This is a simple bundt cake, but don't let that fool you. It's light and airy with a hint of vanilla and asks, politely, to be served whenever you feel like a little something sweet. Coffee or tea, optional.
Ingredients
- Nonstick vegetable oil spray
- 1 teaspoon bourbon
- 1 vanilla bean, split lengthwise
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup plus 6 tablespoons unsalted butter, room temperature
- ¾ cup sugar
- ¼ cup (packed) golden brown sugar
- 2 large eggs
- 1 large egg yolk
- ½ cup buttermilk
- Glaze
- ⅔ cup powdered sugar
- 4 teaspoons whole milk
- 1 teaspoon vanilla extract
- Strawberries
- 1½ pounds strawberries, hulled, sliced
- 3 tablespoons sugar
Instructions
Position rack in center of oven and preheat to 325 degrees.
Butter and flour a standard Bundt pan. Pour bourbon into small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well and set aside.
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, about 5 minutes. Add both eggs and the yolk one at a time, beating after each addition until well blended. Add bourbon-vanilla mixture. Add ½ the flour mixture, beating until just incorporated, then add the buttermilk, beat until just incorporated, following with the remaining flour mixture and, again, beating until just incorporated.
Transfer batter to prepared pan; smooth top. 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.
For glaze: Whisk powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend, adding more milk by ¼ teaspoonful if glaze is too thick to drizzle. Place cake on a plate, platter or cake stand. Using spoon, drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.
Recipe from Bon Appetit
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