Vanilla Bean Bundt Cake With Vanilla Glaze And Stra

Name: Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable cooking spray; 1 teaspoon Bourbon; 1 vanilla bean, split lengthwise; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, room temperature PLUS; 6 tablespoons unsalted butter, room temperature (1 3/4 sticks total); 3/4 cup sugar; 1/4 cup golden brown sugar, packed; 2 large eggs; 1 large egg yolk; 1/2 cup buttermilk; glaze; 2/3 cup powdered sugar; 4 teaspoons whole milk (may need more); 1 teaspoon vanilla extract; 1 1/2 lbs strawberries, hulled, sliced; 3 tablespoons sugar

Servings: persons

nonstick vegetable cooking spray
1 teaspoon Bourbon
1 vanilla bean, split lengthwise
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature PLUS
6 tablespoons unsalted butter, room temperature (1 3/4 sticks total)
3/4 cup sugar
1/4 cup golden brown sugar, packed
2 large eggs
1 large egg yolk
1/2 cup buttermilk
glaze
2/3 cup powdered sugar
4 teaspoons whole milk (may need more)
1 teaspoon vanilla extract
1 1/2 lbs strawberries, hulled, sliced
3 tablespoons sugar

1
CAKE.
2
Position rack in center of oven and preheat to 325u00b0F Butter and flour standard Bundt pan, then spray pan with nonstick spray. Pour bourbon into small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use).
3
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. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
4
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.
5
GLAZE.
6
Whisk powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.
7
Place sheet of foil on work surface. Place cake (still on rack) atop foil. Using spoon, drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes. DO AHEAD Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
8
STRAWBERRIES.
9
Toss strawberries and sugar in medium bowl. Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
10
Cut cake into wedges and divide among plates. Spoon strawberries with juices alongside and serve.

1282

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: nonstick vegetable cooking spray, 1 teaspoon Bourbon, 1 vanilla bean, split lengthwise, 1 1/2 cups all-purpose flour, and more.

Yes, Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

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.

That's it — enjoy your meal!

Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions