Soured cream bundt cake with butter glaze

Soured cream bundt cake with butter glaze
Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle

  • Preparation and cooking time
    • Prep:20 mins
    • Cook:35 mins – 40 mins
  • Easy
  • Serves 16
Nutrition: per serving
HighlightNutrientUnit
kcal215
fat11.6g
saturates7g
carbs25.6g
sugars18g
fibre0.5g
protein2.1g
low insalt0.2g

Ingredients

  • 125g unsalted butter, softened
  • 180g caster sugar
  • 2 large eggs, beaten
  • 180g plain flour, sifted
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • pinch salt
  • 150g soured cream

Glaze

  • 100g caster sugar
  • 50g unsalted butter
  • 4 tbsp water
  • few drops vanilla extract

Method

  • STEP 1

    Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.

  • STEP 2

    Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.

  • STEP 3

    Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.

  • STEP 4

    Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.

  • STEP 5

    Bake in the oven for 35–40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.

  • STEP 6

    To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.

  • STEP 7

    Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

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