- Cook Time: 20 mins
- Serving: 16 Persons
Nutrition facts (per portion)
- Calories: 215
- Carbohydrate Content: 25.6g
- Fat Content: 11.6g
- Fiber Content: 0.5g
- Protein Content: 2.1g
- Saturated Fat Content: 7g
- Sodium Content: 0.2g
- Sugar Content: 18g
Soured cream bundt cake with butter glaze Recipe
Soured cream bundt cake with butter glaze is a Classic cake recipe for 16 people, takes only 35 mins; recipe has unsalted butter, caster sugar and egg.
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
Instructions
- 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.