Vanilla Bundt Cake with Glaze / Waniliowa Babka Piaskowa z Polewą
A basic vanilla Bundt cake recipe made with canola oil instead of butter. This is a healthier version in comparison to the butter one. Gently drizzled with icing and sprinkles. It is not overly sweet but has that European taste to it. This type of a Bundt cake is very well know to Poles especially around Easter time.
Servings: 8 Servings
Calories: 364kcal
Ingredients
- 4 large eggs
- 200 grams granulated white sugar
- 160 grams potato flour (sifted)
- 150 grams all purpose flour (sifted)
- 1-2 pinches salt
- 200 milliliter oil (I used canola oil)
- 1.5 teaspoon baking powder
- 1 teaspoon vanilla sugar or substitute for another extract
- 1 tablespoon butter (to coat the pan)
- 1 tablespoon all purpose flour (to coat the pan)
Glaze
- 4 tablespoons powdered sugar
- 1 tablespoon lemon juice
- 3 drops food coloring of choice (I used green)
- 1 tablespoon multicolor sprinkles
Instructions
- All ingredients should be at room temperature. Sift all purpose flour, potato flour and baking powder in a big bowl, set aside.
- Place the eggs, salt and sugar in the mixing bowl. Beat, using the mixer attachments for whipping egg whites, until you get a light and fluffy egg mass, which will almost triple in volume (approximately 5 minutes). Slowly, in a trickle, pour in the oil or butter, beating the entire time. Add vanilla sugar (or other flavoring) and beat. Add the sifted dry ingredients and fold in with a kitchen whisk, just until the ingredients are combined.
- Grease a Bundt cake pan with butter and sprinkle with all purpose flour; shake off excess flour. Pour the batter. Bake at 165ºC or 350 degrees F for about 40-50 minutes or until an inserted toothpick comes clean. Oven temperatures may vary.
- Remove, set aside to cool. Cover with glaze, chocolate or powdered sugar. Enjoy!
Notes
| Nutrition Facts | |
|---|---|
| Serving size: Servings | |
| Servings: 8 | |
| Amount per serving | |
| Calories | 364 |
| % Daily Value* | |
| Total Fat 26.9g | 35% |
| Saturated Fat 4.7g | 23% |
| Cholesterol 97mg | 32% |
| Sodium 66mg | 3% |
| Total Carbohydrate 30.2g | 11% |
| Dietary Fiber 0g | 0% |
| Total Sugars 29.7g | |
| Protein 3.2g | |
| Vitamin D 10mcg | 49% |
| Calcium 55mg | 4% |
| Iron 1mg | 3% |
| Potassium 131mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie par day is used for general nutrition advice. This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note; changing anything will cause the nutritional information to change. My calculations are intended as a guide only. | |