Delicious Bundt Cakes: More Than 100 New Recipes for Timeless Favorites

Delicious Bundt Cakes: More Than 100 New Recipes for Timeless Favorites

by Roxanne Wyss, Kathy Moore

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Overview

Delicious Bundt Cakes: More Than 100 New Recipes for Timeless Favorites by Roxanne Wyss, Kathy Moore

Addie Gundry says: "Roxanne Wyss and Kathy Moore know Bundt cakes! There is a Bundt cake for every occasion and with so many to choose from, and so many beautiful photos, I do not know where to begin. Looking to make a delicious Bundt cake? Look no further, this is the only book you need!"

Bake stunning, scrumptious Bundt cakes with exciting flavors without spending hours in the kitchen!

The duo behind Delicious Poke Cakes and Delicious Dump Cakes is back with another book of quick and easy desserts. In Delicious Bundt Cakes, Roxanne Wyss and Kathy Moore unlock the secret of the Bundt cake, which yields a scrumptious, impressive dessert with only a single pan. Whether you prefer geometric patterns or elegant swirls, there are an endless variety of Bundt pans with dozens of new designs being produced, all of which yield picture perfect cakes with minimal effort. The Bundt's unique ringed shape prevents soggy, underdone centers, making it the ideal cake for a new baker.

Delicious Bundt Cakes features over 100 recipes and color photos throughout, along with all the hints and tips you’ll need to make a spectacular Bundt cake every time. Each recipe specifies the exact size of Bundt pan needed so you will never have an overflowing disaster or an undersized Bundt. The book includes recipes made completely from scratch, as well as recipes based on boxed cake mixes so you can have a delicious Bundt in even less time. In addition to traditional Bundt cakes, there are also recipes for filled cakes, like the Chocolate Peanut Butter Tunnel Bundt Cake with a soft peanut butter filling, and coffee and pound cakes, like the classic Banana Walnut Bundt Coffee Cake. Delicious Bundt Cakes will have you creating beautiful, simple, and—most importantly—scrumptious Bundt cakes in no time at all.

Product Details

ISBN-13: 9781250170057
Publisher: St. Martin's Press
Publication date: 10/02/2018
Sold by: Macmillan
Format: NOOK Book
Pages: 176
Sales rank: 232,064
File size: 68 MB
Note: This product may take a few minutes to download.

About the Author

Roxanne Wyss and Kathy Moore are cookbook authors, food consultants, food writers, cooking teachers and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Delicious Bundt Cakes is their eleventh cookbook, including Delicious Poke Cakes and Delicious Dump Cakes. They teach cooking classes, consult with food and appliance companies, write feature articles and appear on television, including appearances on QVC. Their professional careers in food span over thirty years.
Roxanne Wyss is a cookbook author, food consultant, cooking teacher and food blogger who shares her test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. With Kathy Moore, she has written many cookbooks including Delicious Poke Cakes and The Newlywed Cookbook, frequently teaches cooking classes, and consults with food and appliance companies.
KATHY MOORE is a cookbook author, food consultant, cooking teacher and food blogger who shares her test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together, with Roxanne Wyss, she's written many cookbooks, including Delicious Poke Cakes, and frequently teaches cooking classes, and consults with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog, Plugged into Cooking.

Read an Excerpt

CHAPTER 1

BUNDT CAKE BLISS

Southern Praline Bundt Cake Italian Cream Bundt Cake Kentucky Bourbon Bundt Cake Apple Cider Bundt Cake Crème Fraîche Bundt Cake Sour Cream Bundt Cake Watergate Bundt Cake Birthday Bundt Cake Chocolate Birthday Bundt Cake Rosemary-Lemon Bundt Cake Orange Date Nut Bundt Cake Brown Sugar Date Nut Bundt Cake French Apple Bundt Cake Almond-Olive Oil Bundt Cake Apricot Almond Bundt Cake Strawberry Bundt Cake with Balsamic Strawberry Sauce Sweet Tea Bundt Cake Orange Sweet Tea Bundt Cake Pineapple-Coconut Bundt Cake Golden Pineapple Bundt Cake Almond–Poppy Seed Bundt Cake Lemon–Poppy Seed Bundt Cake Zucchini–Thyme Bundt Cake Cappuccino Bundt Cake Caramel Macchiato Bundt Cake Pineapple Upside-Down Bundt Cake Tomato Soup Spice Bundt Cake
Southern Praline Bundt Cake

MAKES 1 BUNDT CAKE

When a trip to the French Market in New Orleans is just not possible, enjoy the next best thing. Savor a slice of this Southern Praline Bundt Cake and sip on chicory coffee. Better yet, invite friends over and create your own version of Southern hospitality. "Let the good times roll!"

