Part 13 of 26 of our "Around the World" series, "M" for Madagascar. Madagascar is well known for vanilla. Using the beans provides a nice visual element that lets you know there is real vanilla in this recipe. This is a very light and fluffy cake which is not overly sweet. A lot of the sweetness comes from the glaze so you can decide how much or little to use.
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Website: http://4minsorless.com
Recipe:
Cake:
1/2 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1 1/4 cups plain yogurt
5 eggs
1 teaspoon baking powder
2 vanilla beans (save 20% for the glaze)
1 3/4 cups all purpose flour
1/2 teaspoon salt
Glaze:
1 cup powdered sugar
4 tablespoons milk
1 teaspoon vanilla extract
remaining 20% of vanilla beans
Directions:
Split your vanilla beans in half lengthwise and remove all the seeds. Set aside for the batter.
Cream the butter and sugar together in your mixing bowl.
Add the eggs and mix with the sugar butter to combine.
Add 80% of your vanilla beans and continue to mix.
Add your baking powder, salt, yogurt, and flour, and continue to mix until everything is incorporated. Do not over mix, the batter should be slightly lumpy.
Pour the batter into a greased and floured bundt pan. Shake and tap the pan on your work surface to remove the air bubbles.
Bake at 350 degrees for 35-40 mins, or until a skewer comes out clean.
To make the glaze mix the powdered sugar and milk until smooth. Add the vanilla extract and remaining vanilla seeds and mix to combine.
Drizzle the glaze over the now cooled cake.
