Sour Cream Bundt Cake

From Parade. An awesome & simple cake! I like to use blueberry preserves inside (Trader Joe's rock my world) and finish it with a simple lemon glaze

• Ready In: 1 hr 10 mins
• Serves: 16

Ingredients

• 2  cups flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1  cup unsalted butter, softened
• 1 3⁄4 cups sugar
• 2  large eggs
• 2  teaspoons vanilla extract
• 1  cup sour cream
• 3  tablespoons  jam (optional)

Directions

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.