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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 tsp bourbon
1/2 tsp vanilla extract
1 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Glaze:
1 cup powdered sugar
2 tsp (or more) whole milk
1 tsp vanilla extract
1/2 vanilla bean, split lengthwise
For the cake: Position rack in center of oven and preheat to 325. Butter and flour a standard Bundt pan, then spray pan with nonstick spray. Pour bourbon and vanilla extract into small bowl. Scrape seeds from vanilla bean into bourbon-vanilla mixture; stir to blend well (reserve scraped vanilla bean for another use). (If you don't have or want to use bourbon, just substitute with vanilla extract).
Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
For the glaze: Whisk powdered sugar, 2 tsp milk, and vanilla in small bowl to blend, adding more milk by 1/4 tspfuls if glaze is too thick to drizzle. If glaze is too thin, add a little more sugar until it's the consistency desired. Scrape the seeds from the vanilla bean into the glaze and whisk until the seeds are incorporated throughout the glaze.
Place cooled cake on serving dish. Using spoon, drizzle glaze over cake in zig-zag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.
NOTE: Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
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VANILLA BEAN BUNDT CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake:
1 tsp bourbon
1/2 tsp vanilla extract
1 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Glaze:
1 cup powdered sugar
2 tsp (or more) whole milk
1 tsp vanilla extract
1/2 vanilla bean, split lengthwise
For the cake: Position rack in center of oven and preheat to 325. Butter and flour a standard Bundt pan, then spray pan with nonstick spray. Pour bourbon and vanilla extract into small bowl. Scrape seeds from vanilla bean into bourbon-vanilla mixture; stir to blend well (reserve scraped vanilla bean for another use). (If you don't have or want to use bourbon, just substitute with vanilla extract).
Whisk flour, baking powder, and salt in medium bowl to blend.
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
For the glaze: Whisk powdered sugar, 2 tsp milk, and vanilla in small bowl to blend, adding more milk by 1/4 tspfuls if glaze is too thick to drizzle. If glaze is too thin, add a little more sugar until it's the consistency desired. Scrape the seeds from the vanilla bean into the glaze and whisk until the seeds are incorporated throughout the glaze.
Place cooled cake on serving dish. Using spoon, drizzle glaze over cake in zig-zag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.
NOTE: Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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