Heritage Bundt Cake
I've been lusting after the heritage bundt pan for the longest time (sold at William Sonoma). For my birthday, I got it as a gift! Since then I've been trying to decide what cake to make with it. I wanted to try a new recipe. Then I found this recipe at Savoring Time in the Kitchen. Apparently her heritage bundt pan came with a heritage cake recipe! How perfect.
The ingredients for this cake were rich. Lots of butter and sugar. A lot more than I'm used to using in a cake. So I knew the cake would taste good–though also not very healthy. The cake came out super rich. You could taste the butter so it was almost like a butter cake. It tasted good, but definitely a cake I would only eat in small quantities, especially after seeing the ingredients that went into it.
I absolutely adored how the cake came out. So elegant! The sight of the cake even emitted an "Wow, that's so pretty" from Boyfriend.
Heritage Bundt Cake
(recipe adapted from Savoring Time in the Kitchen)
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
¾ teaspoon salt
16 tablespoons (2 sticks) unsalted butter
1-1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup whole milk
Confectioners’ sugar for dusting
1. Allow all ingredients to come to room temperature.
Position the oven rack in the lower third of the oven and preheat to
325F. Grease and flour the bundt pan, tapping out the excess flour or use a spray that has flour.
2. In a large measuring bowl, sift together the flour, baking powder and salt. Set aside.
an electric mixer using the flat beater, beat the butter on medium
speed until creamy and smooth for approximately 1 minute. Add the
granulated sugar and continue beating until light and fluffy, scraping
down the sides of the bowl occasionally, for about 5 minutes. Add the
eggs a little at a time, beating well after each addition. Add the
vanilla extract and beat until well incorporated. Reduce
the speed to low and add 1/3 of the flour, then 1/2 of the milk,
another 1/3 of the flour, 1/2 of the milk and then the final 1/3 of the
flour, stopping the mixer to scrape down the sides of the bowl after
mixing each addition.
4. Pour the batter into the prepared Bundt
pan, spreading the batter so the sides are slightly higher than the
center. Bake until the cake begins to pull away from the sides of the
pan and a toothpick inserted in the center comes out clean, 55 to 60
minutes. Remove from the oven and place on a wire rack and cool for 15
5. Slowly lift the pan off of the
cake and cool completely before serving. Dust with confectioners’ sugar
just before serving.