John Myers
Buttermilk Bundt Cake
The perfect buttermilk bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 1 packet Vanilla sugar
- 4 Free range eggs
- 300 g Flour
- 1,5 packet Baking powder
- 200 g Desiccated coconut
- 3 tablespoon Rum
- 4 drops Taste of rum
- 200 g Whole milk couverture
- 500 Milliliters Buttermilk
- Melt the couverture over a water bath and let it cool down a little.
- Beat the butter, sugar and vanilla sugar in a mixing bowl until frothy. Now gradually stir in the eggs. Stir in the slightly cooled couverture. Now add the desiccated coconut and stir in.
- Mix the flour with the baking powder, sieve and stir in two portions with the buttermilk into the butter mixture. Finally stir in the rum and the rum aroma.
- Pour the dough into a prepared Gugelhupf dish and smooth it out. Place the cake in the (fan-assisted) oven preheated to 175 degrees and bake for approx. 55 – 60 minutes. (Stick sample) After the baking time, take it out of the oven and let it cool down in the mold.
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