Bias Breaking Buttermilk Bundt Cake

or a semi-sweet delight for all ages

You may think that traditional bundt cakes are a thing of the past, gone the way of roller skate keys and dial up internet, but let me assure you - this is most definitely not the case.  You don't need to be attending afternoon tea with your grandmother or a book club meeting with your dear Aunt Charlotte to enjoy a sweet treat from this long loved pan, in fact it a "doughnut cake" (as our nephews so affectionately call it) can be a perfect final act to Sunday dinner with the family. 

Don't believe me?  Let's start with this - the recipe doesn't have to be fancy or loaded with foreign materials such as fruits or nuts the cake just has to be good, and a sweet frosting gently glazing the top doesn't hurt either.  If that isn't enough to open your mind to the potential of bundt cakes consider this - not only do our nephews now jump around excitedly when a beloved "doughnut cake" comes into the house, but it has made the final menu for my husband's birthday dinner next week.  If that isn't persuasive, I don't know what is.  Take a moment to consider the benefits of a semi-sweet dessert such as this - it has a milder flavor then many sugar loaded cakes that reach the market today so you don't have that post-dessert guilt falling as heavily on shoulders after eating, it holds up well to time when stored in an air tight container so there's no pressure to consume all in one sitting (though after tasting it, the desire may be hard to resist), and it is equally appealing to family and friends of all ages.  Have I at least piqued your interest here?  I hope so, just give it a chance and read on.  It's time to dust off that bundt pan that you got as a housewarming or wedding gift and finally put it to good use.

2 cups sugar

1 cup butter

3 eggs

1/4 tsp salt

1/4 tsp baking soda

2 tsp vanilla extract

2 3/4 cups flour

1 cup buttermilk

Hardware: Bundt cake pan (approx 10 inch)

1.  Preheat oven to 325 degrees F. Grease the bundt cake pan, ensuring that it is well covered in all those nooks and crannies.

2.  Cream together the sugar and butter. Then add the eggs one at time, beating mixture well after each (I'm not entirely sure that the individual introduction of eggs is essential, but from my experience it seems to incorporate more consistently so I figure - why mess with a good thing?  It doesn't take that much longer to prep anyway...)

3.  In a separate container mix the baking soda with the buttermilk so they have a chance to get acquainted before joining the party. Once prepped, add to butter mixture and beat with an electric mixer to combine.

4. Next add the flour and 1/4 teaspoon salt to the mixture. Stir in the 2 teaspoons vanilla, continuing to mix until the color is consistent throughout. Carefully pour the batter into prepared bundt pan.

5.  Bake for one hour. Flip out onto cooling rack and allow to cool to room temperature, and then top with butter cream frosting (see recipe below), allowing it to ever so slightly melt down the sides.

 Butter Cream Frosting

16 oz powdered sugar
1/2 cup butter, softened
¾ cup milk
1 ¾ tbsp vanilla

Beat sugar, butter, milk and vanilla with electric mixer at low speed until well blended and smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls until the frosting is of spreading consistency.

Can be stored in a sealed container in the refrigerator, it will solidify more when cold so allow it to come to room temperature again before using.


Did that just blow your mind?  If so, go ahead and clean up, I'll wait... (minds can be very messy things when left laying around like that)  Now remember - this delightful dessert is not just for special occasions, it's great for any day you just want to treat yourself or your family to something special.  It stores great for almost a week when placed in an air-tight container so it's an ideal way to add something special to your weekday lunches or to stock up on after dinner desserts, it tastes great topped with a scoop of ice cream or whipped cream and berries.  You can swap out the frosting for a glaze of your choice and op with your favorite treats when serving, this can easily be dressed up or down for the occasion, so why not give it a chance?  It is dessert after all, and if all else fails - eat dessert first, I won't tell.  Take it home to your own kitchen and give it a whirl, and as always - add your own little twists, find your own tastes, and make it your own - enjoy!