Sweet Cream Bundt Cake Recipe 435 Food

SWEET CREAM BUNDT CAKE RECIPE - (4.3/5)

Steps:

• Preheat oven to 350 degrees and spray your bundt pan with cooking spray. Into a batter bowl add the 1 1/4 cups sugar, flour and baking powder and give it a quick stir with a fork to mix. In another bowl whisk the eggs and water until smooth. Pour the egg mixture into the flour mixture, and whisk until smooth. Pour batter into your bundt pan. Bake for 25 minutes, or until it is a light golden brown and a toothpick inserted comes out clean. As soon as you take the cake out of the oven, pour the heavy cream into a glass measure and add the butter and the 2 Tbsp. sugar. Heat this in the microwave until it is very hot but not boiling. Stir cream mixture and slowly pour the whole works over the hot bundt cake. It will seem like alot, but let it sit for about 15 minutes and all the liquid will absorb into the cake. After the cream has absorbed but before the cake cools completely gently loosen the edges by sliding a small spatula between the cake and the pan in a few spots. Invert the pan onto a serving plate and release the cake. Let this cool and you can serve it as is or you can drizzle it with a light icing by mixing about 1 1/2 cups of icing sugar with a couple of tablespoons of butter, 2 teaspoons of maple extract and enough cold milk to make it to your desired consistency (I used about 4 tablespoons or so, but be sure to add your milk a teaspoon at a time -the icing thins quickly!). For more photos and instruction, please visit my blog, Apron Strings and Tasty Things at www.foodandfact.com.

SOURED CREAM BUNDT CAKE WITH BUTTER GLAZE

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

TOFFEE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt® pan.
• Mix cake mix, pudding mix, vegetable oil, sugar, water, and eggs together in a large mixing bowl until smooth. Fold in sour cream; batter will be very thick.
• Pour 1/2 of the batter into the prepared pan. Sprinkle 1/2 of the toffee bits over the top, being careful to keep them away from the sides of the pan. Pour remaining batter over top, then sprinkle with remaining toffee bits.
• Bake in the preheated oven until a skewer inserted in the center comes out clean, about 55 minutes.
• Cool on the pan for 5 minutes, then invert onto a serving plate and let cool for about 25 more minutes.
• Sift powdered sugar over the cooled cake.