How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Buttermilk Bundt Cakes?

You need 12 ingredients. The key ingredients include: Baking spray with flour (such as Baker's Joy), 13.5 ounces all-purpose flour (about 3 cups), 2 teaspoons baking powder, 1 teaspoon baking soda, and more.

Is Buttermilk Bundt Cakes suitable as baking & desserts?

Yes, Buttermilk Bundt Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Buttermilk Bundt Cakes?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Bundt Cakes Recipe

Name: Buttermilk Bundt Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baking spray with flour (such as Baker's Joy); 13.5 ounces all-purpose flour (about 3 cups); 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups granulated sugar; ½ tablespoons butter, softened; 3 large eggs; 1 1/2 teaspoons vanilla extract; 1/2 teaspoon grated lemon rind; 1 cup low-fat buttermilk; 1/3 cup powdered sugar

1

Preheat oven to 350u00b0.

2

Coat 18 mini Bundt cups with baking spray.

3

Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.

4

Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

5

Spoon batter evenly into prepared pans. Bake at 350u00b0 for 18 minutes or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.

6

Dust tops of cakes with powdered sugar.

7

VARIATION 1: Cranberry-Orange Bundt Cakes

8

Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and -decreasing buttermilk to 3/4 cup. Combine 1 cup sweetened, dried cranberries and 1/2 cup fresh orange juice in a microwave-safe dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry mixture into batter. Omit 1/3 cup powdered sugar. Combine 2 cups powdered sugar, 1/4 cup fresh orange juice, 1 tablespoon melted butter, and 2 teaspoons grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set. CALORIES 331; FAT 4g (sat 6g); SODIUM 262mg

9

Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks.

10

VARIATION 2: Hummingbird Bundt Cakes with Bourbon Glaze

11

Prepare Buttermilk Bundt Cakes, adding 1 1/2 teaspoons ground cinnamon to flour mixture. Decrease vanilla to 1 teaspoon, and omit lemon rind. Fold 1 cup chopped ripe banana, 1/2 cup chopped toasted pecans, and 1 (8-ounce) can crushed pineapple into batter. Combine 1/2 cup powdered sugar, 1 tablespoon bourbon, 1 tablespoon melted butter, and 1/4 teaspoon vanilla; stir until smooth. Drizzle over cakes. CALORIES 291; FAT 9g (sat 4g); SODIUM 269mg

12

Doubling Up: You'll only need a touch of the bourbon glaze, but for sugar hounds, you can double the glaze and garnish with more.

Buttermilk Bundt Cakes

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