Buttermilk Bundt Cakes
Yield: Serves 18 (serving size: 1 cake)
Total: 55 Minutes
a.. Baking spray with flour (such as Baker's Joy)
b.. 13.5 ounces all-purpose flour (about 3 cups)
c.. 2 teaspoons baking powder
d.. 1 teaspoon baking soda
e.. 1/2 teaspoon salt
f.. 1 3/4 cups granulated sugar
g.. 12 tablespoons butter, softened
h.. 3 large eggs
i.. 1 1/2 teaspoons vanilla extract
j.. 1/2 teaspoon grated lemon rind
k.. 1 cup low-fat buttermilk
l.. 1/3 cup powdered sugar
Preparation
1.. 1. Preheat oven to 350°.
2.. 2. Coat 18 mini Bundt cups with baking spray.
3.. 3. Weigh or lightly spoon flour into dry measuring cups, and level with a
knife. Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a
bowl, stirring well with a whisk.
4.. 4. Place granulated sugar and 12 tablespoons butter in a large bowl; beat
with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating
well after each addition. Beat in vanilla and rind. Add flour mixture and
buttermilk alternately to butter mixture, beginning and ending with flour
mixture.
5.. 5. Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes or
until a wooden pick inserted in centers comes out with moist crumbs clinging.
Cool 5 minutes in pans on a wire rack; remove from pans.
6.. 6. Dust tops of cakes with powdered sugar.
7.. VARIATION 1: Cranberry-Orange Bundt Cakes
8.. Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon,
omitting lemon rind, and decreasing buttermilk to 3/4 cup. Combine 1 cup
sweetened, dried cranberries and 1/2 cup fresh orange juice in a microwave-safe
dish. Microwave at HIGH for 1 minute; let stand 10 minutes. Fold cranberry
mixture into batter. Omit 1/3 cup powdered sugar. Combine 2 cups powdered
sugar, 1/4 cup fresh orange juice, 1 tablespoon melted butter, and 2 teaspoons
grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze;
let stand until set. CALORIES 331; FAT 9.4g (sat 5.6g); SODIUM 262mg
9.. Dip & Swirl: For a glaze that completely covers the cakes, dip the tops
into glaze and swirl them around a bit to make sure the glaze coats and sticks.
10.. VARIATION 2: Hummingbird Bundt Cakes with Bourbon Glaze
11.. Prepare Buttermilk Bundt Cakes, adding 1 1/2 teaspoons ground cinnamon
to flour mixture. Decrease vanilla to 1 teaspoon, and omit lemon rind. Fold 1
cup chopped ripe banana, 1/2 cup chopped toasted pecans, and 1 (8-ounce) can
crushed pineapple into batter. Combine 1/2 cup powdered sugar, 1 tablespoon
bourbon, 1 tablespoon melted butter, and 1/4 teaspoon vanilla; stir until
smooth. Drizzle over cakes. CALORIES 291; FAT 10.9g (sat 5.4g); SODIUM 269mg
12.. Doubling Up: You'll only need a touch of the bourbon glaze, but for
sugar hounds, you can double the glaze and garnish with more.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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