Buttermilk Bundt Cake with Buttermilk Glaze

• Vegetarian

• Refrigerated

  • 2 Eggs plus 2 yolks, large

• Baking & Spices

  • 1 tbsp Baking powder
  • 2 1/2 cups Cake flour
  • 2 cups Confectioners' sugar
  • 1 1/3 cups Granulated sugar
  • 1/2 tsp Table salt
  • 3 tsp Vanilla

• Dairy

  • 1 room temperature cut into chunks 6 oz (1 1/2 sticks, 170g unsalted butter, unsalted
  • 1 1/4 cup Buttermilk

Found on baking-sense.com

Description

Ingredients

• 2 large eggs plus 2 yolks
• 1 cup (8 oz, 250ml) buttermilk (see note)
• 2 teaspoons vanilla extract
• 2 1/2 cups (10.5 oz, 300g) cake flour
• 1 1/3 cups (10 oz, 280g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon table salt
• 6 oz (1 1/2 sticks, 170g) unsalted butter, room temperature, cut into 1 chunks
• 2 cups (8 oz, 230g) confectioners sugar
• 1 teaspoon vanilla
• 1/4 cup (2 oz, 60 ml) buttermilk

Directions

• Preheat the oven to 325°F convection or 350°F regular
• Butter and flour a 12 cup Bundt pan
• Whisk together the eggs, yolks, vanilla and 1/2 cup of the buttermilk, set aside.
• Sift the flour, sugar, baking powder and salt into a mixer bowl
• Mix on low speed to combine the dry ingredients
• Toss the chunks of butter into the flour mixture
• Add the reserved 1/2 cup of buttermilk increase the speed to medium
• Mix on medium high for 2 minutes to aerate the batter
• Scrape the bowl
• Add the eggs in 3 batches, scraping the bowl between each addition
• Pour the batter into the prepared pan
• Bake until the cake springs back when lightly pressed or a toothpick inserted into the center comes out clean
• Cool for 5 minutes in the pan
• Invert the cake onto a cooling rack set over a clean sheet pan
• Combine the sugar, vanilla and buttermilk and whisk until smooth
• Pour the glaze over the slightly warm cake (see note)
• You can scoop up the glaze from the sheet pan and use it to fill in any gaps in the glaze
• Cool completely and allow the glaze to set.
• Transfer to a serving plate