Vanilla Bean Bundt Cake

Ingredients:

Cake:

• 2 3/4 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 sticks unsalted butter, softened
• 3 eggs
• 3/4 cup toasted walnuts
• 1 1/4 cups buttermilk
• 2 teaspoons vanilla bean paste

Icing:

• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon vanilla bean paste
• 1 1/4 cups powdered sugar
• 2-3 tablespoons of milk

Directions:

1. Preheat oven to 350 F.
2. Grease and flour a 10 inch bundt pan.
3. In a medium bowl whisk together flour, salt, baking powder and baking soda.
4. In a separate bowl, cream butter with and electric mixer. Add in sugars and continue to cream until light and fluffy.
5. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla bean paste.
6. Alternatively add in flour and buttermilk, mixing well after each addition. Fold in walnuts.
7. Spoon batter into prepared pan in an even layer.
8. Bake about one hour, until a toothpick inserted in the center comes out clean.
9. Let cool for one hour.
10. Begin to make icing after cake has cooled. Start by stirring together butter and vanilla bean paste in a small bowl.
11. Stir in powdered sugar and milk to reach a drizzling consistency. Drizzle onto cooled bundt cake.
12. Cut into slices and serve.

*Store in an airtight container at room temperature for up to 2 days.

Serves: 6-8