One Bowl Bundt Cake 1991 Recipes

ONE BOWL BUNDT CAKE 1991

Steps:

• Preheat oven 350 Degrees.
• Beat butter and eggs until fluffy.
• Add vanilla and sugar.
• Again beat well.
• Beat in sour cream.
• Blend in well.
• Sprinkle the soda, and powder, over, then add in the flour.
• Mix well.
• Fold in the crushed coarsely chocolate wafers Fold in the cinnamon.
• Pour into a greased tube pan.
• Bake 50 minutes, at 350 degrees.

ONE BOWL BUNDT VANILLA "SPONGE" CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour bundt pan.
• In a large mixer bowl, cream butter and sugar until very light and fluffy.
• Add eggs and mix until very light and lemon colored (about 5 or 6 minutes).
• Add half and half and vanilla; mix well.
• Add flour, baking powder, and salt; mix well.
• Beat on medium speed for 2 minutes, scraping the bowl occasionally.
• Spoon into prepared pan and bake for 55 to 60 minutes or until an inserted toothpick comes out clean.
• Cool 15 minutes before removing from pan to cooling rack.
• Serve with berries and whipped cream, if desired.

KITTENCAL'S MOIST ONE-BOWL DARK CHOCOLATE BUNDT CAKE

Steps:

• Set oven to 350 degrees F.
• Set rack to second-lowest position.
• Generously grease and flour a 12-cup bundt pan (I use my Pan Release for this, make certain to well-grease your pan!).
• In an extra large mixing bowl, combine all the cake ingredients; mix on medium speed of an electric mixer for about 3 minutes or until very well combined.
• Bake for about 50-60 minutes or until the cake tests done (if using the streusal the cake will take slightly longer to bake).
• Cool in pan for about 15-20 minutes before removing.
• Frost or glaze if desired when completely cooled.
• STREUSAL; this is only optional and may be sprinkled in the middle of the batter, mix together 1/2 cup finely chopped walnuts with 1/4 cup shredded coconut, 1/3 cup brown sugar, 1-1/2 teaspoons cinnamon and 2 tablespoons unsweetened cocoa powder.

ONE-BOWL APPLE-SPICE BUNDT CAKE WITH BUTTERSCOTCH GLAZE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup fluted tube cake pan.
• In large bowl, beat all Cake ingredients except apples with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Stir in apples. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate, and remove pan. Cool completely, about 1 hour. Place cake on serving plate.
• In medium bowl, beat Butterscotch Glaze ingredients with electric mixer on medium speed about 1 minute or until smooth and well combined. Drizzle on top of cake. Garnish with dried apple slices.

ONE-BOWL KENTUCKY BUTTER CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease and flour a 10-inch tube pan or a 12-cup bundt pan.
• In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed.
• Pour the batter into prepared pan.
• Bake for 50-60 minutes or until cake tests done.
• For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil).
• When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake.
• Let stand 5 minutes, or until sauce is absorbed.

"ONE BOWL" PERFECT POUND CAKE

Steps:

• Preheat oven to 325 degrees and grease and flour a tube or Bundt pan.
• Combine all ingredients (I prefer strawberry or lemon yogurt) in a large bowl and blend at low speed.
• Beat 3 minutes at medium speed.
• Pour into prepared pan.
• Bake for 1 hour or until top springs back when touched lightly in center.
• Cool in pan for about 15 minutes then remove and cool completely on rack.
• Serve plain or glaze if you like.