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Heavy cream Bundt cake recipe

Heavy Cream Bundt Cake Recipe


  • Author: Adriana Iturralde
  • Total Time: 1 hour 10 minutes
  • Yield: 15 portions 1x

Description

This heavy cream bundt cake recipe is very soft and fluffy. It is delicious and perfect for breakfast, brunch or to take it to a potluck party. The curious thing about this bundt heavy cream cake is that it does not have butter in its ingredients. All its strength is given by heavy cream.


Ingredients

Units Scale

Ingredients



  • 400 gr cold heavy cream

  • 300 gr of granulated white sugar

  • 6 L eggs

  • 400 gr of allpurpose flour

  • 1 Tsp of sea salt

  • 1 Tsp of baking powder


Instructions

Instructions



  1. Preheat oven to 350F or 180C.

  2. Grease the Nordicware bundt cake anniversary pan.

  3. Sift the flour together with the baking powder and the pinch of salt.

  4. Start mixing the heavy cream with granulated white sugar until it is semiwhipped.

  5. Add the eggs one by one. Do not incorporate the next egg until the previous one is integrated into the mixture.

  6. Add the flour little by little until you get a homogeneous mix.

  7. Take to the oven for approximately 30 minutes. Insert a toothpick and it should come out clean.

  8. Remove from the oven. Let rest for 10 minutes and unmold.

  9. Decorate with icing sugar

  10. Enjoy

Notes

  • This recipe is without butter.
  • The heavy cream should be cold, not at room temperature.
  • The heavy cream must contain at least 36% percent of fat.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: American

Keywords: #bundtcake, #bundtcakepan, #cake, #dessert, #heavycream, #whippedcream