Strawberry Bundt Cake With Strawberry Glaze
This strawberry bundt cake is made with fresh strawberries, and fresh strawberry puree and is topped with a strawberry glaze.
Ingredients
- 150 g Butter unsalted, softened.
- 1 teaspoon Vanilla extract
- 1 ½ cups Granulated sugar
- ½ teaspoon Kosher salt
- 4 Eggs
- ¼ cup Vegetable oil
- ½ cup Sour cream
- ½ cup Strawberry puree
- ¼ cup Freeze dried strawberries blender into a powder
- ¾ cup Buttermilk
- 3 teaspoon Baking powder
- 3 cups Flour
Strawberry glaze
- 2 tablespoon Freeze dried strawberries
- 1 ½ cups Powder sugar
- 1 teaspoon Vanilla extract
- 4 tablespoon Milk
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- In a big mixing bowl, add the room-temperature butter, sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the eggs and mix until well combined.
- Add the strawberry puree, strawberry powder, sour cream, and vegetable oil and mix until well combined.
- Add ½ of the buttermilk mixture and ½ of the flour, and the baking powder, and mix until almost combined.
- Add the rest of the flour and buttermilk and mix until just combined and there are no lumps of flour visible. Do not overmix to keep the cake moist.
- Pour the cake batter into a buttered and floured prepared bundt pan and smooth the top with a spatula.
- Bake in a 180c (350f) preheat oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan.
- Make the strawberry glaze by mixing together the powdered sugar, strawberry powder, vanilla extract, and milk in a small mixing bowl.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Nutrition
Calories: 320kcalCarbohydrates: 55gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 67mgSodium: 244mgPotassium: 159mgFiber: 1gSugar: 24gVitamin A: 364IUVitamin C: 72mgCalcium: 83mgIron: 3mg
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