Vanilla Latte Baby Bundt Cakes 24Jul12
I think I’ve found my signature Vanilla Latte baked good! I love vanilla lattes and I love baby bundt cakes. The shape allows for more surface space for more browning along the side and it leaves a little bowl in the middle for extra icing to hide in. And it sorta kinda tastes like a donut!
Let’s talk flavors for a second. I’ve been tweaking this recipe for a while to get the right amount of vanilla without overpowering and just a slight hint of espresso throughout. By golly I think I’ve done it! Vanilla, while so delicious, can ruin a dish if over do it. I have been using vanilla bean paste in a lot of my recipes because its slightly milder than the extract. So many test batches later… I’ve found that using a whole vanilla bean for this cake is exactly the perfect amount of vanilla.
Espresso on the other hand, I feel like I always want more of but the flavor doesn’t aways come through. I like adding espresso to brownies and chocolate cakes to give it that extra depth. The cocoa and coffee bean are just made for each other. Doesn’t always quite work with non-chocolate recipes. With this recipe, I think I’ve found a nice balance. Hope you like it!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup & 6 tablespoons room temperature unsalted butter (1 & 3/4 sticks)
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 vanilla bean
2 large eggs
1 egg yolk
1/2 cup buttermilk
1/4 cup espresso (you can use instant)
1 cup powdered sugar, sifted
2 teaspoons of milk
2 teaspoons of vanilla bean paste
4-6 teaspoons of espresso
Preheat oven to 325°F or 160°C
Step 1: Mix Prep
In a medium mixing bowl, whisk together the flour, baking powder, salt and set aside. Make your espresso and set aside to cool.
Step 2: Batter Up
Using the paddle attachment or whisk if you’re mixing by hand, mix together the room temperature butter and the two sugars until light and fluffy. Add in 1 egg at a time and mix until incorporated each time. Split your vanilla bean in half with a knife. Scrape out all the insides by running your knife along the half of the pod. Toss that sticky delicious goodness into the batter along with the 1/4 cup of espresso and mix to combine. Now add in a third of the flour mixture, mix until combined. And then a third of the buttermilk, mix until combined. Continue until all the flour and buttermilk is incorporated. Batter ready!
Step 3: Bake
Spray butter or oil on your mini bundt cake trays. Scoop the batter into the trays until about 3/4 full. They will rise a little bit. Pop them in the oven for about 30-35 minutes depending on your oven. Check on them at around 30 minutes, if a toothpick comes out clean, they’re ready! Let them cool in the tray for about 10 minutes before flipping them out upside down onto a cooling rack for another 30 mins to cool completely.
Step 4: Icing
While you’re waiting for your baby cakes to cool, you can start on the icing. Whisk together 1 cup sifted powdered sugar, 2 teaspoons of milk, 2 teaspoons of vanilla bean paste. Slowly add in the espresso 1 teaspoon at a time while you continue to whisk. You want the icing to be just thick enough so that when you pull your whisk away from the bowl there’s a nice long pull to the icing but still runny enough to drizzle. Once the cakes have completely cooled – I like to leave mine out for a good hour – use a teaspoon to drizzle the icing over each little cake making a zig zag pattern.
Serve with a cup of coffee for the perfect Vanilla Latte snack. Enjoy!