Raspberry Swirl Bundt Cake
Raspberry Swirl Bundt Cake: An eye catching dessert with swirls of homemade raspberry sauce topped with almond drizzle. The beautiful ribbons of red make this raspberry cake the perfect Christmas or Valentine’s day brunch dessert.
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Raspberry Swirl Bundt Cake
Yield:
Serves 12 to 15
An eye catching dessert with swirls of homemade raspberry sauce topped with almond drizzle. The beautiful ribbons of red make this raspberry cake the perfect Christmas or Valentine's day brunch dessert.
Ingredients
For the Sauce:
- ¼ cup granulated sugar
- 1 cup fresh or frozen raspberries
- 3 tablespoons peach nectar
For the Cake:
- 1 ½ cups unsalted butter, softened
- 1 cup sour cream
- 3 cups granulated sugar
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 5 large eggs
- 1 large egg yolk
- 3 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
For the Glaze:
- 3 tablespoons peach nectar
- 1 tablespoon light corn syrup
- 1/8 teaspoon almond extract
- 2 cups powdered sugar
Instructions
For the Sauce:
- In a small saucepan, combine the sugar, raspberries and peach nectar.
- Bring to a simmer; cook stirring often and crushing berries.
- Cook 10 minutes or until mixture has thickened.
- Strain berry mixture through a wire mesh sieve into a small bowl, pressing pulp with the back of a spoon.
- Discard solids; cover and chill in the refrigerator for a least 3 hours and up to 3 days.
For the Cake:
- Preheat oven to 325°.
- Spray a 12 to 15 cup bundt pan with nonstick cooking spray with flour.
- In a large mixing bowl beat butter and sour cream until combined.
- Gradually add sugar, beating until fluffy.
- Add lemon zest and vanilla beating until combined.
- Add eggs one at a time, beating well after each addition.
- In a medium bowl whisk together the flour, baking soda and salt.
- Gradually add flour mixture to butter mixture, beating until combined.
- Spoon 3 cups batter into prepared pan.
- Use the back of a spoon to make a shallow trench in the middle.
- Spoon 3 tablespoons sauce into trench.
- Spoon 1 1/2 cups batter into pan, spreading carefully to cover raspberry sauce.
- Repeat trench procedure and top with remaining sauce.
- Add remaining batter onto of sauce and carefully spread.
- Run a knife though the batter 8 times to swirl the filling.
- Gently tap pan on counter to release any trapped air bubbles.
- Bake 1 hour and 15 minutes or until a wooden pick inserted in the cake comes out clean.
TIP: If the cake is getting too dark you can tent the cake with foil half way through baking.
- Let the cake cool in the pan 10 minutes; run a knife around the edges and around the center edges.
- Turn upside down onto a cooling rack; remove from the pan and cooling completely.
- Once cake is cooled add the glaze and sprinkle with sliced almonds.
For the Glaze:
- In a medium bowl add the nectar, syrup, extract and sugar.
- Whisk until smooth.
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How much sugar goes into the cake?
Oh man! Thanks for catching that Armella! I added it to the recipe. It’s 3 cups. 🙂
If you are using frozen raspberries do you need to defrost and drain or put them in frozen state. Thanking you in advance.
Hi Marsha, No need to defrost since you’re going to cook them anyway. 🙂
It says the total time for this recipe is 1 hour 45 minutes with 30 min prep time. Would be helpful if you stated that the raspberry filling needs to sit for SIX hours. Disappointed to wake up all excited to make this cake for a friend’s birthday brunch, only to realize this part of the “total” time was not included.
Hi Nicole, The first rule of making any recipe is to read it through.
Could I use Amaretto liqueur in the glaze and if so, how much? Thank you.
Sure Gina! I would only add one tablespoon at a time, taste, and then decide if you want to add more. Make up the difference (of the 3 tablespoons of peach nectar) with water.
Thanks, I have some leftover from Christmas baking and I’m going to try it. The cake sounds delish!
Do you ever have trouble with the raspberry filling sinking to the bottom of the pan during baking? Do you have suggestions to avoid this? I made a similar cake today (but used a different recipe) and the filling all sunk and stuck to the pan! Delicious, but not pretty!
Hi Becky, No, I haven’t had that problem with any of the bundt cake recipes with filling.
How about “Chambord” Raspberry Liqueur
in Glaze??
Hi Leon, That sounds delicious!
Have you ever used raspberry jam instead of making the raspberry sauce? Also, can you substitute almond extract for the vanilla?
Hi Carolyn, I haven’t used raspberry jam. If you do, I would recommend thinning or heating it to make spreadable. Yes, you can substitute vanilla for the almond extract.
Hi! Do you think that I could use raspberry jam instead of the sauce for the swirl? Thank you!
Hi Simona, Sure! To help with the spreading I would heat it in the microwave a little. This will loosen the jam.