Just recently I discovered the joy of bundt cakes. It’s refreshing pulling a cake out of the pan and having it look beautiful with minimal additional effort. This cake has a very sweet flavor and is perfect with fresh, ripe strawberries. As we are seconds from strawberry season it will be a wonderful dessert to share with friends on a warm spring evening.
For the Cake:
- 1/2 cup plus 6 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed golden brown sugar
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cup all purpose flour
- 1/2 cup buttermilk
For the Glaze:
- 2/3 cup powdered sugar
- 3 teaspoons whole milk
- 2 teaspoons vanilla extract
Using an electric mixer, beat butter and both sugars in a large bowl until light and fluffy.
Add eggs and egg yolk one at a time, beating until well blended after each addition.
Beat in vanilla bean paste. Mix in baking powder and salt.
Add flour in 1/2 cup quantities alternately with buttermilk in two additions, beating until just blended after each addition.
Grease a standard sized bundt pan thoroughly with cooking spray. Transfer batter to prepared pan; smooth top evenly. Batter will only fill pan halfway.
Bake cake in a 350 degree oven for about 55 minutes, or until tester inserted near center comes out clean. Cool in pan on rack for 15 minutes.
Invert cake onto wire rack and cool completely.
Prepare glaze by combining powdered sugar, milk, and vanilla extract in a small bowl; stirring until smooth. Drizzle glaze in a zig zag pattern over completely cooled cake. Let cake stand for 15 minutes at room temperature to allow glaze to set. Serve with strawberries or ice cream…or both!