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Cake is our weakness. We want to have a second third slice, but we know we’ll end up having major regrets (and a major stomachache). This light-as-air cardamom cream-filled Bundt cake is an updated twist on a classic yeasted Swedish dessert called semlor. Every bite is like eating a frothy cloud, so you can have as many pieces as your heart desires.
Erin McDowell, author of The Fearless Baker, chatted with us about her recipe. “The dough is either formed into buns or shaped into a ring before baking,” she explained. “Traditionally, the cake is scored to show people where to cut it. My version is much easier to shape because it’s simply baked in a Bundt pan. The results are impressive with minimal effort.”
We’re calling it: Swedish desserts are trending. Who’s ready for a slice?
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