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Recipe by Gesine Bullock-Prado from Confections of a Closet Master Baker, an adorable memoir!


  • Nonstick baking spray
  • 3 cups AP flour
  • 1 Tbls. Baking powder
  • 1 tsp. salt
  • 1 tsp. nutmeg
  • 2 sticks room temp unsalted butter
  • 2 c. sugar
  • 5 large room temp eggs
  • 1 tsp. vanilla extract
  • 1 1/4 c. nonfat buttermilk
  • For dunking: 1 stick melted butter
  • 1 c. sugar mixed with 1 tsp. cinnamon in a pie plate


  • Preheat oven to 325.
  • Spray cake molds (egg shaped or muffin tins) with baking spray.
  • Sift flour, powder, salt and nutmeg. Set aside.
  • Whip butter and sugar until light and fluffy. May take up to 10 minutes. Scrape sides and keep whipping!
  • Add eggs one at a time, Whipping constantly until incorporated. Keep scraping...
  • Add vanilla, then alternate buttermilk and dry ingredients. Don't overbeat! Fold a few times with a rubber spatula to be sure everything is incorporated.
  • Fill each cavity of mold a bit less than halfway. Bake 15 minutes. Cake should spring back when you touch it and be golden.
  • Unmold, and dip while warm into melted butter, then roll in cinnamon sugar.

Categories: Cake  Easter  Sweet 
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