My second entry for the Nordicware bundt cake contest:
Sweet Sedona is a white cake with a butterscotch pudding swirl, to create and reddish-orange earthy tone. In lieu of frosting, the moist cake is instead dusted with cocoa powder, cardamom and cinnamon, and then sprinkled generously with a handful of dark chocolate chips. The earthy tones in these spices and sweets were selected to represent those that similarly make Sedona, Arizona’s red rocks renowned. People travel internationally to visit Sedona – a peaceful sanctuary surrounded by burnt orange towering rock formations. This cake pairs sweet and savory to perfectly describe a visit to Sedona.
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The cake will be served this evening at my women’s guild meeting, along with a new batch of orange-cardamom madeleines. I actually found cardamom this weekend at a high-end grocery store — although I thought twice about buying it. It was $10 for a teeny tiny container. Regardless, I put it to good use and the flavor is interesting. It is indeed savory.
Ingredients:
1/4 cup of unsalted butter
1 tablespoon good quality honey
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup granulated sugar
2 large eggs
For glaze:
3/4 cup confectioners’ sugar
1 teaspoon finely grated orange zest, plus two tablespoons strained orange juice
1. Brush molds with butter (or use PAM), set aside. Make the batter: Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.
2. Whisk flour, baking powder, cardamom, and salt in a small bowl; set aside.
3. Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture and fold until combined. Cover with plastic wrap and refrigerate 30 minutes. (Set timer for 20 minutes, then turn on your oven to 325 degrees. 10 minutes later, your oven should be warm and your batter will be ready to come out of the fridge.)
4. Spoon batter into prepared tins, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7-8 minutes. Transfer pan to a wire rack; let cool slightly. Unmold cookies on rack and let cool completely.
5. Make the orange glaze: stir together sugar and orange zest and juice in a small bowl until glaze is smooth, thick, and opaque. Using a small pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes. Cookies can be stored in a single layer in an airtight container for up to 3 days.
As if these suckers are going to be around in 3 days. And I haven’t quite gotten around to glazing these babies yet. Soon enough!
Source: Martha Stewart Living, May 2006