Description
A delightful and moist Bundt cake infused with fresh strawberries and topped with a creamy glaze.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh strawberries, diced
- 4 ounces cream cheese, softened (for glaze)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
- Gently fold in the diced strawberries.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and smooth.
- Drizzle the cream cheese glaze over the cooled Bundt cake before serving.
Notes
- For a lighter version, substitute Greek yogurt for sour cream.
- For added flavor, mix in a teaspoon of lemon zest into the batter.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg