Glazed Vanilla Bundt Cake
(from saymyname’s recipe box)
Source: In 'The Grand Central Baking Book'
Serves 12 peopleIngredients
- 4 1/2 cups all-purpose flour (1 pound, 6.5 ounces)
- 1 tablespoon baking powder
- 2 teaspoons salt
- 1/4 teaspoon fresh grated nutmeg
- 1 1/2 cups unsalted butter, at room temperature (12 ounces or 3 sticks)
- 2 3/4 cups sugar (1 pound, 3.25 ounces)
- 1 cup egg white, at room temperature (about 7-8 whites)
- 2 teaspoons vanilla extract
- 2 cups whole milk, at room temperature (16 fl.oz. )
- Glaze:
- 1/2 cup powdered sugar (2 ounces)
- 1/4 cup heavy cream (2 fl.oz. )
- 1/4 teaspoon vanilla extract
Directions
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Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan.
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Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
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Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color—almost white—and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
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Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
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Note-to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients— add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
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Author’s instructions—Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
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Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
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Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
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Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
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Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more.
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It’s ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
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Make the glaze while the cake is in the oven—measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
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Let the cake cool for 15 minutes before turning it out.
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Whisk the glaze again until completely smooth, then use it immediately.
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Saturate the cake completely, using a pastry brush to coat the entire surface.
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Apply the entire amount of glaze; it will be enough for several coats.