This lovely cake has a crisp base and a light fluffy crumb that's fragrant with vanilla. This is great to serve on its own, or with fruit and ice cream.
Course: Breakfast, Dessert, Snack
Keyword: bundt cake, cake
Author: Beth Cato
Equipment
large bundt pan
nonstick spray
pastry brush
Ingredients
Cake
1 1/2cupsunsalted butter (3 sticks) room temperature
1 1/2cupswhite sugar
2 1/4teaspoonsbaking powder
1 1/2teaspoonssalt
6large eggs room temperature
3cupsall-purpose flour
1Tablespoonvanilla extract
1/4teaspoonalmond extract
3/4cupmilk or half & half
Glaze
1/3cupwhite sugar
5teaspoonswater
sprinklesalt
2teaspoonsvanilla extract
Instructions
Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
Make the glaze. The amount will look like a lot, but there's a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
Store in a sealed container or with slices individually wrapped.