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 a “Wow, that’s so pretty” from Boyfriend.
Heritage Bundt Cake
(recipe adapted from Savoring Time in the Kitchen)
Ingredients
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
Directions
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.
3. With
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
minutes.
5. Slowly lift the pan off of the
cake and cool completely before serving. Dust with confectioners’ sugar
just before serving.
More Bundt Cakes
Heritage Bundt Cake
Ingredients
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 16 tbsp (2 sticks) unsalted butter
- 1-1/2 cups granulated sugar
- 4 eggs, lightly beaten
- 1 tsp vanilla extract
- 1 cup whole milk
- confectioners’ sugar for dusting
Instructions
- Allow all ingredients to come to room temperature. Position the oven rack in the lower third of the oven and preheat to 325°F. Grease and flour the bundt pan, tapping out the excess flour or use a spray that has flour.
- In a large measuring bowl, sift together the flour, baking powder and salt. Set aside.
- With 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.
- 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 minutes.
- Slowly lift the pan off of the cake and cool completely before serving. Dust with confectioners’ sugar just before serving.
Do you think I can make your coconut mochi cake recipe in this mold? Thanks.
It should work in this mold!
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Hi Susan, Thanks for introducing me to the recipe! The cake served with strawberries and whipped cream sounds delicious. I need to use the pan again for another cake really soon.
It tasted pretty good. All that butter, how could it not? I think I’ve collected a pretty big amount of the Nordicware pans now.
Aren’t wish lists great? Especially if you have a bday coming up!!
I’m glad you liked it and thank you for the link! I’m making it again for Mother’s Day tomorrow and serving it with strawberries and whipped cream. I see some other beautiful Bundt cakes and delicious desserts here.
~Susan
ooh, love the shape of that pan. you must have quite the collection! and 2 sticks of butter? yikes! but i bet it tastes awesome!
That is pretty!
I’m starting to add a lot of baking pans to my wish list thanks to all your posts. I want to bake pretty things that taste good…
Husband was really happy with the almond tea cake.