Description
A light, airy cake with a silky, custard center that pops like a bubble; perfect for Easter brunch or gifting.
Ingredients
Scale
- 1 cup all‑purpose flour
- 1/2 cup oat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup powdered sugar
- 2 large eggs
- 2 tbsp vanilla extract
- 1 cup whole milk
- 1 cup heavy cream (custard)
- 3 egg yolks (custard)
- 1/4 cup sugar (custard)
- 1 tsp vanilla (custard)
- pinch of salt (custard)
Instructions
- Preheat oven to 350°F and line a 9‑inch springform pan with parchment paper.
- Whisk flour, oat flour, baking powder, and salt together.
- Beat butter and powdered sugar until fluffy.
- Add eggs one at a time and vanilla; continue beating.
- Fold dry ingredients into wet batter until just combined.
- Pour half batter into pan, whisk custard (cream, yolks, sugar, vanilla, salt) until smooth, then pour over batter.
- Gently swirl custard into batter to create a marbled effect.
- Bake for 20‑22 minutes; check with a toothpick.
- Cool on a wire rack, then chill for at least 2 hours before serving.
- Serve slices with powdered sugar or fresh berries.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American