Brown Sugar Bundt Cake with Macerated Strawberries

brown sugar bundt cake slide on a plate with strawberries

5 from 3 votes

Brown Sugar Bundt Cake with Macerated Strawberries

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.

Prep Time15

Cook Time1

Total Time1 15

Course: All Recipes, Dessert, Snack

Cuisine: American

Keyword: brown sugar bundt cake, bundt cake, macerated berries, spring baking

Servings: servings

Calories: 310kcal

Author: Kimberlee Ho

Equipment

Ingredients

Brown Sugar Bundt 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

Mascerated Strawberries

1 cup strawberries quartered
2 tablespoons Domino Confectioners Sugar
1 teaspoon lemon juice

US Customary - Metric

Instructions

Preheat the oven to 325°F.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt
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.
1 cup unsalted butter, 1 ½ cups Domino Light Brown Sugar, ½ cup Domino Golden Sugar
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.
4 large eggs
Stir in vanilla.
1 tablespoon vanilla extract
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.
¾ cup sour cream
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.
1 cup strawberries, 2 tablespoons Domino Confectioners Sugar, 1 teaspoon lemon juice
Allow the mixture to sit at room temperature until the cake has cooled.
Top the cake with berries and juice, slice and serve.

Video

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. 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.

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