Serves 16
I love this recipe! It uses one of my favourite ingredients – sour cream – and my favourite cooking utensil – the bundt pan! This is a cake-taste sensation; a lovely, light, moist cake with a creamy, crunchy drizzle. Bundt-iful!
I’ve recently updated the recipe with bigger quantities to make a fuller cake and fill up the bundt, but if you halve the ingredients, you can fill a loaf tin, really rather nicely. There’s also a Thermomix conversion!
This cake is marvellously light and scrumptiously simple. It’s just perfect with a cuppa! Try it and see!
Ingredients – Traditional
250g unsalted butter , softened
350g caster sugar
4 large eggs, beaten
360g plain flour , sifted
2 teaspoons vanilla extract
2 teaspoons baking powder
Pinch of salt
300g soured cream
FOR THE GLAZE
50g caster sugar
25g unsalted butter
2 tablespoon water
few drops of vanilla extract
How to
- Grease and lightly flour bundt tin (see TIP below.) Preheat the oven to 180C/160C fan-forced.
- 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.
- Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well.
- Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- Bake in the oven for 55-60 minutes. The cake is cooked when it is coming away from the sides of the tin and when a cake tester inserted into the skewer comes out clean. If the cake is getting too brown, simply cover with some foil until cooked through. When cooked remove from the oven and leave to cool in the tin for at least 10 minutes.
- 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 minutes. Remove from the heat and allow to cool and thicken.
- Turn the cake out onto a wire rack over a tray. Drizzle the glaze over the cake or if you prefer apply the glaze with a pastry brush.
Ingredients – Thermomix
350g raw sugar
250g unsalted butter , softened
4 large eggs
360g plain flour
2 teaspoons vanilla extract
2 teaspoons baking powder
Pinch of salt
300g soured cream
FOR THE GLAZE
50g raw sugar
25g unsalted butter
2 tablespoon water
few drops of vanilla extract
How to
- Grease and lightly flour bundt tin (see TIP below.) Preheat the oven to 180C/160C fan-forced.
- Add the flour, baking powder and salt to the TM bowl and combine for 5 seconds on speed 5. Set aside.
- Mill the raw sugar for the cake for 7 seconds on speed 9. Set aside
- Add the butter to TM bowl and chop for 5 seconds on speed 7. Scrape down lid and sides.
- Insert butterfly. Add milled sugar to the bowl and mix for 1 minute on speed 4. Scrape down base and sides of bowl and repeat for 1 minute on speed 4. Remove the butterfly.
- Add the vanilla essence, and with the blades running on speed 3, add the eggs through the hole in the lid. This should take about 1 minute.
- Add half the flour mix and half the sour cream. Mix for 10 seconds on speed 4. Scrape down base and sides of bowl.
- Add the remaining flour and soured cream and mix for another 20 seconds on speed 5. Spoon into the prepared tin and level.
- Bake in the oven for 55-60 minutes. The cake is cooked when it is coming away from the sides of the tin and when a cake tester inserted into the skewer comes out clean. If the cake is getting too brown, simply cover with some foil until cooked through. When cooked remove from the oven and leave to cool in the tin for at least 10 minutes.
- To make the glaze put all the ingredients into the TM bowl and heat for 3 minutes at 70 degrees on speed 2 until the butter has melted. Allow the glaze to cool and thicken slightly.
- Turn the cake out onto a wire rack over a tray. Drizzle the glaze over the cake or if you prefer apply the glaze with a pastry brush.
Other info
TIP! For a beautiful bundt – make sure the bundt tin is really well-greased and lightly flour the tin before pouring the mixture in.
