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This post is sponsored by Left Field Farms but the content and opinions expressed here are my own.
I am a big fan of bundt cakes, they’re a fun shape, delicious and easy to make. It reminds me of one of the first cakes I made with my grandmother and mother. We have this old cookbook, that has all of our favorite recipes in it, you can tell which recipes are our favorites by how much mix is on the pages. Is anyone else like that!? This Vanilla Bundt cake is moist, delicious, and the ingredients aren’t unusual. Since we bake very often in my house we always have on hand the baking ingredients that I needed. The twist in this recipe is a creamer that we’ve used previously for our coffee!
Left Field Farms creamers have been in my fridge to enjoy daily in our coffee but I wanted to try and incorporate it into a baking recipe we already love. Left Field Farms is real- no artificial colors, flavors, or sweeteners in any of their creamers. Vanilla is the flavor I’ve chosen for my daily creamer and it was a no brainer to have incorporated into the bundt cake! The Left Field coffee creamers are only made with real cream, real sugar, and real milk. They are made from cows not treated with rBST, and they’re Non-GMO project verified.
Now, onto the recipe! This recipe is tried and true in our household and I know you’ll love it!
3 sticks unsalted butter
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
1 cup Plain Greek Yogurt
1 cup Left Field Farms Vanilla Creamer
6 Large Eggs
3 cups all purpose flour
1 to 1 1/2 cups confectioners sugar
1/4 to 1/2 cup Left Field Farms Vanilla Creamer
Preheat oven to 350 degrees F
Grease bundt cake pan with shortening, flour the pan and tap excess flour.
In large mixing bowl (or kitchen aid stand mixer)- beat butter until creamy, mixing in sugar slowly. Scrap sides and bottom of the bowl.
Add the baking soda, powder and salt. Add in yogurt and Left Field Farms creamer slowly. Mixing until combined.
While mixer is on a medium speed alternate adding two eggs and flour. Mixing until combined before adding the additional 4 eggs (2 eggs at a time), and remaining flour.
Scrape the sides and beat the batter on medium-high speed for 30 seconds or until smooth.
Place the batter in the prepared pan, smooth the top with a knife.
Bake the cake for 50 to 60 minutes, until it starts to brown. Insert a toothpick in the center until it comes out clean.
Remove cake from oven and place on cooling rack. After 15 minutes turn the bundt cake over onto the cooling rack and let it cool completely.
Allow the cake to cool completely before glazing.
Add 1 cup confectioners sugar and 1/4 cup Left Field Farms Vanilla Creamer into a medium sized bowl and mix. Combine until smooth with no lumps. If mixture is too thing add more confectioners sugar, if it’s too thick add more Left Field Farms Vanilla Creamer.
Spread the glaze over the cooled cake. Let the icing harden, slice and enjoy!