Nutty Buddy Bundt Cake Food

NUTTY FRUIT BUNDT CAKE WITH AN ORANGE GLAZE

Steps:

• Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel).
• MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also.
• In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
• Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter).
• Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
• Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.

NUTTY, CHOCOLATY, SWIRLY SOUR CREAM BUNDT CAKE

Steps:

• Position oven rack in center; preheat oven to 350°; butter a 9- to 10-inch Bundt pan, dust the interior with flour and tap out the excess; do not place the Bundt pan on a baking sheet.
• Make the swirl: add all the ingredients to a bowl; stir to mix.
• Make the cake: whisk the flour, baking powder, and salt together in a bowl.
• Working in the bowl of a stand mixer, rub the sugar and zest together with your fingers until the sugar is moist and aromatic.
• Add in the butter; with the paddle or whisk attachment beat on medium speed for 4 minutes.
• Add in eggs one at a time, beat for 1 minute after each egg goes inches.
• Beat in the vanilla; decrease mixer speed to low and mix in the sour cream.
• Still on low speed, add in the dry ingredients and mix only until they disappear into the batter.
• Give the batter a last stir or two with a rubber spatula, then scoop about 1/3 of the batter into the Bundt pan.
• Evenly sprinkle on half of the swirl mixture, then spoon in the rest of the batter.
• Make a shallow indentation with the back of a spoon in the center of the ring of batter and fill it with the remaining swirl mixture, then cover the mixture lightly with the batter on the sides of the indentation-the batter probably won't cover the mixture completely and that is fine.
• Bake for 60-65 minutes, or until a pick comes out clean.
• Transfer pan to a rack and let the cake rest for 10 minutes before unmolding it onto the rack to cool to room temperature.
• Just before serving, dust the cake with powdered sugar.

GORY BLACK BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch bunt cake pans with butter and then dust with flour, tapping out the excess.
• Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. Scrape down the sides of the bowl.
• Combine the espresso powder and water in a small bowl.
• With the motor running, pour in the espresso. Then add the eggs, 1 at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients and return the mixer to medium-low speed.
• After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
• While the mixture fully incorporates, combine the cocoa powder, baking soda, salt and baking powder in a medium bowl.
• With the motor running, add half the buttermilk and all the black food coloring. Stop the motor to scrape the sides and bottom. Mix in half of the dry ingredients, stop and scrape the bowl, add the rest of your buttermilk and finish by adding the remaining dry ingredients. Continue to mix just until all ingredients are completely combined but do not over mix the mixture or it will result in a chewy dry cake.
• Scrape the batter into the prepared pans with a rubber spatula to scrape down the bowl and get as much of the batter out as possible. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
• Remove the cakes from the oven and let cool for 10 minutes before flipping out onto your serving platter.
• For the ganache: Place the heavy cream into a small saucepan over high heat and allow to come to a boil.
• Put the chocolate, raspberry puree and food coloring into a large glass bowl.
• Once the cream reaches a boil, pour over the chocolate and allow the cream to melt the chocolate. Stir to combine.
• Place the berries into the center of the cake. Pour the warm ganache into center of the cake and over the edges.