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Double Butter Bundt Cake

by さん
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Moist and rich, this unfrosted Bundt cake is versatile as a stand-alone snack with tea or coffee, or as a pastry base for ice cream or strawberry shortcake. The “double butter” name comes from butter as the shortening, along with buttermilk as the liquid (see NOTE below for using regular milk instead.) The cake travels well to potluck or picnic, and freezes well too. No Bundt pan you say? No problem - use a 9" x 13" baking pan instead and shorten baking time til cake tests done.

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分量: 16
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材料

Cost per serving $0.37 詳細を見る
  • 3 cups all purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup butter, melted and cooled to lukewarm
  • 1 1/2 cups buttermilk (see NOTE below)
  • 2 teaspoons vanilla extract
  • NOTE: To replace buttermilk with regular milk, omit baking soda, and increase baking powder to total 1 1/2 teaspoons.)

作り方

  1. Grease and flour a 10-inch fluted tube or Bundt pan. Preheat oven to 350 degrees F.
  2. In large mixing bowl combine flour, sugar, baking soda, baking powder and salt.
  3. In medium mixing bowl beat eggs; whisk in butter, buttermilk and vanilla. Add to dry ingredients.
  4. Beat on low speed for 30 seconds until moistened. Beat on mediums speed for 2 minutes.
  5. Push batter into prepared pan. Bake for 45 - 50 minutes or until cake tester inserted near center comes out clean. Cook time will depend on pan used - my vintage dark Teflon Bundt pan was done in 45 minutes. In a 9" x 13" baking pan, the time might be as little as 35 minutes.
  6. Cool for 10 minutes on wire rack. Remove from fluted pan and finish cooling on wire rack to room temperature.

Nutrition Facts

Amount Per Serving %DV
Serving Size 95g
Recipe makes 16 servings
Calories 306  
Calories from Fat 112 37%
Total Fat 12.76g 16%
Saturated Fat 7.71g 31%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 328mg 14%
Potassium 76mg 2%
Total Carbs 44.12g 12%
Dietary Fiber 0.6g 2%
Sugars 26.28g 18%
Protein 4.34g 7%
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