Favorite recipes using a Bundt pan? Bonus if it’s coffee cake…

I have mom’s old harvest gold Bundt pan, but in my world cake should have lots of icing. So it’s rarely used.

Now I have a fancy looking harvest themed one gifted to me, so I would like to revisit it and play with the new to me pan. Nordic wear pairs it with a pumpkin cake recipe. However, would like more versatility. It doesn’t have to be harvest themed at all, having it be good is the priority.

I'm going to provide a very good one and also a not-yet-tried cake>
Numero Uno: Silver Palate's Sour Cream Cake. I change it a bit by mixing some of my caramel sauce (rather than the sugar) with ALL the chopped pecans for the center layer of happiness. And then I drizzle more of my caramel sauce on top after it cools.

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour, plus more for pan
1 Tbsp. baking powder
¼ tsp. kosher salt
1½ cups shelled pecans, coarsely chopped
1 Tbsp. ground cinnamon
2½ cups sugar, divided
2 large eggs, beaten to blend
2 cups sour cream
1 Tbsp. vanilla extract
Powdered Sugar to dust

Instructions:
Use 10" Bundt pan
Place a rack in middle of oven; preheat to 350°. Butter and flour Bundt pan. Sift baking powder, salt, and 2 cups flour into a medium bowl.
Mix pecans, cinnamon, and ½ cup sugar in another medium bowl. (see Marilyn's note above)
Using an electric mixer on medium-high speed, beat remaining 2 cups sugar and 1 cup butter in a large bowl until incorporated and smooth. Add eggs, beating well to combine and scraping down bowl, then beat in sour cream and vanilla.
Reduce mixer speed to low and beat flour mixture into butter mixture, increasing speed to medium-low if needed, until just blended. Do not over beat.
Scrape half of batter into prepared pan. Sprinkle evenly with half of pecan mixture. Spread remaining batter over; smooth top, then sprinkle with remaining pecan mixture.
Bake cake until a tester inserted into the center comes out clean, 50–55 minutes. Let cool 20–30 minutes. Invert onto a platter and serve warm. Sprinkle with powdered sugar as desired.


Numero Dos: Poppy Seed Cake with Lemon Glaze (City Cuisine cookbook from City Restaurant in Los Angeles)
According to the chef authors, this is the best coffee cake ever--guaranteed. Of course, that restaurant is now closed. The authors (Feniger and Milliken) are known as the Two Hot Tamales on Food Network.

Yum! And look what I found (not so much the recipe because I’m at sea level), but the three layer styling.

As the saying goes, this looks good enough to eat! I can’t wait to try this three layer idea

This one appears on repeat in our house as the family devours it!

judy-mass said:

This one appears on repeat in our house as the family devours it!

This Apple-Cider Donut Cake Will Be Your New Fall Tradition

Our apple-cider donut cake is tender, moist, and full of fall flavor from apple cider, applesauce, and a dusting of cinnamon sugar.

www.marthastewart.com

Click to expand...

This sounds yummy…I’m already getting in the autumn mood. Costco and Walgreens have their Halloween items out, and just last night I dreamed my dad put up all the Halloween decorations and it’s was telling him august was too soon! Lol

I always make Judy's Pear (and Walnut but for me) Pecan cake in a bundt. I make it at least once in each pear season. One coming up soon.

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt

1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (I sub dark rum)
2 Teaspoons Vanilla

5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & ½" + cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped

Preheat oven to 350°F .

Butter and flour 9x13-inch baking pan. (Not necessary with even the slightest bit of teflon) Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.

I bake it in a bundt pan for 57 minutes, much better.

I keep it wrapped tightly in the frig for 1 or 2 weeks before eating.

It freezes very well, cut into thirds or so.

Marg CDN said:

I always make Judy's Pear (and Walnut but for me) Pecan cake in a bundt. I make it at least once in each pear season. One coming up soon.

Pear & Pecan Cake

2 Cups All-Purpose Flour
1 1/2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
2 Teaspoons Freshly Grated Nutmeg
1/2 Teaspoon Salt

1 1/2 Cups Brown Sugar -- firmly packed
1/2 Cup Vegetable Oil, I often use hazelnut oil
3 Eggs
1/4 Cup Sugar
1/4 Cup Water (I sub dark rum)
2 Teaspoons Vanilla

5 Bartlett Pears, Ripe, Firm, Unpeeled -- cored & ½" + cubed, or more depending on size
1/2 Cup Toasted Pecans- --chopped

Preheat oven to 350°F .

Butter and flour 9x13-inch baking pan. (Not necessary with even the slightest bit of teflon) Sift first 5 ingredients into medium bowl. Using electric mixer beat brown sugar, oil, eggs, sugar, water and vanilla in large bowl until very smooth. Blend in dry ingredients.

Stir in pears and nuts. Pour batter into prepared pan.

Bake until top is brown and toothpick inserted in centre comes out clean, about 55 minutes. Cool completely.

I bake it in a bundt pan for 57 minutes, much better.

I keep it wrapped tightly in the frig for 1 or 2 weeks before eating.

It freezes very well, cut into thirds or so.

Click to expand...

I've always made the pear cake in a 9 x 13 pan. I'll have to try it in my bundt pan. How long do you bake it in the bundt?

judy-mass said:

I've always made the pear cake in a 9 x 13 pan. I'll have to try it in my bundt pan. How long do you bake it in the bundt?

Click to expand...

57 minutes. Are you going to try it with rum as well??