For my daughter's birthday, I have combined her favourite flavours, cinnamon, guava and vanilla to make a super moist soured cream Bundt cake and because it is her birthday, I am including a chocolate glaze.
Makes: 1 Bundt cake
310g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
170g unsalted butter
300g granulated sugar
3 large eggs
115g sour cream
1 teaspoon vanilla
3 tablespoons guava paste, cut into small cubes
1 tablespoon cinnamon
3 tablespoons brown sugar
2 tablespoons sugar
1 milk chocolate bar, melted
65g icing sugar
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Cake: Preheat the oven to 180 degrees C. Grease a 25.5cm bundt tin then dust with a little flour.
Thoroughly mix together the flour, baking powder, bicarbonate of soda and salt in mixing bowl then set aside.
In a separate bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly before adding the next. Beat in the sour cream and vanilla. Add the flour mixture, stirring until combined. Pour half the batter into the prepared tin and spread evenly.
Swirl: Mix the swirl ingredients in a small bowl. Sprinkle around the center of the batter and cover with the rest of the batter.
Bake for 50 minutes, or until a toothpick inserted in the centre comes out clean. Let cool 15 minutes before inverting and removing from tin.
Glaze: Mix the melted chocolate with the icing sugar and pour carefully over the rim of the cake. Best to do this when the glaze is hot so that you get a good glaze effect flowing down the sides of the cake.