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Fresh Strawberry Bundt Cake

Ingredients 

FOR THE CAKE:

  • 1 1/2 cups granulated sugar
  • 1 cup milk
  • 1 cup oil
  • 2 large eggs
  • 2 teaspoon vanilla extract or almond extract
  • 4 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 cups diced strawberries
  • 4 tablespoons all purpose flour

FOR THE GLAZE:

  • 2 cups powdered sugar
  • 2 tablespoons melted butter
  • 1/3 cup finely diced strawberries
  • 1/2 teaspoon vanilla extract or almond extract
  • 1-2 tablespoons heavy cream or milk**

Instructions 

  • Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity).
  • In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
  • In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
  • Pour the batter into the greased cake pan.
  • Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
  • To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
  • Once the cake is cool, spread the glaze on top of the cake. Slice and serve.

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