The recipe for this delicious, though not without it's moments, cake has been torn from one of the recent foodie mags but I neglected to note which one on the page itself, so no credit given here. Sorry.
While I was making this I was pretty much convinced that it would be a disaster. The cake batter seemed to be too thick. The recipe stated that I should 'pour' half of it in the tin but this was just not of pouring consistency - more like scoop it out and shake it into the cake pan. Then I was supposed to swirl the jam through - really hard to do with a batter so thick it moves with the knife rather than letting the jam be dragged through it. But.... But! The end result was completely worth all the agonies I suffered - this is moist, delicious and wonderfully more-ish.
My whole family have fallen in love with 'the pink cake' - as you can see from the photo I overdid the icing just a wee bit LOL. I would suggest that you use a runny-ish sour cream, mine was very thick and I think that might have led to the difficulties I found with the cake batter. Otherwise, just persevere and trust that it'll all end up okay. Because it will, I promise.
Strawberry Swirl Cake
Melted butter, to grease (or canola spray, like I used)
150g unsalted butter, at room temperature
1 cup caster sugar
1 tsp vanilla essence
2 cups self-raising flour
300g carton sour cream
1/2 cup strawberry jam (raspberry jam worked great)
2 cups icing sugar mixture
15g butter, at room temperature
1 1/2 - 2 tablespoons hot water
2-3 drops pink food colouring
1. Preheat oven to 160C. Lightly brush a 2.5L (10 cup) capacity bundt tin with melted butter.
2. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and sour cream, in alternating batches until well combined.
3. Pour half the mixture into the prepared pan. Spoon over the jam. Use a skewer to make a swirl pattern. Top with the remaining cake mixture.
4. Bake for 45 minutes (mine took another 10 or so minutes) or until a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.
5. Sift the icing sugar into a medium bowl. Add the butter and water, and stir until smooth. Stir in the food colouring. Spoon icing over cake. Set aside until set.