Bready or Not Original: Marble Swirl Bundt Cake
This Marble Swirl Bundt Cake is not only delicious but pretty, as it contains a light and dark swirl inside!
Spices are the prevalent flavor through the darker portions of the cake, with the pale portions plain and sweet in balance.
There are a lot of ingredients in this cake, though the assembly is straightforward. Save yourself some effort at baking time by combining the spice ingredients a day ahead!
Bready or Not Original: Marble Swirl Bundt Cake
Equipment
- large bundt cake pan
- nonstick spray with flour or regular nonstick spray
Ingredients
- 2 2/3 cup all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs room temperature
- 2 cups white sugar
- 1 1/3 cup almond milk or regular milk
- 1/2 cup unsalted butter melted
- 1/3 cup canola oil
- 1/4 cup maple syrup
- 2 teaspoons instant espresso powder or unsweetened cocoa powder (sifted)
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoons ground cloves
- 1 teaspoon ground nutmeg
Instructions
- Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
- In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
- Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
- Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
- Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
- Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.
OM NOM NOM!
Bready or Not: Classic Vanilla Bundt Cake
This Classic Vanilla Bundt Cake is nothing fancy, but it’s all good.
This cake isn’t about hardcore sweetness. It’s about vanilla. With a tablespoon of extract in the batter, you get the fragrance and flavor coming through strongly in the final bake.
One thing I love about bundt cakes is the variety of textures. The crusty bottom is so good. If you want the cake to rest flat for a prettier presentation, then by all means, level off the base–but don’t squander those trimmings!
This is a great cake to serve with fruit and ice cream, as it’s similar to a pound cake, but much lighter. Me, I thought the glaze alone made things just right.
Modified from King Arthur Flour.
Bready or Not: Classic Vanilla Bundt Cake
Equipment
- large bundt pan
- nonstick spray
- pastry brush
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 1 1/2 cups white sugar
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons salt
- 6 large eggs room temperature
- 3 cups all-purpose flour
- 1 Tablespoon vanilla extract
- 1/4 teaspoon almond extract
- 3/4 cup milk or half & half
Glaze
- 1/3 cup white sugar
- 5 teaspoons water
- sprinkle salt
- 2 teaspoons vanilla extract
Instructions
- Preheat oven at 350-degrees. Generously grease the interior of a large bundt pan.
- In a mixer, beat butter and sugar until light and fluffy. Mix in baking powder and salt, followed by 3 of the eggs.
- Measure out the flour. Add a few tablespoons of it into the mix. Add another egg. Add a bit more flour followed by another egg. Repeat to incorporate the last egg. Add the two extracts and the milk, followed by the last of the flour. Scrape the bottom and sides of the bowl well, then beat until the batter is smooth and fluffy.
- Pour batter into the pan and smooth out the top. Bake for 50 to 60 minutes, until the cake passes the toothpick test. Let cool for about 15 minutes, then invert it onto a rack to cool completely.
- Make the glaze. The amount will look like a lot, but there’s a lot of exterior to this cake. For easier clean-up, place parchment paper beneath the rack. Use a pastry brush to apply the glaze to the cake. Let glaze set an hour or so before slicing.
- Store in a sealed container or with slices individually wrapped.
OM NOM NOM!
Bready or Not: Almond Olive Oil Bundt Cake
The second week of 2023, and we’re beginning in proper form with a cake. An Almond Olive Oil Bundt Cake.
This cake isn’t as super-sweet as many. Instead, the olive oil and almonds are what comes through beautifully in the crumb. The glaze finishes things off, and the crunch of slices almonds adds a nice textural contrast.
This is the kind of bundt cake that works well for breakfast, brunch, snack, or dessert. It also works for any season of the year.
Modified from a Pompeiian Olive Oil ad.
Bready or Not: Almond Olive Oil Bundt Cake
Equipment
- 10 or 12 cup bundt pan
- cooking spray with flour
- cooling rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 3/4 cup almond flour sifted
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups white sugar
- 4 large eggs room temperature
- 1 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup unsweetened vanilla almond milk or plain almond milk
Glaze
- 1 1/2 cups confectioners’ sugar
- 2 to 3 Tablespoons milk or half & half
- sliced almonds optional
Instructions
- Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
- In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
- In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
- Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
- Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
- Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!
OM NOM NOM!
Bready or Not: Gingerbread Bundt Cake
Why choose between gingerbread and a cake? With this Gingerbread Bundt Cake, you get both at once!
This is everything you’d look for in gingerbread, too. Loads of spices. A nice warm zing in the mouth. Sweetness to enhance everything else.
I should add, this is especially good for people like me who want SOFT gingerbread. The crispy kind has its uses in architectural structures or for decorated cookies, but I’d rather eat soft gingerbread.
