Vanilla Bean Bundt Cake With Vanilla Glaze and Strawberries
(from saymyname’s recipe box)
Source: Bon Appetit
Serves 12 peopleIngredients
- nonstick vegetable cooking spray
- 1 teaspoon bourbon
- 1 vanilla bean, split lengthwise
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature PLUS
- 6 tablespoons unsalted butter, room temperature (1 3/4 sticks total)
- 3/4 cup sugar
- 1/4 cup golden brown sugar, packed
- 2 large eggs
- 1 large egg yolk
- 1/2 cup buttermilk
- Glaze:
- 2/3 cup powdered sugar
- 4 teaspoons whole milk (may need more)
- 1 teaspoon vanilla extract
- 1 1/2 lbs strawberries, hulled, sliced
- 3 tablespoons sugar
Directions
-
Position rack in center of oven and preheat to 325°F
-
Butter and flour standard Bundt pan, then spray pan with nonstick spray.
-
Pour bourbon into small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use).
-
Whisk flour, baking powder, and salt in medium bowl to blend.
-
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture.
-
Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition.
-
Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
-
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes.
-
Invert cake onto rack and cool completely.
-
GLAZE: Whisk powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.
-
Place sheet of foil on work surface.
-
Place cake (still on rack) atop foil.
-
Using spoon, drizzle glaze over cake in zigzag pattern.
-
Let cake stand at room temperature until glaze sets, about 15 minutes.
-
DO AHEAD Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
-
STRAWBERRIES: Toss strawberries and sugar in medium bowl.
- Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
-
Cut cake into wedges and divide among plates. Spoon strawberries with juices alongside and serve.