Description
The Buttery French Cruller Bundt Cake is an elegant dessert that marries the delicate texture of a French cruller with the rich, comforting format of a bundt cake. This cake is perfect for any occasion, whether it’s a cozy family gathering or a formal party. The blend of vanilla and buttermilk in the batter creates a moist, tender crumb that melts in your mouth, while the simple powdered sugar glaze adds just the right touch of sweetness.
Ingredients
Cake:
2 cups self-raising flour (King Arthur unbleached, aluminum-free)
4 tbsp unsalted butter, softened
3/4 cup sugar
2 eggs
1/4 cup oil
2 tsp pure vanilla extract
3/4 cup buttermilk
Glaze:
1 cup powdered sugar, sifted
2–3 tbsp milk
For best results, ensure all ingredients are at room temperature before beginning.
Instructions
Preheat the oven to 350°F (177°C).
Grease a bundt pan with cooking spray or butter and flour it to prevent sticking.
In a large bowl, cream the softened butter and sugar until fluffy (about 2-3 minutes) using an electric mixer.
Add the eggs one at a time, beating well after each addition.
Mix in the oil and vanilla extract.
Sift the flour directly over the wet ingredients, then add the buttermilk and stir gently on low speed until just combined; avoid overmixing.
Pour the batter into the prepared pan, spreading evenly with a spatula.
Bake in the center of the oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
For the glaze, sift powdered sugar into a bowl and whisk in milk one tablespoon at a time until smooth. Drizzle over the warm cake.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 310