Bundt Cake Recipes
Rich chocolate bundt cake
Butter Pecan Bundt Cake
Amazing German Chocolate Cake
APPLE CINNAMON COFFEE CAKE
Pumpkin Spice Bundt Cake
The Recipes
Rich chocolate bundt cake
Yield: 14 servings
3/4 cup boiling water
6 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cup cocoa powder
1 3/4 cups flour
1 teaspoon each: salt, baking soda
5 eggs, room temperature
2 cups packed light brown sugar
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, melted
1 cup sour cream, room temperature
1. Adjust oven rack to the lower-middle position; heat oven to 350 degrees.
Pour the boiling water over the chocolate in a medium bowl; set aside to melt, about 5 minutes. Add the cocoa; whisk until smooth. Set aside.
Whisk together the flour, salt and baking soda in a medium bowl; set aside.
2. Combine the eggs, brown sugar and vanilla in a food processor; process until combined, about 20 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Add the sour cream and reserved melted chocolate mixture; process until combined, about 30 seconds. Pour mixture into a large bowl.
3. Sift one-third of the flour mixture over the egg mixture; whisk in until just a few streaks of flour remain. Repeat twice more, whisking batter gently until most lumps are gone. (Do not over mix.)
4. Pour batter into a 12-cup bundt pan coated lightly with vegetable oil spray. Bake 50-60 minutes, rotating the pan halfway through baking, and until a wooden skewer inserted in the center comes out with a few crumbs attached. Let cake cool in pan 10 minutes; turn onto a wire rack. Cool to room temperature, about 3 hours.
Nutrition information per serving:
395 calories, 45% of calories from fat, 21 g fat, 12 g saturated fat, 109 mg cholesterol,
52 g carbohydrates, 6.2 g protein, 305 mg sodium, 2.7 g fiber
Butter Pecan Bundt Cake
This is a tried and true recipe and it’s simple and delicious.
1 box of Butter Pecan cake mix
4 eggs
1/2 cup of oil
1 cup of milk
1 tub of Coconut Pecan Frosting
1/2 cup of pecans
Spray pan with Pam. Sprinkle pecans evenly in bottom of pan.
Beat the eggs, oil and milk. Add cake mix and beat well.
Then add the tub of Coconut Pecan Frosting and beat well.
Pour batter on top of pecans in the pan and bake at 325 degrees F for 1 hour or until a tooth pick inserted comes out clean.
Let cool 10 minutes and invert on platter.
Amazing German Chocolate Cake
1 pkg. German Chocolate Cake Mix
1 container of coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs
Preheat oven to 350. Grease and flour Bundt pan.
Mix all ingredients in mixing bowl. Beat on low one minute. Scrape sides of bowl well. Beat for 2 minutes on medium. Batter will be thick and well combined.
Bake for 48 to 52 minutes. Let cool for 20 minutes before inverting.
Dust with powdered sugar.
APPLE CINNAMON COFFEE CAKE
(From the Oct. 2005 issue of Harrowsmith Country Life)
Serves 10 to 12
Cake:
4 medium apples, peeled and diced
1/3 cup granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
2-1/2 cups granulated white sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup vegetable oil
4 large eggs, lightly beaten
1/2 cup cold coffee
1/2 cup milk
2-1/2 tsp vanilla extract
Glaze:
1 cup light brown sugar
1/2 cup butter
1/4 cup cream
1 tsp vanilla
1) Preheat the oven to 325 F. Spray a 10 cup Bundt pan with cooking spray.
2) Mix the apples, 1/3 cup sugar and cinnamon together in a bowl. Distribute the mixture over the bottom of the pan.
3) Mix the flour, 2-1/2 cups of sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the centre of the bowl and set aside.
4) In a separate bowl, mix together the vegetable oil, eggs, cold coffee, milk and vanilla extract. When well combined, pour the mixture into the centre of the dry ingredients and stir. Pour the batter over the apple mixture. Bake for 1 hour until a toothpick inserted into the centre comes out dry. Cool on a rack.
To Make the Glaze:
When the cake is completely cooled, bring the brown sugar, butter and cream to a boil in a small pot over medium-high heat, stirring constantly. Remove from the heat once the mixture just comes to a boil, and stir in the vanilla.
Beat the glaze with a wooden spoon until it is cooled and thick enough to glaze the cake.
Pumpkin Spice Bundt Cake
(Makes 6 to 8 servings)
5 ounces butter
1-¼ cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1-½ cups pumpkin
2-¼ cups all-purpose flour
1-¼ teaspoons baking soda
¾ Teaspoon salt
1-½ teaspoons ground cinnamon
½ Teaspoon ground cloves
¼ teaspoon ground nutmeg
1-¼ cups golden raisins
Powdered sugar, optional
Preheat oven to 350° F. Grease a 10-inch bundt pan.
Cream together the butter, brown sugar and vanilla. Add the eggs and then the pumpkin, mixing between each addition. Sift together the dry ingredients.
Stir the raisins into the dry ingredients, separating any clumps of raisin.
Add the dry mix to the pumpkin mix ¼ cup at a time, mixing between each addition. Turn mixture into prepared bundt pan.
Bake for approximately 90 minutes, checking after 60 minutes to determine doneness.
Dust cake with powdered sugar, if desired.
