STRAWBERRY BUNDT CAKE WITH STRAWBERRY GLAZE
This made from scratch all-natural strawberry bundt cake packs a double-whammy of strawberry flavor and is the summer-time dessert you need in your life!
Provided by David & Debbie Spivey
Categories Dessert
Time 2h
Number Of Ingredients 13
Steps:
- Wash, hull, and chop the strawberries and place them in a large bowl. Stir in the sugar and allow to stand for 30 minutes prior to making the cake so they can release their natural juices
- Grease and flour a 10-inch bundt pan set aside.
- In a large bowl, sift the flour and the baking powder. Set aside.
- In a separate bowl, use an electric mixer to cream together the shortening, butter, and sugar, until smooth. Add the eggs, one at a time, beating thoroughly after each addition. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add in the vanilla.
- Stir in 1 cup of the macerated strawberries and half of the juice to the cake batter. Stir well to incorporate.
- Pour the batter into prepared bundt pan. Place the bundt pan into a COLD OVEN, then turn on the oven; set the temperature to 325 degrees F. Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.
- Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.
- In a small bowl, whisk the melted butter, sugar until the sugar dissolves. Stir in the remaining cup of macerated strawberries, with juice. If the mixture is too dry add some water or milk (see notes), a little at the time, to loosen up the sugar mixture enough to make a glaze. Pour the strawberry glaze over the cake while still warm.
Nutrition Facts : Calories 602 kcal, Carbohydrate 77 g, Protein 7 g, Fat 31 g, SaturatedFat 15 g, Cholesterol 144 mg, Sodium 76 mg, Fiber 1 g, Sugar 52 g, ServingSize 1 serving
TRIPLE STRAWBERRY BUNDT CAKE
I collect bundt pans, I have over 50 of them. Thus I am always coming up with something new to bake in it. This is a quick and easy and oh so yummy cake to make. Everyone who tries is wants more!
Provided by Susan Bartley @skbartley
Categories Cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350. Grease and flour 10 to 12 cup bundt pan or use flour no stick spray.
- In large mixing bowl combine 3/4 of the jar of strawberry topping plus other 6 items for the cake. Beat on medium high speed for 2 to 3 minutes. It will be thick. Spoon into bundt pan and bake at 350 for one hours or till toothpick comes out clean.
- Let cake cool for about 15 minutes before plating it. After you have plated it allow to cool all the way before icing.
- In small bowl combine remaining strawberry topping and powdered sugar, stir to combine. Then add enough milk to make the icing a thick but a little on the runny side. Drizzle over cooled cake and let rest at least another 15 minutes before serving. Now enjoy!
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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