brown sugar bundt cake


I follow the blogger  Food Librarian who has a whole page devoted to bundt cakes. I chose this one because of its simplicity; all the ingredients are either in the refrigerator or the pantry, and therefore can be whipped up on the spur of the moment. Instead of glazing the cake with the brown sugar glaze below, I merely dusted confectioner’s sugar on top.

Brown Sugar Bundt (Food Librarian)
Prep time: 20 minutes
Baking time: 50-55 minutes

1 cup butter (227g), room temp/70 degrees
2 1/4 cups (270 grams) all-purpose flour
1/2 t baking powder
1 t salt
2 cups (386 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
4 eggs, room temp
1 tsp vanilla extract
3/4 cup (180 ml) whole milk

Brown Sugar Glaze:
1/2 c (100 g) packed light brown sugar
2 Tablespoons whole milk
1/4 t salt
1 t vanilla extract

Oven: Preheat oven to 350 degrees F.

Pan: 12-cup Bundt pan. Butter and flour pan generously.

1. Dry ingredients: Whisk together flour, baking powder, and salt in a large bowl.

2. Cream & Combine: Using a stand mixer with paddle attachment, cream the butter with sugars until light and fluffy, about 2-3 minutes on medium speed. Add eggs, one at a time. Add vanilla and beat until smooth. Scrape sides of bowl.

3. Combine dry & wet: On low speed, alternately add dry ingredients in three additions and milk in two additions. Don’t overmix.

4. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.

5. Bake: Place pan in the oven (never put a Bundt pan on a tray – air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 60 minutes. Check early, mine was done in at 55 minutes.

6. Cooling : Place Bundt on a wire rack and let cool for 15 minutes. Invert and let cool completely on a wire rack.

7. Glaze: In a small nonreactive saucepan over medium heat, combine the brown sugar, milk and salt and bring to a boil, stirring constantly. Continue to boil, stirring for 2 minutes. Remove from heat. Add the vanilla and let the glaze cool and thicken slightly. Pour glaze over cooled cake.



mama’s bundt butter cake


This cake only has 6 ingredients. It yields a cake with a moist and tender crumb. The cake can be  glazed too. My favorite glaze for this cake is the lemon-lime glaze for a 7-up cake . Just mix 1 tablespoon lemon juice with 1 tablespoon lime juice to 1 cup confectioner’s sugar. It adds just the right amount of sweetness with a tangy citrus flavor.

Mama’s Bundt Butter Cake
Prep time: 20 minutes
Baking time: 40 minutes

227 grams unsalted butter, plus extra for greasing the pan
1 teaspoon vanilla extract
5 large eggs
338g superfine sugar
281g all purpose flour
2 teaspoons baking powder

Pre-heat the oven to 160˚C/325˚F. Grease a 10 inch bundt cake pan with butter, making sure to get inside all the crevices. Set aside.

In a large bowl, whisk together the flour and baking powder. Set aside.

In a mixing bowl, mix the butter on low speed to soften. Add the vanilla. Pour in the sugar all at once and mix on medium speed 2-3 minutes until the butter-sugar mixture is light and fluffy. Scrape down the sides.

Add the flour all at once to the butter mixture, and mix on low speed until the flour mixture is just incorporated. Scrape the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter top to dislodge any air bubbles.

Bake 35-40 minutes or until a skewer inserted near the center comes out clean. Cool in the pan 30 minutes on a wire cooling rack. Invert the pan and unmold the cake. Cool completely. Simply dust with powdered sugar, slice, and serve.

Tish Boyle’s marble bundt cake


This recipe is chocolate-y smooth and delicious. It can easily be halved to make a smaller bundt if you decide that a bigger one is too much. But I say you can never have too much cake.

Tish Boyle’s Marble Bundt Cake

• 340g unsalted butter
• 342g cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon Salt
• 500g caster sugar
• 1 1/2 teaspoons vanilla extract
• 5 large eggs, room temperature
• 120ml (1/2cup) whole milk
• 20g natural cocoa powder (e.g. Hershey’s)
• 90ml water

Method :
1. Preheat oven to 375˚F/ 190˚C. Grease the inside of a 10” bundt pan and dust with flour. If the pan has a dark nonstick finish, reduce heat 25˚ and check the cake to see that it is done 5 minutes before the baking time is up.

