Bundt Cake... and a Dorie Convert

Third time's the charm. I gave in and bought cake-release from the dreaded Lakeland. I love it. But I hate it as well. Love hate Lakeland. So commercial. But so necessary. It never has quite as specialist a gear that I need, but it still has more than the regular high street and more over, I have to go to odd places to get it!! Still, this concoction of hydrogenated fat allowed me to turn out a perfect bundt cake without any digging at all! *pop* cake. The recipe itself also was a winner.

Dorie Greenspan's recipe, I do not believe I've made her before but boy does it rock.

The recipe repeated here so I don't lose the yummy recipe which I did not change for once (although using my usual subs for sugar when I ran out) is as follows:

2 cups flour
1 tsp baking powder
1/2 tsp salt
2 sticks (220g ish) unsalted butter, softened
1 3/4 cups sugar (used 1 golden caster, 3/4 granulated white)
2 large eggs
2 tsp vanilla extract (used one)
1 cup sour cream
3 Tbsp jam, optional

1. Preheat Gas Mark 6.

2. Mix your sugar and butter.

3. Add eggs.

4. Sour cream and vanilla.

5. Add flour slowly.

6. Put half in the pan and blob jam on top.

7. Put rest on top.

8. Smooth over.

9. Bake for 60 minutes until skewer comes out clean. Cool for five minutes or so and turn over. Voila! :D

Comments

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