Vanilla bean Bundt cake with vanilla glaze

Ingredients

Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup sugar
• 1 large egg
• 2 tablespoons vanilla paste or vanilla extract, or seeds from 1 vanilla bean
• 1/2 cup buttermilk
• 1 1/2 cups water

Glaze

• 1/2 cup confectioners’ sugar
• 3–4 tablespoons heavy cream
• 1/2 teaspoon vanilla paste or vanilla extract, or seeds from 1/4 vanilla bean

Procedure

1. To make the cake, spray a 6-cup Bundt pan with nonstick cooking spray. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the butter, sugar, egg, and vanilla until smooth.
2. Add the flour mixture to the butter mixture in two batches alternately with the buttermilk, beginning and ending with the flour mixture and stirring just until mixed after each addition.
3. Transfer to the prepared pan and smooth the top. Cover the pan with aluminium foil, crimping the edges. Pour the water into the Instant Pot®. Place the Bundt pan on the steam rack. Using the rack handles, lower the pan into the pot. Lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 50 minutes at high pressure.
4. Let the steam release naturally for 15 minutes, then turn the valve to Venting to quick-release any residual steam. Carefully remove the lid and transfer the Bundt pan to a cooling rack. Remove the foil and let the cake cool in the pan for 10 minutes, then invert the pan onto a serving plate, lift off the pan, and let cool for 10 minutes longer.
5. Meanwhile, make the glaze. In a small bowl, whisk together the confectioners’ sugar, 3 tablespoons of the cream, and the vanilla until smooth. For a thinner glaze, whisk in the remaining 1 tablespoon cream. Pour the glaze over the slightly warm cake.
6. Slice into wedges and serve warm or at room temperature.