Vanilla Bean Glazed Bundt Cake
It’s been a while since I’ve been able to take my sweet time to cook or bake for the blog. I traveled to DC and NY for an extremely short week, but I still managed to take mom to Saratoga and visit Jake and his family. We had a blast. Then, we came back to Guate to get ready for my grandmother’s birthday bash: She turned 90! She’s always been and will be an inspiration to me! I was a lucky little girl: I got to enjoy my grandparents, sleep overs and all. So, since it was a big party we had family from Mexico and the US fly down to visit. This last sunday was the last day we had our family from Mexico here, so the day after I was able to get some good time in the kitchen!
One of my must-have stops any time I travel to the US is Williams-Sonoma. And of course, this time was no different. Even with Helga we knew it was going to the store so we decided that we both were restocking our pantries with Ground Tahitian Vanilla Bean and French Lavender. I did forget to get Espresso Powder and Royal Rose Syrup since I didn’t have it in my shopping list!, but they are already there for my next trip.
So, what else could be more fit than to put to good use my precious Vanilla from Williams-Sonoma? I have been eying this recipe since it was first posted back in March 2011. Make sure that you let the cake cool down for at least an hour in the pan. It comes out easy! This is a great mid-afternoon cake or breakfast cake even. It’s flavor is nice and subtle!
Vanilla Bean Glazed Bundt Cake
Recipe adapted from Sweetapolita
Yield: 1 Bundt Cake, about 14 servings
Ingredients 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
1 1/2 teaspoon of vanilla seeds or seeds from 2 vanilla beans
4 large eggs
1 cup buttermilk
- Pre-heat 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, 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 for about an hour, until the tip of a knife or skewer inserted into center of cake comes out clean.
- Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
Ingredients Vanilla Bean Glaze
1/2 teaspoon of vanilla bean seeds
2-3 tablespoons whole milk
1 cup confectioners’ sugar
- Scrape the vanilla been seeds into whole milk. Let sit in a spouted container, for about an hour.
- Add confectioners’ sugar gradually, whisking, until you get desired consistency–about 1 cup. You want to make sure that it’s not too runny, or it won’t dry white on the cake, and will run off too quickly. It should take a few seconds to whisk it, and it will feel too thick at first–keep whisking until you get desired thickness. If too thick, add a teaspoon or so of the vanilla milk.
- Once the cake has cooled, drizzle glaze over top.
© 2012 – 2013, The Foodies' Kitchen. All rights reserved.