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

M

mariadnoca

Moderator
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.


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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.


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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

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curlygirlkitchen.com

High Altitude Coffee Layer Cake - Curly Girl Kitchen

Soft and fluffy high altitude coffee layer cake, covered in espresso sugar, then layered with coffee buttercream.
curlygirlkitchen.com curlygirlkitchen.com
 
judy-mass said:
This one appears on repeat in our house as the family devours it!
www.marthastewart.com

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 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?
 
King Arthur Rum Cake. I love this cake - I'm not a fan of frosting, and this cake is served plain but oh so delicious.

Ingredients​

Cake

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour
  • 1 1/2 cups (298g) sugar
  • 3.4-ounce box instant vanilla pudding mix (not sugar-free)*
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, softened
  • 1/2 cup (99g) vegetable oil
  • 1/2 cup (113g) milk, at room temperature
  • 4 large eggs, at room temperature
  • 1/2 cup (113g) rum, plain or spiced
  • 2 teaspoons vanilla extract
  • 1/4 cup (24g) almond flour, for dusting baking pan, optional


Syrup*

  • 8 tablespoons (113g) unsalted butter
  • 1/4 cup (57g) water
  • 1 cup (198g) sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) rum, plain or spiced
  • 1/2 teaspoon vanilla extract
*See "tips," below

Instructions​

Preheat the oven to 325°F.

To make the cake: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.

Place the flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until everything is thoroughly combined and the mixture is sandy looking.

Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.

Stir in the rum and vanilla.

Spritz a 10- to 12-cup Bundt pan with cooking spray. For an extra layer of nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly; shake out any excess. Pour the batter into the prepared pan and spread level with a spatula.

Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove the cake from the oven.

Leave the cake in the pan to cool slightly while you make the syrup.

To make the syrup: In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from the heat and stir in the vanilla.

Use a long skewer to poke holes all over the cake. Pour about 1/4 cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat again and again until all the syrup is used.

Cover the pan loosely with plastic wrap and allow the cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350°F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove the cake from the oven, and tip it onto the serving plate.

Serve with hot coffee or tea. The cake is very moist, fragrant and potent.

Wrap securely (or place under a cake cover) and store at room temperature for several days. Freeze for longer storage, up to 1 month.
 
Here are the "Tips" that are mentioned in the recipe from Lana, the King Arthur Rum Cake, above:

Tips from our Bakers​

  • Looking for a gluten-free version of this rum cake recipe? Find it here: Gluten-Free Caribbean Rum Cake.
  • The pudding mix adds a bit of flavor and sweetness, plus enhances the cake's moisture. Use a different flavor pudding mix if desired: banana, caramel, butterscotch, coconut, etc. Want to omit the pudding mix? You can; your cake will be a bit less sweet, and somewhat drier. Be aware we've tried substituting cornstarch, sugar, and extra vanilla for the pudding mix, and the result just isn't the same.
  • Using the full amount of syrup in the rum cake recipe will make a traditional rum-soaked rum cake, one that's incredibly moist. For a less "rummy" cake, one with a more standard cake texture, make and use just half the amount of syrup.
  • Avoiding alcohol? Use a non-alcoholic rum substitute in place of the rum.
 
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