The word “Bundt” was made up by the fellow who invented this marvelous cake pan with a hole in the middle. To get a trademark on his invention, he started with the German word “bundkuchen” (think “bundle” plus “cooking”), which just means “food for a gathering,” and tacked the letter “t” onto “bund.” Has there ever been a better word invented for the kind of festive creations made with these generous pans? We are now in the season of gatherings. For your next bundled group of friends or relatives, grab one of these recipes and get “kuchen!”
Cinnamon Swirled Almond Pound Cake
Ingredients
- ⅔ cup sliced almonds
- 2 teaspoons ground cinnamon
- 3 tablespoons almond paste
- 1 (18.25-ounce) package white cake mix
- 1 (3.4-ounce) package vanilla instant pudding mix
- 1 (8-ounce) container sour cream
- 4 eggs, lightly beaten
- ½ cup vegetable oil
- ½ cup amaretto
- ½ cup water
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan and set aside.
- Place the almonds and cinnamon in the bowl of a food processor. Process until finely chopped.
- Add the almond paste to the almond mixture and pulse until well combined.
- In the bowl of an electric mixer, combine the cake mix, pudding mix, sour cream, eggs, oil, amaretto and water. Beat on low speed to combine, then increase to medium speed and beat 2 minutes.
- Spoon one-third of the batter into the prepared pan. Evenly sprinkle half the almond paste mixture over the batter. Repeat and end with the last of the batter on top.
- Bake 55 minutes or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes, then cool completely on a wire rack before slicing and serving.
Buttermilk Pound Cake
Ingredients
- ½ pound (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 1 teaspoon pure lemon extract
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
Instructions
- Preheat the oven to 325 degrees. Lightly grease and flour a 12-cup Bundt pan and set aside.
- In the bowl of an electric mixer, beat the butter at medium speed until creamy, around 2 minutes. Gradually add the sugar, beating 5 minutes.
- Add the eggs, 1 at a time, beating just until the yellow disappears. Stir in the lemon extract and vanilla extract.
- In a separate bowl, combine the flour, baking powder, baking soda and salt. Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat on low speed just until blended. Transfer the batter to the prepared pan.
- Bake 1 hour and 5 minutes or until a tester inserted in the center comes out clean. Cool in the pan 10 minutes on a wire rack. Remove and cool completely on a wire rack before slicing and serving.
Brown Sugar Rum Cake
Ingredients
- ¾ pound (3 sticks) unsalted butter, softened
- 1 (16-ounce) package light brown sugar
- 1 cup granulated sugar
- 5 large eggs
- ¾ cup milk
- ¼ cup rum
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped pecans, toasted
Instructions
- Preheat the oven to 325 degrees. Grease and flour a 10-inch Bundt pan and set aside.
- Beat the butter 2 minutes at medium speed of an electric mixer. Gradually add the brown sugar and the granulated sugar. Add the eggs, one at a time, beating well after each addition.
- In a small bowl, combine the milk, rum and extract. Set aside. In a separate bowl, combine the flour, baking powder and salt. Add to the butter mixture alternately with milk mixture, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Fold in the pecans.
- Pour the batter into the prepared pan. Bake 1 hour and 20 minutes or until a tester inserted in the center comes out clean. Cool the pan on a wire rack 15 minutes. Remove and cool completely on a wire rack before slicing and serving.
Whipped Cream Cake
Ingredients
- 2¼ cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 4 eggs, room temperature
- 1½ cups heavy cream
- 2 teaspoons pure vanilla or almond extract
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan and set aside.
- In a mixing bowl, stir together the flour, sugar, baking powder and salt. Add the eggs, cream and extract. With the mixer speed on medium, beat for 1 minute. Scrape the sides of the bowl and beat on high for 1 minute. Transfer to the prepared pan.
- Bake 48–50 minutes or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Then invert onto a rack to cool completely before slicing and serving.
Chocolate Ganache Bundt Cake
Ingredients
- 3¼ cups semisweet chocolate chips, divided
- ¾ cup unsweetened cocoa powder
- ¾ cup boiling water
- 2 cups packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 5 eggs, room temperature
- 1 cup sour cream
- ¾ cup unsalted butter, softened
- 1 tablespoon plus ½ teaspoon pure vanilla extract, divided
- 1¾ cups all-purpose flour
- ⅓ cup heavy cream
- 1 tablespoon light corn syrup
Instructions
- In a mixing bowl, combine 1 cup of the chocolate chips, cocoa powder and boiling water. Stir until the chocolate is completely melted. Set aside to cool for 20 minutes.
- Preheat the oven to 350 degrees. Grease and flour a 10-inch Bundt pan and set aside.
- Stir the brown sugar, baking soda, salt, eggs, sour cream, butter and 1 tablespoon of the vanilla extract into the chocolate mixture. Beat at high speed for 2 minutes. Reduce the mixer speed to medium and add the flour. Mix for 1 minute. Scrape the sides of the bowl and beat on high for 1 minute.
- Transfer to the prepared pan and bake for 60 minutes or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then invert onto a rack to cool completely.
- Meanwhile, in a small saucepan over medium heat, bring the cream and corn syrup to a simmer. Remove from the heat and add the remaining chocolate chips. Let stand for 2 minutes and stir in the remaining extract. Whisk until smooth and allow to cool for 10 minutes before spooning over the cooled cake.
Pumpkin Pie Spiced Yogurt Cake
Ingredients
- 2¼ cups all-purpose flour
- 2 cups sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 eggs, room temperature
- 1 cup unsalted butter, softened
- 1 cup plain yogurt
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar Preheat the oven to 350 degrees.
- Grease and flour a 10-inch Bundt pan and set aside.
Instructions
- In a mixing bowl, stir together the flour, sugar, pumpkin pie spice, baking powder, baking soda and salt. Add the eggs, butter, yogurt and extract. Mix at medium speed and beat for 1 minute. Scrape the sides of the bowl and increase the mixer speed to high. Beat for 1 minute. Transfer to the prepared pan.
- Bake 48–50 minutes or until a tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then invert onto a rack to cool completely. Just before serving, dust with the powdered sugar.
