{Do you think "Superfine sugar" has an attitude around all of the other sugars? "Sure, you're sweet and all, but I'm SUPERFINE."} These thoughts are what go through my head as I bake.
Back to the cake...
Blueberry Bundt Cake
{adapted from CakeLove in the Morning}2 & 1/2 cups unbleached, all-purpose flour
1 TBSP cornstarch
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2/3 cup milk, room temperature
2/3 cup heavy cream, room temperature
2 teaspoons vanilla extract
2 & 3/4 cups vanilla superfine sugar *see note
1 & 3/4 sticks unsalted butter, room temperature
5 eggs, room temperature
1 & 1/3 cups fresh blueberries
powdered sugar
Preheat oven to 325. Grease and flour the pan
In a large bowl, stir together the flour, cornstarch, salt and baking soda; set aside.
In another bowl, combine the milk, cream and vanilla. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter.
Add the eggs, one at a time, scraping down the sides and bottom of the bowl as needed.
On low speed, add the flour in three additions, alternating with the milk mixture, beginning and ending with the flour. Scrape down the bowl between additions. Once everything has been added, run the mixer for an additional 20 seconds on low.
{It's fun to do it this way!}
Place on a wire cooling rack and let cool in the pan for 5 minutes. After 5 minutes, place the wire rack face down on the cake. Invert and flip the rack; place on the counter. Give the cake a few seconds to let gravity do its thing, then, lift the pan off of the cake. Cool completely (or serve warm).
Before serving, dust with sifted powdered sugar.
*To make the vanilla superfine sugar:
Place 3 cups of granulated sugar in the bowl of a food processor.
Voila! Superfine!