Cake Baker’s Note: I melted 2 tablespoons unsalted butter and added a heaping tablespoon flour to it. I brushed this mixture on the inside of the pan. It should stick to the sides, not run off. If it does, add a bit more flour. You want to generously butter the pan so that the cake will release.

2. Sift cake flour, baking powder and salt and set it aside.

3. In a mixing bowl fitted with a paddle attachment, cream butter at medium speed for 2 minutes until creamy.

4. Add sugar and continue to cream for 4 minutes at medium to high speed.

5. Add vanilla extract. Add eggs one at a time and mix at medium speed until well mixed.

6. Add sifted flour mixture in 3 additions and alternating it with 2 additions of milk.

7. Mix cocoa powder with water in a small bowl. Add 3 cups of the batter to the cocoa mixture and stir until blended.

8. To make the marble effect, you need to have thin layers alternating plain with chocolate, starting with the plain layer. Spoon 1/3 of plain batter into the prepared bundt pan and smooth it to an even layer. Spoon 1/3 of the chocolate mixture over the plain layer and smooth to even out. Repeat until all batter is used up finishing with the chocolate layer.

9. Bake for 60-75 minutes or until a skewer inserted near the center comes out clean. Or the cake, when pressed lightly, bounces back. Cool 15 minutes in the pan on a wire cooling rack. Then unmold the cake and cool completely. When it is cooled, dust some powdered sugar on top, if desired.

silver palate banana bundt cake


I’m sure this recipe isn’t in the Silver Palate Cookbook. It is an adaptation of a recipe for banana bread. Recipes from this cookbook, which was first published in the 1980s, have occasionally been printed on the internet, such as this one for banana bread, and another one I found for chocolate cake–which I will try some other time. The banana cake came out moist and tender, and not very sweet.

Banana Bundt Cake (adapted from the Silver Palate Cookbook)

Prep time: 20 minutes
Baking time: 40 minutes

8 tablespoons (113g) unsalted butter, room temperature
3/4 cup(169g) granulated sugar
2 eggs
2 cups (250g) all-purpose flour (can substitute whole wheat flour for 1 cup AP)
1 teaspoon baking soda
1/2 teaspoon salt
3 large ripe bananas, mashed (1 1/4 cups – 1 1/2 cups)
1 teaspoon vanilla extract
1/2 cup walnuts, coarsely chopped (optional)
Powdered sugar (optional)

  1. Preheat oven to 350˚F/175˚C. Grease bundt pan.
  2. Cream butter and sugar together until fluffy, about 5 minutes. Add eggs, one at a time and beat until just combined. Add the vanilla with the last egg.
  3. Sift together AP flour, soda, and salt. Set aside.
  4. In another bowl, mash bananas and add  walnuts, if using. Pour half the flour mixture into the butter mixture and mix until just combined. Add half the banana mixture and blend until just combined. Scrape down the bowl. Add half the remaining flour followed by the rest of the banana. Finish with the flour. Mix after each addition until just combined. Give the batter a few turns to make sure all the batter is mixed. Scrape down the sides.
  5. Pour batter into pan. Tap pan lightly on the counter to dislodge air bubbles. Bake 40 minutes or until cake tester comes out clean (or a few moist crumbs cling to the tester). Cool in pan 10 minutes, then unmold on wire rack. When cooled, dust with powdered sugar, if desired.


  • Grease a 9×3 inch loaf pan to make banana bread. Bake 50-60 minutes

mango surprise: butter cake with mango, whipped cream, and passion fruit


It’s mango season now, and we are suffering. It’s like going to heaven and having nothing to eat but your favorite fruit. Such a punishment.

But mango doesn’t bake welI, and the fresh sweet taste of a mango is incomparable. So I made my favorite butter cake as a bundt for dessert and filled up the center with mango and whipped cream, then drizzled passion fruit on top. It was an easy dessert to make and it is so light and refreshing.

Just perfect for a hot summer night. Songkran is next week, which means midsummer is approaching. Got to make more desserts that are cool, light and refreshing!


downy yellow bundt butter cake


I love the way this cake turned out! It has a wonderful vanilla scent, and the crumb is moist and tender. The foolproof way to make this wonderful cake is to weigh the ingredients. Grams are more accurate than ounces. Instead of baking a layer cake, I made a bundt. I glazed it with a tart lemon-lime glaze which tempers the sweetness.

