Set out butter to warm. Sugar should be a fine grind, so prepare 85g of it to add to the butter. Whisk together all the dry ingredients, combine milk and sour cream, set aside
Butter well all the edges of the bundt pan, dust with almond flour
Preheat oven to 350°F (fan)
Beat together butter and sugar for about 5 minutes until fluffy
Add in eggs one at a time, beat well after each addition.
Slowly add in dry ingredients in batches, alternating with liquid ingredients if using a mizer. This is easier to do by hand.
Beat until just combined, do not over mix
Pour batter into well buttered and dusted Bundt pan
Bake cake for 40 minutes, then test for doneness with a toothpick. Ten more minutes might be needed.
Set aside and cool for 5 minutes, then invert and hope for the best.
Enjoy your cake.
Other Info
Over fills 6-cup bundt cake pan. Next attempt with be 3 eggs and two cups (255g of flour).