Strawberry Swirled Bundt Cake

Rich and buttery vanilla cake laced with warm strawberry preserves. What's not to love?

This is one of my favorite, go-to recipes for bake sales, parties, hostess gifts, sports "after parties", sleepovers, and more! Why? Well, there are many reasons, but in a nutshell: It's super easy (always a plus). The vanilla cake batter is super moist and sweet (but not overly sugary). And the swirl of warm strawberry preserves through the middle takes each slice over the top (and the baking process creates the swirl - meaning you don't have to do the work). I serve the cake for breakfast, brunch and dessert, making in an excellent all purpose cake. Seriously, what's better than an all purpose cake?

About the preserves: I used seedless strawberry preserves in this recipe, but you can use any preserve or jam you have handy. That means, you can try blackberry, raspberry, cherry, apricot, and even orange marmalade. Heck, you could even use apple butter! 

I look forward to your thoughts and comments after YOU try it!

Strawberry Swirled Bundt Cake

Cooking spray

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups granulated sugar

2 large eggs

1/2 cup Greek yogurt or sour cream

1 tablespoon vanilla extract

3/4 cup milk (I used 2%)

1 cup seedless strawberry preserves or jam (or any flavor you want)

Preheat the oven to 400 degrees. Coat a Bundt pan with cooking spray.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.

In a mixing bowl, beat the butter and sugar together until blended and pale. Beat in the eggs, one at a time. Beat in the yogurt and vanilla. Beat in the flour mixture and milk, alternating each and beginning and ending with the flour mixture. Beat until smooth and creamy.

Spoon half of the batter into the prepared pan.

Warm the strawberry preserves for 60 seconds in the microwave (or in a small bowl over a saucepan of simmering water), stirring halfway through the cooking time. Pour the preserves all over the batter in the pan, making an even layer. Top with remaining batter and smooth the surface.

Bake at 400 degrees for 5 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 more minutes, until a wooden pick comes out clean or with little bits of cake clinging to it.

Cool on a rack before inverting. Sift powdered sugar over top just before serving.