Monday, April 30, 2012

Glazed Vanilla Bean Bundt Cake

Oh My! I have forgotten to post this recipe! What was I thinking? This year for Mike's birthday, he wanted something without frosting. ??? Sometimes I'm no sure how to respond to his strange requests, but this time I knew exactly what I should try! Mike loves pound cake! I thought about making a Philly pound cake because I know he loves it, but I just wanted to try something with more of a "fancy" twist to it.... This cake was PERFECT! It 199% fit the bill! It has a light glaze on it, which just adds moisture and more of that delightful vanilla bean flavor! I LOVE vanilla bean paste! I'm sure you've heard that from me a time or two before:)

Glazed Vanilla Bean Bundt Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise or 2 tablespoons vanilla bean paste
4 large eggs
1/4 teaspoon pure lemon extract
1 cup buttermilk

Preheat oven to 350°F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
Whisk together dry ingredients: flour, baking powder, baking soda, and salt. Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy(about 5 minutes). Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, reserving pods for another use, and beat until well combined (about 1 minute). Add eggs 1 at a time, beating well after each addition, then beat in lemon extract until well combined. At low speed (“stir” setting on KitchenAid mixer) add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.
Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.

Vanilla Bean Glaze

1 vanilla bean, split and scraped OR 1 tablespoon vanilla bean paste
2-3 tablespoons whole milk
approximately 1 cup powdered sugar

Split vanilla bean and scrape seeds into whole milk. Let sit in a spouted container, such as a large pyrex measuring cup, for about an hour. Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup.
Once the cake has cooled, drizzle glaze over top.

recipe adapted from Sweetapolita.

Happy Cooking!

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