Strawberry and White Chocolate Bundt Cake

Strawberries and white chocolate work so well together , so why not make this delicious Strawberry and White Chocolate Bundt Cake for yourself.

This pretty Strawberry and White Chocolate Bundt Cake is easy to make and contains a hidden jammy swirl inside. Perfect to serve alongside a cuppa and a chat with friends or family. 

Despite the fact that it is January and to be fair a strawberry cake is more of a summer bake, this is perfect to make outside of strawberry season because it contains jam and freeze dried strawberries rather than the fresh variety. 

While I chose to make this cake in a bundt tin, equally it would work well in a regular cake tin. I just like the shape that a bundt tin cake has.

Mind you, it is probably time I expanded my bundt tin collection seeing as I on key have one, and I have featured it quite a few times on my blog now!

The jammy swirl inside the cake adds an extra touch of sweetness and burst of strawberry flavour as you cut in to each slice

 

I actually made this cake a few months ago, possibly even towards the end of last summer and I forgot all about it, until I was going through my draft blog posts last week and found it lurking among some unfinished posts.  Just as well I did because I have not baked anything new for the blog since before Christmas! 

Anyway, while I get my cake thinking hat on for new recipes to feature on my blog, you can get the recipe for this cake here.

 

Recipe for my Strawberry and White Chocolate Bundt Cake

Strawberry and White Chocolate Bundt Cake
 
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • 200g unsalted butter
  • 200g unsalted butter
  • 100g caster sugar
  • 100g caster sugar
  • 4 eggs
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 250g self raising flour
  • 250g self raising flour
  • 1 tbsp strawberry jam
  • 1 tbsp strawberry jam
  • *Decoration*
  • *Decoration*
  • 100g what chocolate, melted
  • 100g what chocolate, melted
  • Freeze dried strawberries
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan oven)
  2. Grease and line a bundt tin - I used a Gugelhupf Tin (roughly 22cm)
  3. Cream the butter and sugar for a few minutes until creamy, soft and pale.
  4. Add the eggs and the vanilla extract and beat well until smooth, light and airy
  5. Now add the flour and mix in to combine it well
  6. Stir through the jam to leave a swirl through there batter
  7. Put the batter into the tin and bake in the oven for 30-35 mins until cooked right through
  8. Allow the cake to cool and then remove onto a plate/stand
  9. Drizzle the melted white chocolate all over the cake and then sprinkle some freeze dried strawberries over the top

 

Bake of the Week 
Casa Costello
<div align="center"><a href="http://www.casacostello.com" title="Casa Costello" target="_blank"><img src="http://casacostello.com/wp-content/uploads/2014/03/Bake-of-the-week.jpg" alt="Casa Costello" style="border:none;" /></a></div>

 

Welcome to a new Bake of the Week which this week is hosted by Helen and if you pop over to her blog,

Thank you to those of you who started the new year by linking up your bakes. Here they are:

Firstly we have Helen’s beautiful Winter Scene Christmas Cake 

Then Kat’s amazing looking  Nutella Bueno Cheesecake

Kate’s delicious GF Bakewell Tart 

Choclette’s perfect Vegan Peanut Butter and Banana Muffins

Jen’s tempting Nutella Brownies 

Now to pick my favourite Bake of the Week………… well it has to be Kate’s GF Bakewell tart – it just looks so homely and comforting and delicious. 

The new linky opens every Thursday with a new Round up, hosted by myself and Helen . The bakes linked up will be shared widely across Twitter, Pinterest, Stumble Upon, Facebook (when possible) & G+ . Also, all linked up bakes will have a link in the following week’s roundup and comments. If you can, please visit a couple of other entrants and let them know where you found them by leaving #BakeoftheWeek.

Furthermore, there is now a Bake of the Week Facebook group . Anyone with an interest in baking is invited to to join. We hope to build a real community of like-minded bakers from all areas. You don’t need to be a professional – Newbie questions are totally welcome. It is a safe place where no question is too basic or advanced. The link to add yourself is HERE

Please do link up your new #BakeoftheWeek here.


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13 comments / Add your comment below

  1. It’s such a delicious looking cake Jenny and perfect for all of us who are dreaming about the Summer in January! I do love the fact that you’ve used strawberry jam and dried freezer strawberries here for a little taste of Summer and the combination with white chocolate is an absolute winner! 🙂 x

  2. Jam and freeze dried Strawberries…….I’m there. What a beautiful cake! Just what we need in this meh weather! I love a good bundt cake too. I love the slices for some reason. Anyway thanks so much for bringing it to #BakingCrumbs

  3. I love how beautifully light and fluffy your bundt looks…I have a bit of a thing about bundt tins…nordic ware to be precise! Need to remortgage the house to afford them though!!! I also love the added swirl of jam…I get excited when I find a secret layer inside a cake.

  4. That cake looks amazing. Sorry I havent been along to link up recently but that will change soon and I will be back, just so much going on behind the scenes at the moment,

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x

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