Soft cream and vanilla Bundt cake, with toffee caramel glaze.
I couldn’t have inaugurated my new Nordic Ware “Crown” mold better, crown-shaped, with a soft cream and vanilla Bundt cake, accompanied by a delicious toffee caramel glaze, also very easy to decorate, the little candies in the photo stand on their own in the appropriate decorative spaces.
The presence of cream among the ingredients of the Bundt cake batter helps to make it very soft.
This Bundt cake is, in practice, a very soft, moist cake ideal for homemade breakfasts and snacks, but also for Carnival and children’s parties, appropriately decorated as in the photo.
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- Difficulty: Easy
- Cost: Economic
- Preparation time: 15 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: International
- Seasonality: Carnival, Autumn, Winter
Ingredients for Soft Cream Bundt Cake
- 1 2/3 cups Flour
- 6 tbsps Cornstarch
- 1/2 cup Soft Butter (at room temperature)
- 1/2 cup Fresh Heavy Cream (at room temperature)
- 4 Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1 tbsps Baking Powder
- 2 pinches Salt
- 2 tbsps Vanilla Extract
- 1 1/4 cups Sugar
- 2 cups Liquid Fresh Cream
- 1 tbsp Brandy (or other liquor of choice)
Tools for Soft Cream Bundt Cake
- Mold Non-stick Nordic Ware crown
Preparation of Soft Cream Bundt Cake
Preheat the oven to 338°F and grease the mold well, with a release spray and cornstarch (or with butter and cornstarch).
Take the soft butter and start whipping it in the mixer on low speed, after 5 minutes, add the granulated sugar and whip (max speed 3) for about 10 minutes, you should obtain a fluffy cream. Sift the flour with the baking powder and salt.
Add to the butter and sugar mixture the cream, and then add the 4 whole eggs one at a time (do not add the second until the first is well blended and so on) alternating them with the sifted flour with baking powder and salt (alternate one egg and 3-4 tablespoons of flour, until ingredients are exhausted) mix with the whisk until you have a creamy and homogeneous mixture.
Also add the vanilla. Pour the batter into a well-greased and floured mold and bake in a preheated oven at 338°F, for about 50 minutes (depending on your oven).
Once the indicated time has passed, do the toothpick test, take the cake out of the oven and before unmolding it, let it rest for about ten minutes.Heat the cream in a saucepan (bring almost to a boil).
Place the sugar in a double-bottomed saucepan (preferably copper) and let it melt over low heat, without stirring.When the sugar takes on a honey golden color, remove from heat and add the boiling cream, being careful as large bubbles will form that 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 can be kept for up to two weeks.
Unmold the warm cake and pour the toffee caramel glaze over the bundt cake.
NOTES AND TIPS
Of course, you can use any mold (about 8 inches in diameter, for these quantities).
For flouring the mold, I prefer to use cornstarch instead of flour because it doesn’t alter the flavor of the recipe.
The bundt cake can also be kept for 7-10 days if well wrapped in plastic wrap.
Shopping Tips!!!
To make this Bundt cake, I used a wonderful Nordic Ware mold, which, in addition to being aesthetically beautiful, bakes and unmolds perfectly (the cast aluminum distributes 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, in addition to being aesthetically beautiful, bakes and unmolds perfectly (the cast aluminum distributes heat evenly, that’s what makes the difference!) you can find it on Amazon at the link above.
