Vanilla Bean Eggnog Bundt Cake
Vanilla Bean Eggnog Bundt Cake takes roughly 1 hour and 10 minutes from beginning to end. This recipe serves 16 and costs 62 cents per serving. One portion of this dish contains around 4g of protein, 13g of fat, and a total of 311 calories. It is perfect for Christmas. This recipe from Smells Like Home requires ground cinnamon, eggnog, unsalted butter, and kosher salt. Plenty of people made this recipe, and 142 would say it hit the spot. It works well as an inexpensive dessert. Overall, this recipe earns a not so tremendous spoonacular score of 20%. Try Gluten-Free Vanilla Bundt Cake with Vanilla Bean Glaze, Vanilla Bean Bundt Cake With Vanilla Glaze And Strawberries, and Vanilla Bean Glazed Bundt Cake for similar recipes.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2 tsp baking powder
¼ tsp eggnog flavor OR 1 tsp pure vanilla extract and 1 tsp rum extract
1 cup eggnog (vanilla, if you can find it)
3 large eggs, at room temperature
3 cups all-purpose flour
2 cups granulated sugar
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp Kosher salt
2 sticks (16 tbsp) unsalted butter, at room temperature
1 vanilla bean pod, split and seeds removed
Equipment:
measuring cup
stand mixer
kugelhopf pan
spatula
whisk
bowl
oven
toothpicks
wire rack
knife
frying pan
Cooking instruction summary:
Preheat oven to 350° F. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.Spoon the batter into the prepared Bundt pan and level off the top with a spatula. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.
Step by step:
1. Preheat oven to 350° F. Butter and flour a 10-inch Bundt pan. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg; set aside.In the bowl of stand mixer fitted with the paddle attachment, beat butter, sugar, and vanilla bean seeds at medium speed until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, scraping down the bowl after each addition.In a small bowl or glass measuring cup, stir together the eggnog and eggnog flavor (or vanilla extract and rum extract). With the mixer on low speed, alternately stir in the dry ingredients and eggnog mixture, beginning and ending with the dry ingredients. Be sure to mix in each only until they are just incorporated, about 10 seconds each – do not overmix. Scrape down the sides of the bowl as needed.Spoon the batter into the prepared Bundt pan and level off the top with a spatula.
2. Bake for 45-50 minutes, or until a long toothpick or sharp knife reveals just a few crumbs stuck to it upon testing for doneness. Cool for 10 minutes in the pan on a wire rack then invert the cake onto the rack and cool completely before serving. Well-wrapped, the cake will last for 3-4 days at room temperature.
Nutrition Information:
covered percent of daily need
