Heritage Bundt Cake Recipes

HERITAGE BUNDT CAKE

Steps:

• Allow all ingredients to come to room temperature. Position the oven rack in the lower third of the oven and preheat to 325°F. Grease and flour the bundt pan, tapping out the excess flour or use a spray that has flour.
• In a large measuring bowl, sift together the flour, baking powder and salt. Set aside.
• With an electric mixer using the flat beater, beat the butter on medium speed until creamy and smooth for approximately 1 minute. Add the granulated sugar and continue beating until light and fluffy, scraping down the sides of the bowl occasionally, for about 5 minutes.
• Add the eggs a little at a time, beating well after each addition. Add the vanilla extract and beat until well incorporated. Reduce the speed to low and add 1/3 of the flour, then 1/2 of the milk, another 1/3 of the flour, 1/2 of the milk and then the final 1/3 of the flour, stopping the mixer to scrape down the sides of the bowl after mixing each addition.
• Pour the batter into the prepared Bundt pan, spreading the batter so the sides are slightly higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and place on a wire rack and cool for 15 minutes.
• Slowly lift the pan off of the cake and cool completely before serving. Dust with confectioners' sugar just before serving.

CHOCOLATE-VANILLA SWIRL BUNDT CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
• Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
• Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
• Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
• Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
• Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
• For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

HERITAGE BUNDT CAKE

Steps:

• Have all ingredients at room temperature. Position a rack in the lower third of the oven and preheat to 325F (165C).
• Grease and flour the bundt pan, tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
• In the bowl of an electric mixer fixed with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds.
• Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs a little at time, beating well after each addition. Beat in the vanilla just until incorporated, about 1 minute.
• Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scape down the sides of the bowl.
• Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 15 minutes.
• Gently tap the pan on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours, before serving.
• Dust with confectioner's sugar just before serving.