I am a firm believer that apples are great for more than just pie. Sure, you will love this maple apple pie, but sometimes pie is a little too much effort for the time you've got! For those times, an apple crisp, an apple crumb cake are great options, or even this apple crumble cake, like an apple crisp but in cake form. If you want to serve a crowd, the apple bundt cake recipe below is a great option!

Ingredients

If you want to bake an apple cake in a bundt pan, you will need more ingredients than for a smaller cake, but the ingredients are simple enough and you likely have them all in your pantry and fridge! Here's what you need:

• flour—I used bleached all-purpose flour, though unbleached should be fine
• spices—ground cinnamon, nutmeg, and cloves
• leavening agents—you will need both baking powder and baking soda. Read about baking powder versus soda if you are unsure what the difference is
• salt—this recipe was tested with Diamond Crystal fine kosher salt, which is less salty than regular table salt. If using regular salt, please use half the amount or the cake will be too salty
• butter—this recipe was developed with unsalted butter. If using salted butter, you may want to scale back the amount of salt you add to the dry ingredients
• sugar—you can use granulated or brown sugar (light or dark). I used light brown and granulated sugar
• eggs—use large eggs
• vanilla—this recipe calls for a full tablespoon of pure vanilla extract. If using artificial, you may want to add less to avoid overpowering the apple cake
• sour cream—please use full fat sour cream (14% fat) to create a moist, flavourful bundt cake
• apples—use your favourite baking apple that holds its shap. I used Cortland apples.

Please see the recipe card for the exact ingredients and quantities.

Substitutions and Variations

• If you need a sour cream alternative, try a full-fat plain, unsweetened Greek yogurt, preferably with 9–10 % fat. Regular yogurt with a high fat content may work as well.
• For the spices, you can play around with your own combination of warm spices, like cinnamon, ginger, nutmeg, cloves, mace, etc. or you can try a pumpkin pie spice mix or an apple pie spice blend. Simply replace the total volume of spices with the mix.

Best Apples for Baking a Cake

If you go apple picking and you have many varieties to choose from, try to decide what you plan on making with your apples. Buy or pick the right apple varieties for what you intend to do with them:

• get McIntosh, Empire, or Lobo apples if you plan to make applesauce (these apples are also great for snacking on)
• get Cortland apples, Golden Delicious, Honeycrisp, or Granny Smith if you want to make pies and cakes

For something like an apple crisp, I like to use a mixture of apples, and honestly, most apples will work out just fine in that kind of recipe. For an apple cake like this bundt cake, I bake with apples that aren't too watery and that hold their shape when cooked, which is why I like to use Cortlands for this recipe.

Check out this apple tarte tatin recipe where I show how different the apple texture is when you make the recipe with Cortland apples versus Honeycrisp!

Bundt Cake 1-2-3-4 Ratio

Bundt cake recipes are easy to remember because they follow the baking ratio 1:2:3:4, by volume: to make enough batter to fill a 10–12 cup bundt pan, use 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. You'll also want to add 1 cup of liquid (like milk or buttermilk) to thin out the batter or you could also use 1.5 cups of sour cream, as in the recipe below, which provides both moisture, acidity, and a little extra fat, which means your cake will have a great texture and it will store well.

For bundt cakes, the creaming mixing method is best because it allows you to incorporate air, mechanically, when you cream together the butter and the sugar for several minutes until it's light and fluffy. This way you aren't only relying on chemical leaveners, like baking powder and baking soda. And because we are making a large cake here, it's best to use a stand mixer like a 5 quart KitchenAid Artisan mixer, or even a 6 quart KitchenAid Professional mixer. Either of these models are big enough to make a bundt.

How to Make an Apple Bundt Cake

In this section, we will go through the step-by-step process of making the apple bundt cake. If you need more guidance for the caramel sauce (including photos), please visit this detailed post about how to make salted caramel sauce.

Step 1: Whisk the dry ingredients together in a medium bowl (image 1) and peel, core, and dice the apples (image 2) before starting the cake batter so that they are ready to go.

Tip: You can store the diced apple in a bowl of acidified water (water with a splash of lemon juice or vinegar) to prevent browning. Drain and pat them dry really well before folding them into the cake batter.

Step 2: Cream the butters and the sugars using the paddle attachment of a stand mixer (image 3), then add the eggs one at a time (image 4), beating the mixture really well after every addition so it's light and fluffy (image 5). Stir in the flour, alternating with the sour cream before folding in the apples (image 6)

Step 3: Transfer the apple cake batter to a buttered and floured bundt cake pan (image 7) and bake until golden brown on the edges. A cake tester inserted into the centre of the cake will come out clean (image 8).

