Rectangular baking sheet, to place under the bundt/loaf pan
Ingredients
1cupunsalted buttersoftened (room temperature)
2 ¾cupssugar
6large eggsroom temperature
2 to 3teaspoonsube flavorI used McCormick
3cupscake flour
¼teaspoonbaking soda
½teaspoonsalt
1cupsour creamroom temperature
Glaze:
½cupUbe Halayahomemade or store bought
1 to 2tablespoonsmilkto thin it out
Instructions
Position the oven rack to the lower middle (move one position down from the center rack). Preheat the oven to 325F.
Grease and flour a bundt pan or two loaf pans (9x5 inches). Tap out any excess flour from the pan by inverting it while tapping. Place the bundt/loaf pans on top of a rectangular baking sheet. Set aside.
Sift the dry ingredients (flour, baking soda and salt) in a bowl. Set aside.
Cream the butter and the sugar in the bowl of a stand mixer until light and fluffy. It will take about 2 to 3 minutes (Speed 4). Scrape the bottom once or twice with a rubber spatula to make sure everything is well incorporated.
Add the eggs one at a time, mixing well after each addition. Then, add the ube flavor.
With the mixer speed on low, add the flour mixture alternately with the sour cream, starting and ending with the flour (pour the flour in 4 additions and 3 additions for the sour cream). To do this, start by adding about ¼ of the flour mix and as soon as it’s just mixed, add ⅓ of the sour cream. Continue doing so until both are used up, ending with the last ¼ portion of the flour.
Give the mixture a final fold with a rubber spatula to make sure everything is well combined. Evenly distribute the batter in the pan and bake for 1 hour and 10 minutes up to 1 hour and 20 minutes. You can check after one hour and insert a wooden skewer/cake tester. It’s done when the tester comes out clean. Avoid opening the oven before the one hour mark to make sure the cake won’t sink in the middle.
Remove from the oven and let cool for 15 minutes before inverting onto the serving dish. Cool completely before glazing.
To make the glaze/topping: Place the Ube Halaya in a microwaveable bowl and stir to loosen. If it’s too stiff, add one tablespoon of milk and microwave for 5 to 10 seconds. Stir. It’s ready when the halaya is flowing like lava (still very thick and will very slowly drip on the sides of the cake). Drizzle or pour over the cooled cake. Slice with a serrated knife for a clean slice every time.
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