VERY VANILLA “TWINKIE” BUNDT CAKE Recipes

Well, that’s entirely not true. I do know. I baked something with coconut flour, tasted it, and decided it wasn’t worth sharing and making you go out and spend money on the ingredients. And then while I sat down to drink my morning cup of decaf Yippee, right? Good grief, some of this pregnancy stuff is for the birds, y’all., I started flipping through one of my many, many cookbooks. Today, it happened to be Pure Vanilla, because I like a little food porn with my breakfast.

And then I flipped to the page titled, “Twinkie Bundt Cake.” And my heart skipped a beat. See ya, coconut flour.

I had all the good intentions of wearing my nutritional halo today. But it’s a Friday, so let’s loosen up a bit, ‘kay? Bundt cake. What does it remind you of?

If you said My Big Fat Greek Wedding, then we should be best friends. If not, then I hope you at least had a good answer like visiting your granny or your sweet elderly neighbor, Mabel, growing up.
Bundt cakes are the ultimate sharing food, aren’t they? I mean, most bundt recipes are pretty basic, but they always turn out so good and so pretty. Unless you don’t grease your pan well, and end up with bundt crumbs. So don’t do that.

Ingredients

• 3 cups cake flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 teaspoon vanilla bean paste optional
• 2 cups sugar
• 1/2 cup vegetable oil
• 3 eggs + 4 egg yolks
• 1 cup buttermilk

For Marshmallow Filling

• 1 stick butter, softened
• 1 7.5 ounce container of marshmallow creme
• 1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do.

Instructions

• Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.
• In a medium bowl, stir together flour, baking powder and salt.
• In the bowl of a stand mixer or a large bowl, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.
• Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.
• Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.
• Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.
• Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.
• Read more please visit : thekitchenprepblog.com