Step 4: Let the bundt cool for 10-20 minutes to firm up before flipping onto a wire rack (image 9). Let the cake cool completely before icing or glazing (image 10).

Top Baking Tips for Bundt Cakes

Preparing the Pan

Since bundt pans often have intricate designs that lead to many nooks and crannies in the cake pan, it's very important to take the extra time to prepare the cake pan according to the manufacturers instructions. I bake my bundt cakes in the NordicWare Anniversary bundt pan, which is a 10 to 12 cup pan with a traditional design. NordicWare suggests to either use a baking spray that combines flour and oil to prepare your bundt pan or to use a solid fat, like butter or shortening, to evenly coat the inside with a pastry brush, then tapping in flour to evenly coat the entire surface of the pan.

Regardless of the brand of pan you are using, while a baker's spray that contains flour is acceptable, a cooking spray is not. These oil sprays will bake onto the pan and leave a gummy buildup that is hard, if not impossible, to remove, and that buildup can cause your cakes to stick to the pan. Opt for a spray like Baker's Joy non-stick spray.

Checking if They Are Done Baking

Bundts are tricky because they are so big and it can be hard to know when they're done. When it's time to check if the cake is done baking, I use a combination of visual cues, touch, and a skewer to make sure the bundt is completely baked in the middle:

1. are the edges of the cake pulling away from the sides of the pan? If so, the bundt might be done
2. are the edges a deep golden brown? Because bundt cakes take a long time to bake through, expect the edges to be darker than on simple cake layers.
3. when you press your fingertips on the surface of the bundt, does it rise back up or leave an indent? an indent could mean the cake hasn't baked enough and is still a little raw
4. when you press your fingertips on the surface of the cake, does it feel firm and set? bundt cakes are usually pretty hefty cakes and they should feel firm to the touch, even when hot. If the cake surface feels too delicate, it might not be done.
5. when you insert a skewer into the cake, does it come out clean? The skewer test is always a great method to check if a bundt is done: it should come out clean. For a bundt like the apple cake below, make sure to poke the skewer through cake, not an apple. If it feels like you poked an apple, remove the skewer and poke somewhere else.

Unmoulding

Never use metal utensils, scouring pads, or abrasive cleaners on your bundt pans because if they have a special non-stick coating, you will ruin it with any of these. If your bundt cake sticks to the pan, it may have cooled down too much. Don't use a knife to try and release the bundt from the pan because you may ruin the finish on the pan. Try one of the following options:

Apple Bundt FAQs

Other Apple Desserts to Try

If you've gone apple picking and have lots of apples to bake with, be sure to check out these other apple dessert recipes , like this impressive French apple tarte tatin or this Italian apple yogurt cake with a simply crunchy sugar topping or a simple apple crisp for one that's ready in 5 minutes.

If you tried this recipe for the best apple bundt cake with caramel sauce (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Apple Bundt Cake with Salted Caramel Glaze

This sour cream apple bundt cake topped with salted caramel glaze is anything but boring with this easy recipe

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 14

Calories 657kcal

Author Janice Lawandi

Equipment

• 10 cup bundt
• OXO balloon whisk
• 6-quart KitchenAid Pro mixer
• Pastry brush

Ingredients

Apple bundt cake

• 375 grams bleached all-purpose flour
• 10 mL ground cinnamon
• 7.5 mL baking powder
• 2.5 mL baking soda
• 2.5 mL Diamond Crystal fine kosher salt
• 0.625 mL ground nutmeg
• 0.625 mL ground cloves
• 230 grams unsalted butter
• 200 grams light brown sugar
• 200 grams granulated sugar
• 4 large egg(s)
• 15 mL pure vanilla extract
• 375 mL sour cream (14% fat)
• 600 grams Cortland apple(s) peeled, cored, and diced

Salted caramel glaze

• 125 mL apple juice or water, plus more for brushing sides of pan
• 400 grams granulated sugar
• 115 grams salted butter cut into cubes
• 250 mL whipping cream (35 % fat)

