A deliciously-spiced Bundt to celebrate our 70th anniversary, presented splendidly in our Crown Bundt pan.
Nutrition Facts : calories 0, Carbohydrate , Cholesterol , Fat , Fiber , Protein , Saturated Fat , servingSize , Sodium , Sugar , Trans Fat
- 3 cups flour, sifted
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp kosher salt
- 1 cup unsalted butter, softened
- ¼ cup coconut nut oil (or butter), melted
- 1 ⅔ cups caster sugar
- 4 large eggs
- 1 tsp vanilla
- 1 tsp orange zest, finely-grated
- 2 cups full-fat sour cream (or full-cream plain Greek yogurt)
- 1 cup finely-chopped pecans, lightly toasted
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 2 tsp ground cinnamon
- 2 tsp unsweetened cocoa powder
- 1 cup confectioner’s sugar
- 1 tsp vanilla
- 3 tbsp unsalted butter
- 1 tsp milk
- 1 pinch salt
- Crown Bundt Pan
- Preheat oven to 175°C with oven rack in center of oven. Prepare your Bundt pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.
- Prepare the batter
- In a separate medium bowl, whisk the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter (and optional coconut oil) on medium speed until smooth and light in colour, 1-2 minutes.
- Add the sugar 1/3 of a cup at a time, creaming until light and fluffy. Scrape the bowl.
- Add in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Scrape the bowl and add vanilla.
- On lowest mixer speed, alternate adding flour mixture and the sour cream in small amounts, beginning and ending with the flour mixture. Do not over-mix the batter.
- Prepare the filling
- In a medium bowl, combine pecans, both sugars, cinnamon, salt, and cocoa. Use your fingertips to blend until all ingredients are thoroughly incorporated.
- Filling your Bundt
- Spoon 2 heaping cups of the batter into the prepared Bundt. Smooth with the back of a spoon, spreading the batter to the sides of the pan first and then to the center cone to create a ‘well’ for the filling.
- Sprinkle about 1/2 cup of the filling evenly into the well. Cover the filling with about 2 cups of batter, dropping dollops around the pan and smoothing with the spoon.
- Sprinkle another 1/2 cup filling evenly over the batter and cover with 2 more cups batter. Repeat process until you end with batter as your final top layer. (Ideally you’ll have four layers of batter and three layers of filling.)
- Insert a plastic butter knife 1 inch from the side of the pan straight into the batter going almost to the bottom. Run the blade around the pan two times, without lifting, spacing your loops about 1 inch apart for optimal swirling effect.
- Tap the pan firmly several times on a cutting board or counter top to release bubbles from the batter.
- Bake until the top of the cake is golden brown, approximately 50-60 minutes, or until the sides are beginning to pull away from the pan, and a wooden skewer inserted into the center of the cake comes out clean (or your Reusable Bundt Cake Thermometer indicates it is cooked).
- Transfer to a wire rack and let cool for just 10 minutes before inverting pan to remove cake.
- To make vanilla glaze, melt butter in a microwave-safe bowl.
- Add vanilla, salt and sugar, then stir to combine.
- Use up to 1 tsp of milk to reach desired consistency, then pour over cooled cake.
Makes 1 (10-cup) Bundt cake
Nutrition Facts :
- 1¼ cups (284 grams) unsalted butter, softened
- 2½ cups (500 grams) granulated sugar
- 4 large eggs (200 grams)
- 1½ teaspoons (6 grams) vanilla extract
- 1½ cups (188 grams) all-purpose flour
- ⅔ cup (65 grams) black cocoa powder
- 2½ teaspoons (5 grams) instant espresso powder
- 1 teaspoon (3 grams) kosher salt
- ¾ teaspoon (3.75 grams) baking powder
- ¾ cup (180 grams) whole buttermilk, room temperature
- Vanilla Bean Glaze (recipe follows)
- Butter and flour a 10-cup Bundt pan*.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, black cocoa, espresso powder, salt, and baking powder. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Transfer batter to prepared pan, smoothing top with a small offset spatula. Lightly tap pan on counter to settle batter.
- Place pan in a cold oven, and bake at 325°F (170°C) until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 30 minutes. Invert cake onto a wire rack, and let cool completely.
- Spoon Vanilla Bean Glaze over cooled cake, or place Vanilla Bean Glaze in a piping bag fitted with a medium round tip, and pipe over cake.
Makes ⅔ cup
Nutrition Facts :
- 1 cup (120 grams) confectioners’ sugar
- 3 tablespoons (45 grams) heavy whipping cream
- ½ teaspoon (3 grams) vanilla bean paste
- ½ teaspoon (1.5 grams) kosher salt
In a small bowl, stir together all ingredients until smooth. Use immediately.
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Total: 0 3 0
Yield: 12 to 14 servings
Nutrition Facts :
- Nonstick cooking spray, for greasing the pan
- 3 1/2 cups all-purpose flour (see Cook’s Note)
- 1/2 teaspoon fine salt
- 2 tablespoons whole milk
- 4 teaspoons pure vanilla extract
- 8 large eggs, plus 2 yolks, at room temperature
- 4 sticks (2 cups) unsalted butter, at room temperature
- 2 3/4 cups granulated sugar
- 1 cup dark cocoa powder
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons whole milk
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners’ sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
This cake is made using a Nordic Ware Snowman cake pan. I found mine at Williams-Sonoma.
Nutrition Facts :
- 3 Cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/2 tsp. freshly grated nutmeg
- 1 1/4 tsp. salt
- 1 1/4 cups milk
- 1 Tbs. vanilla extract
- 2 sticks- unsalted butter
- 1 2/3 cups granulated sugar
- 3/4 cup firmly packed light brown sugar
- 4 eggs
- Vegetable shortening for greasing pan (don’t use butter or oil)
- Wondra Flour to flour the pan
- Powdered Sugar
- Preheat oven to 325°F.
- Grease and flour your snowman cake with a good vegetable shortening and a fine flour like Wondra. Tap out any excess flour.
- Sift together the flour, baking powder, cinnamon, ginger, cloves, nutmeg and salt.
- In a small bowl, combine the milk and vanilla.
- Using a flat beater, in the bowl of an electric mixer fitted, beat the butter on medium speed until creamy and smooth, about 1 to 2 minutes. Add your granulated and brown sugar and continue beating until light and fluffy, about 5 minutes. Stop occasionally to scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition.
- Reduce the speed of your mixture to a lower setting, and add the flour and milk mixtures, alternating the two, beginning and ending with the flour.
- As you’re adding in the flour and milk, beat each addition just until it’s mixed in, stopping as needed to scrape down the sides of the bowl.
- Spoon the batter into your snowman pan, dividing it evenly between the two halves and spreading a little extra into the head area of the pan.
- Tap the pan onto a work surface a few time to ensure the batter gets down into all the little indentions of the pan and to release any little air bubbles in the batter.
- Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Mine actually took around 65 minutes.
- Transfer pan to a wire rack and let the cake cool upright in the pan for 15 minutes.
- Tap the pan gently on a work surface to loosen the cake.
- This would be a great time to slice off any cake sticking up above the pan with a serrated knife since the back of your snowman will need to be flat for assembling.
- Set a cooling rack over the top of the cake and invert the pan onto the rack. Your cake should come out easily.
- Let the cake cool completely, 3 to 4 hours, before assembling and decorating.