Food Pusher: Buttermilk Bundt Cake

Simply delicious buttermilk bundt cake

I'm so glad I decided to make this cake today, Christmas Eve day, 2016. I wanted a simple and delicious dessert for our chili baked potato dinner, and I think this will be perfect. It's a tender, light, just-sweet-enough basic cake--kind of like a light pound cake really. The buttermilk gives it just the right amount of tang, like there's lemon in it, but there's no lemon flavor. Mmm. Just right.

It was super easy to make. Although mine didn't turn out quite as perfect looking as Eileen's at Baking-Sense.com, I'm pretty proud of it. Enough said.

Merry Christmas!

Buttermilk Bundt Cake
--adapted from Baking-Sense.com

Cake Ingredients:

2 large eggs plus two yolks, room temperature
1 cup buttermilk, room temperature, divided
2 teaspoons vanilla extract
2 1/2 cups cake flour
1 1/3 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter, room temperature and cut into 1 tablespoon chunks

Glaze Ingredients:

2 cups powdered sugar
1/4 cup buttermilk
1 teaspoon vanilla bean paste (or vanilla extract)

Instructions:

Preheat oven to 350 degrees Fahrenheit. Butter and flour a 12-cup bundt pan and set aside.
Measure out one cup buttermilk in a 2 cup liquid measuring cup. Pour a little over half of the buttermilk into another container. To the remaining buttermilk add the eggs, yolks, and vanilla. Whisk to combine.
Sift flour, sugar, baking powder, and salt together into a large mixing bowl. Toss butter chunks in the dry ingredients. Add the 1/2 cup plus buttermilk you set aside earlier. Mix on low to incorporate butter and buttermilk.
Beat on medium to medium high for 2 minutes.
Scrape down sides of bowl. Add 1/3 of the egg mixture, and beat to incorporate. Scrape down sides, add another third, beat, scrape; and then add the last third of the eggs, beat, scrape, beat.
Pour batter into the prepared pan and use a silicone/rubber spatula to evenly spread the batter in the pan.
Place pan in oven and bake at 350 degrees for 40-47 minutes, or until a toothpick inserted into the center comes out clean.
Remove pan from oven and set on a cooling rack to cool for 5 minutes before turning out onto a cooling rack over a rimmed sheet pan. This sheet pan will collect the glaze drippings.
Allow cake to cool for about 15 minutes. When cake is still warm, whisk together the glaze ingredients and pour over the warm cake. Scoop up drippings and continue to pour over the cake to fill in the naked spots.
Allow cake to cool completely and then move to a serving plate.

Makes 1 bundt cake, about 12 servings