Vanilla Bean Malt Cake

I love a bundt cake or pound cake because a slice can be good for breakfast, with tea or coffee, or dessert. 🙂 I didn’t eat a lot of this cake, but I had enough of a taste to know it was delicious, I love desserts with malt powder. Don’t worry if you don’t have a 6-cup bundt pan (I don’t either) you can use the more common 10-cup bundt pan. It will be shorter, but it will taste the same. You don’t necessarily have to adjust the baking time when going from a 6-cup to a 10-cup pan, but check the cake early and often for doneness just to be sure.

from: Baked Elements
yield: one 6 cup bundt cake


1 teaspoon good quality bourbon
1 vanilla bean or 2 teaspoons vanilla bean paste
1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon malted milk powder
1/4 teaspoon salt
7 ounces (1 3/4 sticks) unsalted butter, softened, cut into 1/2 inch cubes
3/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
2 large eggs, plus 1 large egg yolk
1/2 cup well-shaken buttermilk

vanilla glaze

2/3 cup confectioner’s sugar, plus more if needed
2 tablespoons whole milk, plus more if needed
1 teaspoon pure vanilla extract

make the vanilla bean malt cake

Preheat the oven to 325 F. Generously coat the inside of a 6-cup bundt pan with nonstick cooking spray; alternatively, butter it thoroughly, dust it with flour, and knock out the excess flour.

Place the bourbon in a small bowl. Cut the vanilla bean in half lengthwise and, using the tip of a knife or small spoon, scrape the seeds into the bourbon. Discard the vanilla bean pod or save it for another use. Stir the mixture to combine. Set aside.

In a medium bowl, whisk together the flour, malted milk powder, baking powder, and salt.

In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl and beat again for 15 seconds. Add the bourbon mixture and beat until well blended, about 20 seconds.

Turn the mixer to low, add about half of the flour mixture, then stream in the buttermilk. Add the remaining flour mixture and beat until just combined. Do not overmix.

Pour the batter into the prepared pan, and smooth with an offset spatula. Bake for 35 to 45 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the bake comes out clean.

Transfer the pan to a wire rack to cool for 45 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack to cool completely.

make the vanilla glaze

Whisk all the ingredients together in  medium bowl. The glaze should be loose enough to drizzle. If it is too thick, add a little more milk; if it is too loose add a little more confectioner’s sugar.

Drizzle the glaze over the cake in a zigzag pattern. Allow the glaze to set for 15 minutes prior to serving.

The cake can be stored at room temperature, covered with a cake dome or in a cake saver, for up to 3 days.


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