Buttermilk Bundt Cakes

Name: Buttermilk Bundt Cakes
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 18
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 12 Tbsps butter, softened; 3 larges eggs; 710 milliliters 13.5 ounces all-purpose flour (about; 414 milliliters granulated sugar; 1 teaspoons grated lemon rind; 237 milliliters low-fat buttermilk; 79 milliliters powdered sugar; 1 teaspoons salt; 2 teaspoons vanilla extract

You can never have too many dessert recipes, so give Buttermilk Bundt Cakes a try. This recipe serves 18. One serving contains 244 calories, 4g of protein, and 9g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 55 minutes. Head to the store and pick up powdered sugar, buttermilk, granulated sugar, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Coat 18 mini Bundt cups with baking spray.

Ingredients you will need

Baking Spray

Weigh or lightly spoon flour into dry measuring cups, and level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.

Ingredients you will need

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Place granulated sugar and 12 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended.

Ingredients you will need

Granulated Sugar

Butter

Equipment you will use

Blender

Bowl

Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rind.

Ingredients you will need

Vanilla

Egg

Beef

Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.

Ingredients you will need

Buttermilk

Butter

All Purpose Flour

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.

Equipment you will use

Wire Rack

Oven

Dust tops of cakes with powdered sugar.

Ingredients you will need

Powdered Sugar

VARIATION 1: Cranberry-Orange Bundt Cakes

Ingredients you will need

Cranberries

Orange

Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and decreasing buttermilk to 3/4 cup.

Ingredients you will need

Buttermilk

Lemon Peel

Vanilla

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.

Ingredients you will need

Dried Cranberries

Powdered Sugar

Orange Juice

Cranberries

Equipment you will use

Microwave

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 4g (sat 6g); SODIUM 262mg

Ingredients you will need

Powdered Sugar

Orange Juice

Orange Zest

Butter

Dip

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.

Ingredients you will need

Dip

VARIATION 2: Hummingbird Bundt Cakes with Bourbon Glaze

Ingredients you will need

Bourbon

Glaze

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.

Ingredients you will need

Crushed Pineapple