White Bean Bundt Cake with Buttermilk Glaze & Toasted Coconut

white bean bundt cake 3

We’re almost ready to take off on vacation for two weeks in the Mediterranean. But first I wanted to leave you with one of the handful of recipes I made with my friend Lauren when she was in town. We baked our hearts out and this cake was one of two.

Now before you gag at the thought of white beans in a cake, let me tell you how they were prepared. First you puree cooked white beans until smooth. Then you mix it into the batter. You might think it will taste bean-y, judging by the first lick of the batter spoon, as did I. But once you bake this beauty you’ll be surprised at how beans and this cake could possibly be in the same name. It’s dense and sweet and given added flavor from freshly toasted coconut.  This is a cake I would keep on a regular rotation in our house.

Give it a shot. I think you’ll be pleasantly surprised.

I’ll try my best to get a recipe or two on here while we’re away. In the meantime I will be on my Instagram  and Facebook if you want to follow me on my travels.

white bean cake 2

white bean bundt cake with buttermilk icing white bean bundt cake 1 white bean bundt cake 4 white bean bundt cake 5 white bean bundt cake 2

This recipe was adapted from Joy the Baker via Everyday Food

White Bean Cake with Buttermilk Glaze

Ingredients

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can (15.5 ounces)white/cannellini beans, rinsed well and drained

1/4 cup (1/2 stick) unsalted butter, softened

2 cups granulated sugar

2 large eggs

2 large egg whites

1 cup buttermilk

1 tablespoon pure vanilla extract

For the Buttermilk Glaze:

2 cups powdered sugar

3-4 tablespoons buttermilk

1 teaspoon pure vanilla extract

For the Topping:

1/2 cup toasted coconut

Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour a bundt pan and set aside.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Add beans to the bowl of a food processor fitted with a blade attachment. Whip until beans are almost to a smooth puree. It’s ok if there are some beans that are not completely pureed. They’ll be well incorporated once they are beaten with the butter and sugar.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter, sugar, and bean puree. Beat on medium speed until butter and beans are well incorporated, about 3-5 minutes. Beans will break down and create a slightly soupy mixture. Add eggs, one at a time, beating for one minute between each addition. Beat in vanilla and almond (if using).

Slow the mixer to low speed and add half of the dry ingredients. Beat until almost completely incorporated, but several white streaks remain. Add all of the buttermilk. Beat until incorporated. Add the remaining dry ingredients and beat until incorporated. Stop the mixer and remove the bowl. Use a spatula to fold together and make sure all of the wet and dry ingredients are completely incorporated.

Spoon batter into prepared pan. Bake for 40-50 minutes, or until a skewer inserted into the cake come out clean. Try not to over-bake the cake, as it’s dense and can quickly suffer from dryness.

Remove the cake from the oven. Allow to rest in the pan for 20 minutes before inverting onto a wire rack to cool completely.

While cake cools, make the frosting.

Bring 2 inches of water to a boil in a medium saucepan.

In a medium, heat-proof bowl, whisk together egg whites, sugar, salt, and cream of tartar. Place the bowl over the simmering water and whisk until sugar has completely dissolved, about 4 minutes. Mixture will be a foamy white and on it’s way to thickening.

Transfer the warmed egg mixture to the bowl of an electric stand mixer fitted with a whisk attachment. Beat on medium-high speed until whites are thick and glossy, about 4 minutes. Add vanilla extract and almond (if using).

Smooth frosting over cooled cake. Top with toasted coconut.

Cake will last, covered in the refrigerator, for up to 3 days.

Preheat oven to 350 degrees Fahrenheit, placing rack in the middle of the oven. Lightly grease a bundt pan and set aside. I greased my pan with coconut oil, to go with the whole coconut topping thing.

In a medium bowl, combine all of the dry ingredients together: flour, baking powder, baking soda, and salt. Set bowl aside.

Add beans to the bowl of a food processor fitted with a blade attachment. Whip until beans are almost to a smooth puree. It’s ok if there are some beans that are not completely pureed. They’ll be well incorporated once they are beaten with the butter and sugar.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter, sugar, and bean puree. Beat on medium speed until butter and beans are well incorporated, about 3-5 minutes. Beans will break down a bit and create a slightly wetter mixture. Add eggs, one at a time, beating egg into batter for one minute between each addition. Next, beat in vanilla.

Turn the mixer to a low-speed setting and gradually add half of the dry ingredients. Beat until lightly incorporated and then pour in the buttermilk. Beat until completely incorporated. Add the remaining dry ingredients and beat until incorporated (make sure not to over-beat though). Stop the mixer and remove the bowl. Use a rubber spatula to fold the batter making sure all the ingredients go mixed together. Pour batter into greased pan and place into the preheated oven. Bake for 40-45 minutes. To test if done, insert a toothpick into the center of the cake, if it comes out clean, it's done (Cake can dry out easily so try not to over bake it).

Once done, remove the cake from the oven. Allow to rest in the pan for 15-20 minutes before flipping it upside down onto a wire rack, or plate, to cool.

To prepare the glaze, sift powdered sugar into a medium bowl. Add vanilla extract and buttermilk, one tablespoon at a time. If it's too thick, add more buttermilk, if its too liquidy, add a 1/4 cup of powdered sugar at a time until you reach the right consistency. It should be thick and pourable like molasses.

Pour frosting over semi-cooled cake (barely warm) cake. Top with toasted coconut.

Cake will last for up to 3 days covered in the refrigerator.

http://www.elizadomestica.com/recipes/dessert-recipes/white-bean-bundt-cake-with-buttermilk-glaze-toasted-coconut

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3 Comments

  • Debra
    Posted May 17, 2013 at 10:08 AM | Permalink

    Sure looks and sounds good. Also gives me another reason to cook up a pot of beans. :)

  • rosanne
    Posted May 17, 2013 at 2:47 PM | Permalink

    I was just thinking about a white bean option! Can you tell me how many cups your bundt pan is or, conversely, how many cups the recipe makes?

  • Posted May 17, 2013 at 3:13 PM | Permalink

    Hi Rosanne. I’m not entirely sure on how many cups it is but I do know it all fits into a standard size Bundt pan. Hope that helps you a little.

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