Soft bundt cake with vanilla cream, topped with caramel toffee glaze.
Could not have better inaugurated my new Nordic Ware “Crown” mold, crown-shaped, with a soft bundt cake with vanilla cream, accompanied by a delicious caramel toffee glaze, also very easy to decorate, the candies in the picture hold by themselves, in the appropriate decorative spaces.
The presence of cream among the ingredients of the bundt cake batter makes it very soft.
This bundt cake is basically a very soft and moist cake ideal for homemade breakfasts and snacks, but also for Carnival and children’s parties, appropriately decorated as in the picture.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Carnival, Autumn, Winter
Ingredients for the Soft Bundt Cake with Cream
- 7 oz Flour
- 1.75 oz Cornstarch
- 4.4 oz Soft butter (at room temperature)
- 0.5 cup Fresh whipping cream (at room temperature)
- 4 Eggs (at room temperature)
- 7.75 oz Granulated sugar
- 1.75 tsp Baking powder
- 2 pinches Salt
- 2 tbsp Vanilla extract
- 8.8 oz Sugar
- 2 cups Fresh liquid cream
- 1 tbsp Brandy (or other liquor of choice)
Tools for the Soft Bundt Cake with Cream
- Mold non-stick Nordic Ware crown
Preparation of the Soft Bundt Cake with Cream
Preheat the oven to 340°F and grease the mold well, with a release spray and cornstarch (or butter and cornstarch).
Take the soft butter and start whipping it in the mixer at low speed, after 5 minutes, add the granulated sugar and whip (max speed 3) for about 10 minutes, you should get a frothy cream. Sift the flour with the baking powder and salt.
Add the cream to the butter and sugar mixture, then add the 4 whole eggs one at a time (do not add the second one until the first one is well incorporated and so on), alternating them with the sifted flour with baking powder and salt (alternate one egg and 3-4 tablespoons of flour, until the ingredients run out) mix with the whisk until you have a creamy and homogeneous mixture.
Also add the vanilla.
Pour the batter into the well-buttered and floured mold and bake in a preheated oven at 340°F, for about 50 minutes (depending on your oven).
After the indicated time, do the toothpick test, remove the cake and before unmolding it, let it rest for about ten minutes.Heat the cream in a saucepan (bringing it almost to a boil).
Put the sugar in a double-bottomed saucepan (preferably copper) and let it melt over low heat, without stirring.When the sugar takes on a golden honey color, remove from heat and add the boiling cream, being careful because large bubbles will form that will tend to overflow from the saucepan.
Stir the cream with the caramel for two minutes, also add the brandy, mix well and then pour it into a glass container.
This caramel sauce can also be prepared in advance and stored in the fridge.
It keeps for up to two weeks.
Unmold the warmed cake and pour the caramel toffee glaze over the bundt cake.
NOTES AND TIPS
Of course, you can use any mold (about 8 inches in diameter, for these portions).
For flouring the mold, I prefer using cornstarch instead of flour, because it does not alter the taste of the recipe.
The bundt cake also keeps for 7-10 days, if wrapped well in film.
Shopping Tips!!!
To make this Bundt cake, I used a wonderful Nordic Ware mold, which besides being aesthetically stunning, cooks and unmolds perfectly (the cast aluminum spreads heat evenly, that’s what makes the difference!) you can find it on Amazon at the link above.
To make this Bundt cake, I used a wonderful Nordic Ware mold, which besides being aesthetically stunning, cooks and unmolds perfectly (the cast aluminum spreads heat evenly, that’s what makes the difference!) you can find it on Amazon at the link above.
