This week, two opportunities came up to bake, so I spent a little time browsing thru recipes, old favorites and new ideas on pinterest. And I found a recipe for strawberry buttermilk bundt cake.
I decided to make two – One, to give to a friend as a thank you gift. And the other to take to a meeting to share. I got started last evening, early so that I’d have plenty of time.
I got the first mixed up and into the oven quickly, and the second mixed up ready to go in the oven as soon as my bundt was available.
Now, I can admit that it is rare for me to make a recipe that I’m going to give as a gift or take into public without testing it out first. But, I felt confident this was going to be pretty wonderful, so I jumped in with both feet – two cakes for two occasions!
The first bundt came out of the oven looking and smelling amazing. But, in my hurry, I did not wait quite long enough for it to cool – and so, the cake did not come out of the pan well. I cringed when I pulled the pan away to see many craters where there should have been the top of the cake. It truly is the bain of the bundt pans existence, especially when dealing with a hurried baker.
Well, I didn’t give up and wallow in my sorrow. I persevered and tried the second cake, prepared to wait the required amount before shaking it from the pan. Guess what!?! It turned out, quite literally, perfectly! The good news is that since the first cake was not good enough to give as a gift, we got to taste test it for breakfast! I’m telling you the truth: it is super yummy!
Here’s a photo of the cakes side-by-side – totally shattering any positive reputation as a baker I might have enjoyed. But, I’m okay with it.
Mistakes teach us. I’ve learned something again, my Great Grandmother taught me long ago. She used to say, when opportunity arose, “Patience is a virtue. Possess it if you can.” And that’s partly true. Patience is a fruit of the Spirit – which the Holy Spirit longs to grow in each of us as believers. I’m not sure I even have a bud of patience yet. Truly, it is a fruit that I am lacking. (proof: last night) But, maybe I’m closer than I was before…
Well, here is the recipe – I hope you can enjoy it! Remember, even when it smells amazing you must wait to flip it out of the pan! Cool it and then try it. (I’ve just now realized why people say “cool it!” when telling someone to wait…)
Strawberry Buttermilk Bundt Cake
Ingredients
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream
½ cup buttermilk
1 teaspoon vanilla extract
1 ½ cups diced strawberries
1/2 cup strawberry jam
Confectioners sugar for dusting.
Place rack in center of oven, and preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan. Preheat oven to 350. Grease and lightly flour inside of 10 inch bundt pan. Beat the butter at medium speed until creamy, about 2 minutes. Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes. Beat in eggs one at a time, beating for 30 to 40 seconds after each addition. Scrape down sides of bowl as necessary.
Mix together sour cream, buttermilk and vanilla extract. add flour mixture in three additions, alternating with sour cream/buttermilk mixture. Carefully fold in by hand the diced strawberries. Warm the 1/2 cup of jam in the microwave. Place half of the batter into the pan, then swirl the jam into the batter in the pan. Then cover with the second half of the batter. Bake the cake for 55-65 minutes.
(I’m not exactly sure where this recipe came from. There appear to be many versions of the same cake online. Even I altered this recipe to my liking… But, the recipe I began with was from weekofmenus.blogspot.com )
daily portion 