Low Sodium Vanilla Bean Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tbsp vanilla bean paste
1 cup whole milk, at room temperature
½ cup sour cream, at room temperature

For the pan

2 tbsp unsalted butter, melted
2 tbsp all-purpose flour

For the glaze

1 cup powdered sugar, sifted
3–4 tbsp whole milk
1 tsp vanilla bean paste

Instructions

1
Preheat the oven to 325°F (165°C). Using a pastry brush, coat every crevice of a 10–12 cup bundt pan with the 2 tbsp melted butter, then dust with the 2 tbsp flour, tapping out any excess. Set aside.
2
In a medium bowl, whisk together the 3 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

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