Chestnut and Vanilla Bundt Cake
Bundt cake is traditionally one of Central Europe's most popular cakes, prepared in countless flavor variations. The chestnut and vanilla version is especially soft and fragrant, making it the perfect dessert for cold autumn and winter days. Imagine the chestnut and vanilla aromas wafting from the oven, filling the kitchen as you eagerly await to taste this soft, crumbly cake. The chestnut gives the dough a silky texture, while the vanilla subtly sweetens its taste. If you want to make a truly special Bundt cake, this recipe is the perfect choice.
Ingredients for this recipe
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Preparation Steps
1
Preheat the oven to 350°F (180°C) and grease a Bundt cake pan, or line it with parchment paper.
2
Melt the butter and let it cool until lukewarm.
3
In a large bowl, beat the eggs and sugar until light and fluffy.
4
Add the vanilla extract and melted butter, then mix until smooth.
5
Mix the chestnut puree with the milk to make it creamier, then stir it into the egg mixture.
6
In another bowl, whisk together the flour, baking powder, and salt.
7
Gradually add the dry ingredients to the wet ingredients, gently mixing until you have a smooth batter without lumps.
8
Pour the batter into the prepared Bundt cake pan and smooth the top.
9
Bake the Bundt cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10
Let it cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
11
Before serving, sprinkle with powdered sugar or drizzle with a little melted chocolate for extra flavor.
