#BundtBakers Strawberry Jam Bundt Cake - kuglof sa pekmezom od jagoda

Evo me! Vratila sam se i u svet kuglofa. Napravila sam izlet od tri nedelje (plus po nedelja za pripremu i povratak), na kom sam postala NLP trener i sad ponovo ponekad mogu, slobodno i bez griže savesti, da uživam dok plešem po svojoj kuhinji. Danas je na redu jedan sasvim običan ritam - staromodni. Retro kolač sa pekmezom i malo tostiranih oraha.

Ovaj kolač je (naravno, i opet...) iz kuvara Cake Keeper Cakes. Opasno se približavam polovini projekta - samo što nisam napravila pola knjige, još kuglof dva...

Pekmez koji sam koristila sam nekada davno dobila od Jelene, koja je ekspert za pekmez od jagoda. Ostao je zbog toga što mi nismo baš nešto od pekmeza - obično nemamo hleba kod kuće, pa se ova teglica tako provukla u frižideru neopaženo. A grupa kuglofdžija Bundt Bakers, čiji sam član, ovog je meseca rešila da pravi kuglof sa temom jagoda - kad im vreme nije, pa se setih da i ja ipak konja za trku imam....

Potrebni sastojci:

• 1 1⁄2 šolja brašna
• 1 kašikica praška za pecivo
• 1 kašikica mlevenog cimeta
• 1⁄4 kašikice mlevenog klinčića
• 1⁄4 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 1 šolja šećera
• 6 kašika putera
• 1 šolja pekmeza od jagoda
• 2 jajeta, sobne temperature
• 3 kašike kisele pavlake
• 1⁄2 šolje tostiranih, oljuštenih i iseckanih lešnika (ili oraha)

Uključite rernu na 170°C. Podmažite kalup za kuglof i pospite ga brašnom.

Brašno, prašak za pecivo, sodu bikarbonu, cimet, klinčić i so se pomešaju.

Šećer i puter se mute mikserom dok ne postanu penasti, pa se u to doda pekmez i sve se dobro sjedini.

Smanjiti broj obrtaja miksera, pa dodavati jedno po jedno jaje i kiselu pavlaku.

Zatim se postepeno dodaje brašno. Kad je smesa ujednačeno glatka, umešaju se orasi - najbolje varjačom i smesa se izlije u podmazani kalup.

Peći oko 40 minuta. Proveravati čačkalicom je li gotovo. Po vađenju iz rerne ostaviti kolač u kalupu desetak minuta, pa prevrnuti na rešetku da se u potpunosti ohladi.

Ovom sam kuglofu dodala glazuru od šećera, koju odavno želim da napravim - obojila sam je mlevenim listovima čaja od hibiskusa.

Here I am! I returned to the world of bundts. I made a pause of five weeks, which I spent in Zagreb and became NLP coach, so now I am allowed, from time to time, freely and without any guilt, to enjoy in my kitchen. Today, it is a very old-fashioned rhythm - retro cake with jam and toasted hazelnuts.

This cake is (of course... and again... and again) from Cake Keeper Cakes. I am dangerously approaching to the half of my project - just a bundt or two from the half of a book made ...

I used the jam Jelena gave me long ago. She is an expert for strawberry jam preparation. The jam survived because we are not jam eaters - we usually do not have any bread at home for a lot of reasons. As Bundt Bakers choused this month to make a bundt with strawberries, I remembered that forgotten strawberry jam jar, and here it is -  a new bund cake is made from it.

• 1 1⁄2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1 cup packed light brown sugar
• 6 tablespoons (3⁄4 stick) unsalted butter, softened
• 1 cup strawberry jam
• 2 eggs, room temperature
• 3 tablespoons sour cream
• 1⁄2 cup toasted and skinned hazelnuts cooled and finely chopped

1. Preheat the oven to 350ºF. Grease a baking pan and dust it with flour, knocking out any extra.

2. Whisk together the flour, baking powder, cinnamon, cloves, baking soda, and salt
in a medium bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the jam until smooth.

4. With the mixer on medium-low speed, add the eggs one at a time. Add the sour cream. Scrape down the sides of the bowl. With the mixer on low-speed, add the flour mixture a little at a time, scraping down the sides of the bowl after each addition and beating just until incorporated. Stir in the nuts on low speed.

5. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 minutes to 1 hour. Let the cake cool in the pan for 15 minutes, invert it onto a wire rack to cool completely.

This is forty-eigth cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. 

I'm linking this post with Cookbook Countdown #20 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Bundt Bakers

Strawberry Bundts

• #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

• Hosting this month (August 2017.): Tammy from Living the Gourmet
• 
  

• You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
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  • Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
  • Neapolitan Zebra Bundt Cake by All That's Left Are The Crumbs
  • Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
  • Strawberry & Cream Bundt Cake by Patty's Cakes
  • Strawberry Crunch Bundt Cake by Cookaholic Wife
  • Strawberry Bundt Mousse Cake by Sneha's Recipe
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  • Strawberries & Cream Naked Bundt Cake by Living the Gourmet
  • Strawberry Key Lime Cheesecake Bundt by The Crumby Kitchen
  • Strawberry Orange Bundt Cake by I Love Bundt Cakes