I’m not going to lie, this cake was pretty amazing. I found the receive very similar to one of the eggnog bundt cakes that I have made, which was pretty amazing as well. When eggnog is not in the stores yet, this would definitely be the go to cake, if you’re looking to impress. It was a hit, not only with the adults, but with the kids as well. As you can tell with the name, there is no shortage of “the good stuff” in this cake.
CAKE:
1 cup butter (room temperature)
1½ cups sugar
4 eggs
1 tbsp. vanilla
3 cups cake flour
1 tsp. salt
1 tsp. baking powder
½ teaspoon baking soda
1 cup yogurt
BUTTER GLAZE:
⅓ cup butter
¾ cup sugar
2 tbsp. water
2 tsp. vanilla
Preheat the oven to 325°F. Grease and flour a 10 -12 cup bundt pan.
Cream together the butter and sugar until light and fluffy. Add in egg one at a time. Add vanilla.
Sift together flour, salt, baking powder and baking soda.
Alternate adding flour and yogurt. Starting with flour and ending with flour mixture as well.
Pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick entered into the center comes out clean.
After the cake is done, make the glaze ingredients by combining the sugar, butter, vanilla, and the water. Cook over medium heat, until fully melted and combined, BUT DO NOT BOIL!
Poke holes all over the warm cake and pour the glaze slowly over the cake while still in the pan. (I had some leftover, so I reserved it to put on top, after I inverted the cake out of the pan)
Let the cake to cool completely in the pan and then run a butter knife around the inside edges of the cake before inverting it onto a serving plate. Drizzle with the leftover drizzle (if you had some left) and sprinkle with icing sugar.
Scratch My Baking 