VANILLA BEAN BUNDT® CAKE
This vanilla Bundt® cake is delicious plain or topped with fresh strawberries and whipped cream. The outside has a sugar crust that turns golden brown and sparkles while the center of the cake remains light and moist.
Provided by Brandi Rose
Categories Desserts Cakes Bundt Cake Recipes
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a fluted tube cake pan (such as Bundt®) with cooking spray. Sprinkle 1/4 cup superfine sugar all along the sides and bottom of the pan until evenly coated. Dump out and reserve any extra sugar.
- Mix flour, baking powder, baking soda, and salt together in a bowl. Scrape out all the seeds from the vanilla bean pods into a small bowl. Discard pods.
- Beat sugar and butter together in another bowl until fluffy. Mix in vanilla seeds and vanilla extract until well incorporated. Add eggs, one at a time, beating well after each addition. Alternately mix in flour mixture and buttermilk with a wooden spoon, a little at a time, beginning and ending with flour mixture, until just combined.
- Pour batter evenly into the prepared pan and tap gently on the counter or stovetop to eliminate air bubbles. Sprinkle the reserved superfine sugar over the batter, adding more to completely coat, if you wish.
- Bake in the preheated oven until the cake is golden brown and a toothpick inserted into the middle comes out clean, about 1 hour. Cool until cake is warm, about 20 minutes; invert onto a rack or plate and let the cake cool completely before you remove from the pan.
Nutrition Facts : Calories 438 calories, Carbohydrate 60.8 g, Cholesterol 108.6 mg, Fat 19.4 g, Fiber 0.8 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 237.8 mg, Sugar 36.9 g
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