{"id":95426,"date":"2017-11-21T22:07:00","date_gmt":"2017-11-21T22:07:00","guid":{"rendered":""},"modified":"2023-01-06T21:39:32","modified_gmt":"2023-01-06T21:39:32","slug":"soured-cream-bundt-cake-with-butter","status":"publish","type":"post","link":"https:\/\/cvnextjob.com\/index.php\/2017\/11\/21\/soured-cream-bundt-cake-with-butter\/","title":{"rendered":"Soured Cream Bundt cake with Butter Glaze"},"content":{"rendered":"
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Oh oh oh sweet dreams are made of these.. and who am I to disagree!! Not meeeee! I didn’t find anyone either who disagreed! This is not my own original bake – apart from adding the sugar confetti its entirely borrowed from a BBC Good Food recipe<\/a>. <\/div>\n
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This cake was one of those that you make purely out of using up things, in this case a tub of sour cream but are not really sure if you would like it \u2013 I must admit the whole soured cream cake thing didn\u2019t exactly get me salivating but I am a changed woman \u2013 this cake is so gorgeously vanilla laced with a sweet glaze heaven and it was that good despite making it on Wednesday I just had to make another one on the Saturday to satisfy our cravings! Its like floating on a sweet scented vanilla cloud and one you will want to repeat.<\/div>\n
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My neighbour and friend C was a gem and I must give her thanks here \u2013 my oven, is well temperamental, and she let me use hers even though it was 9.40pm on a weeknight! I did chance it and made the second one in my oven \u2013 with the assistance of the oven thermometer \u2013 our oven only seems to reach a magical figure of 170o at the most \u2013 even if it says you have put in on 210o and my housing landlord think the oven works the engineer said \u2018because the elements come on\u2019 and not even bribery with cake will budge them. Sad days. Anyhow it did fortunately work so it\u2019s a well tested cake \u2013 both for fast fan assisted and slow ancient think about it later ovens!<\/div>\n
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The recipe calls for a 6 cup bundt pan. I have no idea what size my bundt tin is, just remember than it came from Ikea years ago and converts between a bundt and large cake tin, I think it\u2019s a little bigger than theirs but it still fortunately worked!<\/div>\n
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I must admit that in the past I have been a little put off using the bundt tin, purely as trying to remove the cooked product has resulted in breakages and tears however I have a trick up my flour coated sleeves \u2013 Dr Oetker\u2019s Cake Release spray I was sent to try. Okay I did break the first batch very slightly as it came out with so much ease it took me by surprise but the 2nd<\/sup> batch I was more cautious and it worked a treat!<\/div>\n
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Ingredients:<\/b><\/div>\n
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125g softened butter<\/div>\n
180g caster sugar<\/div>\n
2 large eggs, beaten<\/div>\n
180g plain flour<\/div>\n
1 tsp baking powder<\/div>\n
1 tsp vanilla extract<\/div>\n
150g sour cream<\/div>\n
Pinch salt<\/div>\n
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Glaze<\/i><\/b>:<\/div>\n
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100g caster sugar<\/div>\n
50g butter<\/div>\n
4tbsp water<\/div>\n
\u00bc tsp vanilla extract<\/div>\n
Optional \u2013 sprinkles of choice. I adore these sugar confetti and used in both of my bakes!<\/div>\n
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Method:<\/i><\/b><\/o:p><\/div>\n

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Cream together the butter and sugar, until light and fluffy. Your mixer will do the hard work for you.<\/div>\n
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Add a little of the egg at a time until its all combined along with the vanilla.<\/div>\n
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Sift together the flour, baking powder and mix half of it into the cake batter, along with half the sour cream until combined. Add the remaining flour mix and sour cream and beat well until all nicely combined. <\/div>\n
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Spoon into your prepared pan and bake for 30-40 minutes or until golden, risen and a skewer comes away cleanly. Cool for at least 5 minutes before carefully upturning onto a cooling rack and allowing to cool fully before glazing.<\/div>\n
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Place the glaze ingredients into a small saucepan, bring to the boil and simmer for about 3-4 minutes until it is starting to reduce and thicken. Allow to cool for a couple of minutes before paining or spooning over the cake. Allow the first layer to set slightly before repeating with the remaining mixture.<\/div>\n
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Allow your glazed cake to set for a good few hours – overnight is best if you can resist its lure that long.<\/div>\n
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Oh oh oh sweet dreams are made of these.. and who am I to disagree!! Not meeeee! I didn’t find anyone either who disagreed! This is not my own original bake – apart from adding the sugar confetti its entirely borrowed from a BBC Good Food recipe.  This cake was one of those that you make […]<\/p>\n","protected":false},"author":2,"featured_media":95427,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95426"}],"collection":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/comments?post=95426"}],"version-history":[{"count":0,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/posts\/95426\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media\/95427"}],"wp:attachment":[{"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/media?parent=95426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/categories?post=95426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cvnextjob.com\/index.php\/wp-json\/wp\/v2\/tags?post=95426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}