Preheat your oven to 350 degrees F (180 degrees C). Butter and flour (or spray
with a vegetable spray that contains flour) a six - one cup (240 ml) bundt pan.
In the bowl of
stand mixer, fitted with the paddle attachment (or with a hand mixer), place the
flour, sugar, baking powder, and salt. Mix on low speed until combined. Add the butter and
mix on low speed until the dry ingredients are moistened and have a mealy
consistency (looks like wet sand). (Batter will just start to form clumps.) Add
the eggs, one at a time, and mix (on low speed) until batter is smooth. Then increase the mixer speed to medium
high and beat for about
one minute to aerate and develop the
cake's structure. Scrape down the sides
and bottom of the bowl as needed. Add the milk and vanilla extract and mix to combine.
Place the batter in a pastry bag fitted with an 1/2 inch (1.25 cm) plain pastry
tip and pipe the batter evenly into the six bundt molds (115 grams in each mold), and smooth the tops.
Bake for about 16 - 18 minutes or until a toothpick inserted
into the center comes out clean.
Remove the cakes from the oven and place on a
wire rack to cool, in the pan, for about 10 minutes. Then remove
the cakes from the pan to finish cooling before frosting.
Vanilla Glaze: Place the confectioners sugar
in a small bowl. Add the vanilla extract and about 2 tablespoons of the cream and whisk until you have a thick
and smooth glaze. Add more cream or powdered sugar, if needed, to get the
correct pouring consistency. Slowly pour
the glaze over the tops of the cakes, allowing it to drip down the sides. Let
the frosting dry before covering and storing.
The cakes will keep about 4 days at room temperature or about 5 to 7 days in the refrigerator. Can also
Makes six mini
1 1/3 cups (175 grams) all purpose
3/4 cup plus 2 tablespoons (175 grams) granulated white
teaspoon (4 grams)
(1 gram) salt
3/4 cup (170 grams) unsalted
butter, at room temperature (cut
eggs (165 grams),
at room temperature
3 tablespoons (42
grams) milk, at room temperature
1 teaspoon (4 grams) pure
1 cup (120 grams) confectioners' (powdered or icing)
1/2 teaspoon (2 grams) pure vanilla extract