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Strawberry Bundt Cake with Strawmelon Ale-8® Glaze

OTHER RECIPES

    Ingredients

    For the cake

    • 1 cup unsalted butter (softened)
    • 2 cups granulated sugar
    • 3 large eggs
    • 2 tbs StrawMelon Ale-8®
    • 2 1/2 cups all purpose flour
    • 1/2 tsp baking soda
    • 1/2 tsp salt
    • 8 oz plain Greek yogurt
    • 12 oz fresh strawberries (diced)

    For the glaze

    • 1 cup powdered sugar
    • 2 tbs StrawMelon Ale-8®
    • 1/2 tsp vanilla extract

    Instructions

    1. Preheat the oven to 375° F. Prepare Bundt pan by spraying with oil and lightly flouring. Combine flour, salt, and baking soda in a large bowl. In another large bowl, cream the butter and sugar. Beat eggs into the creamed mixture one at a time, then stir in 2 tbs of StrawMelon Ale-8. Add the yogurt to the wet mixture and combine. Add all dry ingredients to the wet ingredients. Stir until just combined, then add in diced strawberries. Pour batter into your Bundt pan.
    2. Bake the cake for approximately 50 minutes, or until an inserted toothpick comes out clean and free of crumbs.
While cake is cooling, prepare your glaze by mixing powdered sugar with 2 tbs of StrawMelon Ale-8 and vanilla extract. Once your Bundt cake is cooled, pour glaze over the top. Serve with a cold StrawMelon Ale-8 and enjoy!