Mom deserves an extra special treat on her extra special day. After all, Mother’s Day only comes around once a year. And what better way to start her day than with a leisurely, sumptuous breakfast served in the comfort and coziness of her own bed?
That breakfast could take many shapes and forms. Something simple. Something elaborate. Something hearty. Something light. Something savory. Or something sweet.
Here’s a great choice for a breakfast that’s both sweet and delectable: Vanilla Bean Bundt Cake.
The beauty of this cake is that you can serve it so many ways. With berries or other fruit. With vanilla glaze (recipe included below) or whipped cream (flavored, even). And with coffee, tea, juice, or a smoothie. It’s versatile and delicious in so many ways. (There will also be plenty left over for everyone else to enjoy, too.)
So treat your mom to VIP treatment this Mother’s Day — and start her day off with a smile and this wonderful bundt cake!
VANILLA BEAN BUNDT CAKE
Adapted from Bon Appétit
1 teaspoon bourbon
1 vanilla bean, split lengthwise
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs
1 large egg yolk
1/2 cup buttermilk
2/3 cup powdered sugar
4 teaspoons whole milk, plus more if needed
1 teaspoon vanilla extract
- Preheat oven to 325°. Position oven rack in center of oven. Grease a bundt pan with nonstick spray.
- Pour bourbon into a small bowl. Scrape seeds from vanilla bean and add to bowl. Stir to blend well.
- Combine flour, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and egg yolk one at a time, beating until well blended after each addition. Add the bourbon-vanilla mixture. Add flour mixture in two additions, alternating with buttermilk in one addition, beating just until blended after each addition.
- Pour batter into prepared pan. Smooth top evenly (batter will come only halfway up sides of pan).
- Bake for 55 minutes, or until tester inserted near center comes out clean. Cool in pan on rack for 15 minutes. Invert onto rack and finish cooling completely.
- Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
- Combine powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend, adding more milk 1/4 teaspoon at a time if glaze is too thick to drizzle.
- Place sheet of aluminum foil on a work surface. Place cake (still on rack) atop foil. Using spoon, drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes.