Buttermilk Bundt Cake
cake:
2 1/2 cups unbleached, all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup salted butter, room temperature
2 cups sugar
2 teaspoons vanilla
5 eggs, room temperature
1 cup buttermilk, room temperature
glaze:
2 cups powdered sugar
2 tablespoon salted butter, melted
2-3 tablespoons buttermilk
1 teaspoon vanilla
[NOTE: shake the buttermilk well before measuring.]
Preheat oven to 325. Grease and flour a Bundt pan. Use shortening to grease, and a pastry brush to get every bit of the pan.
Whisk the flour, cornstarch, baking powder, and salt together.
Cream the butter and sugar until light and fluffy. Beat in the vanilla. Mix in the eggs, one at a time, scraping the sides and bottom of the bowl as needed.
Add the flour in three additions, alternating with the buttermilk. Mix just until combined.
Pour into the prepared pan. Bake for about 1 hour, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5 minutes in the pan.
After 5 minutes, invert a wire cooling rack on the top of the cake. Use oven mitts to flip the pan onto the rack. Wait one minute, then remove the pan. The cake should come out cleanly. If not, run a knife along the edge and try again.
Let cool completely.
For the glaze, whisk the powdered sugar with melted butter, 2 tablespoons buttermilk, and vanilla until smooth. If too thick, add 1 more tablespoon buttermilk. Spoon over the cooled cake. Top with sprinkles, if desired.
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