The modern aluminum Bundt cake pan was introduced in 1950. It was created to help cakes with thick batters bake evenly and all the way through. After a cake baked in a Bundt pan came second in a national Pillsbury bake-off, the Bundt pan quickly gained widespread popularity Today, more than 70 million US households own at least one Bundt pan. Bundt cake refers more to the pan the cake is baked in rather than the type of cake. A Bundt cake resembles the European gugelhupf, which is made in cookware similar to a Bundt pan. This recipe creates a simple cream cheese Bundt cake with strawberry swirls.
Prep Time
45 minutes
+ 15 minutes resting
+ 15 minutes resting
Cook Time
1 hour
Total Time
2 hours
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ cups unsalted butter
- ½ cup cream cheese
- 2½ cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- ½ tsp vanilla
- 1 tsp almond extract
- ¼ tsp sea salt
- ⅔ cup strawberry jam
Directions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Beat butter and cream cheese to a soft consistency and cream in sugar until fluffy light.
- Beat in each egg to a fluffy light yellow.
- Fold in flour gradually; then add vanilla and almond extract.
- Pour a third of batter into Bundt pan. Swirl in half of the jam.
- Repeat with the second third of batter and the remaining jam. Topping with remaining batter.
- Bake 60 minutes. A wooden skewer inserted to the thickest part of the cake should pull out clean.
- Cool pan on a wire rack for 15 minutes, then remove the cake from the pan and cool on rack for one hour.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.