Rich chocolate bundt cake
Butter Pecan Bundt Cake
Amazing German Chocolate Cake
APPLE CINNAMON COFFEE CAKE
Pumpkin Spice Bundt Cake
The Recipes
Rich chocolate bundt cake
Yield: 14 servings
3/4 cup boiling water
6 ounces bittersweet or semisweet chocolate, finely chopped
3/4 cup cocoa powder
1 3/4 cups flour
1 teaspoon each: salt, baking soda
5 eggs, room temperature
2 cups packed light brown sugar
1 teaspoon vanilla
1 1/2 sticks (3/4 cup) unsalted butter, melted
1 cup sour cream, room temperature
1. Adjust oven rack to the lower-middle position; heat oven to 350 degrees.
Pour the boiling water over the chocolate in a medium bowl; set aside to melt, about 5 minutes. Add the cocoa; whisk until smooth. Set aside.
Whisk together the flour, salt and baking soda in a medium bowl; set aside.
2. Combine the eggs, brown sugar and vanilla in a food processor; process until combined, about 20 seconds. With the machine running, pour the melted butter through the feed tube in a steady stream, about 30 seconds. Add the sour cream and reserved melted chocolate mixture; process until combined, about 30 seconds. Pour mixture into a large bowl.
3. Sift one-third of the flour mixture over the egg mixture; whisk in until just a few streaks of flour remain. Repeat twice more, whisking batter gently until most lumps are gone. (Do not over mix.)
4. Pour batter into a 12-cup bundt pan coated lightly with vegetable oil spray. Bake 50-60 minutes, rotating the pan halfway through baking, and until a wooden skewer inserted in the center comes out with a few crumbs attached. Let cake cool in pan 10 minutes; turn onto a wire rack. Cool to room temperature, about 3 hours.
Nutrition information per serving:
395 calories, 45% of calories from fat, 21 g fat, 12 g saturated fat, 109 mg cholesterol,
52 g carbohydrates, 6.2 g protein, 305 mg sodium, 2.7 g fiber
Butter Pecan Bundt Cake
This is a tried and true recipe and it’s simple and delicious.
1 box of Butter Pecan cake mix
4 eggs
1/2 cup of oil
1 cup of milk
1 tub of Coconut Pecan Frosting
1/2 cup of pecans
Spray pan with Pam. Sprinkle pecans evenly in bottom of pan.
Beat the eggs, oil and milk. Add cake mix and beat well.
Then add the tub of Coconut Pecan Frosting and beat well.
Pour batter on top of pecans in the pan and bake at 325 degrees F for 1 hour or until a tooth pick inserted comes out clean.
Let cool 10 minutes and invert on platter.
Amazing German Chocolate Cake
1 pkg. German Chocolate Cake Mix
1 container of coconut pecan frosting
1 cup water
1/3 cup oil
3 eggs
Preheat oven to 350. Grease and flour Bundt pan.
Mix all ingredients in mixing bowl. Beat on low one minute. Scrape sides of bowl well. Beat for 2 minutes on medium. Batter will be thick and well combined.
Bake for 48 to 52 minutes. Let cool for 20 minutes before inverting.
Dust with powdered sugar.
APPLE CINNAMON COFFEE CAKE
(From the Oct. 2005 issue of Harrowsmith Country Life)
Serves 10 to 12
Cake:
4 medium apples, peeled and diced
1/3 cup granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
2-1/2 cups granulated white sugar
1 Tbsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup vegetable oil
4 large eggs, lightly beaten
1/2 cup cold coffee
1/2 cup milk
2-1/2 tsp vanilla extract
Glaze:
1 cup light brown sugar
1/2 cup butter
1/4 cup cream
1 tsp vanilla
1) Preheat the oven to 325 F. Spray a 10 cup Bundt pan with cooking spray.
2) Mix the apples, 1/3 cup sugar and cinnamon together in a bowl. Distribute the mixture over the bottom of the pan.
3) Mix the flour, 2-1/2 cups of sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the centre of the bowl and set aside.
4) In a separate bowl, mix together the vegetable oil, eggs, cold coffee, milk and vanilla extract. When well combined, pour the mixture into the centre of the dry ingredients and stir. Pour the batter over the apple mixture. Bake for 1 hour until a toothpick inserted into the centre comes out dry. Cool on a rack.
To Make the Glaze:
When the cake is completely cooled, bring the brown sugar, butter and cream to a boil in a small pot over medium-high heat, stirring constantly. Remove from the heat once the mixture just comes to a boil, and stir in the vanilla.
Beat the glaze with a wooden spoon until it is cooled and thick enough to glaze the cake.
Pumpkin Spice Bundt Cake
(Makes 6 to 8 servings)
5 ounces butter
1-¼ cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1-½ cups pumpkin
2-¼ cups all-purpose flour
1-¼ teaspoons baking soda
¾ Teaspoon salt
1-½ teaspoons ground cinnamon
½ Teaspoon ground cloves
¼ teaspoon ground nutmeg
1-¼ cups golden raisins
Powdered sugar, optional
Preheat oven to 350° F. Grease a 10-inch bundt pan.
Cream together the butter, brown sugar and vanilla. Add the eggs and then the pumpkin, mixing between each addition. Sift together the dry ingredients.
Stir the raisins into the dry ingredients, separating any clumps of raisin.
Add the dry mix to the pumpkin mix ¼ cup at a time, mixing between each addition. Turn mixture into prepared bundt pan.
Bake for approximately 90 minutes, checking after 60 minutes to determine doneness.
Dust cake with powdered sugar, if desired.
