Basque bundt cake
Makes 1 (10-cup) Bundt cake
The gâteau Basque, a classic French cake ﬁlled with lavish pastry cream, is among my favorites. As soon as I watched a loaf cake take about the menu in one of my favourite restaurants, Highlands Bar & Grill in Birmingham, Alabama, I was thrilled. When I tasted the cake, I found that rather than with a pastry cream ﬁlling, it had the lotion blended into the batter, and I had been motivated to take the invention one step farther with a lovely Bundt cake. We made a Basque Custard that we then stirred to a plain pound cake foundation, developing a cake that tastes of a cream but has the feel of a tender pound cake.
11/2 cups (340 g ) unsalted butter, softened
2 cups (400 g ) granulated sugar
5 large eggs (250 grams), room temperature
3 cups (375 grams) all-purpose ﬂour
1 teaspoon (3 grams) kosher salt
1/2 teaspoon (1 g ) cream of tartar 12/3 cups (360 grams) Basque Custard
- In the bowl of a stand mixer ﬁtted using the paddle attachment, beat butter and granulated sugar at low speed just until blended; increase mixer speed to medium, and beat till ﬂuffy, 3 to 2
4 minutes, stopping to scrape sides of bowl. Add eggs, one at time, beating well after each addition.
- In a medium bowl, whisk together ﬂour, salt, and cream of tartar. With mixer on low speed, slowly add ﬂour mixture to butter mixture alternately with Basque Custard, beginning and end with ﬂour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
- Spray a 10-cup Bundt pan with baking spray with ﬂour. Spoon and spread batter evenly into prepared pan. Tap pan onto a kitchen towel-lined counter a couple of times to repay batter and then release any air bubbles.
- Bake until golden brown and a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes,
loosely covering with foil to prevent excess browning, if necessary. Let cool in pan
for 10 minutes. Invert cake on a wire rack. Serve warm or at room temperature. Dust with confectioners’ sugar just before serving.
Makes approximately 2 cups
2 cups (480 g ) whole milk
1 vanilla bean, split lengthwise, seeds reserved
1/3 cup (67 g ) granulated sugar
1/3 cup (40 grams) cornstarch
4 large egg yolks (74 g )
- Big egg (50 g )
- Tablespoons (16 grams) all-purpose ﬂour
1/2 teaspoon (1.5 g ) kosher salt
- Put a ﬁne-mesh sieve over a medium bowl.
- In a medium saucepan, warm milk and allowed vanilla bean seeds over moderate heat until steaming. (Don’t boil.)
In a medium bowl, whisk together sugar, cornstarch, egg yolk, egg, ﬂour, and salt. Gradually whisk hot milk mixture into sugar mixture. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, 2 to 6 minutes. Strain through prepared sieve. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Use warm.
If your oven runs hot and browns your cakes easily, try baking your cake at 325°F (170°C) for exactly the same bake time (1 hour to 1 hour and 10 minutes).
It will yield the very same benefits but with a milder crust.