Description
I developed this cake for an Easter party and it was beautiful! It was a refreshing new blend of flavors and now I use fresh herbs as often as I can when I making desserts! This cake sits well. You can serve the berries on the side as well.
Ingredients
- ½ cup vegetable oil
- 4 eggs
- 1 cup sour cream
- 1 (18.25 ounce) package white cake mix
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 tablespoons finely chopped fresh basil
- ⅔ cup balsamic vinegar
- ¼ cup white sugar
- 1 pint fresh strawberries, hulled and quartered
- 1 teaspoon chopped fresh mint, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Generously grease a fluted tube pan (such as a Bundt®).
- Stir vegetable oil
- eggs
- and sour cream in a large bowl until thoroughly combined; stir in cake mix
- instant vanilla pudding mix
- and basil until batter is smooth.
- Pour batter into prepared pan.
- Bake until the cake is lightly browned at the edges and a toothpick inserted into the thickest part of the cake comes out clean
- 40 to 45 minutes.
- Let cake cool in pan for 20 minutes before inverting to turn cake out onto rack to cool completely.
- Stir balsamic vinegar with sugar in a saucepan and place over medium heat. Bring mixture to a boil
- reduce heat to low
- and simmer until vinegar syrup is slightly thickened
- about 5 minutes. Remove from heat and cool syrup to room temperature.
- Just before serving
- stir strawberries with balsamic syrup in a bowl; spoon berries and syrup over the cake. Sprinkle cake with fresh mint.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
Servings: 8