White Bean Bundt Cake

White Bean Bundt Cake with Fluffy Meringue Frosting

This cake is a sweet and dense.  It’s no joke.  The cake itself is a great base.  I added vanilla and almond extract to mine, but you might consider also adding, blueberries (fresh or frozen), orange zest, diced pineapple, dried cherries, or chocolate chunks.  Just think of all the ways you could dress up this beauty.

I coated this cake in a sweet meringue frosting, but the cake would also be lovely with a Chocolate Buttercream, or a thick berry glaze.  There is really no limit to your options with this base cake.

In baking, just be sure not to over-bake this darling, as it is dense and may dry quickly.  Happy Baking!

Makes one bundt cake

adapted from Everyday Food Jan/Feb 2012

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For the Cake:

3 cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

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

1/4 cup (1/2 stick) unsalted butter, at room temperature

2 cups granulated sugar

2 large eggs

2 large egg whites

1 cup buttermilk

1 tablespoon pure vanilla extract

1/2 teaspoon pure almond extract (optional)

For the Meringue Frosting:

2 large egg whites

3/4 cup granulated sugar

pinch of salt

pinch of cream of tartar

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.