For Easter spreads, it’s fun to have something on the table that both the adults and the kids can get excited about. A simple bundt cake topped with a cream cheese glaze, chopped walnuts, and malted candy eggs makes a decorative sweet treat. Not only is it incredibly easy to prepare, but the decorations and happy Spring colors brighten up the table.
My favorite baked option for this time of year is a Hummingbird cake. This dense confection—loaded with pineapple, walnuts, and bananas—bakes perfectly in a bundt pan and tastily compliments my typical brunch menu. I’ve included a link to the recipe that I use below (or you can go directly to Recipes in the top navigation).
If time is an issue (and isn’t it almost always), any cake will work. A boxed yellow or carrot cake would serve just fine as a quickly prepared alternative.
For decoration, I wait until the cake has cooled before adding the cream cheese glaze (included with the Hummingbird recipe). I add a little food coloring to the glaze to brighten the color and coordinate with the candy eggs. A cup of roughly chopped walnuts added to the top of the cake before the glaze dries creates a delicious “nest”.
I use candy Robin Eggs for my decorations, but many tasty alternatives would work—like jellybeans. If you want the malted eggs, but cannot locate them at your grocery store, Amazon carries them.
Once the nuts have been added on top, I pile the middle of the bundt cake with the candy eggs, and voile, an easy Easter treat!
Looks yummy!!