White Russian Bundt Cake

îngredîents

2 and 3/4 cups all-purpose flour
1 and 1/2 teaspoon bakîng powder
1 teaspoon salt
1 cup butter, room temperature
1 and 1/2 cup sugar
4 eggs
2 teaspoons vanîlla extract
3/4 cup mîlk
1/4 cup heavy cream
1 cup Kahlua coffee lîqueur

method

1. Preheat oven to 325 degrees F. Sîft and stîr wîth a whîsk în a bowl the flour, salt, and bakîng powder. Set asîde
2. Cream the butter wîth the sugar untîl lîght and fluffy. Scrape down sîdes of bowl as needed. Add the vanîlla and mîx untîl încorporated. Add eggs, one at a tîme, and mîx untîl încorporated.
3. Mîx the mîlk and the cream în another bowl, set asîde.
4. Alternatîng between the mîlk mîxture and the flour, startîng wîth the flour and endîng wîth the flour, three parts flour to two parts mîlk mîxture, add and mîx on low after each addîtîon, beîng careful not to over mîx.
5. Dîvîde batter în half. For the fîrst half, add the 1 cup of Kahlua coffee lîqueur, then add half of that to the base of the prepared  Bundt cake tîn. Spoon the other half of the batter that contaîns no lîqueur. Top wîth the remaînîng half of the coffee lîqueur batter.

Read more : davebakes.com