Lavender Thyme Fluted Cake with Vanilla Creme Glaze

By LRay

Better Homes & Gardens, March 2015.

Nutrition Facts (Lavender Thyme Fluted Cake with Vanilla Creme Glaze)
Per serving: 377 kcal cal., 21 g fat (16 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 57 mg chol., 329 mg sodium, 45 g carb., 1 g fiber, 28 g sugar, 4 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Ingredients
• 3 cup (375 grams) all-purpose flour
• 2 cup (380 grams) sugar
• 1 tablespoon chopped fresh thyme
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons dried lavender buds, ground*
• 1/2 teaspoon baking soda
• 1 cup coconut oil, melted
• 1 cup whole milk, at room temperature**
• 3 eggs, at room temperature**
• 1 tablespoon cider vinegar
• Creme Fraiche Glaze
• Fresh thyme leaves
• Vanilla Creme Glaze
• Ingredients
• 1 8 ounce container creme fraiche
• 5 tablespoons powdered sugar
• 1 teaspoon vanilla
• Whole milk

Details

Servings 16
Preparation time 20mins
Cooking time 20mins
Adapted from bhg.com

Preparation

Step 1

Directions

Preheat oven to 350 degrees F. Grease a 10-inch fluted tube pan well; set aside. In a large bowl whisk together the flour, sugar, 1 tablespoon thyme, salt, baking powder, lavender, and baking soda. In another bowl whisk together the oil, milk, eggs, and vinegar. Add the wet ingredients to the dry ingredients; stir to combine (batter may appear curdled). Spoon batter into prepared pan.

Bake for 30 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on the wire rack. Drizzle with glaze. Sprinkle with fresh thyme leaves.

Directions for Vanilla Creme Glaze

In a small bowl whisk together the creme fraiche, powdered sugar, and vanilla. If necessary, add a little milk until desired consistency.