This recipe for a delicious vanilla Bundt cake comes from Leah Lyon, the winner of Nordic Wares Bundts Over the America Recipe Contest. The information source is Martha Stewarts show. To make a 9-inch round Bundt cake, you will need non-stick cooking spray, 1 cup of chopped fresh strawberries (or thawed frozen strawberries), 1 cup of diced strawberries, 1/2 cup of room temperature cream cheese, 4 ounces of melted white chocolate, 1 cup (2 sticks) of unsalted butter, 1 3/4 cups of sugar, 3 large eggs, 1 tablespoon of pure vanilla extract, 2 3/4 cups of cake flour (not self-rising), 1/2 cup of cornmeal, 1 tablespoon of baking powder, 1/2 teaspoon of coarse salt, 1 1/2 cups of buttermilk, 3 ounces of strawberry cream tequila (optional), 1/3 cup of candy sugar, 1 vanilla bean, split and scraped, organic rose petals for decoration (optional), and red sugar or sprinkles for decoration (optional). Serve with whipped cream.
To prepare, preheat the oven to 350 degrees. Spray a 10-cup rose-shaped Bundt pan with non-stick cooking spray and set aside. In a medium bowl, mix together the strawberries, preserves, cream cheese, and white chocolate; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. In a medium bowl, whisk together the cake flour, cornmeal, baking powder, and salt. Add the flour mixture to the sugar mixture in two additions, alternating with the buttermilk and mixing well after each addition. Pour half of the batter into the prepared Bundt pan. Spoon the strawberry mixture over the batter; top with the remaining batter. Transfer the Bundt pan to the oven and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Cool for 20 minutes, then invert onto a wire rack to cool completely. If using, drizzle the tequila over the cake; cool for an additional 20 minutes. Meanwhile, in a small bowl, mix together the candy sugar and vanilla bean seeds; dust with vanilla sugar if desired and decorate with rose petals or sugar.
Eddie
27.04.2023 @ 16:14
This recipe for a delicious vanilla Bundt cake comes from Leah Lyon, the winner of Nordic Wares Bundts Over the America Recipe Contest. The information source is Martha Stewarts show. To make a 9-inch round Bundt cake, you will need non-stick cooking spray, 1 cup of chopped fresh strawberries (or thawed frozen strawberries), 1 cup of diced strawberries, 1/2 cup of room temperature cream cheese, 4 ounces of melted white chocolate, 1 cup (2 sticks) of unsalted butter, 1 3/4 cups of sugar, 3 large eggs, 1 tablespoon of pure vanilla extract, 2 3/4 cups of cake flour (not self-rising), 1/2 cup of cornmeal, 1 tablespoon of baking powder, 1/2 teaspoon of coarse salt, 1 1/2 cups of buttermilk, 3 ounces of strawberry cream tequila (optional), 1/3 cup of candy sugar, 1 vanilla bean, split and scraped, organic rose petals for decoration (optional), and red sugar or sprinkles for decoration (optional). Serve with whipped cream.
To prepare, preheat the oven to 350 degrees. Spray a 10-cup rose-shaped Bundt pan with non-stick cooking spray and set aside. In a medium bowl, mix together the strawberries, preserves, cream cheese, and white chocolate; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the sugar, butter, and vanilla. Add the eggs one at a time, beating well after each addition. Mix in the vanilla. In a medium bowl, whisk together the cake flour, cornmeal, baking powder, and salt. Add the flour mixture to the sugar mixture in two additions, alternating with the buttermilk and mixing well after each addition. Pour half of the batter into the prepared Bundt pan. Spoon the strawberry mixture over the batter; top with the remaining batter. Transfer the Bundt pan to the oven and bake until a cake tester inserted into the center comes out clean, about 60 minutes. Cool for 20 minutes, then invert onto a wire rack to cool completely. If using, drizzle the tequila over the cake; cool for an additional 20 minutes. Meanwhile, in a small bowl, mix together the candy sugar and vanilla bean seeds; dust with vanilla sugar if desired and decorate with rose petals or sugar.