Description
Strawberry Glazed Bundt Cake
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup strawberry puree
For the Glaze:
1 cup strawberry puree
1/2 cup powdered sugar
For Garnish:
Fresh strawberries
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, mix flour, baking powder, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternate adding the dry ingredients and milk to the batter. Stir in the strawberry puree.
5. Pour the batter into the bundt pan and bake for 45-50 minutes. Let it cool completely before removing from the pan.
6. For the glaze, mix strawberry puree and powdered sugar until smooth. Pour over the cooled cake.
7. Garnish with fresh strawberries before serving.
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup Bundt pan. In a medium bowl, whisk together the 2 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside. In a large bowl, use an electric mixer to cream the softened butter and granulated sugar for 3-4 minutes until pale and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
With the mixer on low, add one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the final third of the dry ingredients. Mix just until combined. Gently fold in the 1/2 cup of strawberry puree until the batter is uniformly pink. Pour the batter into the prepared pan, smooth the top, and tap the pan on the counter to release air bubbles. Bake on the middle rack for 45-55 minutes, or until a skewer inserted comes out clean.
Serving Suggestions
This beautiful cake is versatile. For an elegant dessert, serve slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch presentation, accompany it with a bowl of mixed berries and a dusting of extra powdered sugar. A drizzle of white chocolate or a side of lemon curd also complements the strawberry flavor wonderfully.
How-to Summary
To summarize: Prepare your pan and dry ingredients. Cream butter and sugar, then incorporate eggs and vanilla. Alternate mixing in dry ingredients and milk, then fold in strawberry puree. Bake until done, cool completely, then glaze with a simple mix of strawberry puree and powdered sugar. Garnish with fresh strawberries.
Frequently Asked Questions
Can I use frozen strawberries for the puree? Yes, thawed frozen strawberries work perfectly. Puree them in a blender or food processor and strain if you prefer a seed-free texture.
My glaze is too runny. How can I fix it? Add more powdered sugar, one tablespoon at a time, until it reaches a thick but pourable consistency. If it’s too thick, add a tiny bit of milk or more puree.
Can I make this cake ahead of time? Absolutely. Bake the cake, let it cool completely, and wrap it tightly in plastic wrap. Store at room temperature for up to 2 days, or freeze for up to a month. Add the glaze and garnish on the day of serving.
Why did my cake stick to the pan? Ensure you greased and floured the pan very thoroughly, getting into all the crevices. Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to finish cooling.
What can I use instead of a Bundt pan? You can use two 9-inch round cake pans, reducing the baking time to 25-30 minutes, or a 9×13 inch sheet pan, baking for 30-35 minutes.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, leading to a dense, tough cake. Mix only until ingredients are just combined.
- Adding glaze to a warm cake: The glaze will melt and slide off. Ensure the cake is completely cool.
- Not properly preparing the pan: This is the leading cause of cakes sticking. Use baking spray with flour or grease and flour every surface.
- Measuring flour incorrectly: Spoon flour into your measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
Conclusion
This Strawberry Glazed Bundt Cake is a stunning and delicious centerpiece for any occasion. By following the step-by-step guide and heeding the common mistakes, you are guaranteed a moist, flavorful cake with a beautiful presentation. The fresh strawberry glaze provides a burst of fruity sweetness that makes every bite irresistible. Enjoy the baking process and the delightful results!