Loose Vanilla Bundt Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 350 g flour (wheat flour)
  • 50 g cornstarch
  • 1 packet baking powder
  • 200 g suar
  • 2 packs vanilla (bourbon)
  • 250 g butter or mararine, soft
  • 5 egg (s) (size M)
  • 50 ml milk
  • some powdered sugar, for dusting
Loose Vanilla Bundt Cake
Loose Vanilla Bundt Cake

Instructions

  1. First preheat the oven. Grease and flour a cup cake tin (Ø 22 cm).
  2. Mix the flour with cornstarch and baking powder and sift into a mixing bowl. Add the rest of the ingredients and use a hand mixer (whisk) to briefly turn everything on the lowest, then on the highest setting for 2 minutes to a smooth dough. Smooth out the dough in the cup cake pan. Put the form on the wire rack in the oven and bake at top / bottom heat about 175 ° C (preheated), hot air about 160 ° C (preheated) or gas level 2-3 (preheated) for about 45-55 minutes.
  3. Let the cake cool in the tin for 10 minutes on a wire rack, then loosen it, turn it out onto a cake rack lined with baking paper and let it cool. Dust the bundt cake with powdered sugar and serve.

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