CINNAMON SWIRL BUNDT CAKE

Frank Adrian Barron based this recipe on his mother’s signature cake. “Her version incorporates sour cream, which I substitute here with crème fraîche, because it has a richer flavor due to its higher fat content,” he writes in “Sweet Paris.” “Everything else, however, is kept the same.”

Makes: 1 2 servings

For the cake:

1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan

3 cups flour, plus extra for pan

2 teaspoons baking powder

½ teaspoon fine sea salt

2 cups granulated sugar

5 large eggs

8 ounces crème fraîche

1 tablespoon vanilla extract

¼ cup firmly packed dark brown sugar 2 tablespoons ground cinnamon 2 tablespoons whole milk

For the glaze:

1 cup powdered sugar, plus additional as needed ¼ cup maple syrup, plus additional as needed

½ teaspoon vanilla extract

1 . To prepare cake: Preheat oven to 3 5 0 degrees. Grease and flour a 1 0 - to 1 2 -cup Bundt pan and set aside. 2 . In a medium bowl, whisk together the flour, baking powder and salt, and set aside.

3 . In the bowl of an electric mixer on medium speed, beat the butter and granulated sugar until pale and fluffy, about 4 minutes. Reduce speed to low and add eggs, one at a time, scraping down the sides of the bowl with a rubber spatula between additions. Add the crème fraîche and 1 tablespoon vanilla extract and mix until just combined. Add the flour mixture in three additions, mixing until just combined.

4 . Transfer about 2 cups of the batter to a medium bowl. Add the dark brown sugar, cinnamon and milk, and stir until smooth.

5 . Pour about a third of the plain cake batter into the bottom of the prepared Bundt pan, then pour about half of the cinnamon batter on top. Repeat to add a second layer of plain batter, followed by a second layer of the remaining cinnamon batter. Finish with a third layer of the remaining plain batter on top. To make the marble swirl, use the point of a butter knife to draw a zigzag pattern through the batter. Bake until a cake tester inserted into the center comes out clean and the cake is golden brown, about 5 5 to 6 0 minutes. Transfer the cake to a wire rack to cool for 1 5 minutes before carefully inverting the cake on a wire rack, removing the pan and allowing the cake to cool completely.

6 . To prepare glaze: In a small bowl, whisk together the powdered sugar, maple syrup and ½ teaspoon vanilla extract until well-combined and smooth. Add more powdered sugar or maple syrup as needed to create a thick but pourable glaze. Place a sheet of parchment paper underneath the wire rack holding the cooled cake. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides. Allow the glaze to set at room temperature for about 1 5 minutes before serving.