Metric - US

Instructions

Apple bundt cake

• Preheat the oven to 325 ºF (165 °C). Prepare a 10-cup (2.4 L) bundt pan by evenly greasing the inside with a solid fat like shortening or butter, then dust with flour, OR you can spray the inside with a baking spray like Baker's Joy (NOT cooking spray). Set aside.
• In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, brown sugar and granulated sugar for at least 5 minutes, until the mixture is light and fluffy. Scrape down the bowl with a spatula.
• Add the eggs, one at a time, mixing each one in very well before adding the next.
• Add the vanilla extract and the sour cream, and mix them in for another minute.
• Add the dry ingredients, half at a time, mixing on low to incorporate it without overmixing.
• When the flour has almost disappeared into the batter, take the mixer bowl off the stand and remove the paddle. Switch to a spatula.
• Drop in the chopped apples and fold them in with the spatula, making sure that the ingredients are evenly mixed, lifting the batter up from the bottom to ensure there's no flour hidden down there.
• Dollop the batter into the prepared pan, smoothing the surface with an offset spatula. Bang the pan a few times, or run a knife through the batter to make sure that there are no air pockets.
• Bake the cake on the middle rack for 90 minutes, checking after 75 minutes to see how it's doing. Use a skewer to test if the cake is done or not, making sure to poke through cake, not apple. The skewer should come out clean when the cake is baked. The edges of the cake will be a deep golden brown colour, and the surface will feel firm and slowly bounce back when gently pressed with your fingertips.
• Let the bundt cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely, then transfer it to a serving plate.

Salted caramel glaze

• Measure all your ingredients before beginning and have them ready. This is very important.
• In a deep 3 quart saucepan, pour the apple juice (or the water), and then the sugar. Don’t stir it.
• Bring the mixture to a boil over medium heat. If there’s sugar stuck on the sides of the pan, carefully brush it with a heat-resistant silicone brush dipped in a little water. Feel free to swirl the pan to give the mixture a stir, but when you set it back on the burner, brush the edges of the pan with water to dissolve the sugar crystals from the walls of the pot.
• Once the sugar is completely dissolved and the mixture starts to bubble, you can increase the heat on the stove to medium–high, or you can leave it on medium. The only difference is that on medium, it will take longer for the mixture to caramelize.
• Continue to boil the caramel until it turns amber in colour. As soon as the caramel has reached the desired colour, slide the pan off the heat, and turn the burner off.
• Slowly and carefully drop in the cubed butter (it will bubble and erupt so be careful!). Pour in the cream, slowly and carefully.
• When the bubbling has calmed down, begin to gently whisk the caramel until it is smooth and homogeneous.
• Poor the salted caramel in a large jar and cover loosely. When the caramel has cooled to room temperature, you can tighten the lid and store it in the refrigerator. It will thicken even more in the fridge.
• When the bundt has cooled completely, you can pour half the salted caramel glaze over the top of the cake and let it slowly trickle down the sides. Serve slices of the cake with the rest of the salted caramel.

Notes

• If you need a sour cream alternative, try a full-fat plain, unsweetened Greek yogurt, preferably with 9–10 % fat. Regular yogurt with a high fat content may work as well.
• For the spices, you can play around with your own combination of warm spices, like cinnamon, ginger, nutmeg, cloves, mace, etc. or you can try a pumpkin pie spice mix or an apple pie spice blend. Simply replace the total volume of spices with the mix.
• The weight of apples for this recipe (600 grams) works out to 2–3 large apples or 3 cups chopped.
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• I highly recommend watching the colour change closely to determine if your caramel has cooked enough, but if you want to check the temperature, aim for somewhere between 350°F and 360°F with a candy thermometer before adding the butter and cream.

Nutrition

Calories: 657kcal | Carbohydrates: 87g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 138mg | Sodium: 231mg | Potassium: 232mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1136IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg

The post Apple Bundt Cake with Caramel Sauce appeared first on The Bake School.

The simplest bundt recipe to remember has a 1-2-3-4 ratio of ingredients, by volume, so it's 1 cup butter, 2 cups sugar, 3 cups flour, and 4 large eggs. Technically "4 eggs" isn't a volume measurement at all, but 1-2-3-4 is easy to remember.

The ratio 1-2-3-4 is by volume, but I actually prefer to convert it to weight measurements before I bake. You can use this list of baking conversions to help you convert any baking recipe from cups to grams or ounces.

This is the same ratio I use for the chocolate chip bundt cake and the apple bundt cake. I don't mess with it because it makes such a great bundt with the perfect texture!

