I am sharing some bundt cakes that I have made the last few years for National Bundt Day. In the photo above, I used the Bavaria Bundt Pan. The recipe is from Sweetapolita. The cake is very easy to make, and is very yummy.
1 cup (2 sticks) unsalted butter, softened
1/2 cup high quality dark Dutch process cocoa
1 tablespoon instant espresso powder dissolved into 3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs, at room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 4 oz high quality bittersweet chocolate 1/3 cup unsalted butter, softened and cut into 1/2" pieces 1 1/2 teaspoons light corn syrup
1/2 teaspoon ground cinnamon
1. Preheat oven to 350° F. Butter and flour a 1012 cup bundt pan or Kugelhopf pan.
2. Melt butter in a large saucepan over mediumlow heat; add cocoa, stirring until smooth. Whisk in the espresso water and remove from heat.
3. Add the sugar, sour cream, vanilla and eggs to the warmed cocoa mixture and whisk until smooth. In a medium bowl combine the flour, baking soda, and salt. Add all at once to the first mixture, whisking until well blended.
4. Pour batter into prepared pan. Bake for 4045 minutes, or until it feels firm to the touch and has slightly pulled away from the sides of the pan. Cool in pan on a rack for 20 minutes. Carefully loosen the cake with a knife and invert onto a large plate.
5. Place the chocolate, butter, corn syrup and cinnamon in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.
6. Pour warm glaze over bundt cake. Keep covered in a cakekeeper at room temperature for up to 4 days.
This bundt cake is one of my all time favorites. It's actually a zucchini bread recipe from Kitty's Kozy Kitchen, and it was given to her from a friend in Ohio years ago. She changed it up slightly by reducing the sugar and changing the spice measurements a bit. It is so good with the yummy topping!
3 cups flour
1 t. salt
1 t. baking powder
1 t. baking soda
3 t. cinnamon
1/4 t. ground cloves
1/4 t. ground allspice
Some freshly grated nutmeg
1 cup vegetable oil
1 1/2 cups sugar
2 cups grated zucchini (if your zucchini is very large, scoop out the seeds and grate the rest)
2 t. vanilla
3/4 cup chopped nuts or golden raisins, optional (I used walnuts)
2 T. white sugar
2 T. brown sugar
1/2 t. cinnamon
Mix together the first eight ingredients with a whisk and set aside. Beat the eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add the dry ingredients and mix. Stir in the nuts or raisins, if using. Mix the topping ingredients together. Pour into 2 greased and floured 9 x 5 x 3" loaf pans. Sprinkle on the topping, if using. Bake at 325 degrees for 1 hour. Let cool in pan for about 5 minutes and then turn out to finish cooling on a cooling rack.
How many bundt pans have you collected over the years? Last year I made a few pistachio bundt cakes for my family since they bring back childhood memories. My birthday is in August and mom would make this cake every year for my birthday for as long as I can remember. She made it in a "regular" bundt pan and frosted it with 1/2 pt. heavy cream, 1 box instant pistachio pudding and 9 oz. whipped topping. I used a glaze and the Nordic Ware Heritage Bundt Pan.
1 package yellow cake mix (regular size)
2 packages (3.4 ounces each) instant pistachio pudding mix
1 cup water
3/4 cup vegetable oil
1 cup confectioners' sugar
1 tablespoon butter, softened
2 to 3 tablespoons milk
Directions In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake. Yield: 12 servings.
The recipe is also on the Taste of Home website. http://www.tasteofhome.com/recipes/pistachio-bundt-cake#ixzz3GvI5d5Ux
If you live in a cold climate like I do, you can make a Frozen Bundt Wreath as seen on Food Librarian.
Or you use your bundt pan to roast a chicken. The obscene way to roast a chicken in a bundt pan..
I made a White Chocolate Bundt Cake in 2012 which we loved, and the recipe came from the November-December 2012 "Tea Time" magazine. I brushed raspberries with egg white, then sprinkled with sugar and let them dry overnight. Joe gave the raspberries 10 stars. I sugared some fresh thyme by spraying lightly with Pam, then I sprinkled with extra fine sugar.
A couple years ago, I made the marble pound cake from the Beekman 1802 Heirloom Dessert cookbook. The cookbook has vintage recipes reflecting the "Four Seasons". The cake was easy enough to bake as a weeknight treat, or even to have on hand during the holiday season for unexpected guests. The recipe was different than other marble pound cake I have made. It included bourbon and lemon zest.
I am joining Rattlebridge Farm for Foodie Friday.
Thank you for stopping by!