Gently fold in the dry ingredients until just combined. Don’t overmix!
Step 6: Bake
Pour batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Serve
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Keto/Low Carb Variation
For a keto or low-carb version, substitute almond or coconut flour for all-purpose flour, and use a sugar substitute like erythritol or stevia. Adjust measurements as needed and follow the same steps.
Tips for Success
- Use room temperature ingredients.
- Use good quality vanilla extract.
- Don’t overmix the batter.
- Cool completely before slicing.
- Dust with powdered sugar or drizzle with a glaze (optional).
Conclusion
This Crack Cake is guaranteed to be a hit! Its moist texture and irresistible flavor make it a must-try. Enjoy!
FAQs
- Q: Can I freeze Crack Cake? A: Yes! Wrap tightly and freeze in an airtight container. Thaw in the refrigerator.
- Q: Can I make it ahead? A: Yes, it keeps well for up to 3 days at room temperature or in the refrigerator.
- Q: Can I use a different pan? A: Yes, a regular cake pan or cupcake tins will work. Adjust baking time accordingly.
- Q: Can I add mix-ins? A: Absolutely! Nuts, chocolate chips, or dried fruits are delicious additions.