The importance of properly greasing and flouring your Bundt pan cannot be overstated. When you do, you get a lovely cake that pops right out. When you don’t, you get…well, the disaster below. See that fault line of sorts on the right side? It’s a chunk of cake that stuck to the pan and I had to scrape out and then stick back together. Good times.
I usually flour my Bundt pan with Wondra flour, an awesome product of powder-like consistency that serves many purposes, from thickening gravies to properly coating Bundt pans. But I went with regular flour this time, and I paid the price. I referred to this cake earlier as the bride of Frankenstein and really, I think she should be offended. Regardless of appearance, it’s absolutely delicious. When I make it again (there will be a next time, for sure) not only will I properly grease and flour my pan, but I’ll likely mix in some orange zest as well.
Ingredients
For the cake
- 3 cups flour
- 2 1/2 cups sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3 eggs, at room temperature
- 1 1/2 cups whole milk
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon butter extract
For the icing
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon butter extract
- 4-5 teaspoons water
Preparation
Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan.
In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon; set aside. In another large bowl, whisk together eggs, milk, vegetable oil, vanilla extract, and butter extract. Stir wet ingredients into dry ingredients to completely combine.
Pour batter into prepared tin and bake for 50-60 minutes or until a cake tester comes out clean. Cool in tin for about 15 minutes, then turn out onto a wire rack to cool completely.
To make the icing, combine powdered sugar, vanilla extract, butter extract, and 2 teaspoons water; add enough additional water to make a thick but pourable icing. Pour over cake and allow to drip down the sides. Allow icing to set before serving.
Store in an airtight container at room temperature for several days; this cake stays moist for a very long time.
Lessons in proper greasing and flouring can be learned from the following:
amy bakes in the 'burgh 