yummy bundt cake recipes?

[lmewilson]

i just got a bundt pan, and was hoping to use it to make a yummy cake tonight. anyone have any suggestions of good recipes? and tips? tx!

[Laura]

I love the banana cake with rum glaze (CL 3/97) I always get rave reviews with that.

[Jessica]

This is a much-loved CL cake in our house and works well with frozen blueberries. I always use cooking spray with a bundt pan to reduce sticking.

Note: Do NOT substitute fat-free cream cheese. I use Dannon yogurt.

Blueberry Pound Cake
2 cups granulated sugar
1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract
Cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice
Preheat oven to 350`. Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350` for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.
Yield: 16 servings (serving size: 1 slice).
CALORIES 287 (19% from fat); FAT 6.1g (sat 3.4g, mono 1.8g, poly 0.4g); PROTEIN 5.7g; CARB 53.9g; FIBER 1.50g; CHOL 57mg; IRON 1.30mg; SODIUM 227mg; CALC 50mg

[JillC]

I'm very happy to see this topic as I recieved a bundt pan for Christmas. I'm thinking of making the German Chocolate Cake that was in a recent issue. I also have a copy of a cinnamon streusel bundt cake recipe that I received in one of the emails from CL.
I'm more interested in bundt cake recipes that are from scratch. I get a chemical-y taste from many cake mixes (anyone else pick up on this?). The Pumpkin-Spice cake sounds wonderful!
Jill

[CHRIST1NE]

This is another really good one.

* Exported from MasterCook *

German Chocolate Bundt Cake


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Streusel
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons stick margarine -- chilled
1/3 cup coconut, sweetened -- flaked
1/3 cup chopped pecans

Cake
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce baking chocolate squares -- sweetened
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup stick margarine -- softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Glaze
1 cup powdered sugar
1 tsbp stick margarine
4 teaspoons 1% milk

Preheat oven to slightly less than 325. Spray Bundt pan with flour spray.

Prepare Streusel: Lightly spoon 1/4 flour into a dry measuring cup - level with knife. Add brown sugar and margarine. Cut in with pastry blender until mixture resembles coarse meal. Stir in coconut and pecans.

Prepare Cake: Sprinkle bundt pan with 1 tablespoon sugar. Combine cocoa and baking chocolate in a small pampered chef batter bowl - add boiling water. Stir until chocolate melts.

Beat 1 1/2 cups sugar and 1/3 cup margarine at medium speed of mixer until well blended. Add vanilla and egg whites - 1 at a time - beating well after each addition.

In a small bowl, lightly spoon 2 cups flour into dry measuring cups - level with knife. Add baking powder, baking soda and salt - mix well.

Add flour mixture to sugar mixture alternating with buttermilk - beginning and ending with flour mixture. Stir in cocoa mixture.

Spoon 1/2 of batter into prepared pan. Top with streusel. Spoon remaining batter over streusel.

Bake at 325 for 1 hour or until a wooden toothpick inserted in center come out clean.

Cool in pan on wire rack 10 minutes. Remove from pan and cool completely.

Prepare Glaze: combine powered sugar and butter in the small pampered chef batter bowl. Add milk - stir with a whisk. Drizzle over cake.

Source:
"Cooking Light: September 2000, page 112"




[This message has been edited by CHRIST1NE (edited 01-10-2001).]

[56grapeape]

ooooh, i just recently bought one too, and was wondering how often I'll use it! lol

But I may try the german choc cake here and the 3 choco cake one too! Mmmm! lol
also the Blueberry Pound Cake sounds good too, but i may try another berry.

Thanks!!
rachelle ~:0)


[This message has been edited by 56grapeape (edited 01-10-2001).]

[Wendy w]

Try this, I need to make this again as I haven't in awhile and my room mate really liked it! This is really easy and not overly sweet-or light!

From Epicurious:

ORANGE-BUTTER POUND CAKE


Enjoy this cake with berries and cream, or have it toasted for breakfast.

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
6 large eggs
2 tablespoons orange juice
1 tablespoon grated orange peel
1 tablespoon vanilla extract
2 cups all purpose flour
1/2 teaspoon salt

Preheat oven to 325°F. Butter and flour 12-cup Bundt pan. Using electric mixer, beat 1 1/4 cups butter in large bowl until smooth. Gradually add sugar, beating until fluffy. Beat in eggs 1 at a time, then orange juice, orange peel and vanilla. Add flour and salt and beat just until blended. Transfer batter to prepared pan.

Bake cake until golden and tester inserted near center comes out clean, about 1 hour 5 minutes. Cool cake in pan on rack 10 minutes. Invert cake onto rack; cool completely. (Can be made 1 day ahead. Wrap; store at room temperature.)

Serves 12.


Bon Appétit
March 1999

[Cyn]

Laura, will you please post the banana bundt cake with rum sauce recipe. I just happen to have some bananas on my kitchen counter.

Does anyone know how long on open can of pumpkin lasts? I have some leftovers from about 10 days ago.

Thanks.

[Abby]

The Double Banana Pound Cake from '00 is delicious! CL made it with a tube pan, but said you could make it in a bundt pan if you decreased the temp by 25 degrees or so. This is what I did and it came out great. The Brown Sugar one from the same issue was good, not great. I imagine it would be a good choice for those who don't like sweets all that much.

[JJeannette]

Here's one that my mother used for 40 years. Not at all light, but wonderful. She often made it for bake sales, etc.

