Raspberry Butter Bundt Cake
Bundt cakes became popular in the United States in the 1950s and 1960s, thanks to the introduction of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 95 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 2 cup Granulated sugar
- 3 Eggs
- 1 teaspoon Vanilla extract
- 1 cup Milk
- 1.5 cup Raspberries
- 0.5 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour mixture.
- Gently fold in the raspberries.
- Pour the batter into the prepared bundt cake pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once the cake is cooled, dust with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.