This you see is a complete and utter delight I've taken the queen's blog Bundt Cake English of course I'm talking about Bea .
This cake is spongy, fragrant, sweet ... has it all. Try to believe.
The mold that I used, the Heritage of Nordic Ware, is an early birthday present (well in advance, because I have it for a month and my birthday is not until April, I asked my Mom and I bought it) I am absolutely in love with this mold is the first I have and I know it will not be the last, there are others who need to live, such as Classic and Bavaria.
:-)
following the recipe, copied with impunity Bea's blog, almost without editing because there is no comma or change or improve the recipe or its explanations.
Ingredients:
250 gr.
butter 300 gr.
sugar 420 gr.
all-purpose flour 1 / 4 teaspoon baking soda
1 / 2 teaspoon salt 250 ml
. buttermilk
2 teaspoons
vanilla extract 4 eggs 1 egg yolk
60 ml. Bourbon
100 gr.
chopped walnuts 100 gr. chocolate chips
Preparation:
Preheat oven to 170 ยบ
Grease a bundt pan 25 cm. with butter or spray.
Sift flour, baking soda, salt and set aside.
Mix buttermilk, bourbon and vanilla extract.
In a bowl mix the chopped walnuts and chocolate chips, you add 2 tablespoons buttermilk Mix and about 30 gr. of the flour mixture. Mix well so that all are properly covered. Useful tip I learned from Bea: once we have the chopped nuts, sift to remove residual dust, which disfigures the color and texture of the cake. Beat with the paddle
butter and sugar until we get a mixture to be milled and fluffy (approximately 3 minutes on medium speed).
Add eggs and yolk slightly beaten and one by one, at low speed. Do not add the next until the previous one is fully integrated.
At low speed add a third of the flour mixture and stir. Add half the buttermilk mixture and continue alternating ingredients ending with flour. Add
with the spatula had prepared the mixture of nuts and chocolate chips and spread evenly.
Pour the mixture into greased bundt pan that we had prepared. With a spatula to make sure the dough has entered into every crevice of the mold and has no air. Smooth the surface.
Bake about 50-60 minutes, or until it is pierced with a skewer comes out completely clean. I have a thermometer for bundt cakes and is a joy, I recommend it because he's not even a second I spend cooking and cakes are wonderful.
Cool in pan on rack 10 minutes. After this time unmold face-down and cool on a wire rack.
Grease a bundt pan 25 cm. with butter or spray.
Sift flour, baking soda, salt and set aside.
Mix buttermilk, bourbon and vanilla extract.
In a bowl mix the chopped walnuts and chocolate chips, you add 2 tablespoons buttermilk Mix and about 30 gr. of the flour mixture. Mix well so that all are properly covered. Useful tip I learned from Bea: once we have the chopped nuts, sift to remove residual dust, which disfigures the color and texture of the cake. Beat with the paddle
butter and sugar until we get a mixture to be milled and fluffy (approximately 3 minutes on medium speed).
Add eggs and yolk slightly beaten and one by one, at low speed. Do not add the next until the previous one is fully integrated.
At low speed add a third of the flour mixture and stir. Add half the buttermilk mixture and continue alternating ingredients ending with flour. Add
with the spatula had prepared the mixture of nuts and chocolate chips and spread evenly.
Pour the mixture into greased bundt pan that we had prepared. With a spatula to make sure the dough has entered into every crevice of the mold and has no air. Smooth the surface.
Bake about 50-60 minutes, or until it is pierced with a skewer comes out completely clean. I have a thermometer for bundt cakes and is a joy, I recommend it because he's not even a second I spend cooking and cakes are wonderful.
Cool in pan on rack 10 minutes. After this time unmold face-down and cool on a wire rack.
The court says it all, right?
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