Bundt Kucken

1 cup margarine
2 cups sugar
1 1/2 teaspoon vanilla
4 eggs, separated
3 1/2 cups sifted cake flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk

Beat egg whites until stiff.
Cream margarine, sugar and vanilla. Ad egg yolks. Sift dry ingredients together and add alternately with milk. Fold in stiffly beaten egg whites. Pour into greased and floured tube(bundt)pan. Bake at 350 degrees for about one hour. Cool 10 minutes. Turn out and glaze with:
1 1/3 cup powdered sugar
2 tablespoons milk
1/4 teaspoon vanilla
dash of salt.
At x-mas time Mom would use candied cherries and pecan halves to decorate this.

[Laura]

Here it is. Note if your pan is a dark color make sure you turn down the heat by 25 degrees. Also, I never cook it for an hour. 50 minutes usually does it. My kids don't particularly like the rum glaze so I will also make it with just a regular glaze with vanilla flavoring instead. Still very yummy. I have also used 2 eggs instead of the egg subsitute. Definitely adds fat and calories but I don't always have egg substitute on hand.

Rum-Glazed Banana Cake

13/4 cups packed brown sugar
2/3 cup stick margarine, softened
3/4 cup egg substitute
1 cup mashed ripe banana
1/2 cup vanilla low-fat yogurt
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
21/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Cooking spray
3/4 cup sifted powdered sugar
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
1 tablespoon stick margarine, melted


Beat brown sugar and 2/3 cup margarine at medium speed of a mixer until light and fluffy. Add egg substitute, beating until well-blended. Combine banana, yogurt, vanilla, and cinnamon in a bowl; set aside. Combine flour, baking powder, and baking soda. With mixer running at low speed, add flour mixture to sugar mixture alternately with banana mixture, beginning and ending with flour mixture. Pour batter into a 10-inch tube pan coated with cooking spray. Bake at 375` for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool completely on a wire rack. Combine powdered sugar, rum, and melted margarine; stir until smooth. Drizzle over cake.
Yield: 16 servings. Note: When using rum extract add 2 tablespoons skim milk to glaze.

CALORIES 285 (27% from fat); FAT 8.7g (sat 1.7g, mono 3.7g, poly 2.7g); PROTEIN 3.6g; CARB 47.5g; FIBER .90g; CHOL 0mg; IRON 1.60mg; SODIUM 180mg; CALC 67mg


[This message has been edited by Laura (edited 01-10-2001).]

[Vanessa]

The banana cake mentioned is vERY good and the following 2 also http://www.cookinglight.com/bbs/smile.gif
Triple-Chocolate Bundt Cake
You can substitute two (1.4-ounce) packages of sugar-free chocolate fudge instant pudding mix for the regular pudding mix in the recipe.

1 (18.25-ounce) package light devil's food cake mix
1 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
3 egg whites
1 large egg
1 teaspoon almond extract
1 (3.9-ounce) package chocolate fudge instant pudding mix
Cooking spray
1 cup sifted powdered sugar
4 teaspoons fat-free milk
1/3 cup semisweet chocolate chips


Preheat oven to 350`. Combine first 8 ingredients in a large bowl; beat at low speed of a mixer 30 seconds. Beat at medium speed 2 minutes. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350` for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Combine sugar and 4 teaspoons milk in a small bowl; drizzle over cake. Let stand 10 minutes. Place chips in a small heavy-duty zip-top plastic bag; seal. Submerge bag in very hot water until chips melt or microwave at medium-high (70% power) 1 minute. Snip a tiny hole in 1 corner of bag; drizzle chocolate over cake.
Yield: 18 servings.

Pumpkin-Spice Bundt Cake
The rum glaze will seep into the cake if it's spooned over it while the cake is still warm.

31/4 cups all-purpose flour
1 tablespoon baking powder
21/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
11/2 cups fresh or canned pumpkin puree
1/2 cup applesauce
11/2 cups granulated sugar
1/2 cup stick margarine, softened
3 large egg whites
2 teaspoons vanilla extract
Cooking spray
3 tablespoons dark or light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar


Preheat oven to 350`. Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside. Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites and vanilla, beating well. Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350` for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.
Yield: 16 servings (serving size: 1 slice).

[TraceyK]

I've heard good this about this one!

Chocolate Chip Bundt Cake

Cooking spray
2 teaspoons all-purpose flour
1 cup fat-free sour cream
3/4 cup plus 1 tablespoon warm water
3 tablespoons vegetable oil
2 teaspoons instant espresso or 4
teaspoons instant coffee granules
1 (8-ounce) carton egg substitute
1 (18.25-ounce) package devil's food
cake mix (without pudding in the mix)
1 (3.9-ounce) package chocolate instant
pudding mix
1/2 cup semisweet chocolate chips
1 tablespoon powdered sugar

1. Preheat oven to 350 degrees.

2. Coat a 12-cup Bundt pan with cooking
spray, and dust with flour; set aside.

3. Combine the sour cream and next 6
ingredients (sour cream through chocolate
pudding mix) in a large bowl, and beat mixture
at medium speed of a mixer for 3 minutes. Add
the chocolate chips, and beat the mixture for
30 seconds.

4. Spoon the cake batter into the prepared
Bundt pan. Bake cake at 350 degrees for 1
hour or until a wooden pick inserted in center
comes out clean. Cool cake in pan 10 minutes
on a wire rack. Invert cake onto a wire rack,
and cool completely. Sprinkle cake with
powdered sugar. Yield: 16 servings.

CALORIES 230 (30% from fat); FAT 7.6g
(sat 2.7g, mono 2.9g, poly 2g); PROTEIN
4.3g; CARB 36.7g; FIBER 0.8g; CHOL 0mg;
IRON 1.3mg; SODIUM 397mg; CALC 44mg

[Meg O'C]

The Chocolate Chip Bundt cake recipe posted is above is delicious and fast to prepare. We had it for dessert on New Year's Eve and it was a big hit-- so moist and fudgy!