After seeing all the glorious cakes over at Violets Pantry, especially Maria’s rhubarb cake, it got me in the mood for baking, so bake I did.
Todays little experiment was a rhubarb & maple bundt cake. I chose a bundt tin simply because I bought a Le Creuset one several months ago and had yet to ‘Christen’ it. This seemed the perfect opportunity.
The recipe combines two types of cake mix and a simple maple icing – giving the three shades of brown. Despite needing to make up two mixes it is dead simple to make, especially if done in a free standing food mixer.
The brown sugar and maple syrup give a wonderful deep flavour to the cake, perfectly suited to eating with a good espresso or even a cappuccino earlier in the day.
The rhubarb, apple and blueberry compote on the other hand gives a slight sharpness to the cake, reducing the almost clarty feeling the cake has.
Be warned though the icing recipe makes far more than you actually need, but thin it down further with some more double cream and it’s a delight poured over the cake to make a dessert.
Eat this and imagine you are sitting in a New England cafe and you’ll just about get the mood right I reckon.
The Recipe:
Rhubarb Cake:
- 4oz unsalted butter, softened
- 2oz light soft brown sugar
- 3fl oz maple syrup
- 1 large egg
- 8oz self raising flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8oz rhubarb, apple and blueberry compote (I bought this from my local deli)
- 4oz unsalted butter, softened
- 4oz soft brown sugar
- 4oz self raising flour
- 2 large eggs
- 3 tablespoons double cream
- 6oz golden icing sugar
- 2oz unsalted butter, softened
- 3 tablespoons maple syrup
- 5 tablespoons double cream
- Heat the oven to 180C or the equivalent.
- Begin with the rhubarb cake.
- Beat the butter and sugar together until pale and fluffy, then beat in the egg and maple syrup.
- Add the flour and mix in well. Stir in the compote and spices, mix well.
- Pour into the bundt tin, set aside.
- Now make the sponge.
- Beat the butter and sugar together until light and fluffy, beat in the eggs.
- Add the flour and mix well.
- Pour into the bundt tin on top of the previous mixture.
- Place in the oven and cook for 45-50 minutes or until a skewer comes out clean.
- Allow to cool on a wire rack.
- Once cool, make the icing.
- Beat the butter and icing sugar together until very pale and fluffy.
- Beat in the maple syrup and cream until you have a pouring consistency, a little thicker than double cream.
- Pour over the cake.
{ 13 comments… read them below or add one }
George this is one beautiful cake and I’m glad I was part of the inspiration ;o)
Maria
x
George, it sounds lovely.
Vi xx
WOW George this is one beautiful cake!!
I have a little something for you on my blog
http://rosiebakesapeaceofcake.blogspot.com/
Rosie x
A lovely cake, and the maple icing makes it look so gorgeous!
George, that looks really good!
xx
This is gorgeous! I never made a bundt cake before. I need a tin for that:) Yours looks amazing and yummy, for my tommy:)
That’s gorgeous! I’d like a piece right now. Maybe 2… smallish ones.
oooh, look so goood!
Looks gorgeous George!
Droolsome! What a gorgeous cake – it definitely looks worth the effort. All those fruit with the maple syrup sounds fabulous.
That looks so gorgeous George – yum! Looks beautiful made in the bundt tin as well
Boring??? hardly – rhubarb, chocolate, eye appealing …anything but boring.
Thanks guys.
Laura the cake took really no effort at all, a bit of a throw together one really, but still yummy.
I do love the shape though, I can’t believe I left it so long before I used the tin.
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