Author:
Ingredients
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2 and 1/2 cups white flour
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2 cups sugar
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3/4 cup Organic Regenerative Sunflower Oil from La Tourangelle
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2 and 1/4 tsp baking powder
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1 and 1/2 tsp pure vanilla extract
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1/2 tsp salt
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4 eggs (room temperature)
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1/4 cup sprinkles
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1 cup whole milk
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La Tourangelle All Purpose Baking Spray
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2 cups powdered sugar
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1/4 cup butter (melted)
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2 to 4 tbsp milk
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1 and 1/2 tsp pure vanilla extract
For Cake
For Glaze
Directions
For Cake
Pre-heat oven to 350°
Combine flour, sugar, oil, baking powder, vanilla and salt in the bowl of a stand mixer. Using the paddle attachment, mix on slow speed until blended together. Then mix on medium speed for another minute or so.
With the mixer still on, add eggs one at a time, mixing until incorporated, scraping down the sides of the bowl as needed. After all of the eggs have been added, continue to mix for an additional minute or two.
With the mixer still on, slowly add in the milk. Continue to mix until smooth.
Lastly add in your sprinkles, slowly incorporating with a large spoon. Then set bowl aside.
Next, spray your bundt pan with La Tourangelle All Purpose Baking Spray, and pour batter into pan.
Bake cake at 350° for approximately 35 to 40 minutes (ovens will vary). Once cake is golden brown and cooked through, it is done.
Remove from oven and cool for one hour.
While cake cools, prepare glaze (see below).
Then, once cake is cooled remove from pan, and pour glaze over top. Sprinkle with additional sprinkle as desired.
Cut, serve and enjoy.!
For Glaze
Start off by sifting powdered sugar into a small bowl.
Add in melted butter, 2 tbsp only* milk and vanilla extract. Combine with a fork.
Next, beat mixture with an electric mixer on medium speed until completely combined and creamy, adding additional milk if necessary/desired.
Once done, pour over cooled cake. Yum!