It's my birthday on Wednesday and I'm trying (and failing) to get excited about it. I used to envy my best friend with a birthday in June as celebrations usually involved garden parties, BBQ's, outdoor games... and when we were older, cider fuelled beach parties. Ah well, I'm stuck with a dreary, cold and wet January birthday (thanks parents) so instead of moping about it, I had to try and make it more cheery!
The kids are always keen that I have a cake on my birthday, but to save my poor kitchen from a baking disaster (hubby + 3 kids = mess), I usually just make my own. I'm really really pleased with how this years Vanilla Raspberry Birthday Bundt Cake turned out. So pretty and bright (thanks to the vibrant freeze dried raspberries) in the darkest depths of winter and it makes my splurge on the tin all the more gratifying.
The vanilla yogurt makes the cake extra vanilla-ry (that's clearly not a proper word but you know what I mean) and also lovely and moist, but if you're not so keen on vanilla then just use plain yogurt in the cake mix instead. I made this bundt cake in a 27cm tin but if you have a smaller tin just fill it to two thirds full and use any remaining mixture to make some muffins. This really is the perfect cake to brighten up your winter's day and get you dreaming about those long hot days of summer just around the corner (well, maybe not..but even lighter evenings will do it for me).
TOP TIPS FOR MAKING BUNDT CAKES
- Grease, grease, grease that bundt tin and then add some flour and tap it around before getting rid of any excess. Get in all the corners. Even better, use some quick release cake spray. Leave no corner un-greased is the message.
- Leave the cake to cool for 10 minutes before inverting onto a cake plate. The cake will start to come away from the sides as it cools.
- Substitute the raspberries in this recipe for other berries - blueberries or blackberries would work well, or a mixture. Or just leave them out altogether for a plain sponge.
OTHER BUNDT CAKE RECIPES YOU MIGHT LIKE
VANILLA RASPBERRY BUNDT CAKE
Vanilla Raspberry Bundt Cake
A pretty Vanilla Raspberry Bundt Cake made with fresh raspberries and a vanilla raspberry drizzle icing.
- 150g Butter, softened
- 350g Golden Caster Sugar
- 4 Eggs
- 300g Plain Flour
- 1 TSP Bicarbonate of Soda
- 150ml Vanilla Yogurt
- 1 TSP Vanilla Paste – I use this one from New By Mouth
- 50g Fresh Raspberries
- For the Icing
- 100g Icing Sugar
- 2 TBSP Milk
- 1/2 TSP Vanilla Paste
- 2 TBSP Freeze Dried Raspberries for sprinkling - I used this raspberry grit from New By Mouth
Step 1: Thoroughly butter a 27cm Bundt Tin or use a quick release cake spray and preheat the oven to 160°C/ 140°Fan.Step 2: In a standing mixer (or by hand) cream the butter and sugar together until light and fluffy then beat in the eggs one by one.Step 3: Fold in the flour and bicarbonate of soda before mixing in the vanilla yogurt and vanilla paste.Step 4: Spoon carefully into the tin and place on a baking tray. Push the fresh raspberries into the cake and make sure they are fully covered by the cake batter. Bake for 1 hour or until a skewer comes out cleanStep 5: Leave the cake to cool for 10 minutes before turning out onto a cake plate.Step 6: Mix up the icing ingredients until you have a drizzle consistency (you might need to add a bit more milk) and then drizzle onto the cake before sprinkling over the freeze dried raspberries.
Yield: 10 slices
Pin the Vanilla Raspberry Bundt Cake for later...
KEEP IN TOUCH
Disclosure: I was sent some products from New by Mouth to try, including the vanilla paste and freeze dried raspberries in this recipe. All thoughts are my own.