Classic cake recipe for 16 people, takes only 35 mins; recipe has unsalted butter, caster sugar, egg, plain flour, vanilla extract, baking powder, salt, soured cream, caster sugar, unsalted butter, water and vanilla extract.
Soured cream bundt cake with butter glaze
Course: Classic cake
Servings
16
servings
Prep time
20 mins
Ingredients
- Soured Cream: 150g soured cream
- Egg: 2 large eggs, beaten
- Caster Sugar: 180g caster sugar
- Plain Flour: 180g plain flour, sifted
- Unsalted Butter: 125g unsalted butter, softened
- Baking Powder: 1 tsp baking powder
- Salt: pinch salt
- Vanilla Extract: 1 tsp vanilla extract
- Water: 4 tbsp water
Directions
- Grease and lightly flour a 1.4 litre (6 cup) flutedbundt tin. Preheat the oven to 180C/160C fan/gas 4.
- 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 together.
- Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
- 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.
- 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.
