Brown Sugar and Cornmeal Bundt Cakes with Honey Whipped Cream

This recipe comes from the cookbook “Bite – Size Desserts” by Carole Bloom.  They taste great but I had trouble getting them out of the pan intact (even using Pam Baking Spray) but I’m not sure if that was the recipe or the pan I was using.  I didn’t make the Honey Whipped Cream (although I’ll include the recipe for you) because I didn’t have any whipping cream and I didn’t have time to go to the store because this was another little thank you for my wardrobe friends so I piped in a star of Buttercream Frosting and then sprinkled some Pampered Chef Sweet Honey Vanilla Sprinkles over that.  Also didn’t make them bundt shaped as I didn’t have a mini bundt pan, instead I experimented with a new pan I got not too long ago from Amazon which has 3 different shapes (the one you see in the picture above, a shell shape and a sort of dome shape).  I think we all know by now that I change recipes up all the time with little hesitation.

1 stick unsalted butter, softened

2/3 cup firmly packed light brown sugar

2 eggs, room temperature

1 egg yolk, room temperature

1/2 cup flour

1/2 cup fine yellow cornmeal

pinch salt

1/4 teaspoon lemon extract

1/4 teaspoon vanilla

finely grated zest of 2 lemons, divided

1/3 cup whipping cream

2 tablespoons honey

cakes:

1  Preheat oven to 325.  Spray cavities of a 2 1/2″ x 1 1/4″ nonstick Bundt cupcake pan with baking spray.

2  Beat butter on medium until it’s fluffy, about 2 minutes.  Add brown sugar and beat together well.

3  Lightly beat eggs and egg yolk with fork in small bowl.  Add to butter mixture 1 tablespoon at a time, scraping bowl as needed.

4  In a separate bowl, mix together flour, cornmeal and salt.  Add to butter mixture in 3 stages, mixing well after each addition.  Add lemon and vanilla extracts and zest from 1 lemon and mix well.

5  Bake cakes for 30 minutes (mine only took about 15), until golden and cake tester inserted in center comes out clean.  Cool and invert from pan.

honey whipped cream:

6  Whip cream on medium until frothy.  Add honey and continue to whip until cream holds soft peaks.

7  Fit a 12″ pastry bag with large open star tip and fill with whipped cream.  Pipe rosette of cream in center indentation of each cake.

garnish:

8  Sprinkle remaining zest of 1 lemon over top of cream on each cake.

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