I've learned a new bundt cake, this one from Food52 called the Sweet Cream Bundt. It's got an eggy texture and a scent like a Chinese egg custard tart. So far each member of my family has had two pieces! And I'm taking it to an informal gathering later this evening. Should be fun. . . We've had a few during COVID, one for my birthday and a few on Zoom. We might scarf paint later this summer.
Sweet Cream Bundt
1 1/4 cups sugar
- 1 1/4 cups flour
- 2 tablespoons baking powder
- 4 large eggs
- 1/2 cup cold water
- 1 1/2 cups heavy cream
- 2 tablespoons butter
- 2 tablespoons sugar
- When you take cake out of the oven, combine the above cream, butter, and sugar and microwave until hot but not boiling (under 2 minutes.) Pour into cake still in bundt pan and let sit for 15 minutes. Then loosen the cake and turn it out.
- Maple drizzle
- 1 1/2 cups powdered sugar
- 2 tablespoons butter, melted
- 2 teaspoons maple extract
- 2 tablespoons milk, plus more as needed to yield a thin icing
- When cake is cooled, you can mix this glaze and drizzle over cake.