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.What you need:
For the cake
125g unsalted butter, softened
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.
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.
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.
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.
Until next time…Happy Baking!