Thyme Sugar Bundt

On the surface, plain, unremarkable. But sometimes it’s the wallflowers that show the most beauty. Whilst chocolate and more ambitious flavours often steal the limelight, it’s the nostalgia of this sweet, herbaceous loaf that gives you a warm embrace from within.

If you are interested to know more about my services, please get in touch

They say ‘A spoonful of sugar helps the medicine go down… copious amounts of sugar lift this cake to higher climes….

Sometimes its not how much you do, its knowing when less is more…..

A simple sugar coat can sometimes put an elaborate glaze in the corner, this cake is somoist and fluffy, it needs little adornment to shine

The key to the flavour lies in the herb sugar, feel free to play with any herbs that have your heart, but the combination of Thyme & Lemon is hard to beat.

And always snaffle away a secret slice for later….

bundt, winter cakes, winter bundt, autumn recipes, easy cake recipe, vanilla cake, pound cake, autumn bakes, fall bakes, winter bakes

Yield: 8-10

Author: Suze Morrison

Print

With ImageWithout Image

Thyme Sugar Bundt

Prep time: 20 MinCook time: 60 MinTotal time: 1 H & 20 M

On the surface, plain, unremarkable. But sometimes it’s the wallflowers that show the most beauty. Whilst chocolate and more ambitious flavours often steal the limelight, it’s the nostalgia of this sweet, herbaceous loaf that gives you a warm embrace from within.

Ingredients

• 170g Unsalted Butter, room temperature, plus extra for greasing
• 160g Plain Flour
• 100g Ground Almonds
• ½ tsp Baking Powder
• ½ tsp Fine Salt
• 250g Caster Sugar
• 2tsp Thyme, leaves picked.
• 3 Large Eggs
• 1 Lemon, zest
• 80ml Buttermilk
• Melted Butter & Extra Thyme Sugar to decorate, thyme sprigs to garnish.

Instructions

1. Lightly butter a 6 cup bundt pan and dust with flour, set aside in the fridge.
2. Preheat oven 180C. In a bowl, whisk the flour, almonds, baking powder and salt until homogenous. Add the sugar and thyme leaves to a small food processor and pulse until combined. You should see even flecks of green throughout the sugar but stop before it begins to clump.
3. Add the sugar and the butter to the bowl of a stand mixer and cream for 5-7 minutes or until pale and fluffy. Add the eggs, one at a time, beating well between each addition Add the lemon zest and beat that in too.
4. Add half the dry ingredients, followed by the buttermilk, and gently mix. Add the remaining dry ingredients and mix by hand until only just combined, taking care not to overmix as this will make your cake dense.
5. Spoon the batter into your prepared pan and tap sharply 3-5 times to bring any air bubbles to the surface.
6. Bake on the middle shelf for 50-60 minutes or until a skewer comes out clean. Allow to rest in the pan for 20 minutes before inverting onto a wire rack to cool completely.
7. Once cool, brush with melted butter and sprinkle with thyme sugar, garnish with thyme and serve with lashings of whipped cream.

https://gourmetglow.co.uk/recipes/thyme-sugar-bundt

---

---