bundt

• Preheat oven at 325 degrees. Generously coat interior of pan with nonstick spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In a large bowl, beat together eggs, pumpkin puree, sugar, and butter. Combine the dry ingredients with the wet. Batter may be lumpy.
• Use the now-empty bowl from the dry ingredients to hold 3 cups of the batter. Stir in the sifted cocoa powder and vanilla, mixing until this portion of batter is one color.
• To the other portion of batter, add the cinnamon and stir to spread throughout.
• Add spoonfuls of each batter to the pan in an alternating pattern. Smooth out the top, but don’t swirl a knife through.
• Bake for 60-70 minutes, until a toothpick plunged into the cake comes out clean. Let cool in pan 20 minutes, then carefully invert onto a rack to cool completely.
• Before serving, sprinkle confectioners’ sugar over the top. Store covered at room temperature. Pieces can also be individually wrapped and frozen.

OM NOM NOM!

• Preheat oven to 325 degrees. Coat the interior of a 10-cup bundt cake with baking spray with flour.
• Beat butter and almond paste together until smooth and creamy. Add sugar, beating until light and fluffy. Add eggs one at a time followed by the extracts. Scrape the bottom of the bowl to mix in everything.
• In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the wet alternatively with the half & half/milk. Scrape the bottom of the bowl again, mixing until just combined. Fold in chocolate chips.
• Scoop the batter into the prepared pan, leveling out the top.
• Bake for 1 hour 10 minutes to 1 hour 30 minutes. A thermometer plunged into the cake should read over 205 degrees.
• Let cake cool in pan for 10 minutes, then carefully invert onto a cooling rack. Cool completely, speeding in fridge, if desired.
• For the glaze, mix together the confectioners’ sugar, almond extract, and half & half, adding more sugar or liquid as needed to reach a good thick, oozy consistency. Dollop onto the cake so that it dribbles down the sides. Sprinkle sliced almonds on top.
• Store in a sealed container in the fridge or at room temperature. Cake can also be individually sliced and frozen for later.

OM NOM NOM!

• Preheat oven at 325 degrees. Thoroughly coat the interior of a 10-cup bundt pan with baking spray with flour.
• In a large bowl, mix together melted butter and sugars. Add the eggs, cider, and vanilla.
• In a separate bowl, combine flour, baking powder, cinnamon, salt, and nutmeg.
• Dice up the apple into small pieces. This can also be done with a box grater.
• Mix half of dry mixture into the butter mixture. until just combined. Fold in apples along with any juice. Mix in remaining flour mixture. Scrape the bottom of the bowl, and make sure there are no white streaks.
• Scoop 2 cups of the batter into another bowl. Stir in the caramel sauce until the batter is fully incorporated and darker.
• Use two spring-loaded scoops or large serving spoons to dollop alternating lumps of the two batters into the prepared pan. Once all of the batter is inside lay out a folded kitchen towel and firmly tap the pan on it several times to help the dough settle and release air bubbles.
• Bake cake for an 1 hour and 15 minutes to 1 hour and 25 minutes; the middle needs to pass the toothpick test. Let cool in pan for 10 minutes, then invert the cake onto a wire rack. Cool completely.
• For glaze, if the caramel sauce is cold or stiff, measure it into a microwave-safe bowl and briefly and carefully zap in microwave to loosen. Mix in the vanilla.
• Place cake on a serving platter or plate. Drizzle caramel over top. If desired, sprinkle pecan pieces on top.
• Serve at room temperature; store for up to three days, covered. Leftover cake can be individually wrapped and frozen for later.

OM NOM NOM!

• Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
• In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
• In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
• In another small bowl, stir together cider, milk, and apple cider vinegar.
• Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
• Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
• In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
• Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.

OM NOM NOM!

• The base recipe is written for the food processor, but the ingredients can be mixed by machine or hand as well, though the crumb will not be as fine.
• Preheat oven at 325 degrees. Use a baking spray with flour to fully coat every nook and cranny on the interior of the bundt or tube pan.
• Start by making the streusel. In the food processor, combine the flour, butter, brown sugar, cinnamon, and pecans. Pulse until everything is ground down. Transfer to another bowl. Wipe out food processor (no need to do a thorough wash).
• Now it's time for the cake batter. In a separate bowl, combine flour, baking powder, baking soda, and salt. In the bowl of the food processor, blend together sugar, eggs, sour cream, and vanilla until smooth. Gradually pour in the melted butter. Add the dry ingredient mix, pulsing until just combined.
• Pour about half the batter into the bundt pan. Sprinkle the streusel to cover. Pour on the other half of the batter. Smooth out the top.
• Bake for 50 to 60 minutes, until a toothpick plunged into the center comes out clean. Cool for about 20 minutes, then carefully invert onto a rack to cool.
• After the cake is fully cool, mix up the glaze. The result should be thick and smooth. Place cake on cutting board or serving dish. Drizzle glaze over cake so it oozes down the sides. Let set about 2 hours, speeding the process in fridge, if desired.
• Slice and serve. Keeps well at room temperature for at least 4 days. Cake pieces can also be individually wrapped and frozen.

OM NOM NOM!

• Preheat oven at 350 degrees. Fully grease a large bundt pan with nonstick spray.
• In a large bowl, beat butter and both sugars until light and fluffy. Add the eggs one at a time.
• In another bowl, combine flour, baking powder, salt, and baking soda.
• Gradually mix in about half of the dry ingredients into the wet. Add the sour cream and vanilla, scraping the bottom of the bowl to incorporate. Mix in the rest of the dry ingredients.
• Pour batter into the bundt pan and level out. Bake for 55 to 60 minutes; the middle should pass the toothpick test. Let cool for about 15 minutes, then turn out onto a rack to completely cool.
• Before slicing and serving, dust with confectioners’ sugar. Store covered at room temperature. Slices can also be individually wrapped and frozen for later.

OM NOM NOM!