Tag: BUNDT

BLUE CARROT BUNDT CAKE ~ BLOG 365.317

I decided to combine two of my favorite flavors into a single cake and was NOT disappointed!!!! I think you’ll enjoy it also. It has a uniquely yummy pop of flavor.

BLUE CARROT BUNDT CAKE ~ 12 servings

1 lemon, zested & juiced
1 orange, zested and juiced
1/2 cup FINELY grated carrot (1 medium carrot)
3 LARGE eggs
16 ounces sour cream
1 yellow cake mix
1/4 cup powdered sugar
1 pint blueberries

  • Heat oven to 350°.
  • Lightly spray bundt pan with Baker’s Joy. Set aside.
  • Whisk together the eggs, sour cream, orange and lemon zest until smooth.
  • Fold in most of the grated carrots, reserving a few for garnish.
  • Mix in cake mix, beating until smooth.
  • Fold in most of the blueberries, reserving a few for garnish.
  • Pour into prepared pan and tamp on counter to even out.
  • Bake 35-45 minutes until set and toothpick comes out clean.
  • Loosen sides and invert onto serving plate.
  • Brush warm cake with reserved juices.
  • Cool completely.
  • Sprinkle with powdered sugar or drizzle with a cream cheese glaze.
  • Garnish with some FINELY grated carrot and a couple blueberries for a stunning and colorful presentation.

NOTE: If using frozen blueberries, toss the thawed berries in some flour before folding them into the batter.

CREAM CHEESE GLAZE
2 ounces softened cream cheese
1⁄2 tablespoon butter
3 tablespoons WHOLE milk
2 -3 tablespoons powdered sugar
1⁄2 teaspoon QUALITY vanilla

  • With an electric mixer, beat cream cheese, butter and milk together.
  • Gradually add the powdered sugar.
  • Beat in vanilla last.

LEMON PUDDING BUNDT CAKE ~ BLOG 366.74

It’s not often I use a package mix of anything, but my friend gave me this recipe to make for her dinner night at the Eagles and I followed it to the letter. I actually recommend you do the same thing. 😀 It has a airy tender crumb that is FULL of intense flavor. I’ve since changed it up a bit and also made it strawberry by using a strawberry cake mix and vanilla pudding. The possible combinations are based on your imagination with cake and instant pudding flavors 😀

I’ve also adapted it to a scratch version that uses freeze dried fruit to make it mango or raspberry using a white cake mix.

LEMON PUDDING BUNDT CAKE
CAKE
1 package lemon cake mix
1 small (3.4 ounce) package instant lemon pudding mix
2/3 cup lemon juice
1/2 cup neutral oil
1 teaspoon lemon zest
4 LARGE eggs

  • Preheat oven to 350°.
  • Generously butter (NOT non stick spray) a bundt pan.
  • In a large bowl whisk together the cake mix and pudding mix.
  • Add oil, lemon zest, lemon juice and eggs, whisking to combine well.
  • Pour into prepared pan.
  • Bake 35-40 minutes until a toothpick comes out clean.
  • Cool 15 minutes in pan.
  • Invert onto cooling rack to cool completely.

GLAZE
2 cups powdered sugar
1/4 cup lemon juice
1/2 teaspoon PURE vanilla extract

  • Whisk together the powdered sugar, lemon juice and vanilla.
  • Drizzle over cooled cake and let glaze harden 10 minutes or so before serving.
  • Transfer to serving platter and serve with FRESH blueberries or berry of choice 😀

NOTE: Flavors can be altered by using 1/4 cup freeze dried fruit with a white cake mix and vanilla flavored pudding mix.

DOUBLE APPLE BUNDT CAKE ala Dorie Greenspan

Here is another Dorie Greenspan cake that topped my list from when I did the meme several years back.

DOUBLE APPLE BUNDT CAKE

2 cups ALL PURPOSE flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon QUALITY ground cinnamon
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
10 tablespoons unsalted butter, at room temperature
1 ½ cups sugar
1 cup apple butter
2 eggs
2 medium apples, peeled, cored and grated
1 cup pecans or walnuts, chopped
½ cup plump golden raisins

  • Center a rack in the oven and preheat the oven to 350°.
  • Butter a 12 cup Bundt pan.
  • Dust the interior of the pan with flour, then tap out the excess.
  • Whisk together the flour, baking powder, baking soda, spices and salt. Set aside.
  • Working with a stand mixer beat the butter and sugar on medium speed, scarping the bowl as needed for 3 minutes or until the mixture is smooth, thick and pale.
  • Add the eggs one at a time, beating for about 1 minute after each addition; until you have a light, fluffy batter. Reduce the mixer speed to low and beat in the apple butter. It may appear to curdle the batter, don’t worry it will be okay.
  • With the mixer still on low speed add the grated apples and mix to completely blend.
  • Add the dry ingredients, mixing only until they disappear into the batter.
  • Using a rubber spatula, fold in the nuts and raisins.
  • Turn the batter into the Bundt pan and smooth the top of the batter with the rubber spatula.
  • Bake for 50 to 55 minutes, or until a think knife inserted deep into the center of the cake comes out clean.
  • Transfer the pan to a cooling rack to cool for 5 minutes before inverting and cooling the cake to room temperature.
  • If possible, once the cake is completely cool, wrap well in plastic and let it stand overnight at room temperature to ripen the flavors.
  • If you’re not going to ice the cake, you can dust it with confectioners’ sugar just before serving.

OPTIONAL GLAZE:
1/3 cup powdered sugar
2 tablespoons fresh orange or lemon juice

  • Put the sugar in a small bowl and stir in a squirt or two of either orange or lemon juice. Keep adding the juice a little at a time until you have a glaze that falls easily from the tip of a spoon.
  • Drizzle the glaze over the top of the cake letting it slide down the curves of the cake in whatever pattern it makes.
  • Let the cake stand until the glaze dries before slicing.

SHARING with FOODIE FRIDAY and TASTY THURSDAY.