When I decided to become a part of the Saturday Blog Showcase, I had no idea how difficult it would be to choose a recipe to post every week. The problem is there are so many wonderful recipes and terrific blogs! This week the Saturday Blog Showcase is hosted by Lori at All That Splatters.
I found Susan's blog, Savoring Time in the Kitchen, by her comment on La Table de Nana. When I clicked on her post, I knew I had found the recipe to showcase. A butter cake in a spiral cake pan called Heritage from Williams and Sonoma.
I was in San Francisco and fortunately just 2 blocks from the WS store at Union Square. So of course I ran right over and bought it.
The day I made the cake, there was a surprise snow storm in White Plains. Dusted with confectioners' sugar, the cake looked perfect with the snowy back drop.
I had to fight my family off to get my pics. Every time I left the kitchen, someone would grab a knife and try to cut a piece. This cake would be delicious served with a citrus or berry compote. Before I could try any of these variations, my cake had been devoured. If you have teenagers in the house I would recommend baking two!
A few notes, the recipe is on the label, but the brown text on blue paper is impossible to read easily. What were they thinking? I've included the recipe, and you can download it here.
When you fill the pan, only cover the bottom with batter and tap it on the counter to remove the air bubbles. Continue filling and tapping to remove any excess air. I waited until I had filled the pan to tap it and still had these unsightly bubbles which ruined the look of the cake.
Heritage Bundt Cake
Williams and Sonoma Kitchen, slightly adapted
2 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
3/4 teaspoon salt
16 tablespoons unsalted butter
1 1/2 cups granulated sugar
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup milk
Confectioners' sugar for dusting
Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 325 F (165 C). Grease and flour the pan, tap out the excess flour.
Place flour, baking powder and salt in a bowl and whisk together to mix.
In the bowl of an electric mixer, fitted with a paddle, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally until scrape down the sides.
Add the eggs one at a time, beating well after each addition. Beat in the vanilla just until incorporated.
Reduce the speed to low and add the flour mixture in three additions alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Spoon the batter into the prepared pan, spreading the batter so that the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
Gently tap the pan on the counter to loosen it. Invert the pan over a cooling rack and allow to cool for 2 hours. Before serving, dust with confectioners' sugar. Serves 16.
All text and photos are property of The Gypsy Chef
