Bundt Cake Recipes
No frosting is required on these moist and delicious cakes.
Bundt pans come in varying designs and sizes. Feel free to alter the baking times on these recipes to fit a smaller or larger pan. Miniature bundt cakes are ideal for gift giving when wrapped individually in celophane.
Our first recipes is Apple-Cinnamon Bundt Cake.
A homey comfort classic made special with a dusting of sugar and a hidden filling of apples and nuts.
Here we offer three garnishing options for these adorable, delicious cakes: Simply dust with powdered sugar, pipe a bit of glaze over the top, or completely dunk the cakes for a heavier coating. Modify this base recipe to create two other variations: Hummbingbird Bundt Cakes and Cranberry-Orange Bundt Cakes.
"The cake has a delicate chocolate flavor, so it's not overpowering," said recipe developer Barb Combs. "I enjoy the special glaze the most. Although I wrote the recipe to say 'cool completely,' the cake tastes delicious served slightly warm about a half hour after you have inverted it from the pan."
Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.
Make the cake ahead, and freeze it for up to two weeks. Thaw in the refrigerator, and bring to room temperature before glazing. Follow the directions for applying the glaze in two steps to allow it to permeate the cake more thoroughly. A fresh basil sprig is a lovely garnish.
For banana lovers: This cake packs a double punch of banana with the fruit and liqueur. The banana liqueur is a must; it gives the cake a sweet, rich banana flavor.
This cake is great with a cup of morning coffee or mixed berries and a scoop of sorbet for dessert. Use a whole teaspoon of lemon extract for more intense lemon flavor.
The moist cake is enhanced by the hidden surprise of crunchy hazelnuts and chocolate-hazelnut spread. Bake this cake up to a month ahead, and freeze; thaw at room temperature.
When you're testing the chocolate zucchini cake for doneness, insert the wooden pick in several different places. You may hit a melted chocolate, which might make you think the cake isn't done.