Strawberries and Cream Buttermilk Bundt Cake

After coming across a bundt cake recipe that strongly resembled a pound cake, I wanted to try it. I haven’t had much luck with dense rich cakes like this, but…this one was perfect. It turned out the way I hoped. Perfectly sweet and pretty.

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The milk crumb in this did not add anything crunchy like I hoped in the cake, but there is a nice creamy taste that pairs well with the slight citrus flavor to the cake (helped by the cake emulsion I added to the batter–optional, of course). To help get the strawberries evenly dispersed, I cut them small:

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If you really need chocolate, you could take some chilled chocolate buttercream frosting and heat it up to drizzle on top of a slice. It’s not required. Just a suggestion.

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Directions for Strawberries and Cream Buttermilk Bundt Cake

Adapted from Food Network Magazine and Momofuku Milk Bar

Milk Crumb

  • 20 g milk powder
  • 20 g flour
  • 6 g cornstarch
  • 12 g sugar
  • 1 g kosher salt
  • 2 Tablespoons butter, melted

Preheat the oven to 250 degrees. Combine the milk powder, flour, cornstarch, sugar, and salt in a bowl.

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Then, stir in the melted butter until small clusters start to form. Place the mixture on a lined baking pan.

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Bake for about 15-20 minutes. Allow to cool before using in the recipe below.

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Bundt Recipe

  • Milk crumb recipe from above
  • 2 sticks butter, room temperature
  • 1.75 cups granulated sugar
  • ¼ cup oil
  • 4 eggs, room temperature
  • 390 g flour
  • 7 g baking powder
  • 1 teaspoon kosher salt
  • 3 Tablespoons buttermilk powder
  • ¾ cup water, room temperature
  • 1 teaspoon vanilla
  • 2 cups strawberries, washed and cut into blueberry-sized pieces

Preheat the oven to 350 degrees and prepare a 12-cup Bundt pan. With a mixer on medium-high speed, beat together the butter, sugar, and oil until fluffy. This will take about 5 minutes. On low speed, add the eggs one at a time. Then beat in the vanilla.

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Meanwhile, whisk together the flour, baking powder, salt, and buttermilk powder.

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On low speed, add 1/3 of the flour mixture and half of the water to the butter/egg mixture. Once it is almost incorporated, add ½ of the remaining flour mixture and all of the water.

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When combined, add the remaining flour mixture and beat for 30 seconds, or continue by hand to avoid overmixing.

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Stir together the milk crumb recipe and the strawberries.

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Spoon 1/3 of the cake batter into the bundt pan.

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Top with half of the strawberry mixture.

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Then spoon half of the remaining batter on top, followed by the remaining strawberry mixture, and then the remaining cake batter.

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Bake for 1 hour to 1.5 hours until a toothpick comes out clean and the top is golden brown.

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Let the cake cool for 30 minutes in the pan before inverting onto a rack to cook completely.

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Directions for Strawberries and Cream Buttermilk Bundt Cake (without pictures)

Adapted from Food Network Magazine and Momofuku Milk Bar

Milk Crumb

  • 20 g milk powder
  • 20 g flour
  • 6 g cornstarch
  • 12 g sugar
  • 1 g kosher salt
  • 2 Tablespoons butter, melted

Preheat the oven to 250 degrees. Combine the milk powder, flour, cornstarch, sugar, and salt in a bowl. Then, stir in the melted butter until small clusters start to form. Place the mixture on a lined baking pan. Bake for about 15-20 minutes. Allow to cool before using in the recipe below.

Bundt Recipe

  • Milk crumb recipe from above
  • 2 sticks butter, room temperature
  • 1.75 cups granulated sugar
  • ¼ cup oil
  • 4 eggs, room temperature
  • 390 g flour
  • 7 g baking powder
  • 1 teaspoon kosher salt
  • 3 Tablespoons buttermilk powder
  • ¾ cup water, room temperature
  • 1 teaspoon vanilla
  • 2 cups strawberries, washed and cut into blueberry-sized pieces

Preheat the oven to 350 degrees and prepare a 12-cup Bundt pan. With a mixer on medium-high speed, beat together the butter, sugar, and oil until fluffy. This will take about 5 minutes. On low speed, add the eggs one at a time. Then beat in the vanilla.

Meanwhile, whisk together the flour, baking powder, salt, and buttermilk powder.

On low speed, add 1/3 of the flour mixture and half of the water to the butter/egg mixture. Once it is almost incorporated, add ½ of the remaining flour mixture and all of the water. When combined, add the remaining flour mixture and beat for 30 seconds, or continue by hand to avoid overmixing.

Stir together the milk crumb recipe and the strawberries. Spoon 1/3 of the cake batter into the bundt pan. Top with half of the strawberry mixture. Then spoon half of the remaining batter on top, followed by the remaining strawberry mixture, and then the remaining cake batter.

Bake for 1 hour to 1.5 hours until a toothpick comes out clean and the top is golden brown. Let the cake cool for 30 minutes in the pan before inverting onto a rack to cook completely.

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