Baking season has arrived. At the Farley residence, it’s technically baking season all year long, but there’s something about autumn that just begs for baked goods. Where I live, I know that the sudden shift to cooler temperatures makes turning on the oven seem so much more inviting. Certain produce starts immediately coming to mind (winter squash, apples, etc). When California Strawberries asked me to create a fall-inspired recipe for their #StrawberrySwaps campaign, my imagination ran wild with ideas.
Six years ago (!), when I was almost finished with culinary school, I created a pumpkin spice bundt cake for the blog. It’s hard to believe it, but that’s the last time I posted a bundt cake recipe. Why I let this happen is beyond me; I love a good bundt cake. Why not make one with strawberries?
It’s simple to swap strawberries into desserts where other fruits like apples might typically be added. California strawberries are available all year thanks to 400 family farmers who grow 90 percent of the nation’s strawberries. I love the fall standards just as much as the next cook, but there’s no reason not to have berries in rotation. I love a variety of flavors.
I can see how bundt cakes might look slightly intimidating to the novice cook, but they are just as easy as regular cakes. Simply make sure to butter and flour the pan well, getting into all those little nooks and crannies. The cake will pop right out. Absolute worst case scenario (which I highly doubt you need to worry about), there’s nothing that some fresh berries and a bit of powdered sugar won’t disguise.
This cake is dense yet tender, with a nice crunch on the exterior. Macerated strawberries create the perfect topping.
California Strawberries is hosting an amazing giveaway this month! One lucky winner will receive a $200 Sur La Table gift card! They are also giving away 5 copies of my new cookbook, The Gourmet Kitchen!
Yields 12-16 servings
30 minPrep Time
1 hr, 15 Cook Time
1 hr, 45 Total Time
- 2/3 cup buttermilk
- 2 teaspoons pure vanilla extract
- 15 ounces (3 cups) all-purpose flour (+ more for the pan)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon grated orange zest
- 8 ounces unsalted butter, room temperature (+ plus more for the pan)
- 2 cups granulated sugar
- 4 large eggs
- 12 ounces California Strawberries, sliced thin
- 10 ounces California Strawberries, hulled and sliced in half
- 1/2 - 1 tablespoon granulated sugar (see notes)
- Optional: 2 teaspoons of Grand Marnier (see notes)
- Optional: confectioners' sugar for dusting over the cake
- Preheat the oven to 325 degrees F. Butter and flour a 10-inch bundt pan, making sure to thoroughly grease all the nooks and crannies. Place on a baking sheet and set aside.
- In a small bowl or liquid measuring cup, combine the buttermilk and vanilla extract. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the orange zest and press it into the dry ingredients using clean hands, breaking up any clumps. Whisk the ingredients once again to distribute the zest.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high for approximately 5 minutes, until light and fluffy. Scrape down the bowl with a spatula.
- Turn the mixer speed to low. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Don’t rush. Scrape down the bowl after the second and fourth egg.
- Turn the mixer to medium-low. Alternate between adding the buttermilk and flour mixtures, starting and ending with the buttermilk. Scrape the bowl all the way to the bottom to ensure there are no patches of dry ingredients. Use a spatula to stir in the strawberries by hand.
- Transfer the batter to the prepared pan, evening out the top with a spatula. Bake the cake for 1 hour 15 minutes, or until a toothpick comes out clean. Allow to cool for 10-15 minutes, then turn the cake out onto a cooling rack.
- While the cake is baking (or cooling), prepare the topping. In a medium bowl, stir together the strawberries, sugar and liqueur, if using. Cover with plastic or a clean dish towel, and place in the refrigerator for at least 30 minutes, stirring periodically. Before serving, top the cake with the macerated strawberries. If using, sift some confectioners’ sugar over the cake.
Strawberries will vary in sweetness depending on a variety of factors (season, ripeness, etc). For the topping, use less sugar if the berries are very sweet.
Other orange liquors such as Cointreau would work. So would spiced rum!
Disclaimer: This post is sponsored by California Strawberries. Thanks for supporting the brands that support Savory Simple!