Vanilla Buttermilk Cake (Boston Globe)

By zircon50

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.

Ingredients

• Butter (for the pan)
• Flour (for the pan)
• 3 1/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, at room
• temperature
• 2 cups granulated sugar
• 1 small vanilla bean, seed scraped out
• 4 eggs plus 1 extra yolk
• 2 teaspoons vanilla extract
• 1 cup buttermilk, whisked well before
• measuring
• Confectioners’ sugar (for sprinkling)

Preparation

Step 1

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

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.

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.