How to make Bundt cakes with blueberries, chocolate and alcohol – Daily News
My first Bundt pan was purchased with my mom’s Green Stamp books. For younger readers, I will explain. Decades ago, people received gummy sheets of bright green stamps as a bonus for purchases; stuck in specified books, they could be swapped for everything from card tables and lawn chairs to kitchen appliances.
When I was 15, I thought my Bundt pan was a treasure, its ring shape and fluted sides resulting in cakes that I thought were glamorous. A few years later, casseroles became a home baking phenomenon after a rich tunnel of Bundt-baked fudge cake placed second in the 1966 Pillsbury Bake-Off.
My first Bundt experiences taught me to only use recipes developed specifically for the use of Bundt pans. Typically Bundt cakes are denser, more like a pound cake than a tender crumbled layered cake, treats that aren’t too sweet and need to be served with something slightly sweet and creamy like sweet whipped cream. (or served on its own as a breakfast treat with coffee). I learned to use a skewer to test doneness, noting that a toothpick was not long enough to reach the finished spot. And I’ve learned that in most cases, a simple sprinkling of powdered sugar on a cooled Bundt cake is enough to add panache.
H. David Dalquist, owner of the Nordic Ware Company of Minnesota, invented the Bundt mold in 1950. He developed it for the Hadassah Society of Minneapolis (a group of Jewish women) who wanted to recreate the traditional kugelhopf, a dense kugelhopf ring-shaped cake with European roots. Now there are loads of very sophisticated Bundt Pans available in the market. Decorative, but practical.
Buttermilk Blueberry Bundt Cake
Yield: About 10 to 12 servings
Soft butter and flour to prepare the Bundt mold
2 cups plus 1 tablespoon all-purpose flour, divided use
1 1/4 teaspoons of baking powder
1/4 teaspoon baking soda
2 cups (340 grams) blueberries
1 1/4 cups (250 grams) granulated sugar
1 lemon or lime (you will only use the zest – colored part of the zest)
1 stick (8 tbsp; 4 ounces; 113 grams) unsalted butter, cut into pieces, at room temperature
1/4 teaspoon of salt
3 large eggs, room temperature
1 1/2 teaspoons of vanilla extract
1/2 cup neutral oil (120 mL), such as canola
1/2 cup (120 mL) buttermilk (shaken well before measuring), room temperature
Garnish: Powdered sugar for sprinkling
Optional to serve: Ice cream or sweet whipped cream
1. Center the oven rack and preheat to 350 degrees. Generously butter a 12-cup Bundt pan, sprinkle with all-purpose flour, then turn and pat excess flour. Do this even if your pan is non-stick.
2. Whisk together 2 cups of the flour, baking powder and baking soda. Put aside.
3. In a separate bowl, combine blueberries with 1 tablespoon of flour; put aside.
4. Place the sugar in the bowl of the stand mixer or in a large bowl if using a hand mixer. Grate the lemon or lime zest over the sugar and using the spatula, mix on medium speed for 1 minute. Add the butter and salt; mix on medium speed for about 3 minutes. Reduce speed to low and add eggs, one at a time, beating for a minute after each egg has entered. Incorporate the vanilla then the oil. You will get a brilliant blend with a creamy sweetness. At low speed, stir in the buttermilk. Turn off the blender and add the flour mixture all at once; low temperature pulse mixer a few times. Beat on low speed only until the dry ingredients are gone and the dough is smooth. Using a flexible spatula, fold in the berries.
5. Pour the dough into the prepared pan. Smooth top and side-to-side swivel pan to even out dough and fit into all curves. Bake 55 to 60 minutes, until top is brown and sides of cake pull away from pan when gently pushed; a toothpick inserted in the center of the cake will come out clean.
6. Transfer the cake to a cooling rake and let stand 15 minutes. Return to a cooling rack to unmold. Let cool completely before sprinkling with powdered sugar. If desired, serve with sweet whipped cream or ice cream.
