VANILLA BUNDT CAKE RECIPE WITH BLACKBERRY SWIRLS
Do you like pound cakes? My relation has been very on and off with these dense, rich and heavy on the butter cakes. I only like a bundt cake when it has a great flavor or hides marvelous swirls of some sorts. Just like this. Oh and also chocolate! Marble cakes are my favorite!
It of course is. Lets find out how!
Most bundt cakes use a ton of butter/margarine as fat. It sure packs a lot of texture to the pound cakes. But pound cakes of those kind lack flavor for sure.
So what do we do?
We want our bundt to have the soft texture that butter imparts. But we need something little extra to recover from the flavor loss.
Ingredients
Instructions
Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.
2. Sift the cake flour, baking soda, baking powder and salt together. Set aside.
3. In a large mixing bowl whisk butter, clarified butter and sugar till light. About 3-4 minutes. Add egg one at a time and beat well after each addition.
4. Add vanilla, lemon zest and juice. Mix them in. Add flour in two additions and fold to combine. The batter will be thick. Do not over mix.
5. Take about 6 tablespoons of batter out of the large bowl and add jam to it. Add two drops of food coloring. Layer the purple batter with vanilla in three-four additions (as shown in my process pictures).
6. Bake for about 35-40 minutes. The cake is ready when it passes the tooth pick test. Cool it for 10-15 minutes in the bundt pan. Cool down further on a wire rack before glazing.
For the icing-
Mix and whisk all the ingredients together until smooth. Glaze the cake right before serving. As this icing sets on the cake as time passes. If you ask me it is best enjoyed fresh!
Recipe Notes
for complete instructions please click : https://greedyeats.com/vanilla-bundt-cake-recipe/
It of course is. Lets find out how!
Most bundt cakes use a ton of butter/margarine as fat. It sure packs a lot of texture to the pound cakes. But pound cakes of those kind lack flavor for sure.
So what do we do?
We want our bundt to have the soft texture that butter imparts. But we need something little extra to recover from the flavor loss.
Ingredients
- 1 1/2 Cups (180 gms) Cake flour
- 3/4 Cups (150 gms) Sugar
- 1/4 Cup (49 gms) Clarified butter
- 1/2 Cup (115 gms) Softened butter (salted)
- 3 Large eggs
- 1 Tbsp Lemon juice
- 1 tsp Lemon Zest
- 3/4 tsp Baking powder
- 3/4 tsp Baking soda
- 2 tsp Vanilla zest
- 3 Tbsps (60 gms) Blackberry jam/preserves (seedless)
- 2 drops Purple food coloring (optional)
- Vanilla Icing (Optional)
- 1 cup (120g) Confectioners' sugar
- 3 Tablespoons Heavy cream
- 1/2 tsp Vanilla Extract
Instructions
Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.
2. Sift the cake flour, baking soda, baking powder and salt together. Set aside.
3. In a large mixing bowl whisk butter, clarified butter and sugar till light. About 3-4 minutes. Add egg one at a time and beat well after each addition.
4. Add vanilla, lemon zest and juice. Mix them in. Add flour in two additions and fold to combine. The batter will be thick. Do not over mix.
5. Take about 6 tablespoons of batter out of the large bowl and add jam to it. Add two drops of food coloring. Layer the purple batter with vanilla in three-four additions (as shown in my process pictures).
6. Bake for about 35-40 minutes. The cake is ready when it passes the tooth pick test. Cool it for 10-15 minutes in the bundt pan. Cool down further on a wire rack before glazing.
For the icing-
Mix and whisk all the ingredients together until smooth. Glaze the cake right before serving. As this icing sets on the cake as time passes. If you ask me it is best enjoyed fresh!
Recipe Notes
- Don't skimp on the beating time of butter and sugar. We really need to get this mixture light and airy. It is the air that is beaten into the mixture makes the cake rise along with the leaveners.
- Don't overmix the batter after adding the flour. Just mix until the flour disappears in the batter.
- You can use any jam/preserves you prefer. How about strawberry? Oh and raspberry? or even peach!
- You could replace clarified butter with butter, But I recommend using the clarified one. It enhances the cake flavor many folds!
for complete instructions please click : https://greedyeats.com/vanilla-bundt-cake-recipe/
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