Bundt cakes seem to come in and out of fashion like mum jeans. You NEVER expect mum jeans to make a comeback, but sure enough, they do and before you know it we’re all walking around looking like Elaine from Seinfeld. Bundt cakes are the mum jeans of cakes and baby they are both back in style!
I have made more bundts than I care to admit over recent months. They are fun to make and literally, everyone is loving them! They make a fabulous morning tea when you have people coming over because they look so damn impressive without the effort. They are super simple to whip up. They also make a brilliant treat in the weekly lunch boxes, if you ever have any left!
As per my typical style, I have a twist on the recipes you would normally see for a bundt and my recipe is organic. As we all know the term organic when baking just means we are making it the way our grandmothers would have, we just pay more for the ingredients than they did because food is not the same as it used to be.
So, if you are looking to bake a classic that has old world charm and will make a statement just like your mum jeans here you go happy baking!
- 500g organic unsalted butter at room temperature (Reserve 25g)
- 450g caster sugar
- 500g organic white flour
- 3tsp baking power
- ½ tsp salt
- 8 organic eggs at room temperature
- 2 tsp vanilla bean extract
- Preheat oven to 180c. Using the reserved 25g of butter generously grease the inside of the bundt tin using your hands or a baking brush, ensure you get right into the corners of the tin. You need to be very generous with the butter and take care to cover every inch of the tin, otherwise the cake will not turn out of the tin.
- Sift the flour, baking powder and salt into a large bowl.
- Cream the butter and the sugar in a high-powered electric mixer. Mix until very pale and fluffy. Add the eggs one at a time, whisking well after each addition, you may need to scrape down the sides halfway through to ensure an even mix.
- 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 gently smooth the top to ensure an even bottom.
- Bake for 60min or until golden brown and a skewer inserted into the centre comes out clear.
- 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.
- I used a 2.4 litre bundt tin