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
Print Recipe
Pin Recipe Instructions
- First preheat the oven. Grease and flour a cup cake tin (Ø 22 cm).
- 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.
- 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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