Brown Sugar Bundt Cake with Macerated Strawberries

There’s nothing quite like an impressive looking, yet super easy cake to usher in the warmer weather Springtime brings. This Brown Sugar Bundt Cake with Macerated Strawberries is flavorful, moist and comes together quickly. 

Top with the season’s best - fresh strawberries macerated in a bit of powdered sugar and lemon juice. Simple and delicious!

Thank you to Domino® Sugar for sponsoring this post! I was compensated for providing this recipe and blog post, however all opinions are my own.

How to Bundt

Bundt cakes are impressive looking, but easy to make. The best kind of dessert, in my opinion! There are many varieties of bundt pans available. I recommend using a high quality pan, as this will help prevent the cake from sticking to the pan (more on this below).

To keep this cake moist, we use a high ratio of Domino® Light Brown Sugar which has a nutty, caramel flavor, moistness, and subtle molasses flavor. It's ideal for cakes like this one.

This cake also incorporates, in a smaller quantity than the brown sugar, Domino® Golden Sugar. This granulated sugar is less-processed, made from pure cane sugar, and works cup-for-cup just like white sugar. It has a beautiful golden color and a distinct hint of molasses flavor that helps boost the brown sugar flavor of this cake while adding a bit of structure to it.

How do I prevent my Bundt Cake from sticking to the pan?

Because of the unique shape of bundt pans, it’s important to ensure you take proper measures to prevent the cake from sticking to the sides of the pan. 

The first step in ensuring your bundt cake does not stick is to select a pan made of high quality materials. It’s worthwhile to invest in a pan that’s sturdy and made from anodized aluminum.

Bundt pans made of this material conduct heat really well, helping your cake bake evenly. All things we definitely want!

There are lots of methods to coat the bundt pan properly so the cake doesn’t stick. I recommend using one of the following methods:

1. Spray the pan liberally with nonstick baking spray with flour, being sure to cover all the nooks and crevices of the pan
2. Brush on melted or softened butter using a pastry brush, then sprinkle flour over top of the butter. Rotate the pan side to side, tapping the sides of the pan to cover the butter completely in flour. I advise doing this over a sink
3. In a jar, combine equal parts melted butter, vegetable oil, and shortening. Mix well and brush onto the pan. Store the remainder of this mixture covered in the refrigerator and bring to room temperature before using again

How to easily remove this Bundt Cake from the Pan

Removing the bake cake from a bundt pan can be tricky. If you’ve prepped the pan correctly prior to baking, this should be a breeze, however. 

Allow the cake to cool in the pan for 10 minutes. As the cake cools, it’ll shrink a bit, pulling away from the sides a bit. 

Place your wire cooling rack, inverted, over top of the cake pan. Holding on to both the cake and the rack, carefully flip them over, so now the rack is on the bottom and the cake on top. 

Carefully lift the bundt pan off the cake. If it does not come off easily, tap the pan a few times all over then remove.

Easy, Seasonal Topping for this Bundt Cake

Bundt cakes are simple and delicious enough to stand on their own without topping. So feel free to bake up this cake solo and call it a day!

To elevate this cake to the next level, though, the topping is as easy as slicing up a few strawberries, mixing them with a small amount of Domino® Powdered Sugar and adding a bit of lemon juice. Allow that to sit while your cake cools, then serve a spoonful on top of each slice.

Ingredients Needed to Make this Brown Sugar Bundt Cake with Macerated Strawberries:

Here is a list of ingredients you’ll need to make this cake:

