Soured cream makes for a light and moist pretty, ring-shaped cake that's offset by a creamy, crunchy drizzle
- Preparation and cooking time
- Prep:20 mins
- Cook:35 mins – 40 mins
- Easy
- Serves 16
Ingredients
- 125g unsalted butter, softened
- 180g caster sugar
- 2 large eggs, beaten
- 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
Method
- STEP 1
Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
- STEP 2
Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
- STEP 3
Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
- STEP 4
Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
- STEP 5
Bake in the oven for 35–40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
- STEP 6
To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
- STEP 7
Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.
