Wednesday, April 4, 2012

Easter Egg Bundt

There are so many different kinds of wonderful Easter eggs to choose from. There is cream-filled ones, there are eggs with nuts or caramel or gianduja, with coffee or vanilla. There are dark chocolate, white and milk chocolate eggs. And there are boozy ones, last week, I even tried one with Barolo.

But the eggs that I have always been faithful to are the "Lindt Cresta" Easter eggs. These are milk chocolate eggs fiiled with nougat cream and caramel brittle. All wrapped up in shiny red foil. Not only delicious but also very pretty to look at!

This year I was looking for an excuse to enjoy these wonderful chocolate eggs in more ways than one...and decided to bake a simple vanilla Bundt cake that would be filled with chopped up "Lindt Cresta" Easter eggs.
As far as the recipe is concerned, which better source to turn to than "the Bundt Lady" herself (I sincerly hope that she doesn't mind that expression, it is meant as a big compliment).

In 2009 Mary "the foodlibrarian" started to organize the "I Love Big Bundts" event in order to celebrate National Bundt Day on November 15th and decided to bake a Bundt a day for the 30 days leading up to that day. Last year, I baked a Bundt for that event too and so did many others. The wonderful pictures of all the Bundts that the participants sent in can be found on Mary's blog.

Recipe for Easter Egg Bundt Cake
(adapted from the Halloween Candy Bundt from Mary at thefoodlibrarian)


1/2 cup (115 g) unsalted butter, room temperature
1 cup (200 g) superfine sugar
1 package pure vanilla sugar (can be substituted with 2 tsp pure vanilla extract)
1 egg (large)
2 egg whites (from large eggs, all 3 eggs at room temperature)
2 cups (250'g) AP flour
2 tsp baking powder
1/4 tsp fine sea salt
3/4 whole milk, room temperature
2 bags Easter eggs chopped (I used Lindt "Cresta" chocolate eggs, each bag weighs 100 g/3.5 ounces)

Glaze (optional)

confectioner' s sugar
chocolate glaze


1. Position a rack in the center of the oven and preheat to 350 degrees Fahrenheit (175 degrees  Celsius).

2. Butter and flour a  Bundt pan (10 or 12 cup capacity).

3. Using your electric mixer, beat butter, sugar, and vanilla sugar (if using) in bowl until light and fluffy.

4. Add egg and egg whites, one at a time, beating until well blended after each addition. Add vanilla extract (if using).

5. In a medium bowl, whisk together flour, baking powder and salt. Take 2 Tbsp of this mixture.

6. In another bowl, toss the chopped Easter eggs with the two Tbsp of the flour mixture (to avoid that the chopped Easter eggs will sink to the bottom of the cake while baking).

7. Add the flour mixture in two additions alternately with the milk in one addition, beating just until blended  after each addition.

8. Switch to a spatula and gently fold in the chopped chocolate.

9. Transfer the batter to the prepared Bundt pan and smooth the top.

10.  Place the Bundt pan on the rack in the oven and bake for about 40 minutes and/or until a tester inserted near the center of the cake comes out clean. Transfer to a cooling rack.

11. Cool in pan on rack for about 10 minutes, transfer to a rack to cool completely and dust with confectioner' s sugar.

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