Ingredients
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Melted butter, to grease
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150g unsalted butter, at room temperature
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215g (1 cup) caster sugar
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1 teaspoon vanilla essence
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2 eggs
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300g (2 cups) self-raising flour
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300g ctn sour cream
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160g (1/2 cup) strawberry jam
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300g (2 cups) icing sugar mixture
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15g butter, at room temperature, chopped
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1 1/2-2 tablespoons hot water
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2-3 drops pink food colouring
Method
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1Preheat oven to 160ºC. Lightly brush a 2.5L (10-cup) capacity bundt pan with melted butter.
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2Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and sour cream, in alternating batches, until well combined.
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3Pour half the mixture into the prepared pan. Spoon over the jam. Use a skewer to make a swirl pattern. Top with the remaining cake mixture.
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4Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.
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5Sift the icing sugar into a medium bowl. Add the butter and water, and stir until smooth. Stir in the food colouring. Spoon icing over the cake. Set aside until set.
Source: taste.com.au
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