cup unsalted butter, room temperature
cup brown sugar
cup granulated sugar
tsp vanilla extract
egg, room temperature
cup pastry flour
cup sour cream
tsp baking soda
Tbsp icing sugar
Tbsp browned and strained butter
Preheat oven to 275 F. Grease and flour a bundt pan.
In a mixer fitted with the paddle attachment (or with an electric mixer), cream butter, sugars and vanilla on high speed until light and fluffy, scraping down sides often. Add eggs one at a time, beating after each addition.
Sift together flour and salt.
In a separate bowl combine sour cream and baking soda. Add flour and sour cream alternately to sugar mixture, beginning and ending with the flour. Scrape cake batter into bundt pan.
Bake for 20 minutes at 275 F, then turn up oven to 325 F and bake for an additional
Stir together icing sugar with browned and strained butter, water and vanilla.
Ice cake after it has cooled by drizzling icing over top of cake.