I had never heard of such a thing until Felice of All That's Left Are The Crumbs chose yeasted cakes as our Bundt Baker theme this month. A google search provided the above description and stated it was named after Anthelme Brillat-Savarin, a French gastranome.
However, Wikipedia states that it is a kind of Rum Baba named after Charles Savarin, a politician from Dominica, where I just spent a wonderful week of scuba diving and hiking.
King Arthur Flour, from where I got this recipe, states Savarin is a yeasted French dessert bread made as a batter and thoroughly soaked in liqueur-laced syrup. However the recipe I adapted does not contain liqueur.
Frank and I just call it Delicious!!! And I think you and your family will as well. Should you want to stay true to tradition and use liqueur for this cake you could easily substitute Limoncello for the lemon syrup.
This recipe is easy to make and impressive on the plate. It would be perfect for a Spring or Summer potluck and would be lovely on your Easter table as well. I chose to use blackberries but any berry or mixture of berries would be perfect served along with this cake and dolloped with fresh whipped cream.
Please scroll past my recipe to see what the others have baked up this month sticking with the Yeasted Cake theme.
Lemon Blackberry Savarin
slightly adapted from King Arthur Flour
2 1/4 c. flour, divided
1 packet instant yeast
1 c. sugar, divided
1/2 t. salt
1/2 c. milk
10 T. unsalted butter
zest and juice of one lemon
1/2 c. water
Combine 3/4 c. flour, yeast, sugar and salt in large bowl of stand mixer fitted with paddle attachment. Stir to combine.
Place milk and butter into a microwave safe bowl or measuring cup. Microwave until the butter is melted and milk is warmed to 105-110*. If the mixture is too warm allow to cool to the correct temperature before proceeding.
With the mixer on low speed, gradually add the milk/butter mixture, mixing for two minutes.
Add the eggs, remaining flour and lemon zest . Mix on low speed until flour is incorporated, then beat vigorously for 2 more minutes.
Spread into a bundt pan that has been liberally treated with baking spray. Cover with plastic wrap and allow to rise for one hour.
Bake in a preheated 375* oven for 20-25 minutes, until a skewer inserted removes cleanly.
While cake is baking, combine the remaining 3/4 c. sugar with the water in a small saucepan. Bring to a boil and then simmer until reduced and thickened. Remove from heat and stir in the lemon juice.
When cake is removed from oven but still in the pan, brush half of the syrup over the cake and let it remain in the pan for 5 minutes.
Turn the cake out of the pan onto a cooling rack placed over parchment paper and brush the top and sides with the remaining syrup. Allow to cool completely before placing on a plate and garnishing with berries and whipped cream. Print Recipe
More Yeasted Bundt Cakes
- Bica Bundt Cake by Patty's Cake
- Coconut Spice Mini Yeasted Bundts by Passion Kneaded
- Cornish Saffron Cake by Food Lust People Love
- Czech Poppyseed Crown Coffee Cake by The Queen of Scones
- Guinness Bread Bundt Cake by I Love Bundt Cakes
- Healthy Vegan Bundt Cake by Bizcocheando
- Hot Cross Bundts by All That's Left Are The Crumbs
- Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
- Jasmine Tea Savarin by Sneha's Recipe
- King's Bundt Cake by Sew You Think You Can Cook
- Lemon and Blackberry Savarin by A Day in the Life on the Farm
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.