Soured cream bundt cake with butter glaze

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• Rachel

  29 April 2012

  Rachel rated and commented on this recipe

  

  Brilliant cake. Easy to make and delicious too. Will be great with some strawberries and cream in the summer.

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• struth

  09 May 2012

  struth rated and commented on this recipe

  

  I left out the glaze to reduce calories, but even without it, the cake was gorgeous! Will def make again (and again....)

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• Claire - Malta

  09 May 2012

  Claire - Malta commented on this recipe

  In the event of not finding sour cream, can I use natural yoghurt instead? As I don't think I have ever seen sour cream for sale locally.

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• Epicurean

  10 May 2012

  Epicurean commented on this recipe

  Claire, If you can not get Soured Cream, i think normal cream with a few drops of lemon juice will suffice. To be honest i have not made this cake, but that is what i intend to use when i do. Hope this helps.

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• Harnit

  23 May 2012

  Harnit rated and commented on this recipe

  

  Yes, you can use natural Greek yoghurt.

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• Doofie

  26 May 2012

  Doofie commented on this recipe

  Delicious cake, beautifully moist, keeps well for days. Made as recipe in large bundt tin, turned out fine but plan to double quantities next time, hope the recipe works when doubled. Has anyone tried that?

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• Doofie

  26 May 2012

  Doofie rated this recipe

  

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• Doofie

  01 June 2012

  Doofie commented on this recipe

  Made again today doubling cake quantities for 26cm deep bundt tin. Left glaze the same. Just as good!

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• Jante

  10 June 2012

  Jante commented on this recipe

  I would love to make this plus another cake using a bundt tin, I'm worried about getting the Cake out of the tin intact. Tips please?

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• nicoleinafrica

  27 June 2012

  nicoleinafrica commented on this recipe

  I have made this cake a couple of times, and it gets high ratings fromthe family- lovely warm with whipped cream as a pud

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• Doofie

  23 August 2012

  Doofie commented on this recipe

  If you have a good nonstick tin and grease it well it comes out without drama.

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• mad about baking

  26 September 2012

  mad about baking rated and commented on this recipe

  

  This cake is absolutely delicious. I do a lot of baking and this is up there in my top 10. I followed the recipe exactly, with a little trepidation because I didn't know what the glaze would taste like - it makes the cake. Will definitely be making again. If you are careful in how you apply the glaze (I would recommend a pastry brush), you could probably get away with making half the quantity, as there was a lot left over.

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• VixyFiend

  06 January 2013

  VixyFiend commented on this recipe

  Excuse my ignorance - i'd love to make this recipe but don't have a bundt tin. Can you tell me what size 'normal' tin i can use or does it not matter?

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• Sue

  09 January 2013

  Sue commented on this recipe

  I think if you measure 1.4 litres of liquid into a cake tin with space for the cake to rise, I think that would be the size cake tin that would work. I hope that makes sense:) I don't have a Bundt tin either and that's what I'm going to try.

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• tracyh259

  21 January 2013

  tracyh259 commented on this recipe

  As an Aga user I was able to place the Bundt tin inside the Aga cake baker, as I was afraid it would burn if left uncovered. The resulting cake was exceptionally light and probably the best vanilla sponge I've tasted. If fact I've made it again today to use the second half of the soured cream. Recipe unchanged.

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• paysdegex

  23 January 2013

  paysdegex rated and commented on this recipe

  

  Made this today but substituted 0% Greek Yoghurt and a little lemon juice for the sour cream - really good cake, will definitely be making this one again!

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• Maddy

  17 February 2013

  Maddy commented on this recipe

  any idea what I can substitute for a bundt tin? Thanks!

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• Lisls

  03 March 2013

  Lisls rated and commented on this recipe

  

  Very moist bundt cake, lovely flavour. I added some dried cranberries which made a nice addition I think. Will need to double the mix for my bundt tin next time though

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• rooky

  05 March 2013

  rooky rated and commented on this recipe

  

  I absolutely loved this recipe, it's so simple and delicious. I brought it to a group I run and it was devoured.

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• teeneyweeney

  05 March 2013

  teeneyweeney commented on this recipe

  How do you store this??

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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

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Difficulty and servings

Serves 16

Preparation and cooking times

Prep 20 mins

Cook 35 - 40 mins

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

PER SERVING

215 kcalories, protein 2.1g, carbohydrate 25.6g, fat 11.6 g, saturated fat 7g, fibre 0.5g, sugar 18g, salt 0.2 g

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