Vanilla Bean Milk Bundt Cake

Vanilla bean paste. Not extract, not powder. Paste. You can see the seeds in every slice of this cake, and the flavour is deeper and more fragrant than anything a teaspoon of extract could deliver. The rest is butter, sugar, eggs, whole milk, flour, baking powder, and salt.

It bakes in a greased and floured Bundt pan at 350°F (177°C) for about 35 minutes. No frosting, no glaze. Powdered sugar dusted on top. A cake this direct either works or it does not, and this one works because the vanilla bean paste carries everything. A keeper for the recipe box.

Tips for Making Vanilla Bean Milk Bundt Cake

Use vanilla bean paste, not extract

A full tablespoon of vanilla bean paste goes into this batter. The seeds are visible in the finished cake and the flavour is concentrated.

If you substitute extract, you lose the visual specks and the flavour will be thinner. Increase the extract to two teaspoons if you must use it.

Grease the Bundt pan well

The cake bakes directly against the pan. Any missed spot means a chunk of cake stays behind when you turn it out.

Butter the pan and dust with flour, getting into every groove. Baking spray with flour also works. Turn the cake out while it is still slightly warm.

Vanilla Bean Milk Bundt Cake

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• Author: Natasha Steinberg
• Total Time: 45 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

A tender, subtly sweet bundt cake, perfect for dessert or unexpected guests. Pairs wonderfully with vanilla frozen yogurt and blackberries.

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup (113 g) butter
• 1 cup (200 g) granulated sugar
• 3 eggs (125 ml) eggs
• whole milk
• 1 Tbsp vanilla bean paste
• 1 1/2 cups (188 g) all-purpose flour
• 1 tsp baking powder
• pinch of salt
• powdered sugar

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Instructions

1. Preheat oven to 350°F (177°C).
2. Grease and flour a regular bundt pan.
3. In a large bowl, whip together the butter and sugar until smooth and light.
4. Mix in eggs, one at a time, beating well after the addition of each.
5. Add the remaining ingredients and mix for about a minute until smooth.
6. Pour batter into the prepared pan and smooth the top.
7. Rap the pan against the counter a couple of times.
8. Bake for 30-35 minutes, or until a tester comes out clean.
9. Let cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack to cool completely.
11. Store cake in an airtight container at room temperature.

Notes

• For a more intense vanilla flavor, use vanilla extract in addition to the vanilla bean paste.
• If you don’t have a bundt pan, you can bake this in a 9-inch round cake pan, adjusting baking time as needed.
• Dust the cooled cake generously with powdered sugar before serving for extra sweetness and visual appeal.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 25
• Sodium: 100
• Fat: 18
• Saturated Fat: 10
• Unsaturated Fat: 7
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 70

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