Glazed Vanilla Bundt Cake Recipes

GLAZED VANILLA BUNDT CAKE

Steps:

• Preheat oven to 350°; grease and lightly flour a 12-cup Bundt pan.
• Measure the flour, baking powder, salt, and nutmeg into a bowl; sift or whisk to combine.
• Using a stand mixer with the paddle attachment, beat the butter and sugar on med-high speed until the mixture is very light in color--almost white--and the texture is fluffy, about 7 minutes; scrape down the sides of the bowl a few times during the process.
• Combine the egg whites and vanilla in a liquid measuring cup; with the mixer on medium speed, add the egg whites slowly (about 1/4 cup at a time), completely incorporating each before adding the next; scrape bowl as needed.
• Note--to me, the author makes the next steps more complicated in her description; here is what I do when adding the dry and wet ingredients-- add flour mixture alternately with milk, beginning and ending with flour mixture (flour, milk, flour, milk, flour).
• Author's instructions--Decrease mixer speed to low; add 1/3 of the dry ingredients to the mixer and incorporate on low speed, then increase to medium speed.
• Add 1 cup of the milk and mix briefly to incorporate; reduce speed to low again, add half the remaining dry ingredients, and mix to incorporate, then increase the speed to medium and beat for 1 minute.
• Repeat with the remaining 1 cup milk and the remaining dry ingredients, but stop mixing just before the flour is fully incorporated.
• Finish the mixing by hand, using a sturdy spatula and being sure to scrape up from the bottom of the bowl.
• Pour the batter into the prepared pan; bake for 45 minutes, then rotate the pan, lower oven temperature to 325°, and bake for 30 minutes more.
• It's ready when the sides pull away from the pan slightly and it springs back when pressed lightly in the center; the top will probably split; use a cake tester to check for doneness.
• Make the glaze while the cake is in the oven--measure the powdered sugar, cream, and vanilla into a small bowl and whisk until smooth.
• Let the cake cool for 15 minutes before turning it out.
• Whisk the glaze again until completely smooth, then use it immediately.
• Saturate the cake completely, using a pastry brush to coat the entire surface.
• Apply the entire amount of glaze; it will be enough for several coats.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

MOIST VANILLA BUNDT CAKE RECIPE BY TASTY

Steps:

• Mix flour, salt, baking soda, and powder together in a medium size bowl.
• In a separate bowl, cream butter and sugar for about 8 minutes until soft and fluffy.
• Add in 1 egg at a time, scraping with each addition.
• Mix buttermilk, vanilla, and oil in a medium bowl until incorporated.
• Slowly, add ½ of the buttermilk mixture to the butter and sugar, followed by ⅓ of the dry ingredients. Stir together and repeat steps until everything is incorporated well.
• Bake for 45 min. at 350°F.
• In a small bowl, stir together the ingredients for the glaze. Flavor if desired.
• Once the cake has cooled slightly, drizzle glaze on and let set.
• Serve.

GLAZED ALMOND BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder, salt and ground almonds. Set aside.
• In a large bowl, cream together the butter and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the 1 1/2 teaspoons almond extract and vanilla. Beat in the flour mixture alternately with 1 cup milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes and invert on a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine 1/4 cup milk, 3/4 cup sugar, 1/2 teaspoon almond extract and toasted sliced almonds; pour over warm cake.