Vanilla Bundt Cake + Vanilla Cream Cheese Glaze
I love to cook all sorts of meals, but my favorite course has got to be dessert. I don't know if it is the sweet aroma that fills the house when something is baking in the oven, or the satisfaction of the taste of the dessert after it is completed. Either way, I love to bake. I was asked by a co-worker to come up with a cake that would feed about 15 people for a luncheon at work. I went back and forth between a few cakes that I like to make, but decided in the end to bake a cake that I had never baked before. A vanilla bundt cake. This cake ended up being very easy to make, and only took about 30 minutes to bake.
What you need:
Vanilla Bundt Cake
1 cup white sugar
1/2 cup (1 stick) butter, softened
1 egg at room temperature
2 egg whites at room temperature
3/4 cup low-fat milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
powdered sugar
Preheat your oven to 350 degrees. Generously grease your bundt cake pan with non-stick baking spray.
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Beat your sugar, butter, egg and egg whites in a large bowl with a mixer at medium speed until well blended.
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Next, add your milk and vanilla and mix well. Then add your flour, (a little bit at a time), baking powder and salt; beat with a mixer for about 2 minutes or until smooth.
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Pour your batter into your prepared bundt cake pan and shake until all of the batter is evenly spread into the pan.
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Bake for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Loosen the cake and put on a wire rack to cool completely.
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While your cake is cooling, you can make your glaze for the top of the cake.
What you need:
Vanilla Cream Cheese Glaze
4 ounces cream cheese (1/2 of a box), room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
3 - 4 tablespoons milk
Mix your cream cheese until smooth.
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Next, add your powdered sugar and vanilla extract, and mix well.
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You now want to add your milk, a little bit at a time to ensure that you get the consistency of a drizzle. If you need more milk, add a tablespoon at a time. Your drizzle should end up being thick & silky smooth, and not watered down.
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Put the glaze in the refrigerator for about 30 minutes to let set, and by the time this is cooled, your cake should be cooled as well.
Once the cake is finished cooling, take a spoon and drizzle your glaze over the top of the cake, letting it drip down the sides.
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Slice your strawberries and blackberries in half, and set on the cake.
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Lightly sprinkle powdered sugar on top and voila! you now have a light, delicious summer cake :)
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I decided to garnish my cake with some fresh strawberries and blackberries, and it turned out to be a hit for the luncheon. It was also a very pretty cake, and one that I am proud of!
What you need:
Vanilla Bundt Cake
1 cup white sugar
1/2 cup (1 stick) butter, softened
1 egg at room temperature
2 egg whites at room temperature
3/4 cup low-fat milk
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
powdered sugar
Preheat your oven to 350 degrees. Generously grease your bundt cake pan with non-stick baking spray.
Beat your sugar, butter, egg and egg whites in a large bowl with a mixer at medium speed until well blended.
Next, add your milk and vanilla and mix well. Then add your flour, (a little bit at a time), baking powder and salt; beat with a mixer for about 2 minutes or until smooth.
Pour your batter into your prepared bundt cake pan and shake until all of the batter is evenly spread into the pan.
Bake for about 30 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Loosen the cake and put on a wire rack to cool completely.
While your cake is cooling, you can make your glaze for the top of the cake.
What you need:
Vanilla Cream Cheese Glaze
4 ounces cream cheese (1/2 of a box), room temperature
1/2 cup powdered sugar
1 tablespoon vanilla extract
3 - 4 tablespoons milk
Mix your cream cheese until smooth.
Next, add your powdered sugar and vanilla extract, and mix well.
You now want to add your milk, a little bit at a time to ensure that you get the consistency of a drizzle. If you need more milk, add a tablespoon at a time. Your drizzle should end up being thick & silky smooth, and not watered down.
Put the glaze in the refrigerator for about 30 minutes to let set, and by the time this is cooled, your cake should be cooled as well.
Once the cake is finished cooling, take a spoon and drizzle your glaze over the top of the cake, letting it drip down the sides.
Slice your strawberries and blackberries in half, and set on the cake.
Lightly sprinkle powdered sugar on top and voila! you now have a light, delicious summer cake :)
I decided to garnish my cake with some fresh strawberries and blackberries, and it turned out to be a hit for the luncheon. It was also a very pretty cake, and one that I am proud of!
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