All-Occasion Downy Yellow Butter Cake (Adapted from: The Cake Bible)

Have at room temperature:
6 (112g) large egg yolks
1 (242g) cup milk
2 1/4 teaspoons vanilla
3 cups (300g) sifted cake flour
1 1/2 (338g) cups superfine or caster sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 (170g) tablespoons unsalted butter, softened

Preheat oven to 350˚F/180˚C. Grease and flour:
• Two 9×1 1/2 inch cake pans, bottom lined with waxed paper or parchment, OR
• One 10×3 inch bundt cake pan (total: 12 cups)

In a medium bowl, lightly combine the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Blend on low speed 30 seconds.

Add butter and remaining milk. Mix until the dry ingredients are just moistened. Increase to medium speed and beat for 1 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.

Scrape the batter into the prepared pan(s). Smooth the top with a spatula. The pan(s) will be half full. Tap the pan(s) lightly on the counter then bake 25-35 minutes, or until a tester inserted near the center comes out clean.

Cool the cake(s) in the pan on racks for 10 minutes. When the cake cools, it will begin to pull away from the sides of the pan. Invert the cake onto the wire rack to finish cooling.

When completely cooled, the cake layers can be frosted. For the bundt cake, I recommend glazing it. To make the glaze, add 1 tablespoon each lemon juice and lime juice to 1 cup powdered confectioner’s sugar. Whisk and pour over cooled cake.

asian pear bundt cake with five-spice swirl

asian pear bundt cake with five-spice swirl

For the uninitiated, Five-Spice powder (available from Asian supermarkets) contains fennel, cinnamon, ginger, cloves, and star anise. In traditional Chinese cooking it is used to season roast chicken and duck. Used as a spice for baking, Five-Spice powder crosses the boundary between East and West, and with delicious results! If you are wondering how this cake tastes, well, using the Five Spice powder to create a swirl in the center of the cake gives it a licorice scent and flavor. Asian pears or pear-apple as they are sometimes called, are almost overpowered by the Five-Spice powder but manage to hold their own, although entirely self-effacing. Baked, the pears hold their shape and retain their moisture but lose that light crisp slightly sweet flavor they had when eaten raw.

Asian Pear Bundt Cake with Five-Spice Swirl (from Baking a Moment)

Prep time: 30 minutes
Baking time: 1 hour
Servings: 16

For the Swirl:
1/4 cup sugar
1 tablespoon five-spice powder

For the Cake:
2 sticks (1 cup or 8 oz) unsalted butter
1 1/2 cups sugar
3 eggs
1 cup Greek style nonfat plain yogurt
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3 Asian pears, peeled and diced

Preheat oven 350˚F. Melt a tablespoon butter. Add about 1/2 tablespoon flour to the butter and combine. Brush butter mixture on the inside of a bundt pan, coating thoroughly. Be sure to get some of the butter mixture inside the crevices. Set aside.

Combine the swirl ingredients in a small bowl and set aside.

In a medium bowl, add flour, baking powder, baking soda and salt. Whisk to combine and set aside.

Cream the butter and sugar. Stop the mixer to turn over the butter mixture. Add the eggs, yogurt, and vanilla. On low speed, gradually add the flour mixture, scraping it with your fingers into the mixing bowl,  until just streaks of flour remain. Fold in the pears by hand, turning several times to distribute the fruit. Be careful not to over mix the batter.

Scrape half the batter in the prepared bundt pan. Be sure to smooth the batter right up to the edges and into the crevices of the bundt pan. Sprinkle the swirl mixture thickly on top. Use it all! Top with the remaining batter. Smooth the top and push the batter into the crevices. Bake one hour. Test at 55 minutes. Cool 10 minutes in the pan on a wire cooling rack. Then invert the pan. The cake will easily fall out of the pan and onto the wire rack. Finish cooling on the rack.  If desired, sprinkle the top of the cake with powdered sugar.

marbled banana bundt cake

marbled banana bundt cake

This baby bundt is so cute! I bought a new six-cup bundt cake pan from Amazon. The six-cupper is ideal when you don’t want to bring a whole cake to the office. Of course, I had leftover batter so that went into a loaf pan. The cake was so tender, moist, and not very sweet.  AJ and I ate two loaf cake slices each! So I wrapped the rest of it up airtight so we wouldn’t finish the entire cake in one sitting.

Marbled Banana Bundt Cake (Adapted from Baking Bites)

Prep time: 15 minutes
Bake time: 45 minutes
Cooling time: 1 – 1 1/2 hours (Today was so cold when I opened the kitchen window. Cooling time was drastically reduced to 20 minutes!)