Source: “Everyday Dorie” by Dorie Greenspan (Houghton Mifflin Harcourt, $ 35)
Chocolate Bundt Cake
Yield: 10 to 12 servings
3/4 cup (normally unprocessed in the Netherlands) cocoa powder, plus 1 tbsp, divided use
12 tbsp unsalted butter, softened, plus 1 tbsp, melted for the preparation of the pan
6 ounces of bittersweet chocolate, chopped
Optional: 1 teaspoon instant espresso powder
3/4 cup boiling water
1 cup sour cream, room temperature
1 3/4 cups all-purpose flour
1 teaspoon of salt
1 teaspoon of baking soda
2 cups packed light brown sugar
1 tablespoon of vanilla extract
5 large eggs, room temperature
Garnish: Powdered sugar for dusting; see the cook’s notes
To serve: 15 ounces (3 cups) of fresh raspberries and 1 to 2 tablespoons of sugar
To serve: Whipped cream or sweet ice cream
Cook’s Notes: Chocolate frosting is an option. Combine 2 tablespoons of butter and 2 ounces of chopped unsweetened chocolate in a saucepan over low heat; stir until melted (do not overheat). Off the heat, stir in 1 cup of powdered sugar. Beat, adding boiling water (about 2 tbsp) until desired consistency is diluted. Slowly baste the cooled cake.
1. In a small bowl, combine 1 tablespoon of cocoa powder and melted butter. Using a pastry brush, coat the inside of a 12-cup Bundt pan. Set the oven rack to the lower middle position and heat the oven to 350 degrees.
2. Combine remaining cocoa, chocolate and espresso (if using) in medium heatproof bowl. Pour boiling water over the mixture and let stand, covered, for 5 minutes. Whisk the mixture until smooth. Let cool to room temperature, then stir in sour cream. In a separate bowl, whisk to combine the remaining flour, salt and baking soda; put aside.
3. Using a stand mixer fitted with a paddle, beat 12 tablespoons of butter, sugar and vanilla on medium-high speed for 3 minutes. Add eggs, one at a time, and beat until blended, scraping sides of bowl as needed. Reduce speed to low and add the flour mixture in 3 additions, alternating with the chocolate-sour cream mixture in 2 additions, scraping the bowl as needed. Stir the dough one last time by hand using a rubber spatula.
4. Scrape the dough into the prepared pan and smooth the top with a rubber spatula. Bake in the preheated oven until a skewer inserted in the center comes out with just a few crumbs attached, 45 to 55 minutes, turning the pan halfway through cooking. Let the cake cool in the pan for 10 minutes, then invert the cake on a cooling rack. Cool to room temperature, about 3 hours. Meanwhile, gently mix the raspberries with the sugar and set aside. Sprinkle the cake with powdered sugar, or if you prefer, drizzle with chocolate icing (see cook’s notes). Serve with lightly sweet raspberries and whipped cream.
Source: Adapted from “Cook’s Illustrated Baking Book” (America’s Test Kitchen, $ 40)
Golden Rum Cake
For home bakers who would like to try a recipe but don’t want to invest in a huge bottle of liquor, buy a small travel bottle. Cookbook authors Krystina Castella and Terry Lee Stone (“Booze Cakes,” Quirk, $ 16.95) give this Bundt cake a “totally drunk” rating, designating it as having a high alcohol content.
Yield: 10 to 12 servings
Butter and flour to grease the pan
1 cup (2 sticks) unsalted butter
2 cups of granulated sugar
3 cups all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of milk
1 teaspoon of vanilla extract
3/4 cup dark rum
Golden rum icing:
4 tablespoons (1/2 stick) unsalted butter
1 cup of sugar
1/4 cup water
1/2 cup dark rum
Filling: about 3 tablespoons of powdered sugar
Cook’s Notes: For a spiced golden rum cake, replace the dark rum with spiced rum. Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to the flour in step 3. Or, for a nut version, add 1/2 cup chopped pecans to the batter.
1. Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
2. In a stand mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
3. In another bowl, whisk together flour, baking powder, baking soda and salt. In another bowl, combine the milk, vanilla and rum. Beat flour mixture and milk mixture into butter mixture in three alternating additions. Pour the batter into the prepared pan. Bake for 1 hour, or until golden brown and soft to the touch. Cool in the pan for 15 minutes. Invert onto a rimmed serving plate.
4. For the icing: Melt the butter in a saucepan over low heat. Stir in the sugar and 1/4 cup of water and bring to a boil over medium heat; cook 5 minutes, stirring constantly. Remove from the heat and stir in the rum. Slowly pour frosting over top and sides until completely absorbed. Sprinkle with powdered sugar.
Source: “Booze Cakes” by Krystina Castella and Terry Lee Stone
A question about the kitchen? Contact Cathy Thomas at [email protected]