HERITAGE BUNDT CAKE
This cake is very rich so a little goes a long way making it a great dessert for a crowd.
Provided by Kirbie
Categories Dessert
Time 1h10m
Number Of Ingredients 9
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.
HERITAGE BUNDT CAKE
Included on the Williams-Sonoma Heritage Bundt Cake label. I have to confess my new bundt pan is currently cooking a lemon bundt recipe but I'd like to transcribe this recipe before I toss the label.
Provided by LaJuneBug
Categories Dessert
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 281.6, Fat 13.5, SaturatedFat 8.1, Cholesterol 85.5, Sodium 170, Carbohydrate 36.1, Fiber 0.6, Sugar 18.9, Protein 4.4
OLD-FASHIONED MARBLE BUNDT CAKE
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 12-inch Bundt cake (16 servings)
Number Of Ingredients 15
Steps:
- For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
- Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
- Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
- For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
- Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.
HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY
What a delightful and sweet surprise to find a heart in the middle of a strawberry bundt cake!
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C).
- On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
- Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
- In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
- Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
- Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
- Grease a bundt pan with nonstick spray.
- Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
- Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
- Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
- Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
- Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
- Pour the white chocolate ganache over the cake. Decorate with sprinkles.
- Slice the cake to reveal the hidden hearts, then serve.
- Enjoy!
Nutrition Facts : Calories 934 calories, Carbohydrate 114 grams, Fat 49 grams, Fiber 2 grams, Protein 14 grams, Sugar 59 grams
LEMON BUNDT CAKE
This lemon bundt cake is the perfect addition to any springtime dinner party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together flour, lemon zest, baking soda, and salt; set aside.
- Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes. Add eggs one at a time, beating well after each addition; mix in lemon juice.
- With mixer on low, alternately add flour mixture and sour cream, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.
- Bake until a toothpick inserted in center of cake comes out clean; 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil). Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely. (To store, wrap cake in plastic and keep at room temperature up to 3 days.) Poke holes all over the cooled cake, and brush with lemon syrup. If the cake does not absorb all the syrup at once, allow to sit about 20 minutes before continuing to brush with any remaining syrup.
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