Poland- Sour cream bundt cake with butter glaze

A Little history:

The Bundt cake (also known as Gugelhupt) is a cake which is baked in a ring tin, giving its distinctive shape. The cake was created in Poland and was made extremely popular among Jewish communities. It is traditionally a fruit bread but has been changed through out time. The Bundt cake did not gain public popularity until the 1950's, when an american made a metal pan for two Jewish- american brothers and the public where mesmerized by the unique shape of the tin. 

Now, this recipe does require for you to have a bundt tin, you can purchase them in cake shops, lakeland, amazon or I did recently see one in sainsburys! I'll pop a few links at the bottom of the page so you can take your pick of which one you would like! 

Ingredients: 

• 125 grams of softened unsalted butter
• 180 grams of caster sugar
• 2 large beaten eggs
• 180 grams of sifted plain flour
• 1 teaspoon of vanilla extract
• 1 teaspoon of baking powder
• a pinch of salt
• 150 grams of soured cream

1. Grease your bundt tin and preheat the oven to 180 degrees Celsius/ 160 degrees fan/ gas mark 4.

2. Beat the butter and sugar together until the mixture creamy and very light. Beat the eggs and then add to mixture a little bit at a time, then beat well between addition. The mixture may curdle but don't panic! just add a little flour. Then add the vanilla extract.

3. Mix the sifted flour, baking powder and salt together in a separate bowl and then add half to the mixture along with the soured cream, beat well and then add the rest of the flour and soured cream. Spoon into the tin and level the mixture out, then pop in the oven for 35- 40 minutes.

 4. Whilst the cake is cooking, crack on with the butter glaze.

• 100 grams of caster sugar
• 50 grams of unsalted butter
• 4 tablespoons of water
• a capful of vanilla extract

5. Add all the ingredients to a saucepan and pop on the hob and heat until the butter has melted. Bring the mixture up to the boil, then reduce the heat and simmer the mixture for 3 minutes, take off the hob and leave to cool and thicken.

6. Once the cake is cooked, leave to cool for five minutes in the tin, then turn out on to a wire rack. Place the wire rack above a tray and drizzle half the glaze on to the cake and let it soak into the cake, then pour the rest on and leave until completely cool.

Enjoy this with a cup of strong coffee and look out on the autumn weather! You could always add berries in when you add the vanilla in to give a bit of sour juice when you bite into the cake. This cake is so super yummy and if defo worth all the hassle to make!

Next time I will be going Sweden (and before you ask, it wont be Ikea meatballs!) and I will also do a special post on the Great British Bake Off!  Thanks for reading!!!!