Description
A delightful bundt cake with a vibrant strawberry swirl. Perfect for brunch or a special occasion.
Ingredients
Units
Scale
- 1 cups (237 ml) all purpose flour
- 1 cups (237 ml) caster sugar
- 1 cups (237 ml) corn flour
- 1 + 1/4th teaspoon baking powder
- 1 tablespoon fennel (saunf powder)
- 1/2 lbs (227 g) salted butter
- 1 cups (237 ml) whole milk
- 2 teaspoons vinegar
- 1 teaspoon baking soda
- 1/2 cups (118 ml) strawberry jam
- Strawberry halves
- Candied fennel seeds
Instructions
- Preheat oven to 320°F (160°C).
- In the bowl of a stand mixer with a sieve placed over it, add all-purpose flour, corn flour, baking powder, and caster sugar. Sift the ingredients.
- Using the paddle attachment, mix on low until combined.
- Add the fennel powder and mix again.
- Add the softened salted butter and mix on low until the mix resembles breadcrumbs.
- Use your spatula to scrape the sides and bottom of the bowl.
- Mix again for about 30 seconds until well combined.
- Add the milk in a slow and steady stream along the sides of the bowl and mix on low for 1 minute.
- Scrape the sides and bottom of the bowl with a spatula and mix on medium for 1 minute.
- In a small bowl containing vinegar, add baking soda; it will fizzle up. Add this quickly to the cake batter and mix on medium speed for about 30 seconds. Do not overwork the batter.
- Pour about 75% of the batter into a well-greased bundt tin.
- Add the strawberry jam and use a skewer to swirl the jam.
- Pour the rest of the cake batter over the jam and use a spatula to smooth it out so no jam streaks are visible.
- Bake in the oven at 320°F (160°C) for 30–35 minutes, or until a skewer/knife inserted in the center of the cake emerges clean.
- Let it cool on the kitchen counter for 1 hour.
- Run a knife or spatula along the sides of the tin and invert onto a wire rack to cool completely.
- To make the glaze, add the icing sugar a little by little into freshly pureed strawberries until the glaze looks thick and luscious.
- Let it sit at room temperature for about 10–15 minutes.
- Pour generously over the cooled cake and top with halved strawberries and candied fennel seeds.
- Serve
Notes
- For a more intense strawberry flavor, use fresh strawberries to make your own jam.
- To prevent sticking, grease and flour the bundt pan thoroughly, or use a baking spray with flour.
- Store the cake in an airtight container at room temperature for up to 3 days; for longer storage, freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 50
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 60
- Fiber: 3
- Protein: 4
- Cholesterol: 30