Soured cream makes for a lightweight and moist fairly, ring-shaped cake that's offset by a creamy, crunchy drizzle
- Preparation and cooking time
- Prep:20 minutes
- Prepare dinner:35 minutes – 40 minutes
- Straightforward
- Serves 16
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Elements
- 125g unsalted butter, softened
- 180g caster sugar
- 2 giant eggs, crushed
- 180g plain flour, sifted
- 1 tsp vanilla extract
- 1 tsp baking powder
- pinch salt
- 150g soured cream
Glaze
- 100g caster sugar
- 50g unsalted butter
- 4 tbsp water
- few drops vanilla extract
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Methodology
- STEP 1
Grease and evenly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/fuel 4.
- STEP 2
Put the butter and sugar right into a bowl and beat properly utilizing an electrical mixer till the combination may be very gentle and fluffy. Add the eggs somewhat at a time, beating properly between every addition. Add somewhat flour if the combination begins to separate. Add the vanilla extract.
- STEP 3
Combine collectively the flour, baking powder and salt and stir half into the butter combination along with half the soured cream. Beat properly collectively.
- STEP 4
Add the remaining flour and soured cream and blend properly. Spoon into the ready tin and unfold stage.
- STEP 5
Bake within the oven for 35–40 minutes. When cooked take away from the oven and depart to chill within the tin for five minutes.
- STEP 6
To make the glaze put all of the elements right into a small pan and warmth till the butter has melted. Convey to the boil then cut back the warmth somewhat and simmer for 3 minutes. Take away from the warmth and permit to chill and thicken.
- STEP 7
Flip the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Depart to soak in. Then pour the remaining glaze over the cake. Depart till utterly chilly earlier than serving.