Heritage Bundt Cake
This cake is very rich so a little goes a long way making it a great dessert for a crowd.
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.
Notes
Recipe adapted from Savoring Time in the Kitchen
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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