Strawberries at the farmers market are petite, bursting with taste, completely red, and superior to those found in supermarkets. Use the best strawberries you can find since this strawberry-flavored Bundt has a double dosage of the flavour. (For the cake and glaze, 1 pound of strawberries is required.) Here are a few pointers for successful Bundt unmolding: After letting the cake cool for 15 minutes on a cooling rack, turn it out onto the rack to finish cooling. Be sure to butter and flour the pan liberally and evenly. Be less concerned if your cake isn't perfect: Several errors will be hidden by the pink glaze.
INGREDIENTS:
FOR CAKE:
- Sugar-two cups
- Canola oil-1/3 cup
- 6 tablespoons softened butter
- two huge eggs
- 1/2 tsp- vanilla extract
- Lemon rind, grated- 2 tablespoons
- two teaspoons of lemon juice
- All-purpose flour-9 ounces (about 2 cups)
- 3/4 cup or 3.4 ounces of whole-wheat pastry flour
- One tablespoon of baking powder
- 1/4 tsp- baking soda
- 4 grains of salt
- Mild sour cream-1 cup
- ¼ cup 2% milk with less fat
- Using flour and baking spray
GLAZE:
- 2 cups of strawberries, chopped
- Sugar 1/3 cup
- Cornstarch, one tablespoon
- One teaspoon of lemon juice
- Little salt
PROCEDURE:
STEP 1:
The oven to 350 degrees.
STEP 2:
In a large bowl, combine the first three ingredients; beat with a mixer at medium speed until light and fluffy. Beat while adding eggs until combined. Add the vanilla, 2 tablespoons of lemon juice, and lemon rind.
STEP 3:
Level off after weighing or softly spooning flour into dry measuring cups. Mix the flours, powder, soda, and salt together. Combine milk and sour cream. Beginning and finishing with the flour mixture, add the sour cream mixture and butter mixture in that order.
STEP 4:
Pour the batter into a baking spray-coated 10-cup Bundt pan. A wooden pick placed in the centre of the cake should come out clean after 55 minutes of baking at 350°. 15 minutes to cool cake in pan. Take out of pan and let cool on wire rack.
STEP 5:
Bring strawberries and the rest ingredients to a boil in a saucepan. Cook for three minutes, or until thick, on reduced heat. Discard solids after straining through a sieve over a bowl. Over the cake, drizzle glaze.
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Credits🧡:
Photo by Eva Bronzini: https://www.pexels.com/photo/person-pouring-the-strawberry-glaze-on-the-bundt-cake-5503269/
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