Last week I came across a really wonderful recipe for a Strawberry Cake. Since I love to experiment in the kitchen, I decided to try it out on 20 people at the Prayer Shower for Patti, which I blogged about last week…
The cake turned out far better than I expected, even though I didn’t make it the way the recipe was written. Nothing new here. I have a hard time sticking to the recipe on most occasions. But, you definitely need this recipe for your collection of strawberry recipes. I took this recipe from “TheKitchenthusiast” blog and sort of made it my own ; the biggest change is that I didn’t use the white chocolate ganache the recipe called for. If you need white chocolate ganache in your life, you should definitely look that recipe up on pinterest.
What you really need to know is that it is not too sweet – and I really think it is perfect for breakfast time, with a glass of milk, a cup of tea or coffee.
Here it is:
Strawberry Buttermilk Breakfast Bundt
1 stick unsalted, softened butter
1/2 cup canola oil
1 3/4 cups granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/3 cup strawberry jam
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined. Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine. Alternate adding flour then buttermilk until well combined. (You can stir in a few drops of red food coloring to enhance pink color, if you’d like)
Transfer half of the batter to prepared bundt pan spreading evenly.
Bake for 65- 70 minutes until baked through. (watch carefully, your cake may be finished baking sooner.) Remove and let cool completely. Serve with more fresh strawberries and a sprinkle of confectioner’s sugar.
Hope you love it!