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
Combine the sugar, flour, and baking powder. Separately, combine eggs and water until smooth. Then add egg mix to dry mix and mix until smooth. Bake at 350F for 25 minutes or until golden brown. Keep in bundt pan and pour into cream mix while still hot.
- 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.
