My Shabbat Bundt is a no-fail treat that will compliment your Shabbat meal no matter what you make. Easily adaptable to be pareve or dairy, this cake is a perfect addition to any menu. This cake is moist and delightful with a delicious lemony tang.
Shabbat Bundt
Prep time
Cook time
Total time
Author: Chef Shosh
Serves: 12 Servings
Ingredients
- Cake:
- 2 ½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup pareve (non-dairy) margarine spread
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup pareve (non-dairy) sour cream
- 2 cups frozen blueberries
- 1 tbsp all purpose flour
- Glaze (optional):
- Juice and zest of one lemon
- 1 tsp cold water
- 1 ½ cups confectioner’s sugar
- * Please note, this recipe can be adapted to be dairy if non-dairy margarine spread is substituted with regular butter and non-dairy sour cream with regular sour cream
Instructions
- Preheat oven to 350 degrees F.
- Liberally spray bundt pan with non-stick spray.
- In a large bowl, combine flour, baking powder and salt. Set aside.
- In a separate large bowl, use a hand mixer to combine margarine, brown sugar, granulated sugar, eggs, zest, vanilla, and sour cream.
- Once mixture of wet ingredients is well combined, gradually add dry mixture until combined.
- In a small bowl, sprinkle blueberries with 1 tbsp flour.
- Use a spatula to gently fold in blueberries.
- Pour batter into prepared bundt pan and bake for about 45-50 minutes or until a toothpick that is inserted comes out clean.
- Allow to fully cool before carefully flipping onto a plate.
- To make glaze, whisk together confectioner’s sugar, lemon juice, zest and water.
- Pour over cooled cake directly, or serve alongside individual slices.
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