Soured cream bundt cake with butter glaze

Name: Soured cream bundt cake with butter glaze
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Global
Ingredients: 125 grams unsalted butter, softened; 180 grams caster sugar; 2 larges eggs, beaten; 180 grams plain flour, sifted; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1 pinch pinch salt; 150 grams soured cream; 100 grams caster sugar; 50 grams unsalted butter; 4 Tbsps water; 3 drops few vanilla extract

Need a lacto ovo vegetarian dessert? Soured cream bundt cake with butter glaze could be a great recipe to try. This recipe makes 16 servings with 216 calories, 2g of protein, and 12g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. A mixture of few drops vanillan extract, soured cream, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious. Users who liked this recipe also liked Pumpkin Bundt Cake with Brown Butter Glaze, Carrot Bundt Cake with Cream Cheese Glaze, and Banana Bundt Cake With Peanut Butter Buttercream Glaze.

Instructions

Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas

Ingredients you will need

All Purpose Flour

Equipment you will use

Oven

Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy.

Ingredients you will need

Butter

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs a little at a time, beating well between each addition.

Ingredients you will need

Egg

Add a little flour if the mixture starts to separate.

Ingredients you will need

All Purpose Flour

Add the vanilla extract.

Ingredients you will need

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 together.

Ingredients you will need

Baking Powder

Sour Cream

Butter

All Purpose Flour

Salt

Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.

Ingredients you will need

Sour Cream

Spread

All Purpose Flour

Bake in the oven for 3540 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.

Equipment you will use

Oven

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.

Ingredients you will need

Butter

Glaze

Equipment you will use

Frying Pan

Remove from the heat and allow to cool and thicken.

Turn the cake out onto a wire rack over a tray.

Equipment you will use

Wire Rack

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.

Ingredients you will need

Glaze

Equipment

Ingredients

Servings:

125grams

unsalted butter, softened 180grams

caster sugar 2larges

eggs, beaten 180grams

plain flour, sifted 1teaspoon

vanilla extract 1teaspoon

baking powder 1pinch

pinch salt 150grams

soured cream 100grams

caster sugar 50grams

unsalted butter 4Tbsps

water 3drops

few vanilla extract

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Bundt Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.