A delightful vanilla bundt cake perfect for the spring season
This classic vanilla bundt cake is a family favourite and a great dessert to have for afternoon tea. For this recipe, we used the beautiful Nordic Ware Premier Gold Elegant Party Bundt Pan for a cake with a touch of elegance. This cake is soft, buttery and moist — perfect on its own with powdered sugar. Yum! You can also serve this delectable dessert with strawberries or topped with ice cream if desired!
Ingredients
For the Strawberry Puree:- 1 cup fresh strawberries, chopped
- 1/2 cup granulated sugar
- 1 tbsp water
For the cake:
- 2x 1/2 cups flour
- 3/4 tsp baking powder
- 1 cup butter, softened
- 2 cups sugar
- 5 eggs
- 1 tsp vanilla
- 1 cup sour cream
For the Glaze:
- 2 cups powdered sugar
- 1/3 -1/2 cup water
- Extra strawberries for serving
Method:
1. For the strawberry puree, combine strawberries, sugar and water in a small saucepan. Cook on medium heat for 5 minutes, stirring frequently. Set aside and cool.
2. After puree is cooled, preheat oven to 190°C. Prepare your Party Bundt Pan with a baking spray containing flour. In a medium bowl, combine flour and baking powder-set aside. Using a mixer with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, scraping the sides of the bowl in between each addition. Mix in vanilla. With mixer on low, add flour mixture in three additions, alternating with sour cream. Scrape sides of bowl to ensure batter is thoroughly mixed.
3. Once the puree is cooled, pour into a separate bowl and stir in 1/3 of the batter until combined (if a smoother texture for puree is desired, blend strawberry mixture in the food processor before adding to 1/3 of batter). Pour half of the remaining plain batter into the prepared pan. Add the layer of strawberry batter and then top with the rest of the plain batter, filling pan ¾ full. Tap pan gently on the towel-covered countertop to release air bubbles. Bake for about 55-60 minutes or until toothpick or cake tester comes out clean (keep in mind that some moisture could be on toothpick from strawberry batter). Cool cake in pan for 10 minutes before inverting onto a cooling rack.
4. As the cake cools, prepare glaze ingredients in a small bowl. Mix until desired consistency is reached. When cake is cooled, pour glaze on bundt and serve with extra strawberries.
Recipe source: Nordic Ware
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