Buttermilk Strawberry Bundt Cake

It is strawberry season and I had to bake a cake and use the strawberry blossoms before they are all gone.  My family is making fun of my flowery cakes, but I don't care.  I like to make them look pretty!  All parts of the strawberry plant are edible even the blossoms.  This cake had red dye in the original recipe but I took that out.  It doesn't really need any red dye to make it taste good.  

Ingredients:
1 stick butter, softened
1/2 cup canola oil
1 3/4 cup granulated sugar
4 large eggs
3/4 cup sour cream
1/2 cup buttermilk
1 teaspoon vanilla
1/4 cup strawberry jam
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon aluminum free baking powder
1/2 teaspoon salt

For the ganache:
14 ounce can sweetened condensed milk
2 tablespoons strawberry jam
1/2 cup white chocolate chips

Preheat oven to 350 degrees F and spray a bundt pan generously with cooking spray.
In a stand mixer beat the butter, oil, sugar, eggs, sour cream, jam, and vanilla until combined.  Place flour, baking soda, baking powder, and salt in a large bowl and mix to combine.  Alternately add the flour and then the buttermilk until well combined.  Transfer the batter to a prepared bundt pan, spreading the batter evenly.  Bake 50-55 minutes until a toothpick comes out clean.  Remove and let cool completely.

Just before serving prepare the ganache.  Heat the sweetened condensed milk in a small saucepan over medium-low heat, stirring.  Add the jam and white chips until melted.  Once melted turn off the heat and let sit 5 minutes off of the burner and cool to thicken it.  With a spoon drizzle the icing over the cake and let it drip down the sides as desired.  Serve at room temperature.   

Enjoy!
Recipe adapted from: Original Recipe

Sherry

I will link this to:

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Homemaking Linkup at Hope In Every Season 

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The Party Bunch Weekend Linky at The Idea Room

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Foodie Friends Friday at Walking on Sunshine

Rooted in Thyme Simple and Sweet Fridays

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