Nonstick baking spray with flour
1. Preheat the oven to 325°F. Spray a 15-cup Bundt pan with nonstick baking spray with flour.

2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, brown sugar, and vanilla on medium-high speed for 3 to 5 minutes, or until light and fluffy. Beat in the eggs one at a time, beating well after each addition.

4. With the mixer on low speed, beat in the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Stir in the pecans by hand.

5. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean.

6. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and let cool completely.

7. Set the cake on the rack over a sheet of parchment paper to catch any drips and drizzle with the Praline Icing.

TIPS:

For a decorative presentation, place pecan halves evenly over the top of the iced cake.

Bundt cakes make delicious cupcake-size Bundt cakes (often called Bundtlettes) or small cakes. Spray the pan with nonstick baking spray with flour, then fill the pan about one-half to two- thirds full of batter. Bake, using the oven temperature stated in the recipe, but reduce the baking time. Generally begin checking for doneness after about 15 minutes, then watch carefully to avoid overbaking. Bake the cake until a wooden pick inserted into the center comes out clean.

Italian Cream Bundt Cake

MAKES 1 BUNDT CAKE

There isn't much authentic history regarding the origin of Italian cream cake, but it appears to be more of a favorite in the Southern United States and not so much in Italy. It's definitely a favorite of folks who enjoy creamy and crunchy with every bite, even if they live north of the Mason-Dixon Line. This moist, flavorful Italian Cream Bundt Cake is perfect for any occasion but is especially well suited for family gatherings or potlucks, where lots of people can enjoy a slice — there will be plenty to go around.

Nonstick baking spray with flour
2. In a large bowl using a handheld mixer on low speed, blend together the cake mix, eggs, buttermilk, oil, and vanilla. Scrape down the sides of the bowl well and beat on medium speed for 2 minutes. Fold in the coconut and pecans by hand.

3. Pour the batter into the prepared pan. Bake for 35 to 45 minutes, or until a wooden pick inserted into the center comes out clean.

4. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack to cool completely.

5. Set the cake on the rack over a sheet of parchment paper to catch any drips and drizzle with the Cream Cheese Glaze. Sprinkle evenly with toasted pecans and toasted coconut.

6. Store the cake in the refrigerator until ready to serve. Keep any leftovers refrigerated.

TIP:

To toast coconut, preheat the oven to 350ºF. Spread the coconut evenly over a rimmed baking sheet. Bake, stirring occasionally, for 7 to 8 minutes, or until the coconut is light golden brown. Let cool completely before sprinkling the coconut on the glazed cake.

Kentucky Bourbon Bundt Cake

MAKES 1 BUNDT CAKE

We recently spent some time in Louisville, Kentucky, at a culinary conference. That road trip convinced us that everything is better with bourbon!

Nonstick baking spray with flour
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

3. In a large bowl, beat together the butter, granulated sugar, and brown sugar with a handheld mixer on medium-high speed for 3 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating well after each egg and scraping down the sides of the bowl as needed.

4. In a measuring cup, stir together the bourbon and buttermilk. With the mixer on low speed, beat in the flour mixture in three steps, alternating with the buttermilk mixture, beginning and ending with the flour.

5. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean.

6. Place the cake on a wire rack set over a sheet of parchment paper. While the cake is still in the pan, use a skewer to poke holes in the cake. Drizzle the cake with about two-thirds of the Bourbon Glaze. Invert the cake onto the rack. Brush the remaining glaze over the top of the cake. Allow the cake to cool completely.

VARIATION:

Apple Cider Bundt Cake

Substitute apple cider for the bourbon. Prepare and bake the cake as directed. Glaze with Apple Cider Glaze (here) instead of Bourbon Glaze.

TIP:

If desired, add 3/4 cup chopped toasted pecans to the batter before baking (see here for instructions on toasting nuts).

For a delicious and beautiful presentation, slice the cake and serve each slice with fresh berries on top, then dollop with whipped cream.

Crème Fraîche Bundt Cake

MAKES 1 BUNDT CAKE

It's no secret that Roxanne would move to France in a heartbeat if given the opportunity. In the meantime, she travels there whenever she can and incorporates the French way of cooking into her routine as much as she can. Crème fraîche is easy enough to make (see Tip).

