This may not be the most beautiful cake in the world . . . but it sure is one of the most delicious cakes! It's extremely moist and somewhat dense . . . a cake you can really get yourself stuck into. It's sturdy and picnick-able. (Is that a word?) What I mean is its quite portable and not so fragile that it will fall apart which makes it perfect for picnics!
It's moist texture I am sure is due to the buttermilk in it's batter, but not only that . . . but there's some sour cream also . . . which makes for uber moist . . . almost fudgy.
It also has some strawberry jam in the cake and the white chocolate ganache frosting. Normally I am not fond of "jam" cakes . . . preferring it instead in between layers . . . but it totally works in this cake, baked into the batter. It also adds to that fudgy denseness . . .
No, it's not the prettiest cake. You can add red food colouring, but really you must be careful when you do, as it is more apt to make it look sludgy than make it look pink. So do use caution. You can prettify it up a bit by using some pretty sprinkles.
I used Eton Mess sprinkles from Dr Oetker . . . little bits of dehydrated strawberries and bits of crisp meringue. They worked perfectly. All in all it's a cake I think everyone will enjoy! Adapted from a recipe found on the KitchenAid Blog, Kitchenthusiast.
*Strawberry Buttermilk Bundt Cake*Makes 12 servings
4 large free range eggs125ml of buttermilk (1/2 cup)
Allow to cool in the pan for 10 minutes before tipping out onto a wire rack to cool completely.