Soured cream bundt cake with butter glaze
- Good Food team
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Serves 16
Easy
Prep: 20 mins
Cook: 35 mins - 40 mins
A star rating of 4.3 out of 5.31 ratingsRate
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Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
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Vanilla cake
A star rating of 4.6 out of 5.232 ratings
Ingredients
Nutrition
Units:
MetricUS
-
125g unsalted butter
softened
-
180g caster sugar
-
2 large eggs
beaten
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180g plain flour
sifted
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1 tsp vanilla extract
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1 tsp baking powder
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pinch salt
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150g soured cream
Glaze
- 100g caster sugar
- 50g unsalted butter
- 4 tbsp water
- few drops vanilla extract
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Nutrition: per serving
-
kcal215
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fat11.6g
-
saturates7g
-
carbs25.6g
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sugars18g
-
fibre0.5g
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protein2.1g
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salt0.2g
low
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Method
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step 1
Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
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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.
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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.
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step 4
Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
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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.
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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.
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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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A star rating of 4.3 out of 5.31 ratings
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