Raspberry Bundt Cake Recipe

Treat your sweetheart to this special heart-shaped bundt cake

Showing your love towards your significant other doesn't always have to be diamonds and luxury goods — it's the thought that counts. Whether it's Valentine's Day, a wedding anniversary or just any other day, this heart-shaped raspberry cake baked in a bundt pan will surely win their hearts over. Indulge in a buttery cream cheese pound cake with raspberry in a sweet vanilla topping. To achieve this beautiful heart shape bundt cake, we used the Nordic Ware Elegant Heart Bundt Pan.

Prep time: 15 mins

Ingredients:

For the cake:

• 3 cups self-rising flour (see *note)
• 1 tsp kosher salt
• 1 1/2 sticks unsalted butter, softened
• 8 oz. cream cheese, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 1/2 tsp. vanilla extract
• 3/4 cup low-fat buttermilk
• 2 1/2 tbsp seedless raspberry preserves

For the glaze:

• 1 cup of confectioners’ sugar (more if the glaze is too thin)
• 1 tbsp melted butter
• 2 tsp milk
• 1/2 tsp vanilla extract
• 1 drop red food colouring

Method:

1. Preheat oven to 177°C. Prepare the pan with baking spray with flour in it and use a pastry brush to evenly coat the details of the pan.
2. Whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer, beat the butter and cream cheese at medium speed until creamy, 1-2 minutes.
3. Add sugar and beat until fluffy, about 2 minutes. Scrape down bowl.
4. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Scrape down bowl.
5. With the mixer on low, add the buttermilk alternately with the dry ingredients, starting and ending with the buttermilk. Mix on low until just combined, scraping down bowl as necessary.
6. Add half the batter to the prepared pan. Dollop the raspberry preserves over the batter and swirl with a table knife to create a marble effect.
7. Top with remaining batter, covering the preserves and filling the pan only ¾ full.
8. Gently tap the pan on a kitchen towel on the counter to settle the batter and remove air bubbles.
9. Bake 55-60 minutes until dark golden and a toothpick inserted in the center comes out clean. Cool cake in pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.
10. Prepare glaze while cake is cooling. Mix all glaze ingredients together until a desired consistency is reached. When the cake is completely cooled, drizzle with glaze.

*Note: If you don’t have self-rising flour, you can make it yourself. For every cup of all-purpose flour, add 1 1/2 tsp baking powder and 1 tsp kosher salt.

Recipe source: Nordic Ware

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