Strawberry Bundt Cake with Strawberry Sour Cream Glaze
This pound cake is moist, tender, and with a rich flavor of strawberries. The slightly sweet sou cream glaze adds the right amount of tartness to create the perfect cake for tea time, dessert or picnics.
Prep
Preheat the Oven to 325°F/ 160°C
Set the oven to bake (not convection) and adjust the rack to the middle position.
Cooking Steps
1. Preheat the Sauce Pot and Melt the Butter
Preheat the sauce pot to 375°F/ 190C (medium- high). Add the butter and cook until fully melted.
- Unsalted Butter(diced)8 Tbsps.
2. Brown the Butter
Whisk frequently for 1-2 minutes or until the solids beggin to brown.
3. Remove the Butter
Turn the burner off, then transfer the butter and all the brown bits into a bowl and set it aside. Make sure NOT to wipe the pot.
4. Combine the Strawberries, Orange Juice and Sugar
Remove the leaves and cut the strawberries into quarters. Once cut, place them in the pitcher of a blender. Add the remaining ingreidents and stir to combine.
- Strawberries(quartered)1 lb.
- Orange Juice⅓ cup
- Granulated Sugar⅓ cup
- Vanilla Extract1 tsp.
5. Blend the Strawberries
Blend until smooth then pour into the sauce pot.
6. Cook the Strawberry Purée
Set the temperature to 240°F/ 115°c (medium) and cook until the purée reduces down by half.
7. Remove the Purée
Turn the heat off, then transfer the purée to a bowl and set it aside. Make sure to yield at least 1 cup of cooked strawberry purée. Wash the cookware and replace over the burner.
8. Mix the Dry Ingredients
In a mixing bowl whisk the flour, salt, and baking powder. Set aside.
- All Purpose Flour2 cups
- Baking Powder2 tsps.
- Kosher Salt1 tsp.
9. Measure and Add the Following Ingredients to the Bowl of a Stand Mixer
Fit the stand mixer with the paddle attachment.
- Granulated Sugar1 ½ cups
- Unsalted Butter(browned)8 Tbsps.
- Eggs4
- Vanilla Extract1 tsp.
- Food Coloring(optional)as needed
10. Begin Mixing at Medium Speed
Mix for about 1-2 minutes or until fully incorporated.
11. Add the Dries and Continue Mixing
Add the dries and continue mixing for about 1 minute at low speed or until fully incorporated. Make sure to mix in low speed to prevent the flour from making a mess.
12. Add Part of the Purée and Finish Mixing at Low Speed
Add some of the strawberry purée into the batter and finish mixing at low speed for about 1 minute. Once finished, stop the machine, scrape down the sides and the bottom of the bowl and mix with a spatula until the batter is well incorporated. Reserve the remaining purée for the glaze.
- Strawberry Puree¾ cup
13. Pour the Batter into a Greased Bundt Pan and Bake
Generously spray the pan with vegetable spray. Por the batter into the prepared mold, makng sure it is evenly distributed. Place the bundt cake in the oven and bake for 50 minutes or until a toothpick comes our dry when pierced into the center of the cake.
14. Remove from the Oven and Cool the Cake
Transfer the cake onto a heatproof surface and allow it to cool while you mix the glaze or at least 30-45 minutes. Make sure to turn the oven off.
15. Mix the Glaze
While the cake cools, whisk together the sour cream, salt, powdered sugar, and remaining strawberry puree until smooth. Refrigerate until needed.
- Sour Cream8 oz
- Strawberry Puree½ cup
- Kosher Salt½ tsp.
- Powdered Sugar¼ cup
16. Unmold and Decorate the Cake
Flip the cake onto a serving plate or pedestal. Spread the glaze over the top and decorate with fresh strawberries.
- Strawberries(optional)as needed
17. Serve as Desired
Decorate with flowers or powder sugar and enjoy with tea, coffee, or your favorite beverage.
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