Soured cream bundt cake with butter glaze

Soured cream bundt cake with butter glaze

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(14 ratings)

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Cooking time

Prep: 20 mins Cook: 35 mins - 40 mins

Skill level

Easy

Servings

Serves 16

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
215
protein
2.1g
carbs
25.6g
fat
11.6g
saturates
7g
fibre
0.5g
sugar
18g
salt
0.2g

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

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Method

  1. Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
  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.
  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.
  4. Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
  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.
  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.
  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.

Recipe from bbcgoodfood.com, April 2012

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Comments

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Flowergirl21's picture
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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.

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

nicoleinafrica's picture

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

castlescats's picture

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?

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

jacquis's picture
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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?

harnit's picture
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Yes, you can use natural Greek yoghurt.

ch40sum's picture

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.

claire-malta's picture

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.

struth42's picture
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I left out the glaze to reduce calories, but even without it, the cake was gorgeous! Will def make again (and again....)

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

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