Very Vanilla “Twinkie” Bundt Cake

So I got up this morning all, "Let me make something healthy to share today!" And then end with this:

Yes, that is absolutely not true. I know. I made something with coconut flour, tasted it, and decided it wasn't worth sharing and made you go out and spend money on the ingredients. And then when I sit down to drink a cup of morning coffee {Yippee, right? Gosh, some of these pregnancy items are for birds, you all.}, I started to flip through one of my many, many cookbooks. Today, incidentally it is Pure Vanilla, because I like a little porn food with my breakfast.

And then I turn to the page titled, "Twinkie Bundt Cake." And my heart beats fast. See you, coconut flour.

I have all good intentions to use my nutrition circle today. But it's Friday, so let's relax a little, okay? Bundt cake. What do you remind?

If you say My Greek Fat Wedding, then we must be best friends. If not, then I hope you at least have a good answer like visiting your grandmother or your sweet old neighbor, Mabel, growing up.

Round cakes are the main sharing food, right? I mean, most of the bundle recipes are pretty basic, but everything always becomes very good and very beautiful. {Unless you don't smear your pan well, and end up with bundle crumbs. So don't do it.}

This bundle cake is the queen of all bundt cakes. Because right outside the plain and plain exterior, the harbor holds a naughty little secret: A tunnel filled with cream, marshmallows. Please and say, it's basically Twinkie. nothing wrong with that.

Imagine a surprise when your guests cut it! I mean, pure wonder, right?

INGREDIENTS

• 3 cake flour cups
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 6 tablespoons butter, softened
• 1 tablespoon vanilla extract
• 1 teaspoon vanilla bean paste {optional}
• 2 cups sugar
• 1/2 vegetable oil cup
• 3 eggs + 4 egg yolks
• 1 cup of buttermilk
• For Marshmallow Filling
• 1 stick of butter, softened
• 1 7.5 ounce container of marshmallow creme
• 1 teaspoon vanilla extract {OR vanilla bean paste if you like the little specks like I do.}

INSTRUCTIONS

Preheat oven to 325. Prepare a pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.

Medium bowl, stir together flour, baking powder and salt.

In the bowl of a stand mixer, beat together butter, vanilla extract and vanilla bean paste until smooth. 

Slowly pouring in sugar until well combined and fluffy.

Add vegetable oil and beat until incorporated. 

One by one, add eggs and egg yolks, beating well after each addition.

Carefully add 1/3 of the wet mixture, then 1/3 of the buttermilk, alternating until the flour and buttermilk is added. Mix until just smooth and incorporated.

Batter pour or spoon into prepared bundt pan evenly. Smooth out the top. Bake for the 60 to 70 minutes of golden brown and a skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool for about 45 minutes before attempting to remove from pan. 

There have been many a bundt cake from impatient bakers trying to flip over still-warm bundt.

For Filling: Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, 
or zip top plastic bag with one snipped corner.

For Assembly: This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a pan sheet so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the way the way is to use an apple corer. 

Be careful not to poke all the way through the cake.

Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. {Like I might have.} 

Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.

Using the marshmallow filling {you haven't eaten it all, have you?}, Stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. 

We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.

When you've used up all the filling, flip the cake over {carefully !!!} onto your serving dish. Sprinkle the whole bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake!

NOTES

Barely adapted from Shauna Sever's Pure Vanilla cookbook

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