One of my most favorite food memoirs is Gesine Bullock-Prado‘s book My Life From Scratch. It is a funny, heart-breaking and beautiful account of how Gesine followed her true calling. In fact, after reading it I felt ignited to start this blog. I could resonate with her passion for baking, but I was so inspired by her bravery. Gesine left her high powered job in Hollywood to open a bakery in a country town in Vermont, while also dealing with the death of her mom. Her story is poignant and her recipes are delicious. Since Easter is near I thought I would make her Golden Eggs. Golden Eggs are sweet vanilla/nutmeg cakes that are baked in an egg mold. Once baked they are dunked in melted butter, and then dipped in a mixture of cinnamon and sugar. They are appear shimmery, taste magical, and contain a dash of bravery.
I baked the cakes in an egg mold , but you can use any mold of your choosing. Generously spray the egg cavity with cooking spray, and then fill each a little less than halfway up with the batter.
Once baked, the cakes will appear golden.
While still warm, dip each “egg” in melted butter.
Then dip in the cinnamon and sugar mixture.
They taste like fried doughnuts, and they go really well with a hot cup of coffee.
I had left over batter, so I baked some up in my mini bundt cake mold. With a pastry brush, I brushed on the melted butter and sprinkled the cinnamon/sugar over top.
The cinnamon and sugar adds a nice crunch to the outer layer.
- 3 cups (375 g) All-Purpose Flour
- 1 TBS Baking Powder
- 1 tsp. Salt
- 1 tsp. Nutmeg
- 1 cup (2 sticks or 226 g) Unsalted Butter, softened
- 2 cups (400 g) Granulated Sugar
- 5 Large Eggs
- 2 tsp. Vanilla Extract
- 1 and ΒΌ cup Buttermilk
- 1 cup (200 g) Granulated Sugar mixed with 1 tsp. Ground Cinnamon
- 8 TBS (1 stick or 113 g) Unsalted Butter, melted
- Preheat the oven to 325 degrees F. Generously spray the egg mold (or any baking mold) with cooking spray.
- In a medium-sized bowl, sift together the flour, baking powder, salt, and nutmeg. Set aside.
- Using a standing mixer fitted with a paddle attachment, or a hand-held mixer, cream the butter and sugar together for 3 minutes. Scrape the down the bowl with a rubber spatula, and then beat the mixture until lighter in color and fluffy (about 3 to 5 minutes more).
- Add the eggs, one at a time, making sure each is incorporated into the mixture before adding the next. Mix in the vanilla extract.
- While the mixer is on low speed alternate adding the dry ingredients and buttermilk until both or mixed in. Be sure to start and end with the dry ingredients.
- Fill the molds a little less than halfway with the batter. Bake in the oven for 15 minutes, or until the egg cakes appear golden, and spring back when touched. Once baked, place mold on a wire rack, and set aside for 10 minutes. Unmold cakes while still warm, and then carefully dip each one in the melted butter and cinnamon sugar mixture.
- Egg mold
- Standing mixer with paddle attachment
- Wire rack
