Baby got bundt
It’s been a long time, I know, but what better way to return to world of blogging than with cake.
And not just any cake, but a beautiful, bouncing bundt cake.
This past week saw the celebration of National Bundt Day, a whole 24-hour period devoted to the beauty of the bundt. Why bundt cakes? Well, why not? But really, if you’re going to make a cake, might as well make it a bundt. They’re intrinsically beautiful with their curves and fanciful designs. Plus, it’s a practical shape that maximizes surface area, bakes the cake evenly throughout and de-emphasizes icing and puts the focus where it should be: on the cake itself.
In other words, it’s my kind of cake.
But it’s not just me! One of my favorite food bloggers, the Food Librarian, devotes not just one day to the bundt cake, but the WHOLE MONTH leading up to the big day.
Now that’s dedication.
So without delay, here’s my recipe for National Bundt Day, based on Bill Yosses’s Blackberry Buttermilk cake in The Perfect Finish.
Strawberry Aloha Bundt
300 grams all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks butter, room temp
1 3/4 cups sugar
4 eggs, room temp
2 teaspoons vanilla
1/2 cup buttermilk
2 cups chopped strawberries
1/2 cup powdered sugar
1/4 cup lime juice
1/2 cup chopped roasted macadamia nuts
Preheat oven to 350 degrees. Grease and flour a 12 cup bundt pan.
Whisk together the flour, baking powder and salt.
In a separate bowl, use a hand mixer (or stand mixer) to cream the butter and sugar together. Beat in one egg at a time. Mix in vanilla.
Mix in half of the flour mixture, then all of the buttermilk, and finally the rest of the flour, combining well after each addition, but be careful not to overmix. Fold in the strawberries.
Pour batter evenly into the bundt pan and even the top with a spatula. Place in the oven for approximately 45 minutes or until a toothpick comes out clean.
While the cake is baking gently heat the lime juice in a small sauce pan. Whisk in the powdered sugar and continue to whisk until all lumps are gone. Set aside.
Remove the pan from the oven and let the cake rest for 10 minutes. Flip it out onto a sheet and poke it all over with a chopstick. Pour half of the glaze over the cake and then let the cake cool the rest of the way, about 1 hour. Pour the remaining glaze over the top, then immediately sprinkle the macadamia nuts over it.
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