Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

Vanilla Bean Bundt Cake

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

I think I might be allergic to spending money on myself. Every time I want to buy myself something, whether it’s a chai latte, a book, or a new pair of shoes, I have to go through hours of overly dramatic rationalizing about why I should be allowed to have this thing in exchange for paper money. I work really hard at my job, so why don’t I think I deserve nice things every now and then just like everyone else? Could have something to do with my crap wage. There’s no telling. 

It’s probably just because I’m just a neurotic freak who’s too cheap to pay for therapy. Either way, I’ve been wearing the same clothes for more than ten years, and I’m still riding this bus with people who may or may not have had a shower in the past week.

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

When I do finally decide to splash out, I can’t quite bring myself to by real vanilla beans, but I did pick up some vanilla bean paste, which is still pretty gorgeous. This Vanilla Bean Bundt Cake is a superstar. It’s tender and moist, and the vanilla really shines through. 

This cake comes together easily, and the glaze can be made in one bowl with a whisk. Make your glaze just barely drippy. It will boost the sweetness and cover up any bits that might have stuck to your pan. Beautiful in so many ways.

Vanilla Bean Bundt Cake | How to be Awesome on $20 a Day

If you want something simple and sweet and a little bit splashy, make this Vanilla Bean Bundt Cake for your friends. It’ll be awesome.

Vanilla Bean Bundt Cake
Serves 12
Vanilla Bean Bundt Cake is tender, moist, and extra special.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
For the cake
  1. 3 cups (375 grams) all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 9 ounces (255 grams) unsalted butter, softened
  6. 1-3/4 cups (350 grams) sugar
  7. 2 tablespoons vanilla bean paste
  8. 4 eggs
  9. 1 cup (240 ml) buttermilk
For the glaze
  1. 1 tablespoon vanilla bean paste
  2. 2-4 tablespoons milk
  3. 1 cup powdered sugar
For the cake
  1. Preheat your oven to 350F and butter and flour your favorite bundt pan.
  2. Sift together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat together butter and sugar until pale and fluffy, about five minutes.
  4. Turn your mixer down to low and beat in the vanilla bean paste, then add the eggs one at a time, combining completely before adding the next egg. Scrape the side of your mixing bowl, and give it another quick mix.
  5. With your mixer on its lowest speed, add a third of the dry ingredients, followed by half of the buttermilk, a second third of the dry stuff, the rest of the buttermilk, and finally what's left of the dry ingredients, combining well before each addition. Scrape your bowl and mix for a few more seconds to get everything well mixed.
  6. Pour your cake batter carefully into your waiting bundt pan. Make sure there are no bubbles and and try to spread the batter evenly in the pan. Bake for 50 minutes to an hour until a skewer or cake tester comes out clean.
  7. Allow the cake to cool in the pan for an hour, then turn it out onto a rack to cool completely before glazing.
For the glaze
  1. Whisk together vanilla bean paste and two tablespoons of milk in a measuring cup.
  2. Put your powdered sugar into a mixing bowl and whisk in your vanilla and milk mixture. Add some extra milk a splash at a time until you reach the desired consistency. I recommend keeping it on the thicker side.
  3. Coax your glaze from it's bowl and pour it evenly around the top of the cake, allowing it to drip down the sides. Slice generously and serve to happy friends.
Adapted from Sweetapolita
Adapted from Sweetapolita
http://awesomeon20.com/
40 Awesome Recipes to Summon the Sunshine

40 Awesome Recipes to Summon the Sunshine

 

40 Awesome Recipes to Summon the Sunshine We’ve been having one of those days where it’s cold and rainy but also sunny at the same time. It’s a horrible trick. Rude almost. I’m done with the wind and the rain. I’m ready to hold onto that sunshine. I don’t know whether or not Scotland will deliver, so I’m going to turn to my kitchen . If we can’t have real sun, at least maybe we can put some sunshine on a plate. Or in a glass, as the case may be. 

Here’s 40 awesome recipes to bring some sunshine into your life, whether or not you’re getting any out your window.

Lemon Poppyseed Pancakes | How to be Awesome on $20 a Day

Breakfast

Feta & Strawberry Salad from Awesome on 20

Sides, Snacks, & Appetizers

Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

Lunch & Dinner

Raspberry Lemonade | How to be Awesome on $20 a Day

Drinks

Citrus Bundt Cake from Awesome on 20

Desserts

I hope you have lots of sunny days full of al fresco dining. If not, at least you can eat and drink some sunshine.

Buttermilk Pound Cake | How to be Awesome on $20 a Day
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Buttermilk Pound Cake | How to be Awesome on $20 a Day

Buttermilk Pound Cake

Buttermilk Pound Cake | How to be Awesome on $20 a Day

What do you do when your motivation is subzero? How do you respond when it seems like the world is against you in a thousand tiny ways? How do you survive those days when you ride the bus to work for an hour only to find out there’s no electricity? Then when you finally finish working from your living room floor only to discover the white screen of death on your website. Turns out you can’t post that cake you had to make twice because the first time it came out looking all funky and totally not photo ready. How do you keep from banging your head against the wall?

I usually watch some trashy tv and eat a cheeseburger then go to my bed at 8 pm and ready Harry Potter. It gets me through just about anything.

Buttermilk Pound Cake | How to be Awesome on $20 a Day

Cake always helps. This buttermilk pound cake is simply beautiful. It stays moist for days, and it’s the perfect canvas for fresh fruit or jam. And don’t forget the whipped cream.

This cake comes together quickly and easily. I do have one tip for avoiding weird bubbles in your finished cake. When you transfer your batter to your bundt pan, use an offset spatula to make sure you fill in any empty space and smooth out the top as best as you can. It’s a thick batter, so it won’t spread and even out on its own. This will make sure your turned out cake isn’t weird. On, and grease and flour your pan really well so you don’t end up with a chunk stuck to the pan like I did.

Buttermilk Pound Cake | How to be Awesome on $20 a Day

Nobody’s perfect. Cake isn’t perfect, but it’s pretty damn close.

Buttermilk Pound Cake
Serves 12
Buttermilk pound cake the delicious answer to almost all your problems.
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Prep Time
15 min
Cook Time
55 min
Prep Time
15 min
Cook Time
55 min
Ingredients
  1. 8 ounces unsalted butter, softened
  2. 2 cups sugar
  3. 3 eggs
  4. 1 teaspoon vanilla extract
  5. 3 cups all-purpose flour
  6. 1/2 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 1 cup buttermilk
Instructions
  1. Preheat your oven to 325F and grease and flour your bundt pan. Don't miss any curves or ridges.
  2. Add your butter and sugar to a large mixing bowl and beat together with an electric mixer until light and fluffy. This may take up to five minutes. Scrape the sides of the bowl with a rubber spatula.
  3. Beat in your eggs one at a time, followed by the vanilla. Beat until well combined. Scrape your bowl again.
  4. Sift together your flour, baking soda and salt onto some parchment paper or into a separate bowl.
  5. With your mixer on low, slowly add in a third of your dry ingredients, then mix in half your buttermilk. Add in another third of your dry ingredients, then the rest of your buttermilk, and finally your remaining dry ingredients. Give your bowl one more scrape and a final quick mix.
  6. Transfer your cake batter to your bundt pan and make sure you level it out before putting it in the oven. Bake for 55 minutes to an hour.
  7. Allow your cake to cool in the pan for about 15 minutes, then hold your breath, have everyone in the house cross their fingers, and turn it out onto a cooling rack to cool completely before serving.
Adapted from I'm Just Here for More Food by Alton Brown
http://awesomeon20.com/

 

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