Sweet Cream Bundt Cake
I don't know what the origin of this cake is, but I got the recipe years ago from a neighbor, who didn't know where it originated from either. If any of you readers out there have heard of this cake and have any idea of its origin - please let me know! In any event this is seriously the easiest, moistest cake I have ever made and, despite its simplicity, I have received the most compliments and requests for this recipe over any others. The taste of this delicious bundt has been compared to honey, or honey cruellers. I like to serve this cake drizzled with a simple maple icing but to be honest the cake really doesn't need anything! It is absolutely delicious and makes an excellent coffee-time treat or a light after-dinner dessert. I have even served it to my kids for breakfast with a little maple syrup- it is just that versatile.
- 1 1/4 cups sugar
- 1 1/4 cups flour
- 4 eggs
- 2 Tbsp. baking powder
- 1/2 cup water
- 1 1/2 cups heavy cream
- 2 Tbsp. butter
- 2 Tbsp. sugar
Preparation time 10mins
Cooking time 35mins
Adapted from foodandfact.com
Preheat oven to 350 degrees and spray your bundt pan with cooking spray.
Into a batter bowl add the 1 1/4 cups sugar, flour and baking powder and give it a quick stir with a fork to mix. In another bowl whisk the eggs and water until smooth. Pour the egg mixture into the flour mixture, and whisk until smooth. Pour batter into your bundt pan.
Bake for 25 minutes, or until it is a light golden brown and a toothpick inserted comes out clean. As soon as you take the cake out of the oven, pour the heavy cream into a glass measure and add the butter and the 2 Tbsp. sugar. Heat this in the microwave until it is very hot but not boiling. Stir cream mixture and slowly pour the whole works over the hot bundt cake. It will seem like alot, but let it sit for about 15 minutes and all the liquid will absorb into the cake.
After the cream has absorbed but before the cake cools completely gently loosen the edges by sliding a small spatula between the cake and the pan in a few spots. Invert the pan onto a serving plate and release the cake.
Let this cool and you can serve it as is or you can drizzle it with a light icing by mixing about 1 1/2 cups of icing sugar with a couple of tablespoons of butter, 2 teaspoons of maple extract and enough cold milk to make it to your desired consistency (I used about 4 tablespoons or so, but be sure to add your milk a teaspoon at a time -the icing thins quickly!).
For more photos and instruction, please visit my blog, Apron Strings and Tasty Things at www.foodandfact.com.