I made this for Easter Dinner, it's from Bon Appetite Magazine, and it was so delicious. A beautiful hybrid between Angel Food Cake, Meringue, and Bundt Cake all mixed in one. The key is to use real vanilla bean, and use an actual bundt pan. It's the first bundt cake I've ever made, and it was super fun! Keep it in mind for Mother's Day coming up in May.
What's in it
1 vanilla bean
1 tsp bourbon
1 1/2 C flour
2 tsp baking powder
1/4 tsp salt
1/2 C + 6 Tbl butter, room temperature
3/4 C sugar
1/4 C brown sugar, packed
2 large eggs
1 egg yolk
1/2 C buttermilk
How it's made
Preheat oven to 325 degrees. Butter and flour standard bundt pan, and spray with nonstick spray.
Pour bourbon into a small bowl, and scrape the seeds from the vanilla bean into it. Keep the vanilla pod for another use. Set aside.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream with mixer butter and sugars. Add eggs and yolk one at a time (mixing in between). Mix in vanilla/bourbon mixture.
Add one at a time, mixing in between until just blended: 1/2 of flour mixture, buttermilk, rest of flour mixture.
Transfer the batter to the pan, smoothing out the top. Bake 55 minutes until tester comes out clean. Cool in pan on rack 15 minutes, then invert onto wire rack to cool completely.
For the glaze
Whisk together 2/3 C powdered sugar, 4 tsp or more whole milk, 1 tsp vanilla extract. When cake is cool, drizzle over cake in zigzag pattern using a spoon. Let set 15 minutes.
Wash and slice 1 1/2 lbs fresh strawberries. Mix 3 Tbl or more sugar in and let set 40 minutes until juices form. Toss occasionally.
Serve slices of cake with strawberries on the side.