Strawberry-Rhubarb Swirl Bundt

To make the sauce, in a saucepan over medium-high heat, combine the strawberries, rhubarb, granulated sugar, lemon juice and salt and bring to a vigorous simmer. Simmer, stirring frequently, until the strawberries are tender and have released some of their juice, about 8 minutes.

Place a fine-mesh strainer over a bowl and strain the strawberry-rhubarb mixture, pressing down on the fruit with a rubber spatula to extract as much juice from the fruit as possible. Discard the solids and return the liquid to the saucepan.

In a small bowl, combine the cornstarch with 2 Tbs. cold water and whisk until smooth. Add the cornstarch mixture to the saucepan and whisk to combine. Place the saucepan over medium heat and cook, whisking occasionally, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Transfer the mixture to a bowl and let cool to room temperature. Set aside 2 Tbs. of the sauce to use in the glaze. The sauce can be made up to 2 days in advance and stored, covered, in the refrigerator.

Preheat an oven to 350°F (180°C). Grease a nonstick 12-cup (3-l) Bundt pan with nonstick baking spray.

To make the cake, in a bowl, whisk together the flour, baking soda, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the eggs one at time, beating after each addition until thoroughly combined. Scrape down the sides of the bowl, then beat in the vanilla extract.

Add half of the dry ingredients to the butter mixture and beat on low speed until just combined. Beat in the buttermilk, then add the second half of the dry ingredients, again beating just until combined. Add the oil and sour cream and beat on medium-high speed until combined, about 30 seconds.

Pour a third of the batter into the prepared Bundt pan, then pour in half of the sauce. Add another third of the batter followed by the remaining sauce. Top with the remaining batter and smooth the top. Drag a table knife through the batter, gently swirling it a few times to create a marbled pattern.

Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.

Transfer the pan to a wire rack and let cool for 20 minutes, then invert the pan onto the rack and lift off the pan. Let cool completely.

To make the glaze, in a bowl, combine the 2 Tbs. reserved strawberry-rhubarb sauce, the confectioners’ sugar, cream and salt. Whisk until smooth. Drizzle evenly over the cooled cake and let the glaze set for 10 minutes before serving. Cut into slices and serve. Serves 10 to 12.

Williams Sonoma Test Kitchen