Pancake Bundt Cake
Makes 1 (10-cup) Bundt cake
  • 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 8 tablespoons (112 grams) unsalted butter, melted and divided
  • ½ cup (100 grams) granulated sugar
  • 3¾ teaspoons (18.75 grams) baking powder
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • 1¼ cups (300 grams) heavy whipping cream, room temperature
  • 1 cup (240 grams) water, room temperature
  • 3 large eggs (150 grams), room temperature
  • 1½ teaspoons (9 grams) vanilla bean paste
  • Maple Simple Syrup (recipe follows)
  • Brown Sugar-Maple Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. In a small bowl, stir together 2 tablespoons (16 grams) flour and 2 tablespoons (28 grams) melted butter until well combined. Using a pastry brush, spread flour mixture all over inside of a 10-cup Bundt pan*, being sure to evenly get into grooves.
  3. In a large bowl, whisk together sugar, baking powder, salt, nutmeg, and remaining 3 cups (375 grams) flour.
  4. In a medium bowl, whisk together cream, 1 cup (240 grams) water, eggs, and vanilla bean paste; whisk in remaining 6 tablespoons (84 grams) melted butter. Add cream mixture to sugar mixture; whisk just until combined and no large flour pockets remain. (Mixture will still be lumpy; do not overmix.) Pour batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet. Generously brush Maple Simple Syrup all over still-warm cake until all of mixture is used up. Let cake cool for 20 minutes.
  6. Spoon Brown Sugar-Maple Glaze into a heatproof squeeze bottle with a ¼-inch opening in tip. Using a kitchen glove or towel to hold bottle if it feels too warm, carefully pipe glaze into and over grooves of cake as desired. (Alternatively, use a spoon to drizzle glaze.) Serve warm with any extra glaze.
Recipe by Bake from Scratch at