Savarin Cake
By: Sheri Wetherell
Published: Wednesday, December 2, 2009 - 12:04am

Ingredients




1 package active dry yeast
1/2 cup warm water  
3/4 cup butter, softened
4 eggs, beaten
2 tablespoons granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour
Savarin Syrup
1/2 cup apricot preserves
2 tablespoons granulated sugar

Preparation

1 Dissolve yeast in warm water in 3-quart bowl. 2 Stir in butter, eggs, 2 tablespoons sugar, salt and 1 cup of the flour and beat until smooth. 3 Stir in remaining flour until smooth. Beat 25 strokes. 4 Spread batter evenly in well-greased 8-cup savarin mold or 10-inch tube pan. 5 Cover; let rise in warm place until almost double, 50 to 60 minutes. 6 Heat oven to 375 degrees F. 7 Bake until golden brown, 25 to 30 minutes. Cover with foil if top is browning too quickly. 8 Cool in mold 10 minutes. Remove from mold; cool slightly on wire rack. 9 Prepare Savarin Syrup. 10 Place cake on serving plate. Poke holes in cake with a fine skewer. Slowly drizzle syrup on cake until all syrup is absorbed. 11 Press apricot preserves through strainer. 12 Heat preserves and 2 tablespoons sugar to boiling, stirring constantly; reduce heat.  13 Simmer uncovered until slightly thickened, 1 to 2 minutes. 14 Cool 10 minutes. 15 Spread apricot glaze over cake.

About


A French cake created in 1844 by the Julien Brothers, Parisian pâtissiers, inspired by the Baba au Rhum cake but is soaked with a different alcoholic mixture and uses a circular cake mold instead of the simple round form. The ring form is nowadays often associated with the Baba au Rhum as well, and the name "Savarin" is also sometimes given to the rum-soaked circular cake.
Often served with fresh fruit, such as peaches or berries, as well as whipped cream.