Preheat oven to 350°. Cream butter with sugar at medium to high speed
with a mixer until fluffy. Break the eggs into a small bowl and whisk briefly,
then add to the butter/sugar mix with PURE VANILLA EXTRACT and beat to combine.
Sift flour with baking powder and salt, set aside. Blend sour cream and milk
into the batter, alternating with the flour mixture. Beat on low speed, scraping
down the sides of the bowl every so often until the batter is nice and smooth.
Grease and flour a bundt pan, being careful to cover all the surfaces.
Technically a nonstick bundt pan shouldn't need this step, but it is always
easier to get the cake to slide out if you do, and it really only takes a
minute. Carefully spoon the batter into the pan, making sure not to get blobs
on the inside of the tube where they'll bake on and cause trouble when removing
the cake. Carefully place the cake in the center of the middle rack, and bake
for about 40-50 minutes or until risen, golden, and hollow sounding when tapped
lightly with a finger. Remove from oven, let rest 2 minutes, then gently turn
out of the pan onto a serving plate by placing the plate on top of the bundt
pan, and quickly turning the pan over onto the plate. Let cool before sprinkling
with powdered sugar and slicing. Top with fresh sugared berries and whipped
cream if desired.
Rinse berries. Sprinkle with VANILLA SUGAR; stir well to start the raspberry
juice flowing. The amount of VANILLA SUGAR used is up to your personal taste.
Let the berries stand at room temperature for a bit before serving or covering
and refrigerating until ready to eat.
Yield: 12-16 pieces.
Prep. time: 10 minutes.
Baking time: 40-50 minutes.