Description
Buttery French Cruller Bundt Cake merges classic French pastry elegance with American bundting tradition. Rich choux pastry dough swirls through a golden cake, promising delicate textures and luxurious flavor that will enchant dessert enthusiasts.
Ingredients
Scale
Main Ingredients:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons (29–44 milliliters) milk
Instructions
- Prepare the oven by heating to 350°F (177°C), ensuring an even temperature for optimal baking.
- Thoroughly coat a bundt pan with cooking spray or butter, then dust with flour to create a non-stick surface.
- Using an electric mixer, whip softened butter and sugar together until the mixture becomes light, airy, and significantly increased in volume.
- Incorporate eggs individually, thoroughly blending each one into the butter-sugar mixture before adding the next.
- Introduce vegetable oil and pure vanilla extract, mixing until the ingredients are fully integrated.
- Delicately sift flour directly over the wet ingredients, then gently fold in buttermilk using low-speed mixing to maintain the batter’s delicate texture.
- Transfer the smooth batter into the prepared bundt pan, using a spatula to distribute evenly and eliminate any air pockets.
- Position the pan in the center of the oven and bake for 30-35 minutes, watching for a golden exterior and checking doneness with a toothpick test.
- Allow the cake to rest in the pan for 10 minutes, which helps it settle and prevents potential structural breakdown.
- Carefully invert the cake onto a wire cooling rack, permitting complete cooling and structural stabilization.
- Create a silky glaze by sifting powdered sugar into a mixing bowl, then gradually whisking in milk until achieving a smooth, pourable consistency.
- While the cake is still warm, generously drizzle the glaze over the surface, allowing it to cascade down the cake’s distinctive ridges.
Notes
- Prep like a pro by ensuring all ingredients are at room temperature for smoother mixing and better texture.
- Greasing the bundt pan thoroughly prevents sticking and helps the cake release perfectly after baking.
- Cream butter and sugar until light and fluffy to create a tender, moist cake with delicate crumb structure.
- Avoid overmixing the batter to maintain the cake’s soft, delicate texture and prevent a tough result.
- Check doneness with a toothpick test – it should come out clean with just a few moist crumbs clinging to it.
- Let the cake cool slightly before glazing to prevent the topping from sliding off and ensure a beautiful finish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 68 kcal
- Sugar: 16 g
- Sodium: 35 mg
- Fat: 1.2 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 0.4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.2 g
- Protein: 0.5 g
- Cholesterol: 3 mg