Monday, October 6, 2014

Sweet Cream Cake

Sweet Cream Cake

As soon as I saw this recipe on Food52, I instantly knew it would be a Hilary Stone Soup recipe. A sweet bundt cake made out of simple ingredients is a kitchen staple, and this recipe does not disappoint.

This moist cake is perfect to make when you are trying to feed a crowd or when last minute guests stop by. The recipe calls for no special ingredients, and it takes less than five minutes to get the cake into the oven. 

What makes this cake truly special is a mixture of warm cream, butter, and sugar that is poured over the cake when it emerges from the oven. The cake soaks up all of the liquid, leaving you with a sweet and moist cake.

Sweet Cream Cake

Sweet Cream Bundt Cake

Recipe from Food52

1 1/4 cup sugar
1 1/4 cup flour
2 tablespoons baking powder
4 eggs
1/2 cup cold water
1 1/2 cup heavy cream
2 tablespoons butter
2 tablespoons sugar

Preheat oven to 350 degrees. Using a paper towel with some softened butter on it, grease the inside of a bundt pan, making sure that the inside of the pan is covered in butter.

In a medium sized bowl, combine sugar, flour, and baking powder with a fork. 

In a small bowl, whisk the eggs and water together. Pour the egg mixture into the flour mixture, and whisk with a fork until combined.

Pour the batter into the prepared pan.

Bake for 25 minutes. The cake should be golden brown.

As soon as you take the cake out of the oven, mix the cream, butter, and sugar in a microwaveable bowl. Microwave until the mixture is very hot, but not boiling. 

Stir the cream mixture, then pour it slowly over the cake. Let the cake sit for 15 minutes. 

Invert the cake onto a plate, and then let cool completely before serving. 

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