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Vanilla Bean Bundt Cake in the Party Bundt

Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries

I should just call this post, "THE PARTY BUNDT IS AN INSTANT PARTY." NordicWare brought back the Party Bundt. I didn't even know about this awesome bundt pan until my friend East Coast Mary aka ECM (yes, I'm West Coast Mary) sent me a link. When I said, "OMG. This is the greatest!!!" Then, being the sweetheart she is, she promptly wrote back, "Don't get it!"

Luckily, my birthday is in December and so is Christmas! Thanks so much ECM for my December Birthmas gift of the Party Bundt. I will use it all the time and think of you!

Look at those humps! It makes it so easy to cut perfect sized slices!

NordicWare Party Bundt (Amazon) or Nordic Ware or King Arthur Flour 

I received the pan and knew I had to use it for an upcoming dinner party. When I asked my friends for their favorite desserts, they both said Vanilla. Thus, the Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries by Matt Lewis, Renato Poliafito that appeared in Bon Appetit! I made this Bundt during I Like Big Bundts celebration, and it was time to make it again.

OMG. Look all those humps. Those lovely bundt cake humps! Whenever I bring a Bundt to work, I precut it into many slices (moderation and all that). But you have to cut in-between the humps of a regular bundt pan...but with this Party Bundt, everyone gets a hump (be careful not to say "Gets To..." instead of "Gets A...").

 

This recipe is called Vanilla Bean Bundt...but I didn't have any Vanilla Beans. Besides, they are so expensive. So I used the next best thing: Vanilla PASTE. It has all the micro vanilla bean seeds and it is much more economical. Look for Nielsen-Massey Vanillas 4-oz. Madagascar Bourbon Vanilla Bean Paste at your local cooking store or Amazon.

This cake has a nice crumb. It's hardy enough to take strawberries...and a side of ice cream if you wish. It keeps for a few days too...if it lasts that long.

I Like Big Bundts with Lots of Humps! :)

Recipe:
Vanilla Bean Bundt Cake with Vanilla Glaze and Strawberries
Adapted from Bon Appetit magazine

1 1/2 cups (210 grams) all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 sticks butter, room temperature
3/4 cup (150 grams) sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 teaspoon Nielsen-Massey Vanilla Bean Paste (original recipe calls for 1 teaspoon bourbon and 1 vanilla bean, split lengthwise with the seeds removed)
1/2 cup buttermilk

Vanilla Glaze
2/3 cup powdered sugar
4 teaspoons (or more) whole milk
1 teaspoon vanilla extract (I used Nielsen-Massey Vanilla Bean Paste)

Strawberries Topping
1 1/2 pounds strawberries, hulled, sliced
3 tablespoons sugar

Cake
1. Preheat oven to 325°F. Prepare the bundt pan (I use    spray)
2. In a medium bowl, whisk flour, baking powder, and salt together.
3. Using a stand mixer with paddle attachment, cream butter and sugar until light and fluffy (5 minutes or so).
4. Add eggs and egg yolks one at a time, beating until combined after each edition.
5. Add vanilla paste.
6. Add the flour mixture in two additions, alternating with the buttermilk until just blended.
7. Pour batter into pan and smooth out the top.
8. Bake until a skewer comes out clean. Check at 45 minutes (recipe calls for 55 minutes, but mine only took 45 minutes).
9. Cool on wire rack for 15 minutes and then invert on the rack and cool completely before applying glaze.

Glaze

1. Whisk together the powdered sugar, milk, and vanilla in a bowl. If it's too thick, add a little more milk.
2. Drizzle over cooled cake. Let stand for 15 minutes before eating.

Strawberries

Toss strawberries and sugar in medium bowl. Let stand at room temperature until juices form, tossing occasionally, 20-30 minutes. Serve with the cake and enjoy!

   

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