A "bundt cake" version of the famous quarter quarts, with a very soft texture and scented with vanilla ...
Recipe type: Dessert, Snack
Kitchen room: French
220gSoft butterat room temperature
150gLight brown sugar
3large eggsat room temperature
2ccnatural vanilla extract
120mlribot / fermented milkfailing this: classic mixed milk 5min. with 0,5tsp lemon juice
Preheat the oven to 165 ° traditional heat. Grease and flour a bundt cake mold (small size 1,4L - the one I used in my photos) or a round springform mold of about 18-20cm.
In a bowl, combine the flour, baking powder and salt.
Apart, beat the butter so that it becomes very creamy then add the brown sugar. Beat again so that the mixture is smooth and creamy.
Add the eggs at room temperature, one by one, mixing between each. Then add the vanilla.
Incorporate the dry ingredients in 3 batches, alternating with the milk. Do not mix more than necessary.
Pour the dough into the mold and bake for about 50-60 minutes. Test the cooking using a wooden pick as this varies depending on the oven (and molds). Let cool before unmolding the cake on a wire rack until completely cool.
Optional: serve with a little icing sugar, whipped cream, or fresh fruit ... It is also very good without any additions!
Can be kept for about 3 days at room temperature, in an airtight container. In the refrigerator, it tends to harden and therefore become less chewy because of the butter inside. However, it can be refrigerated for about 4-5 days, always hermetically protected.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)