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Beautiful Bundt Cake Recipes: Bundt Cakes for All Occasions in Every Flavor Imaginable

Beautiful Bundt Cake Recipes: Bundt Cakes for All Occasions in Every Flavor Imaginable

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Beautiful Bundt Cake Recipes: Bundt Cakes for All Occasions in Every Flavor Imaginable

Length:
96 pages
52 minutes
Released:
Oct 18, 2020
ISBN:
9781005080693
Format:
Book

Description

If you love bundt cakes then you absolutely need this book.

Not only are there tons of recipes for perfect bundt cakes but they are all so easy to make- you'll be eating bundt cakes in a matter of minutes!

While the recipes in this book are all written to make one large bundt cake (convenient as you'll only need on pan to make every recipe!), you can feel free to make smaller cakes using the same recipes.

Each recipe will make one large cake or four smaller bundts.

No matter what size you make, you can rest assured that your bundt cake will be full of flavor.

The only problem with that is it will be gone quickly- everyone will eat these cakes up before you can blink an eye!

Released:
Oct 18, 2020
ISBN:
9781005080693
Format:
Book

About the author

Martha is a chef and a cookbook author. She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since. She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods. She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants. This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious. Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation. She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy. She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings. She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.


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Beautiful Bundt Cake Recipes - Martha Stephenson

Afterthoughts

Introduction

Bundt cakes are pretty much the perfect cake. They are easy to make, can be almost any flavor and they pop out of the pan already beautiful- no decoration needed! Once you get the hang of making bundt cakes, there really is no stopping you and with this recipe book, you can make many, many cakes of all different flavors in just a matter of minutes. Aren't you excited?!? If your mouth watering yet just thinking about all the bundt cake you are going to get to eat?! Mine sure is…

I wrote this book because I love a good bundt cake. They are dense, moist and they do not require me to decorate the cake after it bakes. All I have to do is flip it out of the pan and it looks gorgeous! Whoever invented the bundt pan should get a medal! I wanted to share my love of the bundt cake with everyone and provide easy to follow recipes that will make a tasty cake for any time of year or any occasion. Even if you are just planning on making a bundt for your breakfast, there is a recipe in here for you (and I always recommend having cake for breakfast!)

Choosing which recipe to try first is definitely a challenge but if you are new to bundts, give the classic bundt cake a try with the basic bundt glaze. This cake is buttery, sweet and a delicious straight forward bundt. After that, go crazy! Make a chocolate peanut butter bundt or sugar and spice. The lemon is always a hit or maybe try something new with the citrus poppy seed. Each recipe is a winner so you really can't go wrong! Grab that bundt pan, pick up a spatula and plug in your mixer- this bundt is about to get baking!

Classic Bundt Cake

Buttery and beautifully golden brown, this bundt cake is the epitome of the dessert. Keep it simple and serve this cake alone or pair it with anything from berries to whipped cream to ice cream!

Yield: One 9" Bundt Cake

Active Time: 25 minutes

Ingredients:

1 1/2 cups butter, softened

1 1/3 cup white sugar

6 eggs

1 teaspoon salt

1/4 teaspoon baking soda

3 cups flour

2 teaspoons baking powder

3 teaspoons vanilla extract

3/4 cup whole milk

Directions:

1. Add the butter and white sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream the two ingredients together on high speed for about 5 minutes, scraping down the bowl a few times to ensure all of the butter is fully incorporated.

2. Begin adding the eggs one at a time (add one egg, mix until it is well blended in and then add the next egg). After adding three eggs, add 1/4 cup of the flour to the mix. Beat on slow until the flour is just mixed in. Then, add the remaining three eggs.

3. Mix the remaining 2 3/4 cup of flour in a small bowl with the salt, baking powder and baking soda.

4. Add about 1 cup of the flour mixture to the bowl of the mixer and turn on to stir it into the wet ingredients.

5. Add about 1/2 cup of mix slowly to the bowl as well and let the mixer run as you pour to really blend it in well.

6. Add the remaining flour, mix and then the last of the whole milk.

7. Add the vanilla extract and stir the batter well, scraping down the sides of the bowl to make sure everything is mixed in and nice and smooth.

8. Spray a bundt pan well with baking spray or butter. Make sure to get in every tiny crevice to ensure your cake doesn't stick!

9. Scoop the batter into the bundt pan and bake in a 350 degree oven for about 50 minutes. When the cake is done, it should be slightly pulling away from the sides of the pan and if you insert a toothpick into the center of the cake, it should come out cleanly.

10. Remove the cake from the oven and let cool for about 5 minutes in the pan. Then, flip the pan upside down on top of a wire baking rack and gently remove the pan

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