Soured cream bundt cake with a butter glaze

My daughter bought me a new Bundt baking tin so of course I was eager to find a recipe to use it for.  This is a simple recipe, unfortunately for me, it didn’t quite turn out to plan.  I was in a bit of rush to bake a cake for my book club meeting so don’t think I mixed it quite enough to get the air into it, also I think the oven was set too low.  Just lately I seem to be struggling with the simplest of cakes and getting the more complicated ones right.

Left: what I wanted Right: what I got

Left: what I wanted
Right: what I got

What you need:

For the cake
125g unsalted butter, softenedimg_2372
180g caster sugar
180g plain flour, sifted
2 large beaten eggs
1 tsp vanilla extract
150g soured cream
Pinch of salt
1 tsp baking powder

For the glaze

100g caster sugar
few drops vanilla extract
4 tbsp water
50g unsalted butter

What you do:

  • Grease and lightly flour a fluted bundt tin and preheat your oven to 180C/160C fan.

Mistake number one for me, I have a fan oven so heated to 160 and it took nearly an hour to cook, I think 180 is the way to go.

  • Put the butter and sugar into a bowl and beat well using a freestanding or electric mixer until light and fluffy. Add the eggs a little at a time, beating well.   If the mixture starts to separate add a little flour. Then pop in the vanilla extract. I always add more because I love vanilla.
  • Mix the flour, baking powder and salt together and stir half into the butter mixture with half the soured cream and beat well together.
  • Add the remaining flour and soured cream and mix well. Tip into the prepared tin and spread level.soured-cream-bundt-cake

Bake in the oven for 35–40 mins and then leave to cool in the tin for 5 mins.   Note, mine took nearly 60 minutes to bake.sour-cream-bundt-cake

My cake just didn’t have any height – I think the pan was too big for the amount of ingredients, unless anyone else can help me out in what went wrong.

  • Then make the glaze: put all the ingredients into a small pan and heat until the butter has melted. Bring it to the boil, then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.  Unfortunatelty I didn’t have time to let it thicken too much so was quite a runny glaze. Time is everything!
  • Turn out onto a wire rack over a tray.  You could just as easy use foil or greaseproof paper though.
    Brush half of the glaze over the cake and leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.sour-cream-bundt-cake

We had mine slightly warm which was rather nice too, served with blackberries and cream mmmm.  Despite its flat appearance it was very nice and reminded me of these cakes you could buy when I was a teen called Sugar Buns; these may have been a local cake, I don’t know. sour-cream-bundt-cake

Until next time…Happy Baking!


  1. 11th September 2016 / 9:35 am

    Looking good! I’m never good with easy things, whether it’s a recipe, work or whatever, but I can ace a complicated task. I guess my brain loves complicated!

    • 11th September 2016 / 10:35 am

      Seems my baking is heading that way too! Paul Hollywood (from UK Bake Off) would tell me to do the simple things well though πŸ˜‰

  2. Amie Clinton
    11th September 2016 / 10:02 am

    Bet it still tasted nice though πŸ˜‰

    • 11th September 2016 / 10:36 am

      Yeah it did but still somewhat disappointing….oh well πŸ™‚

  3. 11th September 2016 / 3:25 pm

    Oh dear. When this sort of thing happens to me, I usually blame the oven! And the tin was new as well… I’m sure that was it πŸ˜‰

    In the end, it tasted good, and that’s what counts. I always think, when watching the Bake Off, when Paul and Mary are being supercritical, the crew can’t wait to gobble to lot as I bet it’s all really nice to us plebs!

    • 11th September 2016 / 6:44 pm

      Well I’m at least blaming the temperature for part of the problem!

      Yeah I always wonder what happens to that significant amount of cake… πŸ™‚

  4. 11th September 2016 / 5:36 pm

    I’m glad I know what a Bundt tin is now πŸ˜€

    Blackberries and cream … sounds yum Lyndsay!

  5. 11th September 2016 / 8:52 pm

    I know your pain. Sometimes I think I shall never bake again πŸ˜‚ x

    • 17th September 2016 / 8:13 pm

      Makes you feel like all your time and effort is wasted doesn’t it? πŸ™‚

  6. 13th September 2016 / 1:35 am

    I’ve never made a bundt, and haven’t eaten a lot of them to be a critic. I just had a quick look and can’t find a recipe for one, so I’m no help at all. Sometimes recipes don’t translate well because ingredients vary from one country to another. If it tastes good, then it was a success πŸ™‚

    • 17th September 2016 / 8:16 pm

      You make a very good point! I’ll probably have a go at another one sometime just to see and make use of the tin πŸ˜‰

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