I may have mentioned a time or two, or three, or maybe four how much I love my Heritage Bundt pan. Doesn’t this cake look lovely and all I did was mix it up and pour it into the pan! Thanks Mom!
A word, okay a couple of words about this cake…LOVE IT! I know what you might be thinking…”vanilla cake? isn’t that a bit, well, vanilla?” Please don’t mistake vanilla with plain and flavorless. This cake is packed with vanilla flavor. Sweet, slightly floral, sun on your face, blue water lapping at your toes kind of vanilla. It is a perfect foil for some berries, (I used Blackberries this time 12 oz for a $1 at Meijer…Whooo HOO!) some vanilla cream, caramel sauce, fudge really whatever you have lying around or just “plain” it is yummy! The texture is more sponge cake like than pound cake.
About vanilla sugar…I make my own. If you have some leftover vanilla pods from a recipe dry them out again and then throw them in a container with some sugar. In any vanilla based recipe I use vanilla sugar. You can buy it but really it is more expensive. Or you can just use plain sugar and adjust the vanilla extract/paste. I adapted this recipe from Bon Appetit.
Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries
10 to 12 servings
Adapted from Bon Appétit April 2010
Nonstick Pam Baking Spray
1 teaspoon vanilla
1 vanilla bean, split lengthwise (used 1 TBSP vanilla paste)
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup vanilla sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
2/3 cup powdered sugar
4 teaspoons (or more) whole milk
1 teaspoon vanilla extract
½ teaspoon vanilla paste
1 1/2 pounds strawberries, hulled, sliced
3 tablespoons sugar
Standard Bundt pan (10-inch-diameter Bundt pan with 33/4-inch-high sides)
Position rack in center of oven and preheat to 325°F. Butter and flour standard Bundt pan, then spray pan with nonstick spray or spray really well with Pam Baking.
Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat vanilla and vanilla paste. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
Whisk powdered sugar, 4 teaspoons milk, vanilla and vanilla paste in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.
Place sheet of foil on work surface. Place cake (still on rack) atop foil. Using spoon, drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes. DO AHEAD Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
Toss strawberries and sugar in medium bowl. Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
Cut cake into wedges and divide among plates. Spoon strawberries with juices alongside and serve.