Tuesday, 10 April 2012

Vanilla Bean Bundt with Strawberry Glaze

Bonjour mes amis.

Well, Easter is over. Boo. I love the colours and happiness of everybody at Easter time. I wish everybody was in such good spirits all of the time. Easter certainly says one thing:

But, I don't know about you lovely folk, but I am a teeny bit over it. GASP! Now don't be like that. It's just that it's been everywhere and supposedly Australians are the biggest chocolate-consumers at Easter in the world and I JUST NEED A BREAK OK?!

So with that in mind, I have decided to steer away from the chocolate until I have recovered somewhat from the mayhem that has encapsulated the citizens of the world.

So in order to escape the Easter craziness, I turned back to Christmas (such logic!). Most of my Christmas presents, I admit, were to do with baking. Cupcake cases, an icing bag set, cookbooks, and... A bundt tin!

I have never made a bundt cake before, but looking at different blogs around the place, they photography beautifully, and the possibilites are endless! So I knew that I had to have one. I had a bit of bundt fever.

Even the word 'bundt' is addictive. Go on, say it.


Bundt bundt bundt.

The word is looking extremely strange to me as I type now.

Anyway, my grandparents' birthday's are about a week apart from each other, so I made them a Birthday Bundt! It was the first opportunity I had to use my new tin, so I was a bit nervous. But the cake turned out pretty well, I think! I pinched the recipe from Always With Butter, one of my favourite blogs, except I eliminated the almond flavouring because I don't really like that distinct almond essence flavouring. I replaced it with vanilla essence, which, combined with the vanilla bean paste, made for a simple and utterly delicious cake. I did, however, want to reproduce the design of Julie's cake, because the photos were just stunning. The vanilla, the pink of the glaze, and the contrast of the blueberries just took my breath away. If it ain't broke, don't fix it,  right?


I think I'm in Bundt-Love. That's a thing, I'll have you know. Expect more bundts coming your way from FBC!

Vanilla Bean Bundt with Strawberry Glaze

{Recipe adapted from Always With Butter}


3 cups plain flour
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
250g unsalted butter, softened
1 3/4 cups caster sugar
1 tsp vanilla essence
2 tbsp vanilla bean paste
4 eggs
1 cup buttermilk
3 strawberries
Icing sugar


Preheat the oven to 180 degrees celsius. In a bundt pan, grease the inside surface evenly with butter, and then dust with flour.

In a large bowl, sift together flour, baking powder, baking soda and salt.

In a separate bowl, cream butter and sugar until light and fluffy. Add the vanilla essence and vanilla bean paste and mix until well-incorporated.Add the eggs in, one at a time, mixing well.

In alternating batches, gradually pour the flour mixture and buttermilk into the butter-sugar mixture bowl. Pour the batter into the bundt pan, smooth the top, and bake in the oven for 1 hour.

Wait to cool completely, then invert onto a wire rack.

Strawberry Glaze:

In a food processor, puree the strawberries until smooth. Gradually add sifted icing sugar until the glaze comes to the desired consistency (thicker will make it run nicely down the cake). Process until smooth, and pour over the cooled cake. Sprinkle with blueberries.

1 comment:

  1. This is the most popular kind of donut. It is yeasted and light with a chewy bite and a sugar glaze that imparts just enough sweetness to the fragrant dough.

    Strawberry Glaze