Ingredients

• flour—I bake with bleached all-purpose flour
• leavening agents—you will need both baking powder and baking soda for this recipe. If you aren't sure the difference, read about baking soda vs baking powder to find out more
• salt—I bake with Diamond Crystal fine kosher salt, which is less salty than table salt. If you want to use table salt, add half the amount
• butter—I prefer to bake with unsalted butter and add the salt myself later. If you are using salted butter, add less salt to the cake batter
• orange zest from a fresh naval orange
• sugar—use granulated sugar in the cake batter and icing sugar to make the orange icing
• eggs—use large eggs
• pure vanilla extract
• sour cream—use full-fat (around 14% fat) sour cream for the best texture
• orange juice—I prefer to use "premium" orange juice from the grocery store, which has more flavour. You can also use a frozen orange juice concentrate diluted with water. Both these orange juice products will deliver more flavour than freshly squeezed
• cranberries—I used fresh cranberries, but frozen will also work (don't defrost them!)

Please see the recipe card for the exact ingredients and quantities.

If you are looking for a simple tea cake, check out this glazed orange cake with poppy seeds baked in a loaf cake pan.

Substitutions and Variations

• Cranberries—use fresh or frozen cranberries, but do not defrost them if using frozen. You could replace these with frozen raspberries, adding the same quantity.
• Lemon—turn this into a lemon cranberry bundt cake with lemon juice and zest instead of the orange juice and zest (check out these glazed lemon cranberry muffins for inspiration)

How to Make an Orange Cranberry Bundt Cake

Step 1: Combine the butter, sugar, and orange zest in the bowl of a stand mixer fitted with the paddle attachment (image 1). Cream these ingredients together for several minutes until light and fluffy (image 2), then add the eggs one at a time, followed by the vanilla (image 3). Continue whipping to form a very airy but thick batter (image 4).

Step 2: whisk the dry ingredients in a separate bowl then add portions of the dry ingredients to the cake batter (image 6), alternating with the wet ingredients (image 7). Make sure to finish the cake batter with the dry ingredients last (image 8).

Step 3: Mix the butter until it is smooth, but don't overmix it (image 9). Fold the cranberries in by hand using a spatula (image 10). Make sure they are evenly dispersed throughout the batter (image 11).

Step 4: Transfer the cake batter to a buttered and floured bundt cake pan (image 12) then bake until golden brown and set (image 13) Use a cake tester to verify that the inside is baked through. Let the bundt cake cool for 15 minutes before flipping onto a wire rack to cool completely (image 14).

Bakeware tip: Invest in Nordic Ware bundt pans, which have a non-stick coating that helps bundt cakes unmould cleanly!

Step 5: When the bundt cake has cooled completely, prepare the icing, combining the icing sugar and orange juice in a small bowl (image 15), then using a small whisk to combine them (image 16). Pour the glaze over the top of the bundt cake (image 17). Depending on how thick it is, it will run down the sides of the bundt but in a decorative way and not completely (image 18).

Tips for Making Great Icing

For the glaze on this orange cranberry cake, I went with an easy icing sugar glaze that you can make with any liquid. Since you are pouring it on an orange cake, I flavoured the glaze with orange juice, but you could also use lemon juice for a more tart glaze or even plain milk to make it more neutral. If you go with milk, feel free to add a little vanilla extract or even a couple of drops of almond extract since almonds and orange go so well together.

The secret to the glaze is to keep it very thick. You don't need to use more than 30 mL (2 tablespoons) of liquid for 125—160 grams (1–1-¼ cup(s)) of icing sugar. This ratio makes a thick glaze, but you can still pour it on a bundt cake. It will run down decoratively without flowing into a pool at the bottom. This is the same ratio I used to glaze these cranberry lemon muffins.

You may need to sift the icing sugar if it is very lumpy and use a whisk to mix the liquid into the icing sugar to ensure a smooth icing without lumps.

Bundt Cake Baking FAQs

Other Great Cranberry Baking Recipes

This recipe for orange cranberry cake is a family favourite, made with sour cream to make a moist bundt cake that is perfect to serve with afternoon tea during the fall and winter months. Plus, it's a great dessert to feed a crowd! Here are some other cranberry baking recipes to try:

If you tried this orange cranberry cake recipe (or any other recipe on my website), please leave a ⭐ star rating and let me know how it went in the comments below. I love hearing from you!

