This cake is the perfect way to celebrate spring’s bounty of fresh eggs from our flock of chickens and ducks. I find that the texture is even better when I use my homemade cake flour mix of All-purpose flour and cornstarch. If you prefer, you can use 3 cups of All-purpose flour or store bought cake flour with delicious results.I like to prep my Bundt pan with homemade magic pan release spread and a light dusting of flour. The spread is simple to make and I use it on all of my baking pans to make sure that my baked goods release cleanly. I keep a jelly jar of homemade magic pan release spread in my baking pantry.My favorite pan to bake this cake in my Nordic Ware 12 cup Bundt pan. It's one of my Farmhouse Favorites because it holds heat well, creates a beautiful cake, and the pan is so sturdy that it will last for generations. You can learn more about the Bundt pan and all of our Farmhouse Favorites by visiting a special section in our Mercantile Shop.
Author: Jennifer from 1840 Farm
Ingredients
2 ½cupsAll-purpose flour
½cupcornstarch
¾teaspoonsalt
2sticks butter, softened
3cupssugar
1Tablespoonvanilla extract
8large eggs, room temperature
1cupheavy cream
Instructions
Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Prepare your Bundt pan with homemade magic pan release spread or your favorite pan spray and dust lightly with flour, tapping to knock any excess flour out of the pan. In a medium bowl, combine the flour, cornstarch, and salt.
Using a stand mixer or sturdy hand mixer, cream the butter and sugar at medium speed. Add the vanilla extract and increase the speed to high, beating for 5 minutes if using a stand mixer or 8 minutes if using a hand mixer. The increased mixing time will help to incorporate air into the mix, lightening the texture of the cake. The mixture should be pale yellow and fluffy when finished.
Add the eggs one or two at a time, beating on medium speed after each addition to fully incorporate. Scrape down the sides of the bowl before adding approximately half of the dry ingredients. Mix on low speed just until the flour has been incorporated. Add the heavy cream and mix on low speed until well mixed. Add the remaining flour and mix on low speed just until the batter is smooth and the dry ingredients have been fully incorporated.
Transfer the batter to the prepared pan. Rap the pan on the counter to help release air bubbles and create a more even texture in the finished cake. Transfer the pan to the warm oven. Bake for 60 – 75 minutes until the surface of the cake is a beautiful golden brown and a toothpick or skewer inserted into the middle of the cake comes out clean or with small crumbs attached.
Remove the cake from the oven to a wire rack to cool. After 20-25 minutes, invert the pan onto the wire rack, remove the cake from the pan, and allow to cool completely. Serve warm or at room temperature with lemon curd or whipped cream and fresh berries.
Notes
This cake is a feature in the Farmhouse Kitchen during berry season. Here in New England, we have to wait until summer for fresh local berries to be ripe. While we wait, I often make a batch of fresh lemon curd to serve alongside this cake. It's equally delicious and a great way to brighten up a slice of this cake when fresh berries aren't available.