Our What’s Baking? challenge this month was hosted by Ammie from Adventures in my Kitchen. She asked us to bake with a local, in-season ingredient. The first thing that came to my mind was strawberries (although asparagus came in a close second) so off I went in search of a new and different recipe.
I spotted this great cake and thought it would be perfect to bring along to my cousin’s for her kickoff party of the summer. She and her husband are always hosting the ENTIRE family all summer long (and anyone who knows us is aware of how many people that is!), sharing the awesomeness that is their back yard, complete with a kick-ass pool, swingset, fire pit, trampoline, and more…and of course, always a ton of good eats.
Unfortunately, I spent most of Memorial Day Weekend home, fighting off a nasty sore throat and cough. Frank and Bella went ahead and enjoyed the fun, with cake in tow. From what I hear, it was a hit…
I love how whimsy this cake is. So cute! It really does look like a giant donut.
But be warned…it’s low. Not the usual height you get from a bundt cake. If you’re looking to feed a big crowd, this may not do the trick…unless, like in our case, you know there will be a million other desserts there
Thanks for hosting, Ammie!
Strawberry “Donut” Bundt Cake
from Culinary Concoctions by Peabody
for the cake:
1/2 pint strawberries, hulled and chopped
1/4 cup sour cream (I used light)
6 tablespoons butter, at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 1/4 cup AP flour, sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
for the icing:
1 cup confectioners’ sugar, sifted
4 tablespoons butter, at room temperature
1/4 cup strawberry jam (I used reduced sugar)
pinch of salt
sprinkles, for topping
Preheat oven to 320 degrees. Butter and flour a bundt pan. Stir strawberries and sour cream together and set aside.
Beat butter and sugar in a mixing bowl until creamy. Add egg, then vanilla. Meanwhile, sift all remaining dry ingredients together in a bowl.
With mixer on low speed, add half the flour mixture, followed by half the strawberry mixture, to the mixing bowl. Repeat, then spoon batter into bundt pan. Smooth top out.
Bake for about 45-50 minutes, until cake is golden. Cool for 10 minutes, then invert onto a wire rack and cool completely.
to make the icing:
Beat confectioners’ sugar and butter in a mixing bowl until pale and fluffy. Add jam and continue to beat until combined. Ice cake with a spatula, then top with sprinkles.
Can be kept in an airtight container for a few days.