Glazed Vanilla Bundt Cake Recipes
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
GLAZED VANILLA BUNDT CAKE
Make and share this Glazed Vanilla Bundt Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 2h15m
Yield 14-16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 536.6, Fat 22.9, SaturatedFat 14.2, Cholesterol 61.6, Sodium 458, Carbohydrate 76.4, Fiber 1.1, Sugar 45.6, Protein 7.5
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