Nonstick baking spray with flour
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. In a large bowl using a handheld mixer, beat together the butter, brown sugar, and granulated sugar on medium-high speed for 3 to 5 minutes, or until light and fluffy. Beat in the eggs one at a time, beating well after each addition and scraping the sides of the bowl as needed. Add the vanilla and blend well.

4. Stir half the flour mixture into the creamed mixture. (Do not use a mixer.) Add the crème fraîche and stir gently to combine. Add the remaining flour mixture and gently stir until well incorporated.

5. Spoon the batter into the prepared pan. Bake for 45 to 55 minutes, or until a wooden pick inserted into the center comes out clean.

6. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and let cool for 1 hour.

7. If desired, set the cake on the rack over a sheet of parchment paper and sift confectioners' sugar over the top to garnish.

VARIATION:

Sour Cream Bundt Cake

Substitute sour cream for the crème fraîche. Prepare and bake the cake as directed.

TIPS:

Crème fraîche is available at some grocery stores, but if you would like to make your own, it is easy. In a small bowl, stir together 1½ tablespoons buttermilk and 1 cup heavy cream. Allow the mixture to stand, covered, at room temperature for 8 hours. Stir, cover, and refrigerate until ready to use. Measure out 1 cup crème fraîche to use in this recipe.

For a delicious and beautiful presentation, slice cake and place it on a serving plate. Top with fresh fruit and a dollop of crème fraîche.

Watergate Bundt Cake

MAKES 1 BUNDT CAKE

This retro recipe takes us back to the days of the Watergate scandal. The title was given to the event that took place forty-five years ago when there was a break-in at the Democratic National Party headquarters in the Watergate Hotel in Washington, D.C. By 1976, Watergate cake was all the rage, and to this day many a potluck or Thanksgiving feast would not be complete without this iconic recipe.

Nonstick baking spray with flour
2. Set aside 2 tablespoons of the instant pudding mix for use in the glaze.

3. In a large bowl using a handheld mixer, blend together the cake mix, remaining pudding mix, eggs, oil, and club soda on low speed. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Stir in the chopped pecans.

4. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean.

5. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and let cool completely.

6. Meanwhile, in a small bowl, whisk together the reserved 2 tablespoons pudding mix, the confectioners' sugar, and the milk until smooth.

7. Set the cake on the rack over a sheet of parchment paper to catch any drips. Pour the glaze evenly over the cake. Sprinkle with chopped pistachios or pecans, if desired.

TIPS:

If desired, add 1 or 2 drops green food coloring to the glaze. You can substitute still water for the club soda or sparkling water.

Birthday Bundt Cake

MAKES 1 BUNDT CAKE

Don't you dare visit the trendy bakery down the street or go to the grocery store bakery and "pick up" a birthday cake when you have the secret to a perfect birthday celebration right under your nose. The convenience of cake mix makes this Birthday Bundt Cake a go-to celebration cake, and no one can resist smiling when they see the sprinkles both inside and out!

Nonstick baking spray with flour
2. In a large bowl using a handheld mixer, blend together the cake mix, pudding mix, milk, oil, eggs, and vanilla on low speed. Scrape down the sides of the bowl well and beat on medium speed for 2 minutes. Fold in the sprinkles by hand.

3. Pour the batter into the prepared pan. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean.

4. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and let cool completely.

5. Set the cake on the rack over a sheet of parchment paper to catch any drips and drizzle with the White Chocolate Glaze. Garnish with additional sprinkles.

VARIATION:

Chocolate Birthday Bundt Cake

Substitute chocolate cake mix for the vanilla cake mix and chocolate instant pudding mix for the vanilla instant pudding mix. Prepare and bake the cake as directed. Drizzle with the White Chocolate Glaze as directed, then garnish with sprinkles.

TIP:

You could substitute a box of yellow cake mix for the white cake mix.

Rosemary-Lemon Bundt Cake

MAKES 1 BUNDT CAKE

Sweet and tender with the perfect tint of yellow flecked with rosemary makes this Rosemary-Lemon Bundt Cake intriguing. Roxanne once offered a slice to her neighbor, who exclaimed, "Oh, no, thank you, I love lemon, but rosemary, not so much." Roxanne insisted she give this one a try, and guess what? The flavor combo was a winner, and Roxanne sent plenty of cake home for her neighbor to enjoy. This is a winner — give it a try!

Nonstick baking spray with flour
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.

3. In a large bowl using a handheld mixer, beat together the butter and sugar on medium-high speed for 3 to 5 minutes, or until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add the lemon extract and the vanilla and beat well.

