Ingredients
2 real vanilla beans, split and seeds scraped
1 cup unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs, room temperature
2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
A pinch of salt
1/2 cup heavy cream (halal-friendly)
1/4 cup sugar (for dusting the pan)
Instructions
Preheat oven to 375°F (190°C)
Grease a non-stick bundt pan with butter and dust with 1/4 cup sugar
In a food processor, combine 200g softened butter, 100g brown sugar, 100g granulated sugar, and 2 vanilla bean seeds. Pulse for 5 minutes
Whisk in 4 room-temperature eggs one at a time
Add 300g sifted flour, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt to the batter. Mix gently with a spatula
Incorporate 1/2 cup heavy cream (halal-friendly) into the mixture
Pour batter into prepared bundt pan, smoothing the top with a spatula
Bake until golden and a toothpick comes out clean (typically 45-50 minutes)
Let cool for 1 hour before flipping onto a platter
Notes
Use a gentle folding motion to maintain air in the batter
Tapping the pan on the counter after baking helps loosen the cake
For a latticework crust, use a rolling pin gently on the dusted sugar before baking
- Prep Time: 20
- Cook Time: 50
- Category: Cake Recipes & Easy Baking Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 28g
- Sodium: 45mg
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 32g
- Fiber: 0.5g
- Protein: 3g