french cruller bundt cake
The Clever Carrot recipe - American
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 c. self raising flour*
- 4 tbsp. unsalted butter, softened
- 3/4 c. sugar
- 2 eggs
- 1/4 c. oil
- 2 tsp. pure vanilla extract
- 3/4 c. buttermilk
- 1 c. powdered sugar, sifted
- 2-3 tbsp. milk
Instructions
- 1
Preheat the oven to 350 F.
- 2
Spray your bundt pan with cooking spray or butter and flour the pan to prevent sticking.
- 3
If your butter is not soft, microwave for 10-20 seconds.
- 4
In a large bowl, cream the softened butter and sugar until fluffy, about 2-3 minutes. Use an electric hand held or stand mixer.
- 5
Add the eggs, one at a time, mixing for about 1 minute after each addition.
- 6
Add the oil and vanilla extract.
- 7
Working directly over the bowl, sift the flour into the wet ingredients.
- 8
Add the buttermilk and mix gently on low speed until incorporated. Do not over mix; the cake will be tough.
- 9
Pour the batter into the prepared pan using a rubber spatula to spread out the mixture.
- 10
Bake in the center of the oven for about 30-35 minutes, or until a toothpick comes out clean when inserted.
- 11
Cool for 10 minutes and then remove from the pan. Transfer to a wire rack.
- 12
To make the glaze, sift the powdered sugar into a bowl. Add the milk, 1 tablespoon at a time until you have a consistency that’s not too thick or thin. Drizzle over the cake while it’s still warm.