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Orange Cranberry Bundt Cake

Learn how to make the best orange cranberry bundt cake with this easy recipe.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16

Calories 375kcal

Author Janice Lawandi

Equipment

• 10 cup bundt
• 5-quart KitchenAid Artisan mixer
• OXO balloon whisk
• Cake tester

Ingredients

Orange cranberry bundt cake

• 375 grams bleached all-purpose flour
• 7.5 mL baking powder
• 2.5 mL baking soda
• 2.5 mL Diamond Crystal fine kosher salt
• 230 grams unsalted butter softened
• 30 mL orange zest the more you use, the better the flavour!
• 400 grams granulated sugar
• 4 large egg(s)
• 10 mL pure vanilla extract
• 250 mL sour cream (14% fat)
• 125 mL orange juice I prefer to use "premium" orange juice from the grocery store which has more flavour
• 200 grams fresh cranberries or frozen

Glaze

• 125 grams icing sugar
• 30 mL orange juice or lemon juice or milk

Metric - US

Instructions

• Preheat the oven to 325°F (165 °C).
• Prepare a 10-cup (2.4 L) bundt pan by buttering the inside lightly with softened butter. Make sure the pan is evenly coated and that the butter has reached all the nooks and crannies. Dust the inside with flour, tapping out the excess. Set the pan aside for later.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter, the sugar, and the orange zest for at least 5 minutes until it is light and fluffy. Add in the eggs, one at a time, mixing well between each addition. The batter should be very light and fluffy at this point.
• Add the sour cream and vanilla, and beat again to mix it really well.
• Add half the dry ingredients and stir on low to incorporate. Mix in the orange juice, and then the rest of the flour. Don't mix it in completely. When there's still some flour not yet incorporated, finish stirring with a spatula or a big wooden spoon, being sure to scrape up what's stuck to the bottom of the bowl. Fold in the cranberries.
• Dollop the batter into the prepared pan and swirl and smooth it with a small offset spatula. Bang the pan on the counter several times to make sure the batter settles into all the grooves of the pan. If you are worried, you can even push a knife through the batter to force it into place.
• Bake the bundt until it's golden brown on the top and edges. Insert a cake tester or long skewer to check the cake is done in the middle (it should come out clean). It takes about 90 minutes to bake completely and I recommend rotating the pan after about 75 minutes to make sure the front and back bake evenly. Let the bundt cool for about 20 minutes in the pan before inverting on a wire rack to cool completely.

How to make the easy glaze

• Whisk together the powdered sugar and milk or juice to form a very thick glaze. The glaze must be thick to adhere to the outside of the bundt without running off.
• Pour the glaze over the top of the bundt, giving the glaze a nudge in places to help it slowly drip down the sides a little.

Notes

• Use fresh cranberries for the cake or frozen cranberries, but don't defrost them before mixing them into the batter. Or replace them with raspberries.
• For the most pronounced flavour, use premium orange juice from the grocery store or prepare some from frozen orange juice concentrate. You can replace the orange juice with lemon juice. Freshly-squeezed orange juice won't yield as much flavour in the cake. 
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• Make sure to properly butter and flour your bundt pan to make sure the bundt cake doesn't stick to the pan. Read about how to prepare a bundt pan for more information.
• Let the cake cool slightly in the pan so it is firm enough to unmould. Don't cool it completely in the pan because it will get stuck. If this happens and your bundt cake is stuck to the pan, rewarm the bundt cake in the pan to warm up the edges enough that they may unstick. This works!

Nutrition

Calories: 375kcal | Carbohydrates: 54g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 136mg | Potassium: 145mg | Fiber: 1g | Sugar: 34g | Vitamin A: 546IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg

The post Orange Cranberry Bundt Cake appeared first on The Bake School.

This eggnog bundt cake is a variation of the classic 1-2-3-4 cake made with 1 cup of butter, 2 cups of sugar, 3 cups of flour and 3 eggs. Why 1 less egg than the traditional 1-2-3-4 cake? The eggnog provides some of that eggy richness, too!

Read all about baking ratios and how to work with them if you aren't familiar with them. This is the same ratio I used to make this apple bundt cake and the cinnamon chocolate chip bundt cake. It's a reliable, classic cake ratio for good reasons!