1/2 cup butter, plus 1 tablespoon, room temperature
1 1/2 cups superfine sugar
3 large eggs
1 1/2 tsp vanilla extract
3 ripe, medium bananas, mashed (about 1 cup)
2 cups, plus 1 tablespoon all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup low fat Greek style yogurt (or sour cream)
1/4 cup cocoa powder, sifted

Preheat oven to 350˚F. Melt 1 tablespoon butter and mix it with 1 tablespoon flour. Brush this butter-flour mixture inside one 6 cup bundt cake pan and one 8 1/2×4 1/2 inch loaf pan (6 cup capacity). As you can see from the measures, you can also combine and use one 12-cup bundt cake pan.

Cake Baker’s Note: Because I use pans with a dark non-stick finish, cakes have a tendency to over-brown in them. I discovered that pre-heating the oven to 325˚ takes longer to bake the cake and I end up with a crusty brown exterior. I now preheat the oven to 350˚F and reduce the heat to 325˚F just when the cakes are placed in the oven. The result, as you can see in the photo, is a perfectly golden brown exterior.

In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs one by one, until each has been just incorporated. Beat in vanilla extract and mashed bananas.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add half of the flour mixture to the butter mixture and stir to combine. Add the sour cream or yogurt, followed by the remaining flour mixture, stirring after each addition.

Remove 1 1/2 cups of batter into a small bowl and stir in cocoa powder. Pour 1/4 of the plain batter into the prepared bundt pan and 1/4 of the remainder into the prepared loaf pan. Use an offset spatula to spread the batter to the edges and corners. Top each pan with half the cocoa batter. Spoon half the remaining plain batter on top of the cocoa batter. Repeat with the other pan. Run a knife through the batter gently to swirl. Tap pans gently on the counter to settle the batter.

Cake Baker’s Note: I misjudged the plain batter so the loaf cake did not have a plain batter topping. Appearance doesn’t matter because the cake still bakes up “marbled.” Next time I bake this, I will not swirl the chocolate layer in the bundt but let it bake up like a tunnel cake with a chocolate center.

Put the pans in the oven. If they are dark non-stick pans, reduce the heat at once to 325˚F. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top springs back when lightly pressed.

Turn cakes out and place them onto a wire rack to cool 10 minutes in the pans. Unmold the cakes and turn them right side up to let them continue to cool on the rack. Wrap thoroughly cooled cakes airtight in plastic if they are not going to be eaten right away. Cooled cake can be stored wrapped airtight in a cake keeper for 2 days.

Serve plain, dusted with powdered sugar, or à la mode–with ice cream.

neapolitan bundt cake

Neapolitan Bundt Cake (From America’s Test Kitchen)

It’s a delicious cake. The only complaint I have is that the strawberry flavor isn’t strong enough. Now how to ramp up the flavor? 

Have at room temperature:

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup buttermilk or sour milk
1 tablespoon vanilla
1 tablespoon fresh lemon juice
2 1/4 sticks unsalted butter, cut into chunks and softened (18 tablespoons)
2 cups superfine sugar
3 large eggs
1 large egg yolk
1/3 cup chocolate syrup
2 tablespoons Dutch processed cocoa powder
1/2 cup strawberry jam, divided
3 drops red food coloring
1 recipe Chocolate Glaze (recipe to follow)

  1. Adjust the oven rack to the lower middle position and heat the oven to 350˚F. Prepare a 12 cup Bundt pan: melt a tablespoon butter mixed with a tablespoon flour and brush the mixture inside the pan. Set aside.
  2. In a medium bowl, whisk the flour, salt, baking powder, and baking soda. In a small bowl, whisk the buttermilk or sour milk, vanilla, and lemon juice together.
  3. In a large bowl, beat the butter and sugar together with an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the eggs and egg yolk one at a time until combined, about 1 minute.
  4. Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half the buttermilk/sour milk mixture. Repeat with half the remaining flour mixture and the remaining buttermilk/sour milk mixture.  Beat in the remaining flour mixture until just incorporated.
  5. Divide the batter equally among three bowls. In a small bowl, whisk the syrup and cocoa together until combined; add this chocolate mixture to the batter in one of the bowls. Set aside. Melt 1/4 cup of strawberry jam and add the red food coloring. Cool slightly. Stir strawberry mixture into a second bowl of batter. Scrape the remaining plain bowl of batter into the prepared Bundt pan, followed by the strawberry batter, then the chocolate batter. Do not worry if the batter layers do not completely cover the one below it.
  6. Wipe any drops of batter off the sides of the pan. Gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Rotate the pan halfway through baking.
  7. Cool the cake in the pan for 10 minutes, then turn it out onto a wire rack. While the cake is still warm, melt the remaining 1/4 cup strawberry jam and brush this all over the cake. Cool the cake completely, about 1-2 hours.
  8. Glaze the cooled cake with a chocolate glaze.

