Vanilla (Daisy) Glazed Bundt Cake
Does anyone else find themselves developing new recipes as the colder seasons begin to develop? To be honest, the most difficult part about adjusting to the cold (for me) is the initial transition from Summer to Autumn. Warm cake seems to help with the adjustment though. I mean, what doesn’t cake help with?
Anyway, the recipe I’ll be sharing today is not so much newly developed as it is re-created. This cake is based off of my Classic Vanilla Cake recipe, and although the original was developed in the Spring, there is never a wrong time of year to make it. This version takes the form of a bundt cake and is heavily reminiscent of the transition from warmer weather to having to dress for warmer weather. Besides that, the only key differences are the partial replacement of cane sugar to a beautifully dense golden sugar, and a light vanilla glaze drizzled on top, which allows for more room to appreciate the cake without the heaviness of a traditional buttercream.
Ingredients:
For the cake:
. 1/2 cup unsalted butter
. 1 cup golden (light brown) sugar
. 1/4 cup cane sugar
. 2 eggs
. just under one cup half and half (milk also works)
. 1 tbsp lemon juice (optional)
. 1 1/2 tsp vanilla extract
. 2 cups (cake) flour
. 2 tsp baking powder
. 1/2 tsp salt
For the glaze:
. 1 cup powdered sugar
. dash of salt
. 2 - 4 tbsp heavy cream (or milk)
. 1/2 tsp vanilla extract
Directions:
Preheat oven to 350
Set up your mixer of choice and cream butter and sugars together on medium-low speed or by hand.
Once butter and sugar mixture is light and fluffy, make a small well in the center of the bowl, then mix in eggs.
Measure just under one cup of half and half (or milk). Then add 1 tbsp lemon juice (optional), stir and let sit for 5 mins. This is to mimic buttermilk for a more tender cake. Refer to Classic Vanilla Cake recipe for more details on this.
Add cream (or milk) to the liquid ingredients, followed by vanilla. Mix well.
Sift 2 cups of flour into a large bowl. Sifting makes for a smoother cake batter. And if you desire a more delicate crumb, I recommend using cake flour. Make sure to level off for accurate measurement.
Whisk in baking powder and salt.
Create a well in the center of dry ingredients and pour in liquid ingredients. Mix until thoroughly combined.
Pour batter into one medium greased bundt pan, filling about 3/4 of the way.
Bake for 30 mins or until knife comes out clean.
While cake is baking, prepare glaze by sifting powdered sugar and adding salt. Whisk in cream (or milk) by the tbsp until desired consistency, followed by vanilla.
Remove cake from oven and allow to sit for 5 mins, then transfer to cooling rack until it reaches room temp. Note, I did not do this, but very much recommend it, and you’ll find out why in less time than it took me to not wait like I should have...
Glaze while hot or after cooled to room temp. If glazing is done while hot, the glaze will melt into the cake, adding more moisture to the top. If the cake has cooled, the glaze will sit neatly on top of the cake. I waited for the cake to cool to room temp for added texture, but it’s entirely about what you prefer.
Decorate with choice of dry or faux florals (optional). I went in with some faux Daisies that I bought months ago from Michael’s, for (what my husband would describe as) “no reason”, other than to cover up the patches of cake that peeled off after removing it from the bundt pan like a maniac, instead of patiently waiting.
Slice and serve with (warm) beverage of choice. I paired mine with a hot cup of Lavazza via Nespresso (highly recommend)!
This cake can stay in the fridge for up to 5 days or frozen for 2 months.
For more images, following the first portion of directions, see my Classic Vanilla Cake recipe. And for an even more visual process, check my recent reel on IG @haveyour.c.a.k.e
Hope you all enjoy!