Recipe Ingredients

• dried currants, not to be confused with raisins. Dried currants are very small in size and darker
• rum—spiced or dark rum
• flour—bleached all-purpose flour
• leavening agents—baking powder is used in the recipe because we aren't adding any acids to the batter. If you aren't sure how it's different from baking soda, please read about baking soda versus baking powder.
• spices—ground nutmeg, preferably freshly grated if you can for the best flavour
• salt—I bake with Diamond Crystal fine kosher salt. If you use regular table salt, add half the amount
• butter—this recipe was developed with unsalted butter. If you use salted butter, you may have to adjust the salt added in the recipe
• sugar—use granulated sugar for the cleanest flavour so that the eggnog, rum, and nutmeg can shine through
• eggs—use large egg(s) or the cake may be too dry
• eggnog—use a classic eggnog (made from egg yolks, milk, and nutmeg). I use store-bought eggnog to save time
• vanilla—use pure vanilla extract

See recipe card for exact ingredients and quantities.

Substitutions and Variations

This cake is made from simple ingredients, so your substitution options are limited:

• Dried currants—replace them with raisins or skip them entirely if you aren't a fan, but I think they make this bundt very special. Dried cranberries may also work.
• Rum—use spiced or dark rum, or replace it with bourbon, brandy, or even cognac

How to Make an Eggnog Bundt Cake

If you have never used one before, be sure to read this post on how to use a bundt pan before you begin!

Step 1: Get the prep work out of the way before you make the cake batter, meaning whisk your dry ingredients in a bowl (image 1), heat the dried currants with the rum to soak them (image 2), and butter and flour your bundt pan (image 3).

Step 2: Combine the butter and sugar in the bowl of a mixer fitted with the paddle attachment (image 4). Cream them together until light and fluffy (image 5).

Step 3: Add the eggs, one at a time, scraping down the bowl, whenever necessary, with a spatula (image 6).

Step 4: Add the last egg with the vanilla (image 7) and whip the mixture until fluffy and light (image 8).

Step 5: Add a third of the dry ingredients (image 9), alternating with half the eggnog (image 10), beginning and ending with dry ingredients.

Step 6: The batter should be thick and fluffy (image 11). Add the rum-soaked currants (image 12) and stir them into the batter so they are evenly incorporated (image 13).

Step 7: Dollop the batter at the bottom of the prepared bundt pan (image 14) to ensure the nooks and crannies at the bottom of the pan are properly filled with batter (image 14). Then, add the rest of the batter, smoothing the top with an offset spatula (image 15).

Step 8: It's important that the pan is not full to the top with cake batter so that the bundt cake bakes properly (image 16). Bake the cake until it's pulling away from the sides of the pan and golden brown (image 17).

Tip: Remember, with all bundt cakes, it can be tricky to know when they are fully baked. Make sure to use these tricks to check if your cake is done baking before taking it out of the oven!

Step 9: Make the rum glaze while the cake is cooling in the bundt pan. Pour the rum over the granulated sugar (image 18) and whisk the two together (image 19). The sugar will not completely dissolve, and the mixture will form a slurry (image 20).

Step 10: After 10 minutes of cooling, unmould the bundt cake onto a wire rack set on parchment. Immediately brush the glaze all over the bundt cake (image 21). The glaze will soak in first, eventually forming a crunchy crystallized coating (image 22).

Top Tip

Make sure to brush the cold glaze on the hot cake so that the bundt can absorb as much as possible, like you would do when making pistachio baklava! The sugar glaze will melt onto the surface of the hot cake and form a crunchy coating. Use all of the glaze. When the bundt has cooled, and the glaze has crystallized, you end up with a thick, sparkly layer of rum glaze. 

Cool the bundt completely before serving to ensure the cake's texture is soft and fluffy, and the flavour is at its best. This cake can be made the day before serving.

More Eggnog Recipes

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Eggnog Bundt Cake with Rum Glaze

This eggnog bundt cake has eggnog and nutmeg baked into the cake and is topped with a rum glaze that crystallizes on the surface of the cake so that it sparkles!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 16

Calories 373kcal

Author Janice Lawandi

Equipment

• 10 cup bundt
• 5-quart KitchenAid Artisan mixer
• Cake tester
• Pastry brush

Ingredients

Eggnog bundt cake recipe

• 80 grams dried currants
• 30 mL spiced or dark rum
• 375 grams bleached all-purpose flour
• 10 mL baking powder
• 5 mL ground nutmeg preferably freshly grated
• 1.25 mL Diamond Crystal fine kosher salt
• 230 grams unsalted butter softened
• 400 grams granulated sugar
• 3 large egg(s)
• 250 mL eggnog at room temperature
• 5 mL pure vanilla extract

