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


Batter:

In a Stand Mixer, on low, with a Paddle Attachment:
Flour
Sugar
Salt
Baking Powder
Baking Soda
Buttermilk
Butter
Vanilla
Eggs
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:
Sugar
Butter
Water
Vanilla
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.

Enjoy!
Peace in the Kitchen!