Рецепт Lazy Cream Bundt Cake
Wow we finished this cake tonight and here I am blogging about it already! What caused me to catch up? Well Sammy and I both got sick–Sammy quite sick (she’s fine, it was an ear infection but in came with a very high fever), and as a result let’s just say my cooking suffered. And if you do not believe me just ask my rather spoiled eldest who complained on the phone to my parents that she was “So, so, so, so, so SO, SO, SO TIRED of [insert what I was serving--I think an Indian hash that lasted 3 nights]!!!! Mommy is not cooking very much!!!!” This was all done at the top of her lungs. Truthfully we were all getting tired of hashes–the tired and overworked parent’s best friend, I think we had a Mexican one first–but methinks my daughter needs a lesson in how the rest of the world eats. Especially considering that I still found time to make this cake in the midst of it all.
This is the perfect no energy, no time, but I am craving a cake cake. It is literally the simplest cake I have ever made. No butter to soften or cream, I did it in a mixer but I bet it could be done by hand, and you don’t say that about very many cakes. I have made some other butter-less cakes that used cream in its place, but in those cakes the cream was whipped separately. Not this one. Next time I might slip in a little lemon or orange zest just to make it more exciting, but actually my family devoured it so I guess plain vanilla was ok too.
Sammy chose the bundt pan we used–which surprised me given how many more exciting ones I have (from a 4 YO perspective) but perhaps the fever was frying her brain at that moment. The cake rose high above the edges of the pan, but did not drip over and deflated perfectly within 10 minutes of coming out of the oven. Keep in mind if you use a smaller bundt pan you will need to bake some of the batter separately.
Lazy Cream Bundt Cake
Closely adapted from Cake Keeper Cakes, Lauren Chattman
- 3 cups (378 g) AP flour
- 1 T baking powder
- 1/2 t salt
- 6 large eggs, room temperature
- 2 3/4 cups sugar
- 4 t vanilla OR 1 T vanilla plus 1 t lemon or orange zest (or you can add almond extract)
- 2 cups heavy cream, room temperature
Preheat the oven to 350 F. Grease and flour (or use something like Baker’s Joy, which I do) a 12-cup bundt pan. Set aside.
Whisk together the flour, salt and baking powder. Set aside.
Mix the eggs and sugar together–Chattman instructs to use a mixer on medium high speed for 5 minutes, until pale yellow and thick, which is what I did. But if you can whip cream by hand, I see no reason why you could not do this by hand as well.
While mixing (on medium low if with a mixer), pour 1/3 of the cream into the egg mixture in a steady stream. Add 1/3 of the flour mixture and mix just to combine. Scrape the sides down and repeat twice, until all of the flour and cream has been used. At the end beat on medium speed (or use your hand) for 1 minute to combine.
Scrape the batter into the prepared pan. Bake the cake for about 1 hour, until golden brown and a cake tester inserted into the center of the cake comes out clean or with just a few crumbs attached. The sides will also pull away from the pan. Do check the cake at 45 minutes and tent it with foil if it is getting too dark (I did not need to).
Let the cake cool in the pan for 15 minutes and then invert it onto a cooling rack (I like to do this on top of parchment paper so that the cake does not sink into the wires). Let cool completely before slicing.