A good luck charm of the Brooklyn Dodgers' team, this buttermilk bundt cake has a trick that makes it extra delicious: a whole quarter cup of vanilla.
This buttermilk pecan cake is a perfect snacking cake. I’ll gladly eat it a few times per day, for at least three days straight. With a delightful contrast between the toasty exterior and the moist—yet light—interior, it tastes just as good on day three as it does when it first comes out of the oven.
The secret to this cake is the amount of vanilla extract used—the recipe calls for ¼ cup. At first glance, this might seem like an obscene amount of vanilla to add to a cake. But the vanilla doesn’t overpower it; instead, it adds an intoxicating aroma and perfectly complementary flavor. —Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment.
Transfer the batter to the pan. Use the rubber spatula to ensure the batter is sitting evenly inside the tube pan. Bake for 70 to 80 minutes, until a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool to room temperature before removing it from the tube pan. This cake lasts for up to four days, wrapped in plastic wrap, at room temperature.
Just made this recipe, exactly as written and it is delicious. A word of warning, mine was perfectly baked at 60 minutes. I used a Bundt pan. Not sure if that was a factor in its baking faster.
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Macaroni du ChaletKat Craddock is a New York City-based editor, writer, and recipe developer with over 18 years of experience in food and food media. A former chef, she joined SAVEUR in 2015 as a Test Kitchen Freelancer and worked her way up to Editorial Director in 2020. In 2023, Kat acquired SAVEUR and is now the brand's Editor-in-Chief and CEO.
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Buttermilk-Pecan Bundt Cake Recipe on Food52A good luck charm of the Brooklyn Dodgers' team, this buttermilk bundt cake has a trick that makes it extra delicious: a whole quarter cup of vanilla.
Read more »