Top 5 Bundt Cake Recipes

The ridges of Bundt cake provide the perfect spot to catch a sprinkling of powdered sugar or drizzle of glaze. But there’s much more to the dessert than its aesthetic.

When baking a Bundt cake, generously grease the pan to ensure that it won’t stick. A pastry brush works well to get into the nooks and 주문제작케이크 crannies.

Sour Cream Coffee Cake

This moist coffee cake is a family favorite and is perfect for breakfast, brunch or dessert. It’s made with simple ingredients you probably already have in your pantry and refrigerator, and it comes together quickly. It’s even easier to prepare ahead of time and keep in the freezer.

Sour cream is an important ingredient that helps to create a tender crumb. It also provides moisture without thinning the batter, helps to control browning, and activates baking soda. If you prefer, equal amounts of yogurt can be used in place of the sour cream.

In a large bowl combine the dry ingredients. In a separate bowl, beat butter and sugar until fluffy. Add eggs, vanilla and sour cream and mix well. Alternate adding the wet and dry ingredients until everything is just combined.

Pour half of the batter into the prepared pan and sprinkle with the brown sugar and cinnamon. Top with the remaining batter and spread evenly. Bake until a toothpick inserted in the center comes out clean. Cool in the pan before removing to a wire rack.

Apple Cinnamon Bundt Cake

A warm spiced apple dessert for Autumn or any time. This easy Bundt cake is moist, tender, and full of cinnamon flavor. It’s the kind of old-fashioned dessert that you remember your grandma making.

Preheat the oven to 350°F. Generously coat a 10-cup size bundt pan with a flour-based baking spray. It’s important to generously coat the entire pan, including all of the nooks and crannies, so that the cake comes out easily once it’s cool enough to turn it over onto a cooling rack.

In a large bowl, combine the granulated sugar, vegetable oil, eggs, and vanilla extract. In another large bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients, and stir with a spatula just until combined. Gently fold in the apples and walnuts.

Scoop the batter into the prepared pan and smooth out the top with a spatula. Sprinkle the topping evenly over the batter. Bake until a toothpick or cake tester inserted into the center of the cake comes out clean or with a few crumbs attached (mine took about 60 minutes). Cool 10 to 15 minutes in the pan before removing to a wire cooling rack.

Cranberry-Apple Bundt Cake

The classic combination of apples and cranberries makes this a wonderful fall or winter Bundt cake! Lightly scented with vanilla, this cake is simple to make yet looks super impressive. It also keeps well so it’s a great dessert to serve at holiday parties!

Preheat oven to 350°. Spray and flour a 12-cup Bundt pan. In a large bowl, beat butter and sugar until light and fluffy. Add eggs, sour cream and extracts. Stir in apple and cranberry mixture. Gradually add flour and baking powder, mixing on a low speed to avoid over-mixing.

Spoon batter into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a serving plate. Dust with powdered sugar and enjoy!

Peach Bundt Cake

Fresh peaches are layered into this moist cinnamon sour cream cake that’s topped with a brown sugar crumb topping. The result is a delightful end-of-summer dessert that’s great to serve at dinner parties or take to potlucks.

Preheat the oven to 350oF. Spray a ten-cup capacity Bundt pan with cooking spray or grease the pan with shortening and dust with flour, turning to coat evenly. Set aside.

To make the caramel, add sugar and water to a large saucepan and cook without stirring until the mixture turns light gold, about two minutes. Pour the caramel evenly over the sliced peaches in the prepared pan.

In a mixing bowl, beat the butter and granulated sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add sour cream, vanilla and then flour, salt and baking powder, mixing just until smooth.

Layer 1/3 of the batter into the prepared pan, followed by a layer of peaches and then another 1/3 of the batter. Repeat this process 2 more times. Bake in a preheated oven until the top is golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Cool in the pan before serving.

Pumpkin Bundt Cake

This moist, delicious cake has the classic flavors of fall – pumpkin, cinnamon and spice topped with a sweet maple glaze. It is easy to make with ingredients that are readily available in your kitchen or just a quick trip to the grocery store. The results are a delicious, homemade dessert the whole family will love.

Preheat oven and generously grease your bundt pan. Combine dry ingredients – flour, baking powder, salt, and spices (cinnamon, ginger, allspice, nutmeg). Combine wet ingredients – sugar, vegetable oil, and eggs. Mix well. Gradually beat in the flour mixture. Spoon half of the batter into the prepared pan. Sprinkle streusel over batter. Top with remaining cake batter.

Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Flip onto a wire rack to cool completely.