Vanilla bean bundt cake
- Online only
- Serves 10-12
- Hands-on time 25 min, oven 35-40 min, plus cooling
This simple vanilla bean bundt cake is anything but vanilla, if you know what we mean. Enjoy it with fresh summer berries and crème fraîche.
Want to add a citrus twist to your bundt cake? How about our lemon drizzle recipe?
- 250g softened unsalted butter, plus extra for greasing the bundt tin
- 250g plain flour
- 1½ tsp baking powder
- ¼ tsp fine salt
- 225g caster sugar
- 1 vanilla pod, split lengthways, seeds scraped out with the tip of a knife (see food team’s tip)
- 4 large free-range eggs, at room temperature
- 20g icing sugar
- Crème fraîche
- Fresh berries
You’ll also need
- 2.4 litre bundt tin (we used one made by Nordicware)
- Heat the oven to 180°C/fan160°C/gas 4. Generously butter the inside of the bundt tin using your hands (or a brush) to get right into the corners of the tin. You need to be generous with the butter and take care over this stage, otherwise the cake won’t turn out of the tin.
- Sift the flour, baking powder and salt into a large bowl.
- In another large bowl, using an electric whisk, cream together the butter, sugar and vanilla seeds until very pale and fluffy. Add the eggs one at a time, whisking well after each addition. Using a metal spoon, fold in the flour mixture, taking care not to knock out the air you’ve so carefully whisked in.
- Dollop the mixture into the greased bundt tin and smooth the top, then bake for 35-40 min or until a skewer inserted into the centre comes out clean.
- Leave the cake to cool in the tin for 15 minutes, then turn out on to a wire rack to cool completely.
- Sift icing sugar generously all over the cake, cut into slices and serve with crème fraîche and berries.
Recipe by Emine Hassan of mbakes.com.
Don’t throw away the vanilla pod. Once you’ve scraped the seeds from the pod, you can either use it to infuse milk for custard or ice cream, or you can put the pod into a jar of caster sugar and leave it for a while – it will make wonderful vanilla sugar.
Make up to 24 hours in advance, but don’t decorate it. Keep it in an airtight container and dust with icing sugar just before you’re ready to serve. The cake freezes well, too, wrapped well in cling film, for up to a month. After freezing and defrosting, we recommend warming it in the oven for 5-10 minutes (at the temperature stated in the recipe), then dust with icing sugar just before serving.
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