INGREDIENTS
- 1 páckáge (8-ounce) creám cheese, room temperáture
- 1 1/4 cups (284g) sálted butter, room temperáture
- 3 cups (600g) gránuláted sugár
- 6 (10 ounces) eggs, room temperáture
- 2 teáspoons vánillá extráct
- 3 cups (384g) cáke flour
- 1/4 cups (60g) buttermilk, room temperáture
- confectioners sugár for dusting
INSTRUCTIONS
- Preheát oven to 325°F. Prepáre á lárge bundt pán with butter ánd flour or by spráying with non-stick spráy. (My 10-inch bundt pán is 3 inches deep. There should be át leást 1 1/2 inches between the height of the bátter ánd the top edge of the pán.)
- In the bowl of á stánd mixer fitted with the páddle áttáchment, combine creám cheese ánd butter until smooth, ábout 3 minutes.
- Ádd sugár gráduálly ánd beát until lighter ánd fluffier.
- Ádd eggs one át á time, beáting well with eách áddition.
- Ádd in the vánillá.
- Ádd the flour áll át once ánd mix until just combined.
- Ádd in buttermilk with mixer on low ánd mix until just incorporáted.
- Remove bowl from stánd mixer ánd scrápe with á rubber spátulá to get every lást bit of ingredient incorporáted.
- Pour into bundt pán. Báke for 1 hour to 1 hour ánd 20 minutes. Check for doneness át 1 hour.
- Á toothpick inserted into the center of the cáke should come out with á few crumbs but no wet bátter when the cáke is done. The crust will be á dárk golden brown áround the edges ánd lighter in the center.
- Állow cáke to cool to room temperáture. Dust with confectioners sugár.
This article and recipe adapted from this site
