I’m calling this one, “Ugly, But Delicious.”
I had envisioned a gorgeous strawberry bundt topping, drizzled and dripping with light pink frosting, and then strategically doused with strawberry preserves.
As seen below, that did not happen.
The freeze-dried strawberries baked too far into the top of the bundt for visual pleasure and acuity.
The cake did not release from the pan as well as hoped.
The drop frosting did not drip or drizzle at all, and simply stuck to the crest of the ring and turned out far too pink for my style.
And, the preserves appeared as globs rather than dollops.

However, the taste of this ring cake is absolutely divine – and makes for a gorgeous treat any time of the day.
Like a not too far ago comedian says, “eggs, milk, wheat…why not cake for breakfast?” – and this one has fruit too! 😉

A light and fluffy vanilla bundt cake, subtly scented with cinnamon and nutmeg, crowned with strawberries, and then drizzled and dripped with frosting and hearty strawberry preserves makes a truly decadent dessert recipe.

Cinnamon Strawberry Vanilla Drip Cake

2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 stick + 2 Tbs. butter, softened
1 3/4 cup white sugar
3 large eggs
1 cup buttermilk
3 Tbs. vegetable oil
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground nutmeg

1 cup freeze dried strawberry slices
Pink Drip Glaze*
1 1/2 cups Bonne Maman Strawberry Preserves

Preheat the oven to 350 degrees.

Coat the bundt cake pan in a thin, even layer of pan release oil spray that contains flour.
Sprinkle the freeze-dried strawberries evenly across the bottom of the bundt cake pan.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Next, using another medium-sized bowl, combine together buttermilk, oil, and vanilla extract. Set aside.

Cream the butter on low speed until smooth, using the paddle attachment of a stand mixer.

Sprinkle in sugar and cream it until it is light and fluffy. Scrape the bowl if needed.

While mixing on low, add in eggs, one at a time. 

Next, add in 1/3 of the flour mixture, and then 1/3 of the liquid mixture. Repeat this process two more times. Scrape the bowl as needed. Mix the ingredients just until they are combined. Do not over-mix.

Pour the batter (the batter will be thick) into the prepared bundt cake pan.

Bake the cake at 350 degrees for 45-50 minutes, or until a toothpick inserted into the deepest part of the cake comes out clean. 

Remove the cake from the oven, and let it cool for 15 minutes before turning it out onto a cooling rack.

*Pink Drip Glaze:
1 cup powdered sugar
3 Tbs. buttermilk
1 tsp. vanilla extract
2-3 drops red or pink food coloring

Sift powdered sugar into a medium-sized bowl.
Add the buttermilk and vanilla and stir until it is smooth and creamy.
Add a few of drops of food coloring and mix well.

Drizzle the Pink Drip Glaze over the crown of the cake.
Let sit and cool for 15 minutes.
Dollop with spoonfuls of strawberry preserves.

Chill for several hours before slicing and serving.