Sugar Cream Pie Cake
Indulge in the irresistible charm of Sugar Cream Pie Cake, a decadent dessert that combines the rich creaminess of pie with the moist, tender crumb of cake. This recipe features layers of buttery cake infused with pure vanilla and subtle nutmeg spice, topped with a luscious stovetop-cooked cream glaze that seeps into every bite. With just 20 minutes of prep time, this easy-to-make dessert is perfect for special occasions or a cozy night in. Baked to golden perfection and served as a showstopping treat, the Sugar Cream Pie Cake will delight your taste buds and impress every guest around the table.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 cup Unsalted butter
- 2 cups Heavy cream
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground nutmeg
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter and 1 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually mix the dry ingredients into the wet mixture, alternating with 1 cup of heavy cream. Begin and end with the dry ingredients. Mix until just combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
In a small saucepan, combine 0.5 cup of granulated sugar, 1 cup of heavy cream, and 2 tablespoons of unsalted butter. Cook over medium heat, stirring constantly, until the mixture begins to thicken slightly, about 5-7 minutes.
Remove the saucepan from heat and carefully pour the creamy mixture over the cake batter. Spread it evenly with a spatula.
Sprinkle the top with ground nutmeg for a warm, aromatic finish.
Bake the cake in the preheated oven for 40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Slice, serve, and enjoy the creamy, sugary goodness of the Sugar Cream Pie Cake!
Nutrition Facts
Calories |
4688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 157.1 g | 786% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 2695 mg | 117% | |
| Total Carbohydrate | 490.9 g | 179% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 301.2 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 142 mg | 11% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
