SWEET CREAM BUNDT CAKE RECIPE - (4.3/5)
Provided by brendaz
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spray your bundt pan with cooking spray. Into a batter bowl add the 1 1/4 cups sugar, flour and baking powder and give it a quick stir with a fork to mix. In another bowl whisk the eggs and water until smooth. Pour the egg mixture into the flour mixture, and whisk until smooth. Pour batter into your bundt pan. Bake for 25 minutes, or until it is a light golden brown and a toothpick inserted comes out clean. As soon as you take the cake out of the oven, pour the heavy cream into a glass measure and add the butter and the 2 Tbsp. sugar. Heat this in the microwave until it is very hot but not boiling. Stir cream mixture and slowly pour the whole works over the hot bundt cake. It will seem like alot, but let it sit for about 15 minutes and all the liquid will absorb into the cake. After the cream has absorbed but before the cake cools completely gently loosen the edges by sliding a small spatula between the cake and the pan in a few spots. Invert the pan onto a serving plate and release the cake. Let this cool and you can serve it as is or you can drizzle it with a light icing by mixing about 1 1/2 cups of icing sugar with a couple of tablespoons of butter, 2 teaspoons of maple extract and enough cold milk to make it to your desired consistency (I used about 4 tablespoons or so, but be sure to add your milk a teaspoon at a time -the icing thins quickly!). For more photos and instruction, please visit my blog, Apron Strings and Tasty Things at www.foodandfact.com.
SOUR CREAM BUNDT CAKE
This recipe is great for both yellow and chocolate flavored cakes! It makes a light, fluffy, and SERIOUSLY moist cake.
Provided by Sue Smith
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Yield 12
Number Of Ingredients 4
Steps:
- Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.
Nutrition Facts : Calories 234.1 calories, Carbohydrate 35.8 g, Cholesterol 9.3 mg, Fat 9 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 3.2 g, Sodium 293.3 mg, Sugar 20 g
CRèME-FILLED GOLDEN BUNDT CAKE
This golden bundt cake hides a surprise marshmallow crème filling that will remind you of your favorite snack cake. It's made easy with Betty Crocker™ yellow cake mix, and extra moist with pudding mix added to the batter. It's so impressive that it'll have everyone raving!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
- In large bowl, beat marshmallow creme, 1/2 cup softened butter, the vanilla and 2 teaspoons milk with spoon until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. Place filling in decorating bag fitted with 1/2-inch round piping tip. Set aside.
- Carefully place cake top side down on cooling rack. Using melon baller, scoop out 10 1-inch holes about 2 inches deep, evenly spaced in circle around bottom of cake, reserving cut pieces. Pipe generous 2 tablespoons filling to fill each hole, or pipe until filling becomes level with bottom of cake. Place reserved pieces of cake over filling to cover. Place serving platter on bottom of cake, and turn over so cake is right side up.
- When ready to serve, sprinkle top of cake with 1 tablespoon powdered sugar. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 310, Carbohydrate 44 g, Cholesterol 75 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 31 g, TransFat 0 g
IRISH CREAM BUNDT CAKE
This Irish cream bundt cake is moist and flavorful. It has the iconic taste of Baileys Irish Cream with its milky sweet notes of vanilla and chocolate and heat from the whiskey.
Provided by Lily Ernst
Categories dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325F. Generously grease and flour a 10″ bundt pan. Sprinkle chopped pecans evenly over the bottom of the pan.
- In a large bowl, mix together the rest of the cake ingredients using an electric mixer until well combined. Pour the batter into the bundt pan.
- Bake for about 50 - 60 minutes or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan then invert the cake onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and liqueur until smooth. Slowly pour or spread half of the glaze over the cake. Let stand for 5 minutes and repeat with the remaining glaze.
Nutrition Facts : Calories 297 calories, Sugar 25.8 g, Sodium 291.5 mg, Fat 15.6 g, SaturatedFat 7.3 g, TransFat 0 g, Carbohydrate 36.8 g, Fiber 0.7 g, Protein 3.3 g, Cholesterol 48.2 mg
LEMON CREAM BUNDT® CAKE
Amazing! A lemon Bundt® cake made moist and rich with cream cheese and a lemon juice glaze. If desired, sprinkle with powdered sugar.
Provided by Connie Meacham Craig Barillas
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a large fluted tube pan (such as Bundt®).
- Blend cream cheese and shortening in a large mixing bowl with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour, milk, lemon zest, baking powder, and salt. Mix on low speed just until thoroughly blended, scraping down the sides of the bowl occasionally. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.
- While the cake is baking, mix sugar and lemon juice until sugar is dissolved.
- Remove the cake from the oven. Pour the lemon glaze over the hot cake, allowing it to run down the edges between the cake and the pan. Cool in the pan for 30 minutes. Remove from the pan and cool completely.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 46.7 g, Cholesterol 63.1 mg, Fat 16.8 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 6.9 g, Sodium 395.3 mg, Sugar 27.7 g
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