Ruby Slipper Cake

*Ruby Slipper Cake*
Makes one bundt cake, or 16 servings

I used to make a cake similar to this for my youngest daughter's birthday each year.  It used a cake mix.  No such thing here in the UK, so I have started making my own cake from scratch. It's a moist and delicious sour cream vanilla cake with a ribbon of strawberry running through it.

For the cake batter:
125g of butter softened (1/2 cup)
180g of sugar (I use caster but you can use granulated, 15 TBS)
2 large free range eggs, beaten
180g of plain flour, sifted ( 1 1/4 cups plus 2 tsp)
1 tsp vanilla
1 tsp baking powder
pinch salt
150g sour cream (1 1/4 cups)
1 (4-serving size) package of strawberry flavoured jelly crystals
To frost:
260g of icing sugar, sifted (2 cups)
1 TBS softened butter
few drops vanilla
milk
To decorate:
coconut flakes
sprinkles (I used strawberry Eton Mess ones from Dr Oetker)

Preheat te oven to 180*C/350*F gas mark 4.  Butter a bundt cake tin well and dust lightly with flour, shaking out any excess.  Set aside.

Cream the butter and sugar together until light and fluffy.   Beat in the eggs one at a time.   Beat in the vanilla and salt.  Sift together the flour and baking powder.  Beat half into the creamed mixture.   Add half of the sour cream.   Beat in the other half of the flour.   Stir in the remaining sour cream, until all are well mixed together.

Layer 1/3 of the cake batter in the prepared tin.  Sprinkle with half the jelly crystals. (Take care not to let it touch the sides.)  Layer on another 1/3 of the cake batter.  Sprinkle with the remaining jelly crystals.  Spoon over the remaining batter.  Smooth the top over.  Using a skewer, gently swirl the jelly crystals a bit.

Bake in the preheated oven for 35 to 40 minutes, or until the stop springs back when lightly touched.   Allow the cake to cool in the pan for five minutes before turning the cake out to cool completely.

Place the cooled cake onto a serving plate.  Whisk the icing sugar together with the butter, vanilla and enough milk to give you a thick icing that will drip just a bit down the sides of the cake.  Spoon it over the cake and then sprinkle the coconut flakes and sprinkles over top.  Allow to set before serving.
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