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5 Bundt Cake Recipes: 5 Bundt Cake Marble Bundt Cake “Bábovka” 12 servings Ingredient: 4 eggs 1 cup of granulated sugar 1 stick (¼ LB) of butter – fully melted * 1 TBSP of baking powder Juice from 1 lemon 1 TSP of vanilla extract 1 ¼ cups of milk 2 cups of all-purpose flour 2 TBSP of cocoa powder (preferably unsweetened) * Cut butter into small pieces before melting and place into a measuring pitcher (or small microwavable mixing bowl) . Then, microwave for a short time with a few seconds break between - to prevent little "explosions". Optionally, melt the butter over low heat with occasional whisking. Greasing bundt cake pan: 1 stick (about ¼ LB) of butter (you will only partially use) * 3 TBSP of all-purpose flour – adjust if needed * For easy manipulation, the butter should be just lightly soft (not room temperature but softer than just directly taken from fridge). That way the will butter spread easily, but at the same time, it will not be too messy to work with. Final touch: Confectioner’s sugar Tools: (Click on each tool to learn more) Measuring Spoons & Measuring Cups Kitchen Mixer with Whisk Attachment or Hand Mixer Optional: Measuring Pitcher Optionally: Lemon Squeezer Silicone Spatula Oven Mitts Silicone Brush Bundt cake Pan (approximately 8 ½ x 4”) Cooling Rack www.cookingwithfamily.com Cooking with Family © 2021 1 Directions: 1. Set oven to 350°F 2. Grease & flour the Bundt cake pan: Note: It is very crucial to perfectly grease and flour the pan of Bundt cake in order to have easy time with releasing the baked cake. Please pay attention to the following steps carefully. In the end of the recipe, you will be provided with tips of how to release the Bundt can from the pan if you experience any difficulties. 2.1. Grease: 2.1.1. Take a soft stick of butter and thoroughly and evenly grease the inner part of the Bundt cake pan (the layer should be thicker than if you grease with oil). Note: You are not going to need the whole stick so use just use enough to grease all of the inner part of the pan– use the remaining butter for another cooking project . 2.1.2. Using a silicone brush, distribute the butter even more even inside the pan. The butter should cover every little corner. When you are done, the layer of butter will still be quite thick. Important: Do not wipe it out – the butter layer for this cake needs to be thicker in comparison to how you may butter the pan for other cakes. 2.2. Flour: 2.2.1. Flour the inside of the pan – start with the center. 2.2.2. After you flour the center , tilt and shake the pan to evenly distribute. 2.2.3. When done, turn the pan upside down and with a couple of extra hits, remove excess flour. Tip: Optionally, use a fine sieve to achieve a more even distribution. Note: You may need more flour than mentioned. 3. The batter: 3.1. Place into a kitchen mixer with a whisk attachment: 4 eggs 1 cup of granulated sugar www.cookingwithfamily.com Cooking with Family © 2021 2 Whisk on high speed until all ingredients are nicely combined and have turned into a creamy, but not solid texture (about 2 - 3 minutes). 3.2. Meanwhile fully melt: 1 stick of butter And then pour into the eggs with sugar that just reached a creamy texture and let mix together for an additional 1 - 2 minutes (no need to stop the mixer for this step). 3.3. Add: 1 TBSP of baking powder Juice from 1 lemon 1 TSP of vanilla extract Process on high speed until fully incorporated for about 2 minutes. 3.4. Add: 1 ¼ cups of milk 2 cups of all-purpose flour Process on medium speed until fully combined (about 2 minutes). 4. Bundt cake assembly: Note: Now that your batter is done, you still need to split it into 2 parts and add cocoa to the smaller part. For easier manipulation, pour the batter into a 4 cups measuring pitcher. If you do not have one, leave it in the mixing bowl. The entire batter will be approximately 4 cups. 4.1. Pour approximately 2 ½ cups of batter into the Bundt cake pan (try to pour around the whole diameter). Note: The amount for dividing the batter is just an approximation. Note, it is important to have at least 1/3 of the batter prepared to add cocoa powder in later steps. If you leave less than 1/3 of the batter, the batter with cocoa will thicken too much and become heavy, which can have a negative impact on the marbling effect. 