• All-purpose flour: be sure to measure your flour properly by spooning it from the bag/container into your measuring cup, then levelling off the flour with the back of a spoon. Never pack the flour down, as this will result in a dense, dry cake
• Baking powder
• Baking soda
• Salt
• Unsalted butter: be sure to leave your butter out of the fridge for at least 30 minutes prior to baking. This will ensure the butter incorporates evenly into the cake batter
• Domino^® Light Brown Sugar: this sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. It's ideal for cakes like this one
• Domino^® Golden Sugar: this granulated sugar is less-processed, made from pure cane sugar, and works cup-for-cup just like white sugar. It has a beautiful golden color and a distinct hint of molasses flavor
• Eggs: room temperature eggs work best. Remove the eggs from the fridge at least 30 minutes prior to mixing into the batter to ensure they incorporate evenly
• Vanilla extract
• Sour cream: sour cream helps maintain moisture in this bundt cake

For the macerated strawberries, you’ll also need:

• Strawberries: washed, hulled, and quartered
• Domino® Powdered Sugar: this sugar is a very fine, powdered sugar with exceptionally smooth texture. It’s ideal for this use, as it’ll sweeten and dissolve into the strawberries without leaving a grittiness or crunch that granulated sugar would
• Lemon Juice: freshly squeezed is best, however, I won’t tell if you use the bottled stuff!

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Looking for more Bundt Cake recipes? Give these a try:

• Butter Cake with Rum Glaze
• Applesauce Cake
• Honey Cake

Watch how to make this recipe

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Brown Sugar Bundt Cake with Macerated Strawberries

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

1

hour 

Total time

1

hour 

15

minutes

There’s nothing quite like an impressive looking, yet super easy cake to usher in the warmer weather Springtime brings. This Brown Sugar Bundt Cake is flavorful, moist and comes together quickly. Top with the season’s best – fresh strawberries macerated in a bit of powdered sugar and lemon juice. Simple and delicious!

Ingredients

• For the Cake:

• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon kosher salt

• 1 cup unsalted butter, room temperature

• 1 ½ cups Domino^® Light Brown Sugar, packed

• ½ cup Domino^® Golden Sugar

• 4 large eggs, room temperature

• 1 tablespoon vanilla extract

• ¾ cup sour cream

• For the Macerated Strawberries:

• 1 cup strawberries, quartered

• 2 tablespoons Domino^® Confectioners Sugar

• 1 teaspoon lemon juice

Directions

• Preheat the oven to 325°F (165ºC).
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer, add butter, brown sugar and granulated sugar. Beat on medium speed until light in color and fluffy, 3-4 minutes.
• Stop the mixer and scrape the sides and bottom of the bowl. With the mixer on medium speed, add eggs one a time, until fully incorporated.
• Stir in vanilla.
• With the mixer on low, add ⅓ of the flour mixture, then ½ the sour cream, alternating like this until all has been incorporated. Do not over mix.
• Brush a 15-cup bundt pan liberally with softened butter and dust with flour, tapping out any excess.
• Alternatively, spray the pan with baking spray with flour.
• Spoon batter into prepared pan and smooth top with a spatula.
• Bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from the oven and allow to cool in the pan for 10 minutes.
• Place an overturned wire rack over top of the cake and carefully flip so the cake is now right side up on the cooling rack.
• Allow to cool completely before topping with macerated strawberries, about 1 hour.
  
• While cake is cooling, prepare the macerated strawberries by combining the strawberries, powdered sugar and lemon juice in a small bowl.
• Allow the mixture to sit at room temperature until the cake has cooled.
• Top the cake with berries and juice, slice and serve.

Notes

• Store cooled cake and strawberries separately
• Store cake in a tightly covered container or plate for up to 5 days
• Store strawberries in a tightly covered container in the fridge up to 3 days
• Removing the baked cake from th bundt pan can be tricky. If you’ve prepped the pan correctly prior to baking, this should be a breeze, however. Allow the cake to cool in the pan for 10 minutes. As the cake cools, it’ll shrink a bit, pulling away from the sides a bit. Place your wire cooling rack, inverted, over top of the cake pan. Holding on to both the cake and the rack, carefully flip them over, so now the rack is on the bottom and the cake on top. Careful lift the bundt pan off the cake. If it does not come off easily, tap the pan a few times all over then remove

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Thank you for Domino® Sugar for sponsoring this post!