Sauerkraut Bundt Cake adds shredded kraut to cake batter along with dulce de leche caramel for a surprisingly moist and delicious cake.
Sauerkraut Bundt Cake
By Sue Lau | Palatable Pastime
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Sauerkraut Bundt Cake is my recipe of the day with the blogging group Sunday Funday. We post weekly on varying topics. This week our theme is Fortuitous Feasting. Glad you could join us!
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My offering for this week is a Sauerkraut Bundt cake. For the New Year, eating sauerkraut and other leafy greens like cabbage signify prosperity.
I’m sure many of you enjoy kraut on New Year’s Day. But have you ever tried it in cake?
I’m sure the sauerkraut haters will have many eyerolls and let me know their displeasure in my mail.
Others will be intrigued at the flavor this distinctive cake might have.
Sauerkraut takes on the texture of coconut when well rinsed and cooked with much sugar, as in cake. The other flavor it does impart is similar to buttermilk. It is a natural tang that suits well.
When combined further with dulce de leche caramel it is quite delicious. So don’t be afraid to give it a try. None of my taste testers complained about it at all. And many said how much they liked it. As well as being surprised by the “secret” ingredient.
Sunday Funday
Fortuitous Feasting
- A Warm Bowl of Good Fortune: Arroz Caldo by Culinary Cam
- Beef Dum Ka Pasanda by Sneha’s Recipe
- Lucky Cabbage Salad by A Day in the Life on the Farm
- Neujahrsbrezel (German New Year’s Pretzel) by Amy’s Cooking Adventures
- Pomegranate Panna Cotta by Mayuri’s Jikoni
- Sauerkraut Bundt Cake by Palatable Pastime
- Stir-Fried Romaine Lettuce with Garlic Chili by Karen’s Kitchen Stories
Sauerkraut Bundt Cake
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Sauerkraut Bundt Cake
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Sauerkraut Bundt Cake
Equipment
- 1 electric mixer with paddle attachment;
- 1 standard Bundt pan
Ingredients
- 14.4 ounce can shredded sauerkraut
- 1 cup unsalted butter at room temp
- 2 cups granulated sugar
- 3 large eggs
- 3 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1-1/2 teaspoons baking powder
- 1 cup canned dulce de leche caramel
- 1-1/2 cups cake flour
- 1/2 cup powdered sugar sifted
Instructions
- Preheat oven to 325F.
- Spray a 10 to 12 cup Bundt pan with Baker's Release spray.
- Rinse sauerkraut thoroughly under cold water. Drain and squeeze very dry.
- Cream together butter and sugar in an electric mixer fitted with a paddle attachment.
- Add the eggs and the extracts.
- When well mixed, gradually add the dulce de leche and sauerkraut.
- After that incorporates, gradually add in the baking powder, and flour.
- When smooth, pour batter evenly into the prepped Bundt pan and smooth the top.
- Bake for 65 minutes or until a toothpick inserted comes out without wet batter sticking to it.
- Cool cake in the pan for fifteen minutes then turn out and finish cooling on a wire rack.
- When completely cool, dust with powdered sugar.
Notes
Nutrition
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I am going to make this. What a fun way to sneak in extra veggies. Happy New Year to you and yours Sue, I hope 2024 brings you much peace and joy. (and a democratic government LOL)
Interesting, to add sauerkraut to a cake. Will be trying this one out. You’ve got both sauerkraut and a ring shaped food to usher in the New Year with lots of luck. Happy New Year.
I was so intrigued by your title and, now, am even more intrigued to try this. I love adding savories to sweet. But I do not think I have ever had sauerkraut in a cake. Thanks for joining me.