I Like Big Bundts And I Cannot Lie...
Spiced Soured Cream Bundt Cake
For our final festive treat we've tried our hand at an modern American Classic, the Bundt cake. Derived from the German/Swiss/Alsation 'Gugelhupf', the Bundt was popularised in America by the Nordic Ware brand in the mid-1960's. With over 60 million of these moulds sold in North America alone, the Bundt looks set to remain a firm favourite.
We've chosen to adapt a BBC Good Food recipe, as we wanted a light cake after a couple of weeks of over indulging. By adding winter spices we've created a warmly spiced but delicate cake that is sure to evoke that festive feel.
After starting with the traditional creaming method, the eggs are mixed in to create a wet batter. Folding the sourcream and flour in two batches ensures a lump free mix that remains light, without the risk of over working. We added 1 1/2 teaspoons each of cinnamon, ground ginger and mixed spice to our dry ingredients.
Before pouring in our mix, the Bundt tin needs some careful preparation. The Nordic Ware tin is heavy duty with a fantastic non-stick finish, however, many of these pans have intricate designs and you're not going to want to be running a knife around the edge! A liberal application of butter and dusting of flour ensure that all will be well when you turn out.
Once cooked and allowed to rest for a few minutes we turned out our Bundt. When fully cooled we drizzled our cake with a simple cinnamon water icing and gave it a quick blast with a shimmer spray (well it is meant to be a treat).
Enjoy with your favourite festive tipple or a nice cuppa!