Nutty Buddy Bundt Cake Recipes

WINNING CRANBERRY BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.

NUTTY FRUIT BUNDT CAKE WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel).
• MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also.
• In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
• Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter).
• Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
• Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.

GORY BLACK BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch bunt cake pans with butter and then dust with flour, tapping out the excess.
• Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. Scrape down the sides of the bowl.
• Combine the espresso powder and water in a small bowl.
• With the motor running, pour in the espresso. Then add the eggs, 1 at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients and return the mixer to medium-low speed.
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
• While the mixture fully incorporates, combine the cocoa powder, baking soda, salt and baking powder in a medium bowl.
• With the motor running, add half the buttermilk and all the black food coloring. Stop the motor to scrape the sides and bottom. Mix in half of the dry ingredients, stop and scrape the bowl, add the rest of your buttermilk and finish by adding the remaining dry ingredients. Continue to mix just until all ingredients are completely combined but do not over mix the mixture or it will result in a chewy dry cake.
• Scrape the batter into the prepared pans with a rubber spatula to scrape down the bowl and get as much of the batter out as possible. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
• Remove the cakes from the oven and let cool for 10 minutes before flipping out onto your serving platter.
• For the ganache: Place the heavy cream into a small saucepan over high heat and allow to come to a boil.
• Put the chocolate, raspberry puree and food coloring into a large glass bowl.
• Once the cream reaches a boil, pour over the chocolate and allow the cream to melt the chocolate. Stir to combine.
• Place the berries into the center of the cake. Pour the warm ganache into center of the cake and over the edges.

COCONUT NUT BUNDT CAKE

Steps:

• Mix all ingredients; pour into a greased bundt pan.
• Bake at 375° for 40 minutes.
• Frost with cream cheese frosting.