Passionfruit and sour cream bundt cake. A gorgeously buttery cake with an amazing dense crumb, crunchy edges, and loads of zingy fresh passionfruit!
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| Passionfruit and Sour Cream Bundt Cake |
I love bundt cake, and I love passionfruit. I recently had a glut of passionfruit (bought a few too many for my most recent pavlova platter) and wanted to make something fun with it! This bundt cake was the happy result. I'm still seeing cheap and plentiful passionfruit at supermarkets and markets (and I imagine backyard vines would be going great guns right now) - if you've found yourself with some extra passionfruit, may I suggest this lovely cake?
This cake follows the same structure as my beloved lemon and sour cream bundt cake, but with fresh passionfruit in place of the lemon. It's a simple butter cake, similar to a Victoria sponge or a pound cake. You start by creaming butter and sugar until light and fluffy, then mixing in three large eggs...
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| Creamed butter and sugar |
... you then fold in the sifted dry ingredients alternately with sour cream (full fat, please) and fresh passionfruit. (I love the combo of rich dairy against sharp and fragrant passionfruit! Just like the top of a pavlova or a Greek yogurt breakfast pot, yum!)
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| Folding in the sour cream and passionfruit |
And you're done!
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| Cake batter |
Then you carefully grease and flour a ten-cup bundt tin, spoon the batter in and bake!
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| Cake batter in tin |
Because I'm such a bundt enthusiast and often post bundt pictures on Instagram, I often get asked how I get the bundts out so cleanly. It's actually very simple - check out my previous post for tips on preparing a bundt tin!
Aaah... I do love the clean lines of this cake!
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| Baked Bundt Cake |
So, the cake would be nice enough as it is, but it's even better with a lovely passionfruit glaze poured over the top. It's just some passionfruit pulp whisked together with icing sugar. (I don't mind the crunch of the passionfruit seeds; if you don't like them feel free to strain some or all of them out).
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| Passionfruit and Sour Cream Bundt Cake, Passionfruit Glaze |
And it's actually super fun and meditative to slowly pour the thick glaze over the cake and let it run off the ridges in rivulets. So as not to waste the glaze, I sit the cake on a rack and place a plate underneath to catch all the sticky drips. Once the jug is empty, I scrape all the excess glaze that's been captured in the plate back into the jug, place the plate back underneath the cake, and pour the glaze over again. It usually takes three to four rounds to use it all up (or until I run out of patience, haha).
Then you just gotta wait for it to set, and you're done!
This is such a gorgeous cake - the crumb is so plush and dense, and the passionfruit flavour really comes through prominently. It'd be a great option for a weekend cake, one of those "cut and come again" numbers if you've got friends popping around. I also took a few slices to share with some colleagues and it went down a treat! They were actually fighting for the pieces with the most icing!
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| Passionfruit and Sour Cream Bundt Cake |
This is such a gorgeous cake - the crumb is so plush and dense, and the passionfruit flavour really comes through prominently. It'd be a great option for a weekend cake, one of those "cut and come again" numbers if you've got friends popping around. I also took a few slices to share with some colleagues and it went down a treat! They were actually fighting for the pieces with the most icing!
The cake lasts really well in an airtight container; I found that slices were still just as good eleven days after it was baked. (Although if you do have leftover cake, might I suggest my Passionfruit, Mango and Mascarpone Trifle?)
Enjoy!
Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog
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| Passionfruit and Sour Cream Bundt Cake |
Enjoy!
Passionfruit and Sour Cream Bundt Cake
A recipe by Sarah Cooks
Ingredients
For the cake
2 cups (360 grams) plain flour, plus extra for preparing the tin
2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup (225 grams) softened unsalted butter, plus extra for preparing the tin
2 cups (450 grams) caster sugar
3 large eggs
1/4 cup passionfruit pulp (from approx. 2-3 passionfruit)
1 cup (290 grams) sour cream
For the passionfruit glaze
2 cups icing sugar (approx. 225 grams)
3-4 tablespoons passionfruit pulp (from approx. 2-3 passionfruit)
Method
To make the cake, preheat the oven to 170C.
Sift the plain flour, baking powder and salt together. Set aside. Place the butter and sugar in the bowl of a stand mixer, and beat on medium-high speed for approx. 5 minutes, or until pale and fluffy.
Add the eggs one at a time, beating well after each addition. Scrape down the sides as necessary.
Stir in one third of the flour mixture, followed by half of the sour cream and the 1/4 cup passionfruit pulp. Follow with one third of the flour, the remaining sour cream, and finally the remaining flour.
Prepare a 10-cup non-stick bundt pan. Brush the inside of the tin all over with melted butter to form a thin and even layer. Sift in some plain flour, rotating the tin to cover the insides with a thin and even layer of flour. (You want to try and avoid any gaps). Tap the tin over the sink to dislodge any excess flour.
Pour the batter into the prepared tin and smooth the surface.
Place the bundt pan onto a baking tray and place in the oven. Cook for 45 minutes - 1 hour, or until cooked when tested with a skewer. Cover with foil during baking if it is browning too quickly.
Allow to cool for 10 minutes. Gently pull the cake from the edges of the pan with your fingers. Place a cake rack on top, then (wearing oven mitts), flip the cake and rack over. Tap the tin firmly to help dislodge the cake, then gently pull the cake pan away.
Allow to cool completely before glazing.
To make the glaze, whisk together the icing sugar and 3 tablespoons passionfruit pulp. You don't want the glaze to be too thin, more like a slow moving glacier than a waterfall, so start with the smaller amount of lemon juice and only add the extra tablespoon if you think it's necessary. Place a tray under the cake rack to catch any drips, and pour the glaze over the cake. If desired, scrape the excess glaze out of the tray under the cake rack, and pour over the cake again. Allow it to set before serving.
Makes 1 bundt, serves 12-16
Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog
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5 comments
I love the craggy mountainous look of the slice! I must look out for that tin although tbh I don't bake that many bundts, I just admire their shape.
ReplyDeleteDo you think you could get the required amount of passionfruit pulp for both the cake and the glaze out of one passionfruit?
ReplyDeleteDepending on the size of your passionfruit, I think you'd need 2-3 passionfruit for the cake and 2-3 for the glaze.
DeleteHm. The passionfruit I see in the stores here (I'm in Canada) definitely seem like they would have more than 1/4 cup of pulp in them, but I haven't cut open a passionfruit in ages, so maybe I'm overestimating!
DeleteOh man, now I wanna see one of those big passionfruit!
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