Buttermilk Strawberry Bundt Cake

SO the other day I was on a mission, going through boxes in my basement and I stumbled across a nice little bundt pan (still in it's box). It belonged to my Grandmother (in law). I'll say in law because technically that is what she is but she is sooo MY Grandma. I just think she is a wonderful and loving person and I am so thankful to know her. She is everything a Grandmother should be. So anyways I thought to myself that I probably wouldn't ever use it and tucked it on a shelf.

 

 

 

 

 

And then here in the still very  much dead of Winter (winter lasts from October to April) I was shopping and saw some yummy looking giant strawberries. Said "what the heck" and bought them even though my littlest guy and me are the only ones going to eat them. Long story short I ended up with a bunch of strawberries and decided I should probably bake something so they weren't wasted. Googled a few recipes and the rest is history. Strawberries used .check. Bundt cake used .check. check! Awesome deliciousness that I need to pawn off on friends so that I don't devour the entire cake.

Done!

Buttermilk Strawberry Bundt Cake
Recipe adapted from this blog  Week of Menus

3 Cups of Spelt Flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 Cup of softened butter
1 3/4 Cups Sugar
4 eggs
1/2 Cup of Sour Cream or Greek Yogurt
1/2 Cup Buttermilk
1 Teaspoon Vanilla
1 1/2 Cup of diced fresh Strawberries (I'm sure you could use any berry! )






Preheat oven to 350 degrees with rack in the middle. In one bowl mix flour, baking soda, baking powder and salt. In another bowl cream butter until smooth and then gradually mix in sugar until light and fluffy. Beat in eggs 1 at a time. In a third bowl combine buttermilk, sour cream and vanilla.










Add flour mixture to butter mixture in increments alternating with sour cream mixture.

 

Once combined fold in the strawberries. Prepare the bundt pan by lightly greasing and flouring.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Pour mixture into pan and bake for about 60min or until toothpick inserted in center comes out clean.

Cool for a few minutes in pan and then invert onto a wire rack to fully cool. Once cooled the skys the limit. You can dust with icing sugar, make a simple glaze, serve with fresh whipped cream and some cut up strawberries. It is delicious on it's own. Enjoy!