Rum glaze

• 150 grams granulated sugar
• 60 mL spiced or dark rum

Metric - US

Instructions

Eggnog Bundt Cake

• Place a rack in the centre of the oven and preheat the oven to 350°F (175°C) or, if the pan has a dark finish, 325°F (160°C).
• Butter a large 10-cup (2.4 L) Bundt pan with softened butter (make sure to work it into every nook and cranny), and then flour it, tapping out any excess flour. I like the Nordic Ware Anniversary Bundt pan (get it on Amazon).
• Combine the rum with the dried currants in a small saucepan. Set it on medium–low heat to soften the currants so that they plump with the warm rum. Take the pan off the heat and let the currants soak and cool down for 15 minutes while you prepare the cake batter.
• Whisk together the flour, baking powder, nutmeg, and salt.
• Using a stand mixer fitted with the paddle attachment, cream together the butter until creamy and smooth, 30 to 45 seconds. 
• Add the sugar in a steady stream and continue to beat on medium speed until light in colour and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. 
• With the mixer still on medium speed, add the eggs, one at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. Add the vanilla and mix just until combined.
• On the lowest speed, add the flour mixture in 3 additions alternately with the eggnog in 2 additions, beginning and ending with the flour mixture and mixing after each addition just until incorporated. Stop the mixer as needed to scrape down the sides of the bowl.
• Stir in the currants and any remaining rum. 
• Spoon the batter into the prepared pan and spread evenly with the spatula.
• Bake the cake just until a cake tester inserted into the centre of the cake comes out clean, and the sides are beginning to come away from the pan, 60 to 65 minutes. Transfer the cake to a wire rack and let it cool in the pan for about 10 minutes while you prepare the glaze.

Rum Glaze

• In a small bowl, combine the sugar and the rum. Stir with a rubber spatula just until blended. The sugar will not dissolve and will settle at the bottom of the bowl if you don't stir the mixture.
• Invert a wire rack on top of the pan, flip the warm cake onto the rack. Slide a sheet of waxed paper or parchment under the rack.
• Using a pastry brush, coat the top and sides of the warm cake with the glaze, using every last drop. Let the cake cool completely before serving. To serve, carefully transfer the glazed cake to a serving platter. Thinly slice the cake with a sharp or serrated knife.

Notes

• I prefer the bundt pans from Nordic Ware, specifically the Anniversary bundt pan available on Amazon. I find cakes are much less prone to sticking to the Nordic Ware bundt pans so there's less stress!
• To prepare the bundt pan, butter the pan with a very thin even layer of softened butter, then dust it with flour. Or you can use baking spray. Do not use cooking spray! Nordic Ware doesn't recommend it as it leaves a sticky film on their pans. 
• Don't over-grease and flour the pan. Too much of that goop may cause your bundt cake to stick to the pan.
• If you don't want to use dried currants, you can skip them, or replace them with raisins (golden or Sultana raisins) or even dried cranberries or cherries could work too.
• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• I used spiced rum, but dark rum, bourbon, brandy, or even cognac may work in this recipe.
• Brush the glaze on the hot bundt before the cake has cooled down, right when you take the cake out of the pan. This way it will absorb more of the alcohol and make a nice smooth, crunchy topping too!

Nutrition

Calories: 373kcal | Carbohydrates: 56g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 59mg | Potassium: 152mg | Sugar: 38g | Vitamin A: 435IU | Vitamin C: 0.4mg | Calcium: 57mg | Iron: 1.5mg

The recipe for this eggnog bundt cake is adapted from Flo Braker's beautiful Baking for All Occasions. I upped the nutmeg in the cake batter because the original recipe only had ¼ teaspoon and it was not flavourful enough as written.

The post Eggnog Bundt cake with Rum Glaze appeared first on The Bake School.

When I want to bake bundt cakes or come up with a good bundt cake recipe, one of my criteria is that the recipe has to be easy and it should not be overly complicated. If I read a bundt cake recipe that calls for separated eggs, for example, where the whites are whipped into a pillowy mass that gets folded into the batter, I feel like this is too much work for a bundt. Bundts are the cakes you bring to community events or family picnics, and I truly believe they should be simple but taste fantastic. Everybody loves a good bundt and this chocolate chip bundt cake recipe from scratch is my go-to recipe when I want a simple cake that feeds a crowd.

