Nordic Ware's Strawberry Swirl Vanilla Bundt Cake

A beautiful Summer bake from Nordic Ware - this vanilla pound cake with a fresh strawberry filling is sure to impress your guests!  A stunning cake made in the Nordic Ware 10 Cup Party Bundt Pan, topped with a simple glaze to highlight the beautiful design. Serve with fresh strawberries or even top with whipped cream if desired!

10 - 12 SERVINGS

You'll need:

For the strawberry puree:
 1 cup fresh strawberries, chopped
 1/2 cup granulated sugar
 1 tbsp water
 2 1/2 cups flour
 3/4 tsp baking powder
 1 cup butter, softened
 2 cups sugar
 5 eggs
 1 tsp vanilla
 1 cup sour cream
For the glaze:
 2 cups powdered sugar
 1/3 -1/2 cup water
 extra strawberries for serving


For the strawberry puree, combine strawberries, sugar and water in a small saucepan. Cook on medium heat for 5 minutes, stirring frequently. Set aside and cool.

After the puree is cooled, preheat the oven to 375°F. Prepare Party Bundt Pan with a baking spray containing flour. In a medium bowl, combine flour and baking powder set aside. Using a mixer with a paddle attachment, cream butter and sugar until fluffy. Add eggs one at a time, scraping the sides of the bowl in between each addition. Mix in vanilla. With the mixer on low, add flour mixture in three additions, alternating with sour cream. Scrape sides of the bowl to ensure the batter is thoroughly mixed.

Once the puree is cooled, pour into a separate bowl and stir in 1/3 of the batter until combined. (If a smoother texture for puree is desired, blend the strawberry mixture in a food processor before adding to 1/3 of a batter). Pour half of the remaining plain batter into the prepared pan. Add the layer of strawberry batter and then top with the rest of the plain batter, filling pan ¾ full. Tap the pan gently on the towel-covered countertop to release air bubbles. Bake for about 55-60 minutes or until toothpick or cake tester comes out clean. (Keep in mind that some moisture could be on the toothpick from the strawberry batter.) Cool cake in pan for 10 minutes before inverting onto a cooling rack.

As the cake cools, prepare glaze ingredients in a small bowl. Mix until desired consistency is reached. When the cake is cooled, pour glaze on Bundt and serve with extra strawberries. Enjoy!

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