CLASSIC VANILLA BUNDT CAKE
HANDS-ON TIME:
BAKING TIME:
15 mins.
45 mins. to 60 mins.
TOTAL TIME:
YIELD:
1 hr. 15 mins.
1 cake, about 20 slices
INSTRUCTIONS
1 Preheat the oven to 350°F.
2 Place the butter in a bowl, and beat until it's softened and coats the sides of the bowl. Scrape the
butter back to the center of the bowl.
INGREDIENTS
3 Beat in the sugar gradually. Scrape the sides and bottom of the bowl, and beat in the eggs one
24 tablespoons (1 1/2 cups) unsalted butter,
at room temperature
by one, scraping the bottom and sides of the bowl midway through. As you add the final couple of
eggs, the mixture will begin to look curdled; that's OK.
1 1/2 cups sugar
4 Add the baking powder and salt to the batter, stirring just to combine.
6 large eggs, at room temperature
5 Weigh out the flour, or measure it by gently spooning it into a measuring cup, sweeping off any
2 1/4 teaspoons baking powder
excess with the back of a table knife.
1 1/2 teaspoons salt
6 Stir the vanilla (or vanilla bean paste) and almond extract into the milk. Add one-third of the
3 cups King Arthur
Unbleached All-Purpose Flour
1/4 teaspoon almond extract, optional
flour to the batter, beating gently to combine. Gently beat in half the milk; then another third of
the flour; then the remaining milk. Beat in the final third of flour. Scrape the bottom and sides of
the bowl, and beat again, to incorporate any residue. The batter should be thick and smooth, with
perhaps a few small lumps.
3/4 cup milk
7 Thoroughly grease a 10- to 12-cup Bundt pan, using non-stick vegetable oil spray or shortening
1 tablespoon vanilla extract or vanilla bean paste
(not butter; butter tends to increase sticking). Scoop the batter into the pan, smoothing the top.
8 Bake the cake for 45 to 60 minutes, until it's starting to brown, appears set on top, and a
toothpick or long skewer inserted into the center comes out clean. If the cake appears to be
browning too quickly, tent it with foil for the final 15 minutes of baking.
9 Remove the cake from the oven; gently loosen its edges using a heatproof spatula. Turn the pan
over onto a cooling rack. After 10 minutes, lift the pan off the cake, and allow it to cool completely.
10 Just before serving, sift a shower of confectioners' sugar over the top, if desired.
11 Store leftover cake at room temperature for several days. Freeze for longer storage.
TIPS FROM OUR BAKERS
* Looking to bake a reduced-sugar cake? Try lowering the sugar in this recipe by 1/4 cup (to a total of
1 1/4 cups). The taste will be less sweet, of course; but the reduced presence of sugar also allows the
flavor of the butter to shine through. We recommend making this cake lower-sugar if you plan on
frosting or glazing it.
* Add another layer of flavor with a clear vanilla glaze: About 10 minutes before the cake is done,
call
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KINGARTHURFLOUR.COM/BAKERS-HOTLINE
stir together 1/3 cup granulated sugar, 5 teaspoons water, and 1/8 teaspoon salt. Heat briefly, just to
dissolve the sugar; a microwave works fine. Stir in 2 teaspoons vanilla extract. Once you've turned
the cake out of the pan onto a rack to cool, gently brush it all over with the glaze.
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