#BundtBakers: Balsamic Strawberry Filled Bundt Cake

When I joined Bundt Bakers earlier this month, I was so excited to get to bake a cake at least once a month.  Then my husband reminded me that I was watching my points.  Spoil sport.  Oh well, now my neighbors will enjoy the fruit of my labors!  Win/win for all!

The theme for April is "Hidden Surprise" - Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

If you want just a wonderful strawberry bundt cake, try this delicious one from Food Love.

I have had strawberry cake on my list of cakes-I-do-well for a long time.  I make a layer cake that features a strawberry jam filling and chocolate-covered strawberries as decoration on the top.  It is a yummy cake and so I wanted to recreate that to some degree.  I also love using balsamic vinegars with fruit and I wanted to incorporate that idea as well.  So the Balsamic Strawberry Bundt Cake was born!

The balsamic vinegar and the fresh strawberries and brown sugar create a yummy center that compliments the sweetness of the cake.  With a light dusting of powdered sugar for the top, you have a wonderful, sophisticated dessert.

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Balsamic Strawberry Filled Bundt Cake

Yield: 12

Author: Terri Steffes

Prep time: 12 MCook time: 45 MTotal time: 57 M

A delicious and easy filled cake.

Ingredients:

• 2 c strawberries, coarsely chopped
• 1/4 c brown sugar
• 1/4 c good balsamic vinegar
• For the cake:
• 1 strawberry cake mix
• 3 eggs
• 1 t vanilla
• 1 c water
• 1/3 c oil
• For the glaze (if desired)
• 1 stick butter, softened
• 2 c powdered sugar
• leftover liquid from strawberries

Instructions:

1. For the strawberries:
2. Mix brown sugar and balsamic vinegar. Add in strawberries and toss until coated. Let set overnight. Drain and reserve liquid if making glaze.
3. For the cake:
4. Preheat over to 350 degrees. Prepare bundt pan with shortening and coat with flour. Beat eggs. In mixing bowl, mix cake mix, vanilla, water and oil. Add in eggs slowly, beating well after each addition. Beat for 4 minutes. Pour 1/2 batter in pan and smooth. Spoon the strawberries on top of the batter, staying in the middle of the batter. Pour the remaining batter over the strawberries, smoothing over the strawberries so that they don't show. Bake for 35 minutes, check for doneness. Straw inserted will come out clean. Remove from oven and cool 15 minutes. Invert onto waxed paper, cool completely.
5. For the glaze:
6. Beat softened butter until smooth. Add in powdered sugar a little at a time until well corporated. Add in reserved liquid a little at a time until you get the desired consistency. Drizzle over cooled cake.

Calories
302.79

Fat (grams)
17.08

Sat. Fat (grams)
6.59

Carbs (grams)
35.92

Fiber (grams)
0.79

Net carbs
35.13

Sugar (grams)
32.76

Protein (grams)
2.54

Sodium (milligrams)
109.15

Cholesterol (grams)
74.82

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here.