Has it become obvious how obsessed I am with bundt cakes yet? If you haven’t been keeping track this is the third one I’ve posted in just over a month. We started with salted caramel, then moved on to Meyer lemon buttermilk, and now we arrive at vanilla bean malt. And of course there are about 10 others (if not more!) in the archives… What can I say – sometimes I want cake and can’t be bothered to deal with making frosting, even if it is sometimes the best part of the equation π
I blame it all on my friend Mary, the Food Librarian. Have you guys seen her 30 bundts in 30 days series? She’s the undisputed queen of bundt cakes! Mary opened my eyes to all the variation possible with the simple bundt, and I haven’t looked back.
When I first decided to make this vanilla bean malt bundt, I worried it might be a little too simple. It’s flavored with the seeds of a whole vanilla bean, a tiny bit of bourbon, malted milk powder, and buttermilk. The glaze is pretty basic, utilizing a combination of confectioners’ sugar, milk and vanilla extract. I had to throw a few sprinkles on there for fun and to add a little color – everything’s better with sprinkles, right?
My fears were completely unfounded about this bundt, it is truly fantastic! I haven’t baked with malted milk powder in forever, and I’d forgotten what a nice addition it can be. This cake doesn’t have a strong malt flavor, but there’s a subtle nutty sweetness that you wouldn’t otherwise find in a plain vanilla bundt cake. I tried to limit myself to just one bite but I couldn’t help taking a second and third before I finally had to throw the rest of my piece away to limit the calorie damage π
Can we talk about pan size for a minute here? The recipe calls for making this cake in a 6-cup mini bundt pan. That’s what I did, and while the pan didn’t overflow in the oven, it was a little more full than I’m typically comfortable with. I’m obsessive enough about watching things bake without also having to worry about batter spilling out all over the oven! The authors noted that you can also make the recipe in a 10-cup pan (the baking time should be similar), and that’s probably what I’ll try next time.
Vanilla Bean Malt Bundt Cake
barely adapted from Baked Elements by Matt Lewis and Renato Poliafito
{Note: Be sure to read my comments above about the pan size here.}
Cake
1 vanilla bean
1 teaspoon bourbon
1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon malted milk powder
2 teaspoons baking powder
1/4 teaspoon salt
14 tablespoons unsalted butter, at room temperature
3/4 cup granulated sugar
1/4 cup packed dark brown sugar
2 large eggs plus 1 large egg yolk, at room temperature
1/2 cup buttermilk, at room temperature
Glaze
1 cup confectioners’ sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
Preheat oven to 325 F. Spray a 6-cup bundt pan with nonstick cooking spray with flour.
Cut the vanilla bean in half lengthwise, and use the back of a small paring knife to scrape the seeds from the bean. Add the seeds and the bourbon to a small bowl and stir to combine. Whisk the flour, malted milk powder, baking powder, and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3-4 minutes. One at a time, add the eggs and then the egg yolk, beating well after each addition, and scraping down the sides of the bowl as necessary. Mix in the vanilla/bourbon mixture, beating until well combined. With the mixer on low, alternately add the dry ingredients in two additions and the buttermilk in one, starting and finishing with the dry ingredients and beating just until combined.
Transfer the batter to the prepared pan and spread in an even layer. Bake for 40-45 minutes, or until a skewer inserted in the center comes out clean. Transfer the pan to a wire rack and let the cake cool for 45 minutes, then turn it out onto the rack to cool completely.
To make the glaze: Whisk the confectioners’ sugar, milk and vanilla together in a medium bowl until smooth. (Adjust the consistency as desired – add milk to thin and confectioners’ sugar to thicken.) Drizzle over the cake letting it run down the sides. Let the glaze set for about 15 minutes.
These sound so good and I love the glaze with the sprinkles on top!
that s one hell of a bundt!what choice of flavors!!
Oh, this does look good. Malt, Bourbon, Vanilla. How can you go wrong with those.
I’ve never cooked with malt powder ever..Im so curious now to try it! Can you get it at any grocery store? This cake sounds so fabulous..what great flavor!
Gorgeous! And you reminded me that I have some malted milk powder that needs to be used!
Funny, I was just going through my Baked Elements cook book last night and this caught my eye. I love malt flavor, and with vanilla bean, it sounds fabulous. Yes, everything is better with sprinkles! Beautiful cake!
What a great combination of flavors in this little bundt! It looks so adorable and delicious. Great job, Tracey!
This was delicious. Rich but not too dense. A melt in your mouth buttery goodness. Thanks Tracey!
Confession: I have never made a bundt cake! Seriously, where have I been? Not to fear. This recipe has definitely given me the motivation to cross this off my list!
This looks awesome! I am usually all about the frosting, but this cake looks fab. Going to be a tough decision between this and those cake batter cookies for my baking project today π
Such a pretty cake, Tracey! I love the sprinkles π
I’m loving your bundt cake obsession, keep them coming!
The bundt really is an underrated cake…I’ve really fallen in love with every one I’ve made in the past few years! And with the bundt, simple is definitely better. Vanilla and malted milk powder FTW!
Oooh love the sophisticated flavor of vanilla beans, this malt cake looks great!
This cake looks amazing! I have a malted recipe I’m posting tomorrow – there must be something in the air π
This looks soooo good Tracey! Yummy!
hmm I have tons of vanilla beans I need to use up…but I don’t really like malt. Think this would still be good without?
I love malt powder. The flavors in this sound incredible- sometimes simple is the best. It is so pretty with the glaze and sprinkles. I am so leery of baking with the pans too full. A few very tough oven cleaning lessons have taught me well π
This sounds so delicious! I always think of chocolate with malt powder but I’m intrigued by this recipe.
I can’t believe you threw away cake! I totally would have finished that off for you.
Loving this! I’ve put malt powder in chocolate cakes before, but never in a vanilla cake, I’m excited to try this! π
This looks really great! I need to get myself a bundt pan :/
Sometimes ‘simple’ is the best. I dig those flavors that really shine in the finished product. Now, Im going to chew on the whoopers my dad gave me for Easter and pretend its a this cake!
For some reason I rarely feel inspired to make bundt cakes, but upon the mention of malt in this I want it badly.
I love how bright and festive this looks – but you really had me hooked at “bourbon” =)
I need to make a bundt cake. You have so many that look good, I drool everytime. But for whatever reason I just haven’t made one π
This is so lovely!!
yummo!! this is a stunning cake!! mmmm – I’ve happily pinned here: http://pinterest.com/pin/56787645273820670/
β₯ http://www.northerncottage.net
Oh my goodness, this looks SO heavenly. I would love a slice right now – YUM!
Those sprinkles are the icing on the cake! Super cute. I’m intrigued by a vanilla malt cake. And now that I’ve open the bundt cake door, I think I need to try this!
I love how much fun sprinkles add to any dessert, this is so pretty π and it looks so delectable.
Vanilla & malt is one of my favorite flavor combos. Will you be my personal chef?
This bundt looks so delicious!
Yum! And why is it that you haven’t joined the bundt bakers group? We choose one inspiration flavor every month and see what each of us can make with it. Loads of fun. Let me know if you want to join us.
I was going to try this at my home yesterday but unfortunately I didn’t have unsalty butter with me. I dropped my plan for some other day. I really liked the recipe and I’m so eager to try it.
Regards,
Finn Felton
Made it, loved it–posted it! http://www.fransfavs.com/2013/04/vanilla-bean-malt-bundt-cake/#more-5928