Food & dining

Recipe for vanilla buttermilk cake

Vanilla buttermilk cake

Sheryl Julian/Globe Staff

Makes 1 large cake

In a cake that celebrates vanilla, a key ingredient is a vanilla bean whose seeds are scraped into the batter along with vanilla extract. Serve with fruit compote or a bowl of apples.

Butter (for the pan)
Flour (for the pan)
cups flour
½teaspoon baking powder
¼teaspoon baking soda
1teaspoon salt
1cup (2 sticks) unsalted butter, at room
temperature
2cups granulated sugar
1small vanilla bean, seed scraped out
4eggs plus 1 extra yolk
2teaspoons vanilla extract
1cup buttermilk, whisked well before
measuring
Confectioners’ sugar (for sprinkling)

1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.

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2. In a bowl, whisk the flour, baking powder, baking soda, and salt to blend them.

3. In an electric mixer at medium speed, beat the butter for 3 minutes. Add the granulated sugar in 3 additions, beating for 1 minute after each. Beat in the vanilla seeds, then the eggs and extra yolk, one at a time, followed by the vanilla.

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4. With the mixer set on its lowest speed, add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often.

5. Spoon the batter into the pan and smooth the top. Bake the cake for 1 hour, or until golden on top and a skewer inserted into the center comes out clean.

6. Set the cake on a rack to cool for 10 minutes. Carefully invert the cake onto another wire rack; cool completely. Just before serving, dust the cake with confectioners’ sugar. Lisa Yockelson

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