Enjoy this delicious recipe for White Bean Bundt Cake. The recipe was used in a cooking class that Pat taught called "Take Your Pulse". It is a lovely cake with great flavour, moist and delicious, best served with a scoop of ice cream or fresh fruit.
WHITE BEAN BUNDT CAKE Using beans allows us to cut down on butter, while adding moisture, structure and protein to the cake. INGREDIENTS 3 cups all-purpose flour 1 Tbsp. baking powder 1 tsp. Baking soda ½ tsp. salt 1 can (19 fl oz. /540 mL) white kidney beans, rinsed and drained ¼ cup butter, softened 2 cups granulated sugar 2 eggs 2 egg whites 1 cup buttermilk 1 Tbsp. PC Madagascar Bourbon Pure Vanilla Extract ½ tsp. almond extract DIRECTIONS
IMPORTANT Try not to over bake the cake as it’s dense and can suffer from dryness. Patricia Moynihan-Morris, P.H.Ec., is a food stylist, recipe developer, cooking instructor, and owner of Perfect Taste. She can be reached at perfecttaste@bell.net
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