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?
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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