Description
A tender, subtly sweet bundt cake, perfect for dessert or unexpected guests. Pairs wonderfully with vanilla frozen yogurt and blackberries.
Ingredients
Units
Scale
- 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
Instructions
- Preheat oven to 350°F (177°C).
- 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 for about a minute until smooth.
- Pour batter into the prepared pan and smooth the top.
- Rap the pan against the counter a couple of times.
- Bake for 30-35 minutes, or until a tester comes out clean.
- Let cool in the pan for 10 minutes.
- Invert the cake onto a wire rack to cool completely.
- 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