Cooking with Sarah Boorer

Australia Overnight with Clinton Maynard

Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Vanilla Bundt Cake (recipe courtesy preppykitchen.com)

Ingredients
For the Cake:
3 cups all-purpose flour (360g)
1 tsp baking powder
½ tsp baking soda
1 ½ tsp salt
1 cup unsalted butter room temperature (227g or 2 sticks)
8 ounces cream cheese room temperature
2 cups granulated sugar (400g)
6 large eggs room temperature
1 tbsp vanilla extract
1 cup whole milk (240mL)

For the Glaze:
2 cups powdered sugar (240g)
3 tbsp milk
½ tsp vanilla extract
Instructions

For the Cake:
 Preheat the oven to 350F.
 In a large bowl, whisk together flour, baking powder, baking soda, and salt.
 In a large mixing bowl or the bowl of a stand mixer fitted with the paddle
attachment, beat butter and cream cheese until smooth. Add sugar and beat
at medium speed until light and fluffy, about 5 minutes.
 Add 3 eggs, one at a time, beating until each is fully incorporated before
adding another one. After adding 3 eggs, add 3 tablespoons of the flour
mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.
 Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the
milk and mix until combined. Repeat, alternating with the rest of the flour
mixture and milk.
 Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.
 Pour the cake batter into the pan and tap gently on the counter a few times to
settle the batter.
 Bake for 45 minutes or until golden brown and a toothpick inserted into the
center comes out clean.
 Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool
completely.

For the glaze:

 In a small bowl, whisk together the powdered sugar, milk, and vanilla until
smooth. Pour over the cooled cake.

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