4. With the mixer on low speed, beat in the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Stir the lemon zest and rosemary into the batter by hand.

5. Spoon the batter into the prepared pan. Bake for 40 to 50 minutes, or until a wooden pick inserted into the center comes out clean.

6. Place the cake on a wire rack to cool for 10 minutes. Invert the cake onto the rack and let cool for another 10 minutes.

7. Set the cake on the rack over a sheet of parchment paper to catch any drips. Use a skewer to poke holes in the cake and drizzle the Lemon Glaze over the cake. If desired, sprinkle with lemon zest and stick a sprig or two of rosemary into the cake to garnish.

TIP:

We prefer the flavor of this cake with the lemon zest, but in a pinch you could omit it.

(Continues…)


Excerpted from "Delicious Bundt Cakes"
by .
Copyright © 2018 Roxanne Wyss and Kathy Moore.
Excerpted by permission of St. Martin's Press.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

Contents

Introduction

Bundt Cake Bliss

Southern Praline Bundt Cake
Italian Cream Bundt Cake
Kentucky Bourbon Bundt Cake
Watergate Bundt Cake
Crème Fraîche Bundt Cake
Birthday Bundt Cake
Rosemary-Lemon Bundt Cake
Orange Date Nut Bundt Cake
French Apple Bundt Cake
Almond–Olive Oil Bundt Cake
Strawberry Bundt Cake with Balsamic Strawberry Sauce
Sweet Tea Bundt Cake
Pineapple-Coconut Bundt Cake
Almond–Poppy Seed Bundt Cake
Zucchini-Thyme Bundt Cake
Cappuccino Bundt Cake
Tomato Soup Spice Bundt Cake
Pineapple Upside-Down Bundt Cake

Chocolate Bundt Cakes

German Chocolate Bundt Cake
Fudge Brownie Bundt Cake
Turtle Bundt Cake
Triple Chocolate Bundt Cake
Chocolate–Salted Caramel Bundt Cake
Mint-Glazed Chocolate Bundt Cake
White Chocolate Bundt Cake with Pomegranate Glaze
Cookies ’n’ Cream Bundt Cake
Chocolate Tweed Bundt Cake
Chocolate Cherry Cordial Bundt Cake
Cola Bundt Cake
Chocolate Mayonnaise Bundt Cake

Pound and Coffee Cakes

Southern Pound Bundt Cake
Sour Cream Chocolate Pound Bundt Cake
Spice Pound Bundt Cake
Honey Bee Bundt Cake
Snickerdoodle Coffee Cake
Banana-Walnut Bundt Coffee Cake
Blueberry Yogurt Coffee Cake
Overnight Caramel Cinnamon Roll Bundt Cake
Butter Pecan Coffee Cake


Marbles, Tunnels, Swirls, and Filled

Vanilla Cream Bundt Cake
Red Velvet Marble Bundt Cake
Chocolate Peanut Butter Tunnel Bundt Cake
Chocolate Coconut Macaroon Bundt Cake
Almond-Coconut Bundt Cake
Citrus Marble Bundt Cake
Chocolate Cheesecake Tunnel Bundt Cake
Pumpkin Bundt Cake with Ginger Swirl
Chocolate Whoopie Bundt Cake
Chocolate Tuxedo Bundt Cake


A Year of Bundts

January: Champagne Celebration Bundt Cake
February: Chock-Full of Cherries Bundt Cake
March: King Cake Bundt
April: Glazed Lemon Bundt Cake
May: Kentucky Derby Mint Julep Bundt Cake
June: Strawberry Angel Bundt Cake
July: Vanilla Raspberry Swirl Bundt Cake.
August: Peanut Butter and Jelly Bundt Cake
September: Caramel Apple Bundt Cake
October: Gingerbread Bundt Cake
November: Cranberry-Orange Bundt Cake
December: Peppermint Candy Cane Bundt Cake


Glazes, Frostings, and Fillings

Vanilla Glaze
Almond Glaze
Confectioners’ Bourbon Glaze
Cream Cheese Glaze
Rich Cream Glaze
Lemon Glaze
Quick Orange Glaze
Orange Glaze
Bourbon Glaze
Chocolate Glaze
Chocolate Frosting
Chocolate-Mint Glaze
Milk Chocolate Glaze
Chocolate Ganache
White Chocolate Glaze
Pomegranate Glaze
Caramel Icing
Praline Icing
Champagne Glaze
Brown Sugar Glaze
Maple Frosting
Cola Frosting
Peanut Butter Glaze
Marshmallow Filling

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