Vanilla Bundt Cake
Vanilla Bundt Cake
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Vanilla Bundt Cake

Preparation
30 MIN
Cooking
50 MIN
Servings
10
Freezes
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Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder and salt. Set aside.
  3. In another bowl, beat the eggs, sugar and vanilla at high speed with an electric mixer for about 10 minutes or until the mixture triples in volume and forms a ribbon. Drizzle in the oil while beating.
  4. At low speed, add the dry ingredients alternately with the milk, beating just until smooth. Spread the batter into the pan.
  5. Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Note

Coffee Bundt Cake

For a coffee-flavoured cake, replace the milk in the Vanilla Bundt Cake with the same amount of warm, strong coffee.

Good with...

Comments

  1. I love this cake, because I'm a spur of the moment baker, and, unlike most bundt recipes, it doesn't require me to have two sticks of butter softened. So I can make it in a pinch. I have increased the vanilla, as others, and also added Penzeys Pie Spice to the dry ingredients, which adds extra vanilla and gives it a warm spice cake flavor. Excellent.

  2. My family are vanilla fans to max.. So I increased the vanilla to one tablespoon. This cake was easy to prepare and was excellent in flavor and texture. It was gone in little over a day.

  3. Excellent cake. Very soft. Like a pound cake but a much much much lighter version. I love it. The only thing though is to add a bit more vanilla extract. I added 3 tsp vanilla extract. One can also add some lemon or lime or orange zest. Next time, I may convert it to a rum cake by making a butter rum sauce and poking cake with it. However, it is very good plain. Thanks for such a nice recipe.

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