This chocolate chip bundt cake starts with a 1-2-3-4 cake recipe

This easy chocolate chip bundt cake with sour cream is a 1-2-3-4 cake so it’s made with 1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs. The baking ratio is, therefore, 1:2:3:4, by volume. To give the bundt a little extra rise, I threw in some baking powder and baking soda. The sour cream in this recipe gives the cake a moist crumb and a lighter texture. This chocolate chip cake has the perfect texture: not too dense, but not overly fluffy either. This easy bundt cake recipe is a recipe you can keep in your back pocket. It’s as easy as 1-2-3-4 and that’s what you have to remember! And you can also use the same recipe to make an apple bundt cake.

Chocolate chocolate chip bundt cake recipe variation

In general, the easiest way of turning a vanilla cake into a chocolate cake: take out a portion of the flour from the recipe (not all) and sift in the equivalent amount of cocoa powder. So, if you want to bake a chocolate chocolate chip bundt cake: it’s easy. Start by measuring out the flour you need for this recipe and take out ¾ cup (basically measure 2 ¼ cups (instead of 3 cups), which comes out to 280 grams (instead of 375 grams)). Replace that volume of flour with cocoa powder, so use ¾ cup of cocoa powder for this recipe (that should be about 90 grams).

This cinnamon chocolate chip bundt cake is rather large and can be sliced into 16 pieces of cake, give or take. If you want a smaller cake, try this chocolate marble cake with sour cream.

I always recommend taking the time to prepare cake pans for baking, and bundts are no exception. Make sure to follow the bundt pan manufacturer's instructions. Nordic Ware, for example, recommends brushing on oil or butter, as opposed to using an aerosol cooking spray. Baking spray is also a great option because it contains flour. If you have never used one before, be sure to read this post on how to use a bundt pan before you begin!

📖 Recipe

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Cinnamon Chocolate Chip Bundt Cake with Chocolate Ganache

Everybody needs an easy chocolate chip bundt cake recipe. This chocolate chocolate chip bundt cake is made with sour cream, a little cinnamon, and topped with a thick layer of chocolate ganache. Pretty perfect, if you ask me!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16

Calories 572kcal

Author Janice Lawandi

Equipment

• 10 cup bundt
• 5-quart KitchenAid Artisan mixer

Ingredients

Chocolate chip bundt cake ingredients

• 375 grams bleached all-purpose flour
• 5 mL baking powder
• 5 mL ground cinnamon
• 2.5 mL baking soda
• 2.5 mL Diamond Crystal fine kosher salt
• 230 grams unsalted butter softened
• 400 grams granulated sugar
• 4 large egg(s)
• 10 mL pure vanilla extract
• 375 mL sour cream (14% fat)
• 300 grams dark chocolate chips

Chocolate ganache ingredients

• 175 grams dark chocolate (70 % cocoa content)
• 28 grams unsalted butter
• 30 mL sour cream (14% fat)

Metric - US

Instructions

How to make the chocolate chip bundt cake

• Preheat the oven to 325°F (165 °C).
• Prepare a 10-cup (2.4 L) bundt pan by brushing the inside lightly with canola oil to make sure the pan is evenly coated. Set the pan aside for later.
• In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt. Set aside.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter and the sugar. Add in the eggs, one at a time, mixing well between each addition. The batter should be very light and fluffy at this point.
• Add the sour cream and vanilla, and beat again to mix it really well.
• Add the dry ingredients and stir on low to incorporate. Don't mix it completely. When there's still some flour not yet incorporated, finish stirring with a spatula or a big wooden spoon, being sure to scrape up what's stuck to the bottom of the bowl. Fold in the chocolate chips.
• Dollop the batter into the prepared pan and swirl and smooth it with a small offset spatula. Bang the pan on the counter several times to make sure the batter settles into all the grooves of the pan. If you are worried, you can even push a knife through the batter to force it into place.
• Bake for 75 minutes or until a tester comes out clean. Let the bundt cool 25 minutes before inverting on a wire rack to cool completely.

How to make the chocolate ganache

• In a medium bowl, melt together the chocolate with the butter. You can do this gently over a double boiler OR in the microwave at power level 5, making sure to stir every so often to avoid burning the chocolate.
• Add the sour cream and stir. Let the ganache sit until it has thickened enough to spread on top of the cooled bundt without it flowing off the sides.

Notes

• This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
• For the dark chocolate, I used Cacao Barry Ocoa 70 % dark chocolate.

Nutrition

Calories: 572kcal

The post Best Chocolate Chip Bundt Cake with Chocolate Ganache appeared first on The Bake School.