in my kitchen · more cake, please

week #13: Strawberry buttermilk bundt pt 1 (yummy failure) and pt 2 (success)

I set out to experiment with how to make a Strawberry Buttermilk Bundt cake.  It was kind of  an idea for a  “breakfast-ish” cake.  Seriously – I’m always looking for reasons to eat cake for breakfast.

It isn’t quite strawberry season, so I used ingredients like strawberry jello and strawberry jam.  And look, I enjoy a cake from scratch, but I’m not afraid to work at doctoring up a cake mix either!

The first go-round I used too many heavy ingredients and the cake sank about halfway through baking. You can see in the photo of the slice, how it indents – that’s where it sank.   I was terribly disappointed because I was supposed to share this cake with friends!   But, let me tell you!  It was very rich and moist!  My family loved partaking in my unfortunate mistake!

Strawberry buttermilk part 1 (fail)

Ingredients:
White cake mix
1 small Strawberry jello box
Four eggs
½ cup yogurt
½ cup buttermilk
½ cup jam
½ cup oil

Instructions:
Prepare bundt pan with baking spray.  Mix ingredients together, on medium speed for 2-3 minutes.  Bake at 350- for 50 minutes.
This cake sank while baking, so, I won’t be sharing this one with friends!

 

Here’s what I whipped up instead!

 

Strawberry Buttermilk Bund (part 2)

Ingredients:
White cake mix
1 small Strawberry cream pudding box
4 eggs
½ cup buttermilk
½ cup oil
½ cup jam, heatened to thin, drizzled/ swirled into  the cake batter.

Instructions:
Prepare pan with baking spray.  Mix ingredients (not including the jam) at medium speed for 2-3 minutes.  Pour batter into pan, then gently swirl jam into batter.  Bake at 350 for 45 minutes.

This cake turned out much more soft and lightly moist, but not nearly dense as the first cake.  My friends enjoyed this version of the cake, and I did too!  I might make this one again… I certainly will keep trying this idea once strawberries are in season.

 

 

 

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