A simple, basic vanilla bundt cake gets a pop of flavor from brown butter and vanilla beans. So moist and delicious - it's the perfect base for shortcake or ice cream.
Generously butter and flour a bundt pan, shaking out any excess flour. Or use non-stick cooking spray.
In a heavy saucepan melt the butter until it turns a rich, golden brown. Be careful not to let it burn.
Cool the butter.
Add the sugar to a large bowl.
Split the vanilla beans in half and scrape the seeds in to the sugar.
Smush the vanilla beans into the sugar with a big spoon until the sugar is moist and smells like vanilla.
Whisk the flour, salt, and baking powder together in another bowl.
Beat the eggs into the sugar until light - about a minute on high speed of an electric mixer.
Beat in the vanilla extract then the cream.
Stir in the dry ingredients until the batter is smooth.
Fold in the melted butter in 2 different batches, mixing well after each.
Spoon the batter into the pan.
Bake for 55 minutes or until a cake tester comes out clean.
Cool in the pan for five minutes and then turn out to cool all the way.
Optional Glaze
Mix the glaze ingredients together until smooth.
Spoon over cooled cake.
Notes
Storage:Wrap any leftover vanilla bundt cake slices with plastic, or seal them in an airtight container. Store at room temperature for two days.Move the cake to the fridge to extend the storage life by two additional days.This buttery vanilla bundt cake is a great candidate for freezing, too. Wrap the unfrosted cake or individual slices with two layers of plastic wrap. Freeze for up to three months!Let the cake leftovers thaw and warm up at room temperature for the best flavor and texture before enjoying it again.Tips:
Grease and flour the bundt pan very well all through the inside, including the tube that sticks up in the middle. If your pan is very decorative you will probably get better results if you use a baker's release spray generously.
Cool for 5 to 10 minutes then carefully run a knife around the inside of the pan to loosen the cake. Place a baking sheet or big plant over the top of the pan and flip over so that the cake slides out onto the cookie sheet.
If you let it cool completely in the pan it will stick. If this happens you can try putting it back in the oven to warm it back up.
This cake freezes well for up to 3 months. Leave it unglazed and unfrosted.
Store the finished cake in a cake carrier that seals tightly or wrap it in plastic wrap.
This was tested in a 6-cup bundt pan.
Variations
Use rosewater for flavoring
Add ¼ cup sprinkles to the batter
Add ¼ teaspoon almond flavoring in with the vanilla extract