This is especially wonderful with vanilla frozen yogurt and blackberries. It’s pretty much the perfect cake to make on a whim when craving dessert or when needing to impress unexpected guests.
By Natasha Steinberg
The ingredients for this cake are things I virtually always have on hand, and the method is super quick and easy. The only prep required is room temperature butter, which is typically not a problem for me since I usually keep at least a stick of butter out of the fridge at all times anyway (ya know, just in case). But if you aren’t crazy like me and need room temperature butter in a flash, simply cube the butter and let it sit in a sunny window for 20 minutes or microwave it on low power in 15-second intervals until soft.
- 113 g (1/2 cup) butter, at room temperature
- 200 g (1 cup) granulated sugar
- 3 eggs 125 ml (1/2 cup)
- whole milk (2% milk or buttermilk also works)
- 1 vanilla bean, scraped or 1 Tbsp. vanilla bean paste
- 188 g (1½ cups) all-purpose flour
- 1 tsp. baking powder
- pinch of salt powdered sugar for dusting
- Preheat oven to 350 degrees F. Grease and flour a regular bundt pan. In a large bowl, whip together the butter and sugar until smooth and light. Mix in eggs, one at a time, beating well after the addition of each. Add the remaining ingredients and mix about a minute until super smooth. Pour into prepared pan and smooth the top (I usually do this part with a clean index finger). Rap pan against the counter a couple of times. Bake for 30-35 minutes until tester comes out clean. Let cool in pan for 10 minutes then invert onto wire rack to cool completely. Cake will keep in an airtight container at room temperature for several days. I actually find it's best the day after it's made.