Speaking of serving the Strawberry-Rhubarb Compote with cake… here’s the cake I made.
When I was a kid, my parents used to offer as dessert choices vanilla, plain or white ice cream. Were my brother and I supposed to be fooled into thinking we were getting a choice between three different kinds of ice cream?
These days, my complaint isn’t the duplicity, but that vanilla and plain were thought of as interchangeable words to describe the ice cream’s flavour. I am much more a chocolate fan, but vanilla should not be dismissed. It has a quiet, elegant style and is a fine base to build on. This was a very tasty, very vanilla-y cake and was fun to eat too. Why fun? When I was chewing it, the vanilla seeds would snick in a most satisfying way.
Here’s how to make this cake.
First thing to do: get the Bundt pan ready.
Scrape a vanilla bean to get the seeds out.
Add those seeds to liquor. The recipe calls for bourbon, but I didn’t have any, as I am not a hipster. I used vodka.
Flour, baking powder and salt.
White and brown sugar plus butter.
Sugars and butter, beaten until light and fluffy.
Add the first egg, then mix well.
Add an egg yolk and beat until well blended.
Another egg, more blending.
Add the vanilla seeds and vodka to the batter.
Some of the batter, complete.
Add half the flour mixture.
It will look like it has separated after the first addition of flour, but do not dismay. It will come together.
Add the buttermilk, followed by the other half of the flour. Then pour the batter into the Bundt pan and smooth the top.
Vanilla Bean Bundt Cake.
Check out the little brown specks. Those are vanilla seeds.
Vanilla Bean Bundt Cake, served with Strawberry-Rhubarb Compote.
Here’s the original recipe:
Vanilla Bean Bundt Cake
Using a vanilla bean infuses the cake with a round, sweet flavour.
10 to 12 servings
Nonstick vegetable oil spray
1 teaspoon vodka
1 vanilla bean, split lengthwise
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup vanilla sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Position rack in center of oven and preheat to 325°F. Butter and flour standard Bundt pan, then spray pan with nonstick spray. Pour bourbon into small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use).
Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
Whatfoodimade tip™: DO NOT try to take the cake out of the Bundt pan before it’s cooled completely. I think it would be so disappointing to go to all this effort and to use all these ingredients, only to mess up the cake by trying to get it out of the pan early (Okay… I don’t think, I know. I ate the cake anyway).