Recently I have had the pleasure of trying a few different bundt cakes made by a fantastic baker (check out her Blog www.dollybakes.co.uk) ! I was really impressed with the texture of the cake, how it’s so moist and looks so impressive turned out from the tin. As a result of this I was inspired to give it a go myself! I bought a good heavy duty bundt tin from Lakeland a while ago, so have been waiting for a good excuse to give it a go. As we were heading up to North Yorkshire on Saturday to visit my parents for belated birthday celebrations with my Dad, a request had been put in for me to bring a cake, made in my new Kitchen Aid, which had been my birthday present earlier this month! This was the perfect opportunity to get a bundt in the oven!! (Sorry, but I had to get than pun in somewhere!)
The prep for the cake was really simple, everything just got mixed in together and then into the prepared tin. One thing I did find with this recipe, which I will remember for this time, was that there was a bit too much mixture. I followed the quantities provided, but really the tin was over full. I have since been advised (by expert bundt baker DollyBakes!) that the tin should only be about 3/4 full, so I may need to invest in some mini bundt tins in case I have excess mix in future. The result of an over full tin in this instance was that I had to leave it in the oven for an extra 30 minutes as it just wasn’t cooking through, and as the mixture rose it all squished out of the pan a little, meaning that there wasn’t a clean circle gap in the middle which you can see in the pics, but all in all I was very pleased with the first attempt.
The recipe is as follows:
- 350g unsalted butter, at room temperature
- 350g caster sugar
- 6 eggs
- 1 teaspoon vanilla extract
- 450g plain flour
- 2 tablespoons & 2 teaspoons baking powder
- 280ml soured cream
- 250g fresh blueberries, plus extra to decorate
For the frosting:
- 600g icing sugar, sifted
- 100g unsalted butter, at room temperature
- 250g cream cheese, cold
A 25cm ring mould, greased & dusted with flour
- Preheat the oven to 170 degrees C (325F) Gas 3
- Put the butter & sugar into a mixer with a paddle attachment (or use a handheld mixer) and cream until light & fluffy. Add the eggs one at a time, mixing well & scraping any unmixed ingredients from the side of the bowl with each addition. Beat in the vanilla extract, flour and baking powder until well mixed. Add the soured crea, and mix well until everything is combined and the mixture is light & fluffy
- Gently stir in the blueberries by hand until evenly dispersed
- Pour the mixture into the prepared ring mould and smooth over with a palette knife. Bake in the preheated oven for 40 minutes or until golden brown and the sponge bounces back when touched, (I also checked that a cake tester came out clean when inserted through the deepest part of the cake). Leave the cake to cool slightly in the tin before turning out onto a wire cooling rack to cool completely.
- When the cake is cold, put it on a serving plate, cover the top & sides with the cream cheese frosting (see below for preparation instructions) and decorate with more blueberries. Dust with a light sprinkling of icing sugar.
- Beat the icing sugar & butter together (in a free standing mixer or with a hand held mixer) on a medium-slow speed until the mixture comes together and is well mixed
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat as it can quickly become runny.
The end result was lovely. If I’m honest, it doesn’t really need the frosting as it’s a lovely moist tea time treat without and is perfect with a cup of tea. However, it does have a little more ‘Wow’ factor with the frosting as it looks fantastically impressive! The blueberries sink to the bottom of the tin whilst baking, but when turned out this becomes the top and so when cut, the cross section of the cake looks lovely. One thing I would advise is that as it’s a pretty big cake it does need quite a long time to cool, so if you give it a try, and intend to frost it, ensure you leave plenty of cooling time in between. At least a few hours!