Vanilla Bean Bundt with Jam
I made a vanilla bean bundt cake. And smothered the pieces with jam.
What made this cake special, well besides the vanilla beans, was the demerara sugar and mostly heavy cream instead of milk. It made the cake really rich and moist but not overly sweet. I had found the sugar at my local grocery store, on clearance because whenever they stock fancier things no one seems to be daring enough to buy them. I guess its an unrefined type of brown sugar, says Wikipedia. It didn't have that strong molasses taste that I get from my normal brown sugar. I don't know what it was, but it made the cake taste amazing. THIS was the brand I used.
Figgy Jam, with big chunks of fig still in it. Such an amazing topper for this cake. Definitely a change of pace in a good way from the normal buttercreams I would typically do. Made it perfect for a decadent breakfast treat.
I also made brown butter madeleines. They were ok. Completely fine for a snack but there was something off with them. I have yet to be able to make madeleines that I am happy with. The bottoms always get brown so fast. Stick to the pan no matter if I butter/flour, cooking spray, whatever it. The edges get far to crispy. Hmm the search continues.
This past weekend I took photos of my baby cousin, the little muffin (what we all call her now) Alana. Her big puffy cheeks, those insanely adorable chubby baby arms. So cute. She's my little love. Everytime I see her, I just go 'Muffin!' and scoop her up into my arms. She is the first baby on my mom's side of the family since me. I love this little kid more than I ever thought I would.
Christina grabbed a rose to be in the photo with Alana. Alana preferred to try to eat it.
vanilla bean bundt
1 cup (226g) butter, softened
2 1/2 cups (312g) AP flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1 1/2 cups (300g) demerara sugar
2 tsp vanilla bean paste
3/4 cup (180ml) heavy cream
1/4 cup (60ml) soy milk
jam, for serving
Oven 350F. Butter and flour a standard size bundt pan, set aside.
Combine cream and soy milk, set aside.
Cream butter and sugar until light and fluffy. Beat in the eggs one at a time. Add in vanilla. Add the dry mix and the wet mix in alternating batches. Mix until just combined. Pour into prepared pan.
Bake for 30-40 minutes until center is set and a toothpick comes out clean.
Remove from pan after 10 minutes and let cool completely on wire rack.
Serve with jam.