Post a Comment On: Wake Up and Smell the Cake

Oh goddd I hate stomachaches. All that churning and squirming and not knowing why!

Anyway. I'm back from Lombok and back to office sadly hahaha. Lombok deserves a post on its own so I'll save that for later.

Made a vanilla bean bundt cake on Christmas after a dry baking spell haha. To my horror there were no vanilla bean cake recipes in my recipe books so I googled and use this recipe by butteredup.

Vanilla Bean Bundt Cake

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks butter, softened (I reduced by 1/4 stick)
1 3/4 cups granulated sugar
2 vanilla beans, halved lengthwise
5 eggs
1 cup + 2 tbsp milk + 1 tbsp vinegar (original recipe is 1 cup buttermilk)
Preheat oven to 170°C. Generously butter pan and dust with flour.  Whisk together dry ingredients: flour, baking powder and baking soda.  Beat together butter and sugar in an electric mixer at medium speed until pale and fluffy. Scrape seeds from vanilla beans with tip of a paring knife and add into butter mixture, and keep the pods in the sugar jar to make vanilla sugar. Beat until well combined.  Add eggs 1 at a time, beating well after each addition.  Using wooden spoon, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined. Pour batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles. Bake until the tip of a knife or skewer inserted into center of cake comes out clean, about 50 minutes. Honestly, the cake tastes like a normal bundt cake right out of the oven. The vanilla bean didn't add any exciting flavour. But on the next day, and today, the cake tastes much much better! The vanilla bean seeds have a crunchy bite too. And Husband likes it! Yay!

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Please pardon the messy photo, this is a heritage bundt pan cake all cut up messily to stuff into this container. Haha.