Fresh Strawberry Bundt Cake

1½ cups all-purpose flour
1½ cups white whole-wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream
½ cup coconut milk
1 teaspoon pure vanilla extract
1 ½ cups diced strawberries
 

Preheat oven to 350°.  Butter and lightly dust inside of 10-inch bundt pan with confectioner’s sugar.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.  In a separate bowl, blend together sour cream, coconut milk and vanilla.  Set both aside.

In the bowl of a stand mixer, add butter and beat on medium speed with a paddle attachment for 2 minutes or until fluffy.  Gradually add sugar, then eggs one at a time.  Reduce speed to low and beginning and ending with the flour mixture, alternatively add it by quarters and the sour cream mixture by thirds until all have been incorporated into batter.  Remove bowl from stand mixer and gently fold in strawberries.  Transfer batter to prepared pan.  Place in center of oven and bake for about one hour until tester inserted near center comes out clean.

Remove from oven and let cool 10 minutes before inverting onto wire rack.  No frosting is needed, but you could always dust it with confectioner’s sugar or after the cake cools completely add something like my Double Cream Frosting.

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