Today I leave you with the recipe for this soft butter and kefir bundt cake, with raspberries and sour cream glaze.
To ensure the success of a dessert, you should rely not only on the right recipe but also on fresh, quality products for its preparation. Only in this way the final result, and especially the taste, will be worthy of being remembered.
By choosing quality products, such as those from the Terra delle Alpi with Ama quality mark, you will surely have an extra assurance!
Another important thing for the success of most desserts is that all ingredients are at room temperature before starting to prepare the batter!
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 1 bundt cake (approx. 14 slices)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 7 oz butter (with AMA quality mark)
- 1 1/8 cups sugar
- 1 tbsp vanilla sugar
- 4 eggs (at room temperature – with AMA quality mark)
- 2 2/3 cups flour
- 2 tsp baking powder
- 2 pinches salt
- 2/3 cup milk kefir (with AMA quality mark)
- 6.35 oz raspberries
- 1/2 tbsp flour
- 7 oz sour cream (with AMA quality mark)
- 1/4 cup powdered sugar
- 2 tbsp lemon juice
- as needed raspberries
Steps
To prepare the butter and kefir bundt cake with raspberries, butter and flour the bundt cake mold and set aside.
Wash the raspberries and set aside.
Preheat the oven to 356°F (static).
In a bowl, put the softened butter cut into cubes and briefly beat with the beaters. Add the sugar and vanilla sugar and continue beating until fluffy.
Add the eggs, one at a time, working the batter for about 30 seconds before adding the next egg.
Mix the flour with the baking powder and salt and sift directly onto the butter and egg mixture. Briefly work with the beaters and pour in the kefir. Continue working with the beaters just until no more visible traces of flour remain and the batter is homogeneous.
Mix the raspberries with half a tablespoon of flour and incorporate them into the batter.
Pour the batter into the mold and spread evenly.
Bake at 356°F for about 50 minutes. Perform the toothpick test.
Remove from the oven and let cool completely before removing the bundt cake from the mold.
Mix the sour cream with the powdered sugar and lemon juice, little by little, until reaching the desired consistency.
Decorate the bundt cake with the sour cream glaze and raspberries and serve.
