I follow the blogger Food Librarian who has a whole page devoted to bundt cakes. I chose this one because of its simplicity; all the ingredients are either in the refrigerator or the pantry, and therefore can be whipped up on the spur of the moment. Instead of glazing the cake with the brown sugar glaze below, I merely dusted confectioner’s sugar on top.
Brown Sugar Bundt (Food Librarian)
Prep time: 20 minutes
Baking time: 50-55 minutes
1 cup butter (227g), room temp/70 degrees
2 1/4 cups (270 grams) all-purpose flour
1/2 t baking powder
1 t salt
2 cups (386 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
4 eggs, room temp
1 tsp vanilla extract
3/4 cup (180 ml) whole milk
Brown Sugar Glaze:
1/2 c (100 g) packed light brown sugar
2 Tablespoons whole milk
1/4 t salt
1 t vanilla extract
Oven: Preheat oven to 350 degrees F.
Pan: 12-cup Bundt pan. Butter and flour pan generously.
1. Dry ingredients: Whisk together flour, baking powder, and salt in a large bowl.
2. Cream & Combine: Using a stand mixer with paddle attachment, cream the butter with sugars until light and fluffy, about 2-3 minutes on medium speed. Add eggs, one at a time. Add vanilla and beat until smooth. Scrape sides of bowl.
3. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and milk in two additions. Don’t overmix.
4. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.
5. Bake: Place pan in the oven (never put a Bundt pan on a tray – air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 60 minutes. Check early, mine was done in at 55 minutes.
6. Cooling : Place Bundt on a wire rack and let cool for 15 minutes. Invert and let cool completely on a wire rack.
7. Glaze: In a small nonreactive saucepan over medium heat, combine the brown sugar, milk and salt and bring to a boil, stirring constantly. Continue to boil, stirring for 2 minutes. Remove from heat. Add the vanilla and let the glaze cool and thicken slightly. Pour glaze over cooled cake.