Vanilla Raspberry Bundt Cake Recipe
Ingredients
This delicious vanilla raspberry bundt cake is made with fresh raspberries and a moist vanilla cake base. The ingredients for this recipe are simple and easy to find at any grocery store. All you need are: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup (2 sticks) butter, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1/2 cup sour cream, and 1 cup fresh raspberries.
Instructions
Preheat oven to 350°F. Grease and flour a 10 to 12 cup bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Beat in the vanilla extract and sour cream until combined. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the raspberries. Pour the batter into the prepared pan. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning out onto a cooling rack to cool completely.
Serving
This vanilla raspberry bundt cake is best served fresh, warm from the oven. It can be served as is, or topped with a dollop of whipped cream. It also tastes great with a scoop of vanilla ice cream. Enjoy!
Storage
This cake will keep for up to 4 days at room temperature. To store, let cool completely and then wrap tightly in plastic wrap. The cake can also be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
This vanilla raspberry bundt cake is rich and decadent. Each slice is approximately 238 calories. It contains 13 grams of fat, 29 grams of carbohydrates, and 3 grams of protein. It also contains 1 gram of fiber and 11 milligrams of sodium.
Tips and Tricks
For best results, measure all of your ingredients accurately. Overmixing the batter can result in a tough, dense cake. Be sure to grease and flour the pan to ensure the cake comes out easily and doesn't stick. You can also use a non-stick cooking spray. To make this cake a little bit healthier, you can use reduced-fat butter and sour cream, and substitute half of the all-purpose flour with whole wheat flour.
Variations
This cake is delicious as is, but it can also be adapted to fit your tastes. You can use different types of berries, such as blueberries, strawberries, or blackberries. You can also add a teaspoon of ground cinnamon or nutmeg to the batter for a warm, spiced flavor. For a festive twist, you can also sprinkle some finely chopped nuts or mini chocolate chips into the batter before baking.
Conclusion
This vanilla raspberry bundt cake is an easy and delicious dessert that is sure to please. It has a light, fluffy texture and an irresistible sweet-tart flavor. Serve it as is, or top with a dollop of whipped cream and a scoop of ice cream. Enjoy!
Post a Comment for "Vanilla Raspberry Bundt Cake Recipe"