Fresh Strawberry Bundt Cake Food
FRESH STRAWBERRY BUNDT CAKE RECIPE
Fresh Strawberry Bundt Cake Recipe - made with a yogurt cake batter, this moist and tender strawberry cake will make your day. Guaranteed!
Provided by Sommer Collier
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
- In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
- Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
- Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.
Nutrition Facts : ServingSize 1 slice, Calories 326 kcal, Carbohydrate 49 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 61 mg, Sodium 126 mg, Sugar 33 g
FRESH STRAWBERRY BUNDT CAKE
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don't worry too much if your cake isn't perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 327 milligrams, Sugar 53 grams, TransFat 0 grams
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