Bundt Cakes

Do you need to use special recipes to bake using a bundt cake tin?
I've been given a Nordic ware one :-)

One with straight sides or scalloped (fluted - fancy) sides?

It's one with sloping fluted sides.

My tin is quite big,so I use a recipe that makes a fairly large cake. I made the following that I got off here (possibly cooksessentials) and it didn't rise to the top of the tin

Lemon Yoghurt Cake

This recipe has been in the family for over 25 years it was given to my Mother a friend in Seattle hence the use of a "bundt" tin. Bundt tins are available for sale in our catalogue. The cake keeps extremely well and freezes beautifully. Just remember to grease tin well with butter and dust with flour,shaking off the excess before filling with mixture.

Ingredients:
1 & 3/4 cups caster sugar
rind 2-3 lemons
2 eggs
1 cup sunflower oil
1/2 tsp salt
1 cup plain unsweetened yoghurt (not low fat)
2-3 tsp lemon juice
2 cups self raising flour

Method:
Beat eggs,oil,sugar and peel together in a large bowl. Add the rest of the ingredients in the order above. Butter and flour a 24cm bundt tin . Bake at 180C for 40-45 minutes. Test with a cake tester. Let cake rest only 5 minutes before turning out onto a cooling rack. Dust cold cake with sifted icing sugar.

Lemon Yoghurt Cake

This recipe has been in the family for over 25 years it was given to my Mother a friend in Seattle hence the use of a "bundt" tin. Bundt tins are available for sale in our catalogue. The cake keeps extremely well and freezes beautifully. Just remember to grease tin well with butter and dust with flour,shaking off the excess before filling with mixture.

Ingredients:
1 & 3/4 cups caster sugar
rind 2-3 lemons
2 eggs
1 cup sunflower oil
1/2 tsp salt
1 cup plain unsweetened yoghurt (not low fat)
2-3 tsp lemon juice
2 cups self raising flour

Method:
Beat eggs,oil,sugar and peel together in a large bowl. Add the rest of the ingredients in the order above. Butter and flour a 24cm bundt tin . Bake at 180C for 40-45 minutes. Test with a cake tester. Let cake rest only 5 minutes before turning out onto a cooling rack. Dust cold cake with sifted icing sugar.

Cheesecake-Filled Gingerbread Bundt Cake

Filling

8-ounce package cream cheese, softened

1 cup granulated sugar

1/3 cup all-purpose flour

1 egg

Cake

3 cups all-purpose flour

1/2 cup granulated sugar

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground ginger

2 large eggs

3/4 cup milk

3/4 cup vegetable oil

1/2 cup molasses

Powdered sugar, for dusting over finished cake

Preheat the oven to 350°F. Butter (or spray with a nonstick baking spray) and flour a bundt pan.

To make the filling, beat together the softened cream cheese, sugar, flour, and egg, until well combined. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, salt, and ginger.

In a medium bowl, beat together the eggs, milk, oil, and molasses until well combined. Whisk into larger bowl with flour mixture until just combined and no clumps of flour remain.

Pour 1/3 of the cake mixture into the bundt pan, using the a rubber spatula to evenly spray to edges.

Using an ice cream scoop, scoop cheesecake mixture on top of the gingerbead mixture, being careful to keep it in the center and not spread it to the edges. You want it to be a surprise baked inside your cake!

Pour the rest of the gingerbread mixture over the cheesecake, again using a spatula to gently and evenly spread it.

Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven and let cool for 15 minutes. Place wire rack on top of bundt pan and inverse to remove cake. Allow to cool completely.

Dust with powdered sugar before serving.

Cinnamon Swirl Bundt Coffee Cake

Ingredients:
Coffee Cake:
3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts

1 tablespoon ground cinnamon
1/4 cup white sugar
Directions:
1. Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
3. Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
4. Mix the remaining 1/4 cup of white sugar with the cinnamon.
5. Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
6. Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.