A delightful bundt cake with a rich vanilla flavor and a moist texture, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Creaming incorporates air, giving the cake a light texture.
Add the eggs one at a time, mixing well after each addition.
Adding eggs gradually helps maintain the emulsion.
Alternately add the cake flour and heavy cream to the mixture, beginning and ending with the flour.
Alternating prevents overmixing and ensures a smooth batter.
Mix in the vanilla extract until just combined.
Overmixing after adding vanilla can affect the cake's texture.
Pour the batter into a greased and floured bundt pan, spreading it evenly.
Greasing and flouring the pan ensures easy release.
Bake in the preheated oven for about 60 minutes or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes before the suggested time to avoid overbaking.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Cooling slightly in the pan helps the cake set and prevents breaking.
Dust with powdered sugar or serve with your favorite toppings like fresh berries or whipped cream.
Toppings add visual appeal and enhance flavor.
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