Spiced Harvest Bundt Cake With Cream Cheese Glaze Recipes

SPICE BUNDT CAKE

Steps:

• Preheat oven to 350F.
• Butter and flour a 10 to 12 cup bundt pan (or spray with a baking spray that includes flour), and refrigerate while preparing the cake.
• Whisk flour, baking powder, salt, cinnamon, ginger, cloves, & nutmeg together in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, & brown sugar together on high speed until light and fluffy, about three minutes. Scrape down the sides of the bowl and add the eggs, one at a time, scraping between additions. In a small bowl or measuring cup, stir together oil, vanilla, & buttermilk (or substitution). In the bowl with the butter and sugars, alternate additions of the flour and buttermilk mixtures at low speed, beginning and ending with flour. Mix just until combined and do not overwork the batter. Scrape down the sides of the bowl to make sure all ingredients are well incorporated.
• Pour the batter into the prepared bundt pan, smooth out the top, and firmly pound the pan against the countertop several times to tap out any air bubbles. Bake in the center of the oven for 50 to 55 minutes, or until a toothpick or cake tester comes out clean from the center of the cake.
• Transfer the pan to a wire rack to cool for about 20 to 30 minutes before turning the cake out onto the rack to cool completely. Once cool, drizzle with cream cheese glaze (recipe below) if desired. Cake should keep, in an air tight container at room temperature, for about 3 or 4 days.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

CREAM CHEESE BUNDT CAKE

Steps:

• Spray Bundt pan (10") with Bakers Joy cooking spray.
• In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
• Separately, beat the egg whites until they are stiff & slowly add to the above mix.
• Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
• Frost (when completely cool) with Buttercream frosting from Recipe #299827.

SPICED BUNDT CAKE WITH CREAM CHEESE AND CRANBERRIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Whisk together all your dry ingredients in a medium bowl - the spices, flour, baking soda and salt, then set aside.
• Add the Challenge melted butter, brown sugar, molasses, porter, and eggs into a large bowl and whisk to completely combine. Then, add the dry ingredients and mix until smooth.
• Add batter into your greased bundt pan and bake for 50-60 minutes, testing for doneness with a toothpick before removing it from the oven.
• Allow the cakes to cool in the pan for 10 minutes before removing them. Once completely cool you can spoon, pipe, or dollop your cream cheese icing on top before enjoying!
• Beat together the softened butter and cream cheese on medium speed until it's smooth and somewhat fluffy.
• Scrape down the sides, then add in the powdered sugar slowly and vanilla paste.
• Add hot water one tablespoon at a time until you reach the fluidity that you prefer for glazing your cake. Then you're now prepared to frost!
• Bring water and sugar to a simmer making sure that the sugar is completely dissolved. Make sure that the simple syrup does not get too hot, otherwise your cranberries will pop open. If your syrup is too warm, set it aside and let it cool for a few moments before moving on.
• Add cranberries and let the cranberries sit in the sugar syrup for 10-15 minutes.
• Remove the cranberries from the syrup and allow them to dry on a paper towel for one to two hours. Note that you can certainly use the cranberry syrup for other purposes such as a simple syrup for cocktails - there's no need to get rid of it!
• Coat the dried berries in granulated sugar and place on top of the finished spice cake adding pomegranate seeds and flowers for additional garnish!

APPLE SPICE BUNDT CAKE W/ MAPLE CREAM CHEESE GLAZE

Steps:

• Preheat your oven to 350 degrees and grease/flour a bundt pan.
• In a bowl measure out and sift the dry ingredients (flour, baking powder, baking soda, spices, and salt) together. If you don't have a sifter, simply spoon the flour into the measuring cups and don't pack them down once full. Then stir or whisk in the remaining dry ingredients.
• In a large bowl cream 1 cup of the butter and the sugars together until well-combined. Add in the eggs, one at a time.
• To the butter mixture add the vanilla, light sour cream, and applesauce. Mix to combine.
• Gradually add the dry ingredients into the bowl with the wet ones (and I do mean gradually, i.e. 1/4-1/3 of the mixture at a time. Your kitchen may need redecorating but doing so by adding all of the flour at once and attacking it with your mixer isn't the way to go.).
• Once all of the dry ingredients are incorporated, fold in the diced apples and the walnuts (if using). The batter will be fairly thick, so don't panic. Pour the batter into the prepared bundt pan.
• Place the pan on the lowest rack of your oven and bake for 65-75 minutes.
• When the cake is done, allow it to cool IN THE PAN for half an hour. (A fan placed behind the cooling cake to waft the aroma throughout your home is really nifty, but not a necessity).
• While the cake is cooling make the glaze.
• Whip the cream cheese and remaining 1 tablespoon of the butter until well-combined and fluffy.
• Mix in the maple extract. Beat in the powdered sugar (again, gradually!) until all of it is well incorporated. Add the milk, in increments, until the mixture has reached a "glaze-like" consistency. Drizzle the glaze over the cooled cake.
• Enjoy!