Monday, August 8, 2016

Butter Glazed Bundt Cake

If you follow The Hippy in the Kitchen you know that I love Bundt Cakes. They're sort of simple, traditional and decadent all at the same time. They can be made in a simple Kuglehof Pan or one of many detailed designs. There are even Bundt Cake Pans designed specifically for Christmas. I love them all, and I have them all. Here are just a few samples of them:

Butter Glazed Bundt Cake

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 12 C Bundt Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) Mixed well and refrigerated in a jar. I always have it available for all of my baking needs. I highly recommend this mix. It's a foolproof release for even the most detailed Bundt Pan designs. Just be sure to use a lot of it and get it into ever corner and indentation.

Cake Batter:

3 C Flour
2 C Granulated Sugar
1 tsp Salt
1 tsp Baking Powder
1/2 tsp Baking Soda
1 C Buttermilk
8 TBS Butter, room temperature.
2 tsp Vanilla
4 Large Eggs

Butter Glaze:

3/4 C Granulated Sugar
6 TBS Butter, cut into TBS sized pieces.
3 TBS Water
2 tsp Vanilla


In a Stand Mixer, on low, with a Paddle Attachment:
Baking Powder
Baking Soda
Mix just until combined.
Increase Speed to Medium and Mix for 3 Minutes.

Spoon Batter into the Pan.
Smooth the top with an offset spatula.
Bake 55 - 60 minutes.
A toothpick in the center should come out clean.

Remove the Pan to a rack and make the Glaze.

Butter Glaze:

In a Saucepan on Low Heat:
Heat just until the Butter melts and the Sugar
is completely dissolved.
Do not allow it to Boil.
Stir often.

Pierce the entire top of the cake with a Bamboo Skewer.
Drizzle the Glaze evenly over the entire top of the warm cake.

Allow it to sit for 10 minutes.
Invert it onto a large Serving Platter.

Peace in the Kitchen!

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