VERY VANILLA “TWINKIE” BUNDT CAKE

Well, that’s entirely not true. I do know. I baked something with coconut flour, tasted it, and decided it wasn’t worth sharing and making you go out and spend money on the ingredients. And then while I sat down to drink my morning cup of decaf {Yippee, right? Good grief, some of this pregnancy stuff is for the birds, y’all.}, I started flipping through one of my {many, many} cookbooks. Today, it happened to be Pure Vanilla, because I like a little food porn with my breakfast.

And then I flipped to the page titled, “Twinkie Bundt Cake.” And my heart skipped a beat. See ya, coconut flour.

I had all the good intentions of wearing my nutritional halo today. But it’s a Friday, so let’s loosen up a bit, ‘kay? Bundt cake. What does it remind you of?

If you said My Big Fat Greek Wedding, then we should be best friends. If not, then I hope you at least had a good answer like visiting your granny or your sweet elderly neighbor, Mabel, growing up.
Bundt cakes are the ultimate sharing food, aren’t they? I mean, most bundt recipes are pretty basic, but they always turn out so good and so pretty. {Unless you don’t grease your pan well, and end up with bundt crumbs. So don’t do that.}

Ingredients

• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 teaspoon vanilla bean paste {optional}
• 2 cups sugar
• 1/2 cup vegetable oil
• 3 eggs + 4 egg yolks
• 1 cup buttermilk

For Marshmallow Filling

• 1 stick butter, softened
• 1 7.5 ounce container of marshmallow creme
• 1 teaspoon vanilla extract {OR vanilla bean paste if you like the little specks like I do.}

Instructions

• Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.
• In a medium bowl, stir together flour, baking powder and salt.
• In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.
• Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.
• Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.
• Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.
• Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.
• Read more please visit : thekitchenprepblog.com

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