June 15, 2019
Soft vanilla cake packed with juicy strawberries and traces of chamomile, topped with a sweet strawberry glaze
I present to you Strawberry Chamomile Bundt Cake…A.K.A. the cake of the summer!
With strawberry season finally here, I’m taking advantage of the juicy, local gems by making this bundt cake. It has just enough sweetness and is perfectly paired with coffee or tea!
I love the combination of chamomile and strawberries – they go together like peanut butter and chocolate or graham crackers and marshmallow. There’s just something about the herb-y flavor of chamomile with the sweet, ripe strawberries.
Overall, I highly recommend this cake! Make it at your next summer dinner party, and it will surely be a hit! You can even have the leftovers as breakfast the next morning 🙂
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Strawberry Chamomile Bundt Cake.
Strawberry Chamomile Cake
- 1/2 cup hot water ((boiled water))
- 3 chamomile tea bags
- 3/4 cup 1-1/2 sticks unsalted butter, softened to room temperature
- 1/4 cup avocado or canola oil
- 1-1/4 cups white, granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 4 large eggs
- 1/2 cup milk mixed with 2 teaspoons white balsamic vinegar ((buttermilk))
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups fresh strawberries, chopped
Strawberry Glaze
- 1 cup confectioner’s sugar
- 2 teaspoons milk ((any type))
- 2 teaspoons smooth strawberry jam
- Preheat oven to 350 degrees F. Grease a 9-inch bundt cake pan. Set aside.
- Allow the chamomile bags to steep in the boiled water for about 5 minutes (remove bags after 5 minutes) while you mix the rest of the cake.
- In a large bowl, beat the butter until light and fluffy, about 2 minutes. Add in oil, sugar, vanilla, and almond extract, and beat for 1 minute. Beat in eggs, one at a time. Beat in the buttermilk and chamomile tea. Fold in the flour, baking powder, baking soda, and salt until just incorporated, but be careful not to overmix. Fold in the chopped strawberries. Pour the batter into the bundt cake pan, and bake cake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely while you make the glaze.
- To make the glaze, whisk together all the glaze ingredients until smooth. Pour over the bundt cake, and top cake with fresh additional strawberries. Enjoy with ice cream or whipped cream!
