Description
Strawberry Crunch Bundt Cake
This cake is bursting with strawberry flavor and a delightful crunch on top! Perfect for celebrations or just because!
Ingredients:
Flour, sugar, butter
Eggs, milk, strawberry puree
Baking powder, crushed cookies
Steps:
Mix ingredients; pour into pan.
Bake at 350°F for 40 minutes.
Add glaze, top with cookie crumbs.
#Berrylicious
Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup Bundt pan. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the strawberry puree. In a separate bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Mix just until combined. Pour the thick, pink batter into the prepared pan, smoothing the top. Bake for 40-45 minutes, or until a toothpick inserted comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Serving Suggestions
This versatile cake pairs beautifully with various accompaniments. For a classic touch, serve each slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a more decadent strawberry experience, drizzle with a simple strawberry syrup or a white chocolate ganache. Garnish with fresh, sliced strawberries and a sprig of mint for a stunning presentation. It’s perfect for afternoon tea, summer picnics, or as the centerpiece dessert at birthdays and bridal showers.
How-to Summary
To summarize: Cream butter and sugar, add eggs and puree. Alternate adding dry ingredients and milk. Bake at 350°F for 40-45 minutes. Cool completely, then top with a simple glaze and a generous coating of crushed golden Oreo or shortbread cookies to create the iconic “crunch.”
Frequently Asked Questions
Can I use frozen strawberries for the puree? Yes, thawed frozen strawberries work perfectly. Just ensure you drain any excess liquid before pureeing to avoid a runny batter.
What can I use instead of crushed cookies for the crunch? If you can’t find golden Oreos, crushed shortbread cookies, graham crackers, or even a streusel topping made with flour, brown sugar, and butter are excellent alternatives.
How do I store this cake? Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. The glaze and crumbs are best added just before serving.
My cake stuck to the pan! How can I prevent this? Ensure you grease and flour the pan meticulously, getting into every crevice. Using a non-stick baking spray with flour is highly effective. Letting the cake cool for only 15 minutes before inverting is also crucial.
Can I make this cake a day ahead? Absolutely. Bake and cool the cake completely, then wrap it tightly in plastic wrap and store at room temperature. Add the glaze and cookie crunch the day you plan to serve it for the best texture.
Common Mistakes to Avoid
Avoid overmixing the batter once the flour is added, as this can develop gluten and lead to a dense, tough cake. Do not skip the step of cooling the cake in the pan; inverting it while too hot will cause it to break. Ensure your baking powder is fresh for proper rise. Finally, do not add the crunchy cookie topping too far in advance, as it will lose its signature crisp texture from the cake’s moisture.
Conclusion
This Strawberry Crunch Bundt Cake is a guaranteed crowd-pleaser, masterfully combining moist, fruity flavor with an irresistible textured topping. By following this enhanced guide, you’re equipped to avoid common pitfalls and create a stunning, delicious dessert. Its beautiful presentation and fantastic taste make it worthy of any special occasion or simply a sweet weekend treat. Enjoy the baking process and the delicious #Berrylicious results!
