Thursday, July 16, 2009

Belgian Waffles & Vanilla Bundt Cake

The Belgian Waffles didn’t win the poll, but I made them anyway! Today I woke up and thought “I’m gonna make some Belgian Waffles!” I made them for two reasons: 1. They are very easy and quickly made, 2. This is my great grandmother’s recipe and I’d like to think I inherited her passion for baking. Now this is a double recipe, it also serves as a delicious vanilla cake. All you have to do is add some salt and baking powder, and the most amazing cake comes out of the oven. My mom says its my best cake yet.

If you’re working with the metric system the waffles batter actually counts for 1 kilo sugar, 1 kilo butter, 1 kilo flour and 1 kilo eggs (how easy is that?!). This will obviously make a large amount of waffles, probably about 60. I divided the recipe and used 250 grams for everything. Then I converted everything to cups, so my American readers can try this!

Belgian Waffles recipe: My great grandmother Maria's recipe

Ingredients:
- 1 ½ cup sugar
- 1 ¼ cup unsalted butter, softened
- 5 eggs
- 2 ¼ cup all-purpose flour

Instructions:
- Cream the butter and sugar together in a large bowl until light and fluffy, about 2 minutes. Add the eggs, one by one, beating well after each addition. Add the flour in two additions, mixing until well combined.
- Preheat waffles iron and spray with non-stick cooking spray.
- Spoon 4 tablespoons batter for 1 waffles and cook until golden brown. Cool completely on wire rack.

Vanilla Bundt Cake recipe: My great grandmother Maria's recipe

Instructions:
- Preheat the oven tp 350°F.
- Prepare Belgian Waffles batter and add ½ teaspoon salt, 1 ½ teaspoon baking powder, 2 teaspoons vanilla extract and 3 tablespoons milk to the batter.
- Pour batter into a buttered Bundt pan and bake for 40 to 45 minutes or until a cake tester comes out clean. Cool completely before unmolding.


Waffles batter.


Oops! A little too much batter :P!


Unless they're chocolate or sugar-covered, Belgian Waffles are eaten plain. So no adding whipped cream or strawberry jam and definitely no maple syrup! Maple syrup isn't really available here in Europe. Once you've had a bite of a real Belgian waffle, you'll see my point that it makes no sense adding a garnish to something so perfect!


Waffles batter converted into cake batter!


It makes such a lovely golden brown cake.


The cake is amazing enough to eat it without frosting, however it does look a bit naked.


So I topped it with some confectioners' sugar!

4 comments:

Eliana said...

Your grandma's recipes sound delicious.

beldandy said...

will this stay soft after hours?

Paris Pastry said...

The cake or the waffles? The waffles aren't meant to be very soft, but they stay good for days!

apparentlyjessy said...

What a fantastic recipe! Next time I make waffles I want to make these! Maybe tomorrow morning even, gotta love Sunday morning cooking!