bundt

• 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.

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• 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.

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• First of all, make the frangipane. In a medium bowl, stir together all ingredients until a smooth paste forms. This can be made a day or hours ahead of the cake assembly; if it is made ahead, press plastic wrap to directly cover the frangipane and refrigerate until it is used.
• Preheat oven at 350-degrees. Generously grease interior surface of a 10-cup bundt pan with butter, then sift extra cocoa powder to coat it as much as possible. Rotate pan to distribute cocoa powder, tapping out excess if necessary.
• Melt butter in microwave or on stovetop and let it cool a few minutes. Pour it into the bowl of a stand mixer with a whisk attachment. Add the buttermilk, eggs, espresso powder, almond extract, and vanilla, beating until smooth.
• In a separate large bowl, combine the sugar, flour, cocoa, baking soda, salt, and baking powder. Switch from the whisk to the paddle attachment. Gradually mix the dry ingredients into the wet until just smooth.
• Pour half the batter into the pan and smooth the top. Dollop the frangipane over the batter and smooth out, if possible. Top with remaining cake batter and smooth it again.
• Bake until the middle passes the toothpick test, about 55 to 60 minutes, rotating pan halfway through. Let pan cool for about 20 minutes and then carefully invert it onto a rack to completely cool. Bits might stick to the pan; if so, pry them out and try to patch the cake. Remember that frosting will help mask any damage.
• Once the cake is room temperature, make the frosting. Beat the confectioners' sugar, almond extract, and half & half together to together to form a thick consistency, then drizzle over the cake. Sprinkle sliced almonds on top.
• Cake will be moister on the first day but keeps fairly well for a few days. Slices can also be individually wrapped and frozen for later.

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• Preheat oven at 350-degrees. Use a floured baking spray on the entire interior of a bundt or tube pan.
• Combine the flour, sugar, baking powder, cardamom, cinnamon, and salt. Pour in the 1/2 cup orange juice, 1/4 cup of the fresh lemon juice, canola oil, all of the lemon zest, vanilla, and eggs. Beat until combined, scraping the bottom of the bowl occasionally.
• Pour the batter into the pan and level it. Bake for 45 to 55 minutes, until a toothpick comes out clean. Let cool in pan for about 15 minutes before inverting onto a wire rack.
• After another 10 minutes, assemble glaze to create a thick, slow-dribbling consistency. Drip it over the warm cake to coat the top and ooze along the sides. Cool cake completely.
• Store cake covered at room temperature. Pieces can be individually sliced to take on the go or to freeze for later.

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• In a stand mixer with a paddle attachment, stir together warm milk and yeast, letting it stand about 5 minutes to get foamy.
• Mix in the eggs, 1 stick melted butter, and 2 teaspoons vanilla. Follow up with the flour, sugar, and salt, beating until combined. Switch to the dough hook and beat for about 4 minutes, until smooth.
• Use nonstick spray on a large bowl. Lightly flour a flat surface and turn out the dough to form it into a round. Place it in a bowl, rotating it to grease the entire surface. Cover and let rise for about 1 hour, until it doubles in size.
• Clean everything and return to the stand mixer. Using the paddle attachment, beat the 2/3 cup confectioners’ sugar with the cookie butter, 1 teaspoon vanilla, and 3 Tablespoons melted butter, until smooth. Transfer the mixture to another bowl. set aside.
• Clean the mixer and paddle attachment again. Beat the final stick of softened butter, the melted chocolate, cocoa, remaining 3/4 cup confectioners’ sugar, and last 1 teaspoon vanilla, until smooth. Set aside.
• Lightly flour a flat surface again. Punch down the dough and turn it onto the surface. Use a food scale to divide the dough in half. Stash one half back in the bowl for now, covered to prevent drying. Roll the other half into a 20 by 9 rectangle. Use an uneven spatula to spread the cookie butter filling onto the dough, up to 1/2-inch of the edges all the way around. Starting on a long side, tightly roll up the dough, pinching the seam to seal. Set aside with the seam faced down.
• Roll out the other dough in the same way, this time spreading on the chocolate-cocoa filling. Roll it up as well, placing the two dough rolls side by side. Use a bench knife to cut each roll in half, lengthwise. With the multi-layered middles facing up, twine the strips together.
• Apply nonstick spray on tube pan. Lift braid into the pan and tug it to form a complete circle, tucking the ends beneath. Cover the bread and let it rise in a warm spot until it’s puffed, about 30 minutes.
• Preheat oven 350-degrees.
• In a small bowl, whisk together the egg white and water. Brush the top of the dough, touching the cookie butter strands first, then the chocolate; this will prevent the chocolate from smearing too much.
• Bake for about 50 to 55 minutes, covering the bread with foil halfway through to prevent too much browning. When done, the top should be golden and an instant-read thermometer should be above 190-degrees.
• Let cool in pan for about 15 minutes. Turn out onto a plate, then tip it back onto a rack to completely cool, top-up.
• The bread is best eaten within a day, but it can also be sliced up and frozen in pieces. It'll thaw later and taste beautifully fresh! Eat at room temperature or slightly warmed.

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• Warm the milk and water together, by microwave or stovetop, to about 100-degrees.
• Fit a plastic dough blade inside the food processor. Add 2 cups flour, the sugar, salt, and yeast. Pulse a few times. Add the milk-water, butter, and eggs, and pulse more. Add 1/2 cup more flour. Pulse again. Add the rest of the flour, pulsing until the dough becomes stiff.
• Cover mixer bowl with lid or plastic wrap and let dough rise at room temperature for about an hour. It should double.
• Remove plastic wrap, if using, and affix lid. Pulse a few times to beat down again–but be warned, the dough is so thick, the processor might jump around. Stay right there. The dough only needs a few seconds of pulses.
• Thoroughly grease the bundt pan. Pour in the batter and smooth it out to an even level. Cover pan with plastic wrap or a towel and let the dough rise until it has doubled again, about 50 minutes.
• Preheat oven at 325-degrees.
• Bake for 50 minutes. The loaf should look golden brown on top, and a digital thermometer plunged into the middle of the bread should read at least 190-degrees.
• Let loaf cool in pan about 20 minutes, then invert onto a rack to cool more. The bread is fragile to cut and requires thick slices. This Sally Lunn loaf is best eaten warm, especially toasted. It can also be cut into individual slices and frozen for later enjoyment.

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