Lauren's Version of Muma's Kuchen Lauren Mueller Yield: 1 bundt pan 1 cup butter 2 cups flour 1 Tbsp. baking soda 1 1/2 cups sugar 6 eggs 1 Tbsp. vanilla 1 Tbsp. almond extract 1 cup sour cream Take 2 sticks of butter out of the refrigerator to soften overnight. Do not use the microwave to soften. If you are using unsalted butter, you will need to add 1/4 tsp. salt. Preheat the oven to 350o. In a large bowl sift 2 cups of flour, add 1 Tbsp. baking soda, and set aside. In an electric mixer beat the butter until creamy. Add 1 1/2 cups of sugar gradually and then beat at high speed until mixture lightens. In a small mixing bowl, beat manually 6 eggs and 1 Tbsp. each of vanilla and almond extract. Turn the mixer to low speed. Add the egg mixture to the butter GRADUALLY...Stop, scrape sides, and then start again. Add 1 cup sour cream. Mix again until thoroughly blended. At medium speed, add flour mixture about 1/3 at a time until consistency is thick, sticky and well blended. Put entire mixture in well-greased bundt pan. Bake for 1 hour +/- 10 minutes depending on where you live. Cake should be a nice dark amber color when done and no residue should remain on a toothpick when tested. Immediately transfer upside down to wax paper. Dust with confectioners sugar. Let cool.

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