As you’ve probably noticed, I have quite the big sweet tooth but this week I was in the mood for something slightly less sweet. Even though I named this recipe ‚classic grandma bundt‘ I’ve never seen my grandmas making this cake. I guess it’s just a picture I have in my head from movies or books. But anyway. I love this bundt because it’s not to sweet and it tastes great with butter and jam (so you can eat cake for breakfast which is a pretty great start to any day). Have a lovely week folks!
(for a 20cm Ø bundt tin)
300 g flour
7 g active dry yeast
1/2 tsp salt (5 g)
2.5 dl mylk
100 g vegan butter + some for the tin
60 g sugar
1 lemon (zest)
100 g raisins *
* You can swap the raisins for the same amount of dried cranberries, candied lemon or orange peel or a combination of all four.
(Preparation time 20 minutes + 60 minutes rising time + 30-45 minutes baking time)
- Preheat the oven to 40°C upper and lower heating. Put the butter in a pan and melt it on low heat. Meanwhile put the flour, dry yeast, salt and sugar in a bowl. When the butter is completely melted add the cold mylk. The fluids shouldn’t be more than lukewarm. If it’s still to hot zest the lemon into a separate bowl first. Then add the mylk-butter mixture to the dry ingredients. Mix everything well whilst slightly beating the dough (works great with a big wooden spoon). Add the zest and raisins and work them into the dough.
- Turn the oven off. Put a slightly wet towel over the bowl and place it in the oven. Let the dough rise to double its size (takes 45-60 minutes). You could place the covered bowl over a heater or any warm spot in your house as well, if you don’t want to use the oven.
- After it has risen to double its size take it out of the oven and heat the oven to 160°C fan function. Cover the tin with lots of butter (this is crucial to be able to take the bundt out of the tin afterwards). Then transfer the dough into the tin. Stick all raisins that pop out of the dough into it so they won’t get burned. Put the bundt in the oven. Let bake for 30-45 minutes. The bundt is ready when it sounds slightly hollow when you knock on it. Take it out of the oven and let the cake cool briefly, then remove from the tin and carefully turn onto a cake rack.
Tastes great straight out of the oven!