Modified from Bake from Scratch November/December 2021.
Bready or Not: Gingerbread Bundt Cake
Equipment
- large bundt pan
- baking spray with flour
Ingredients
Cake
- 1 1/2 cups unsalted butter (3 sticks) room temperature
- 2 cups brown sugar packed
- 6 large eggs room temperature
- 1/3 cup unsulphured molasses
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 1/2 Tablespoons ground ginger
- 1 Tablespoon ground cinnamon
- 1 Tablespoon ground nutmeg
- 1 teaspoon kosher salt
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1/2 teaspoon baking powder
- 1 cup milk or half & half, room temperature
Glaze
- 3 cups confectioners’ sugar
- 1/3 cup milk or half & half
- 2 1/2 Tablespoons light corn syrup
- 1 1/2 teaspoons vanilla bean paste
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
- In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
- Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
- Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
- Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
- Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
- Let glaze set at room temperature or in the fridge. Slice and enjoy!
OM NOM NOM!
Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan
Coffee Cakes can be delicious but so very messy to eat. This bundt cake version turns things inside out by putting the ‘messy bit’ inside the cake, making for easier yet still scrumptious eating.
The most negative thing I can say about this Walnut Streusel Coffee Cake in a Bundt Pan is that it dirties a lot of dishes. So yeah, there is some effort involved, but the result is well worth it!
I individually wrapped slices of this for my husband to take to work. He had a co-worker tell him this cake was “f—–n’ awesome.” I take that as high praise.
This would be a great cake to make a day-ahead for a breakfast or brunch for a lot of people!
Bready or Not: Walnut Streusel Coffee Cake in a Bundt Pan
Equipment
- large bundt pan
- nonstick spray with flour
- mixer
Ingredients
Candied Walnut Filling
- 1 cup walnuts chopped
- 1/2 cup light brown sugar packed
- 2 Tablespoons unsalted butter melted
- 1/2 teaspoon ground cinnamon
Coffee Cake
- 4 large eggs separated
- 1 cup unsalted butter room temperature
- 1 3/4 cups white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sour cream or vanilla or plain Greek yogurt
- confectioners' sugar to dust on top, optional
Instructions
- In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
- Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
- Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
- In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
- In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
- Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
- Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
- Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
- If desired, sprinkle confectioners’ sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.
OM NOM NOM!
Bready or Not: Sicilian Orange Bundt Cake
If you’re in need of a refreshing summer bundt cake, look no further. This Sicilian Orange Bundt Cake is it.
This is a super-easy cake to make. The ingredients are minimal. It doesn’t make a massive cake. The oranges get used in the cake and in the glaze, so nothing is likely to go to waste.
I love that the orange makes the cake look orange AND taste orange. There is something aesthetically pleasing about that. No surprises, no fake-outs. Orange cake tastes like orange. Got it.
If you have any leftovers, no worries. I found that the cake freezes wonderfully, even glazed. Freeze those extra slices the first day and they’ll taste fresh when you thaw them later!
Modified from Food & Wine September 2020 issue.
Bready or Not: Sicilian Orange Bundt Cake
Equipment
- small bundt cake pan
Ingredients
Cake
- 2 cups all-purpose flour
- 3 large oranges zested and juiced
- 1 1/2 Tablespoons baking powder
- 1 1/2 cups white sugar
- 1/2 cup vegetable oil
- 3 large eggs room temperature
Glaze
- 3/4 cup confectioners’ sugar
- 3 teaspoons orange juice
- orange zest
Instructions
- Preheat oven at 350-degrees. Use a baking spray with flour (or alternatively, some extra vegetable oil and flour) to coat the interior of the bundt pan. Set aside.
- In a small bowl, combine the flour, 2 Tablespoons of orange zest (the rest reserved for the glaze), and baking powder. Set aside.
- In a big mixing bowl, beat together sugar, vegetable oil, and eggs on high speed until it becomes quite pale, about a minute and a half. Add 1 1/4 cups orange juice, beating until combined. Gradually mix in the dry ingredients, scraping bottom of bowl as needed.
- Pour batter into the pan. Bake for 45 minutes, until the middle passes the toothpick test. Cool for about 20 minutes, then invert it onto a rack to completely cool, speeding the process in the fridge if desired.
- Make the glaze. Measure out the sugar. Add orange juice and any remaining zest. If mixture is thick, add a touch more juice; if runny, add more sugar. It should be a thick texture as it is drizzled on the cake. Let glazed cake set at least 30 minutes at room temperature or in fridge before slicing in.
- Cake is great kept sealed at room temperature for up to 3 days. It can also be sliced and frozen, glaze and all, and makes for a delicious treat even weeks later.
