Mike Jeffreys is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Vanilla Bundt Cake (recipe courtesy preppykitchen.com)

Ingredients
For the Cake:
3 cups all-purpose flour (360g)
1 tsp baking powder
½ tsp baking soda
1 ½ tsp salt
1 cup unsalted butter room temperature (227g or 2 sticks)
8 ounces cream cheese room temperature
2 cups granulated sugar (400g)
6 large eggs room temperature
1 tbsp vanilla extract
1 cup whole milk (240mL)


For the Glaze:
2 cups powdered sugar (240g)
3 tbsp milk
½ tsp vanilla extract
Instructions


For the Cake:
 Preheat the oven to 350F.
 In a large bowl, whisk together flour, baking powder, baking soda, and salt.
 In a large mixing bowl or the bowl of a stand mixer fitted with the paddle
attachment, beat butter and cream cheese until smooth. Add sugar and beat
at medium speed until light and fluffy, about 5 minutes.
 Add 3 eggs, one at a time, beating until each is fully incorporated before
adding another one. After adding 3 eggs, add 3 tablespoons of the flour
mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.
 Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the
milk and mix until combined. Repeat, alternating with the rest of the flour
mixture and milk.
 Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.
 Pour the cake batter into the pan and tap gently on the counter a few times to
settle the batter.
 Bake for 45 minutes or until golden brown and a toothpick inserted into the
center comes out clean.
 Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool
completely.


For the glaze:

 In a small bowl, whisk together the powdered sugar, milk, and vanilla until
smooth. Pour over the cooled cake.

Mike Jeffreys is joined by Sarah Boorer, Communications professional &amp; CWA award-winning cook, to look at the world of baked goods, delicious treats and &amp; easy recipes.
This week Sarah whips up Vanilla Bundt Cake (recipe courtesy preppykitchen.com)
Ingredients For the Cake: 3 cups all-purpose flour (360g) 1 tsp baking powder &frac12; tsp baking soda 1 &frac12; tsp salt 1 cup unsalted butter room temperature (227g or 2 sticks) 8 ounces cream cheese room temperature 2 cups granulated sugar (400g) 6 large eggs room temperature 1 tbsp vanilla extract 1 cup whole milk (240mL) 
For the Glaze: 2 cups powdered sugar (240g) 3 tbsp milk &frac12; tsp vanilla extract Instructions 
For the Cake:  Preheat the oven to 350F.  In a large bowl, whisk together flour, baking powder, baking soda, and salt.  In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese until smooth. Add sugar and beat at medium speed until light and fluffy, about 5 minutes.  Add 3 eggs, one at a time, beating until each is fully incorporated before adding another one. After adding 3 eggs, add 3 tablespoons of the flour mixture. Continue adding the other 3 eggs, one at a time. Beat in the vanilla.  Add ⅓ of the flour mixture mixing at low speed until combined. Add half of the milk and mix until combined. Repeat, alternating with the rest of the flour mixture and milk.  Butter and flour a 12-cup Bundt pan or spray with baking spray with flour.  Pour the cake batter into the pan and tap gently on the counter a few times to settle the batter.  Bake for 45 minutes or until golden brown and a toothpick inserted into the center comes out clean.  Let cool in the pan for 20 minutes. Invert onto a cooling rack and cool completely. 
For the glaze:
 In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Pour over the cooled cake.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

Join Phil O'Neil from midnight to 5.30am Tuesday to Friday.

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