- 2 cups dark brown sugar
- 1 cup granulated sugar
- 1 cup butter (2 sticks or 8 ounces)
- 6 large eggs
- 1 tablespoon vanilla
- 3 cups cake flour
- 1/4 teaspoon salt
- 8 ounces sour cream, light or regular
- 1/2 teaspoon baking soda
Cream sugars and butter until light and fluffy. Beat in eggs, one at time, beating well after each addition. Beat in vanilla. Sift together the cake flour and salt. In a cup, combine the sour cream and baking soda. Blend dry ingredients into the creamed mixture a little at a time, alternating additions with the sour cream and baking soda mixture, ending with the flour mixture.
Spoon the batter into the prepared baking pan. Bake for 1 hour and 20 minutes, or until a cake tester or wooden pick comes out clean when inserted in the center of the cake. Cool in pan on rack for 10 minutes. Invert onto a serving plate and cool completely. Drizzle with a glaze or dust with powdered sugar.