4.2. Add to the remaining 1 ½ cups of batter: 2 TBSP of cocoa powder And thoroughly stir with a silicone spatula until fully combined. www.cookingwithfamily.com Cooking with Family © 2021 3 4.3. Then pour the remaining batter with cocoa powder into the Bundt cake pan around all diameters. 5. Bake: 5.1. Bake in a preheated oven until fully baked (about 25 - 35 minutes). To provide an even baking result, turn 180° in the middle of baking. 5.2. Test with a toothpick. 6. Remove from the pan: 6.1. Let slightly cool before flipping out of the pan (about 10 minutes). Do not go too much over this time, the Bundt cake needs to be removed while still hot. 6.2. When done, remove from the oven, cover with a plate and flip upside down – since you should do it soon after removing the Bundt cake from the oven, you need to use mittens to prevent burning yourself. 6.3. If you greased and floured you pan well, the Bundt cake will get nicely released on the plate without any effort. If it doesn’t release itself, use one of the following tricks: 6.3.1. Soak a kitchen towel in cold water, than squeeze out excessive water and place on the bottom and side of the pan. Important: Keep the pan in the same direction you had it during baking and make sure to not get any water in. 6.3.2. Wait about 3 – 5 minutes, then the Bundt cake should release itself easily. 6.3.3. If that doesn’t work, you can steam your Bundt cake by placing the pan with the Bundt cake over boiling water (water bath) for about 1 – 2 minutes. That should solve the problem. Important: As with the previous method, prevent water from getting in. 7. Serving: 7.1. Let fully (or at least partially) cool before serving. 7.2. Cut into 12 even pieces. 7.3. Serve with a gentle touch of powdered sugar dusted on top. www.cookingwithfamily.com Cooking with Family © 2021 4 Tip: If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing. Caramel Sauce Ingredients: 1 stick (¼ LB) of butter 1 ¼ cups of brown sugar (or granulated sugar) ½ cup of heavy cream (or half and half) Pinch of salt Tools: (Click on each tool to learn more) Measuring Spoons & Measuring Cups Small Sauce Pan or Small Pot Whisk Silicone Spatula Directions: 1. Caramelize: 1.1. Place a small saucepan on medium heat and add: 1 stick of butter Let the butter fully melt with occasional stirring with a whisk. 1.2. Add: 1 ¼ cups of brown sugar Let the sugar fully dissolve and then caramelize while constantly stirring with a whisk (about 3 – 5 minutes). 2. Simmering: 2.1. Add: ½ cup of heavy cream Pinch of salt www.cookingwithfamily.com Cooking with Family © 2021 5 Thoroughly stir with a whisk until fully incorporated. 2.2. Bring to a light simmer with constant stirring and your sauce is done. 2.3. If you prefer a thicker sauce, let it simmer with constant stirring a little bit longer. But keep in mind that the sauce will thicken even more while cooling in the refrigerator. 3. Place the sauce in a clean jar or container and let it cool in the refrigerator before serving (do not serve hot to prevent burn injuries). Easy Whipped Cream Ingredients: 2 cups of cream - for whipping Optional: ¼ TSP of cream of tartar (if you want your whipped cream to stay stiff) 2 TBSP of confectioners’ sugar * * If you prefer sweeter, you can increase the amount of sugar up to ½ cup. Tools: Measuring Spoons & Measuring Cups Kitchen Mixer with Whisk Attachment or Hand Mixer Silicone Spatula Pastry Tips and Pastry Bags Directions: 1. Place into the kitchen mixer with whisk attachment: 2 cups of cream Whisk on a high speed until it's almost done -- liquid turned almost to whipped cream (about 2 - 4 minutes). 2. Add: Optional: ¼ TSP of cream of tartar 2 TBSP of confectioners’ sugar Whisk on high speed until done -- stiff peaks formed (about 30 seconds to 1 minute). www.cookingwithfamily.com Cooking with Family © 2021 6 3. Decorate/coat/fill when freshly made using a silicone spatula/offset spatula or pastry tip set. Tip: If parts of the ingredients stick to the side of the mixer bowl during processing, stop the mixer, and using a spatula, add it back into the mixture. Then, continue processing. www.cookingwithfamily.com Cooking with Family © 2021 7 .
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