Glazing a bundt cake can elevate its appearance and taste to a whole new level. But when should you glaze your bundt cake? The answer depends on the recipe and personal preference. In this article, we will explore the different factors to consider and provide you with a delicious recipe and helpful tips.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup powdered sugar
- 2-3 tbsp milk
Instructions:
- Preheat the oven to 350°F. Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, one at a time, and then add the vanilla extract.
- Gradually stir in the dry ingredients and buttermilk, alternating between the two and starting and ending with the dry ingredients.
- Pour the batter into the prepared bundt pan and bake for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and milk until smooth.
- Drizzle the glaze over the cooled cake and let it set before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 350
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 85mg
Sodium: 220mg
Total Carbohydrates: 47g
Fiber: 1g
Sugar: 32g
Protein: 4g
Cooking Time:
45-50 minutes
Equipment:
- 10-inch bundt pan
- Medium bowl
- Large bowl
- Mixer
- Wire rack
- Small bowl
- Whisk
Serving Suggestions:
Serve the bundt cake as is or with a dollop of whipped cream or a scoop of vanilla ice cream on top.
Variations:
Try adding lemon or orange zest to the batter for a citrusy twist. You can also add chopped nuts or chocolate chips for extra texture and flavor.
Substitutions:
If you don’t have buttermilk, you can make your own by adding 1 tbsp of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes. You can also substitute the unsalted butter with salted butter and omit the salt in the recipe.
Storage:
The bundt cake can be stored at room temperature for up to 3 days or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.
Tips:
- Make sure to properly grease and flour the bundt pan to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it onto a wire rack to cool completely.
- Make the glaze right before using it to prevent it from hardening.
Notes:
If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more milk.
Frequently Asked Questions:
Can I use a different type of pan for this recipe?
Yes, you can use a different pan, but the cooking time may vary.
Can I make the cake without the glaze?
Yes, you can skip the glaze or substitute it with a different topping.
Can I use margarine instead of butter?
It’s best to use unsalted butter, but you can substitute it with margarine if you prefer.
Personal Thoughts:
This bundt cake recipe is a classic and always a crowd-pleaser. The glaze adds a nice touch of sweetness and makes the cake look more impressive. I love how versatile this recipe is and how you can customize it to your liking. Give this recipe a try and impress your family and friends!