Chocolate Glaze (from America’s Test Kitchen)

4 ounces bittersweet chocolate, chopped
1/3 cup heavy cream, hot
2 tablespoons light corn syrup
1/4 teaspoon vanilla
Pinch of salt
Whisk all ingredients in a medium bowl until smooth and let it sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes. I served a slice of Bundt cake with a scoop of Magic Strawberry Ice Cream. It was delicious!

my baking therapy: chocolate bundt cake with rum

The Fourth of July was my day for baking therapy. I should have done something red, white, and blue, but I wanted to do something rich, dark, and sensual with chocolate.  This cake came out dense and moist and very dark. And because of the rum syrup, it had a slight tangy flavor. Its texture so reminded me of the steamed pudding fruit cakes we love to eat at Christmas-time in Jamaica. Naturally, I watched my favorite movie Chocolat while I was baking; there is something magical about chocolate that sweetens the mood and raises the spirit.

Rich Chocolate Bundt Cake with Rum (adapted from America’s Test Kitchen)

For the Cake
1 3/4 cups (8 3/4 oz) unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3/4 cup (2 1/4 oz) Dutch-processed cocoa powder
6 oz bittersweet chocolate, chopped fine (I used unsweetened chocolate)
1 teaspoon instant espresso powder or instant coffee
3/4 cup boiling water
1 cup sour cream, room temperature (I used half sour cream, half Greek plain nonfat yogurt)
1 tablespoon vanilla
12 tablespoons (1 1/2 sticks) unsalted butter, cut into chunks and softened
2 cups packed (14 oz) light brown sugar
5 large eggs, room temperature

For the Rum Syrup
1/2 cup sugar
1/4 cup dark rum
2 tablespoons water.

1. Adjust an oven rack to the lower-middle position and heat the oven to 350˚F. Melt 1 tablespoon butter. Add 1 tablespoon cocoa powder to the melted butter or add 1 tablespoon flour. Mix well. Using a pastry brush, brush the inside of a 12-cup bundt pan with the butter mixture. Set aside.

2. In a large bowl, whisk together the flour, salt and baking soda. Set aside.

3. Boil a cup of water. In another large bowl, combine the cocoa, chocolate, and instant espresso. Do not mix. Measure 3/4 cup of boiling water and pour over the top of the chocolate mixture. Cover and let stand 5 minutes until the chocolate is melted. Whisk the mixture smooth and set aside to cool. When cool, whisk in the sour cream and vanilla. Set aside.

Cake Baker’s Note: To chop chocolate, set the block of chocolate on a sheet of waxed paper. Using a serrated knife, thinly shave a corner of the block with a downward motion. Turn the block to shave another corner. Pick up the corners of the waxed paper and tip the shavings into a cup to measure 6 oz or 3/4 cup.

4. In a large bowl, beat the butter and sugar together at medium speed until light and fluffy, 3-6 minutes. Beat in the eggs, one at a time, until combined, about 1 minute. (The batter may look curdled.)

5. Reduce the mixer speed to low and beat in 1/3 of the flour mixture, followed by half of the chocolate mixture. Repeat with half of the remaining flour mixture and the remaining chocolate mixture. Beat in the remaining flour mixture until just incorporated.

6. Scrape the batter into the prepared pan and smooth the top. Wipe any drips of batter off the sides of the pan. Gently tap the pan on the counter to settle the batter.

7. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50-60 minutes. Rotate the pan halfway through baking.

8. Remove the cake from the oven. Let the cake cool in the pan 10 minutes then turn it out on a wire rack. Mix the ingredients for rum syrup in a small saucepan. Heat until the sugar is dissolved. Set the cake on the cooling rack over a large rimmed baking sheet. While the cake is still warm brush with the rum syrup. Cool the cake completely before serving.