Best 4 Nutty Buddy Bundt Cake Recipes
Embrace the symphony of flavors with our curated collection of Nutty Buddy Bundt Cake recipes. These delightful creations promise an irresistible blend of textures and tastes, featuring the beloved candy bar's signature peanut butter and chocolate combination. Whether you prefer a dense and moist crumb or a light and fluffy texture, our selection caters to your preferences. Let your taste buds embark on a joyous journey as you discover the perfect Nutty Buddy Bundt Cake recipe that will steal the show at your next gathering or bring comfort to your everyday moments.
Here are our top 4 tried and tested recipes!
WINNING CRANBERRY BUNDT CAKE
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
NUTTY FRUIT BUNDT CAKE WITH AN ORANGE GLAZE
Almonds, walnuts, blueberries (or raisins) in a bundt cake with a wonderful orange glaze makes the perfect ending to any day. This recipe is of unknown origin. NOTE: We made it and found it was very good, but overly sweet. We would suggest using half the amount of streusel called for unless you really like a sweet cake.
Provided by 2Bleu
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel).
- MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also.
- In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla.
- Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter).
- Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean.
- Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.
Nutrition Facts : Calories 406.5, Fat 17.1, SaturatedFat 7.6, Cholesterol 74.5, Sodium 252.1, Carbohydrate 59.3, Fiber 1.8, Sugar 38.8, Protein 5.9
GORY BLACK BUNDT CAKE
Provided by Buddy Valastro
Categories dessert
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease two 9-inch bunt cake pans with butter and then dust with flour, tapping out the excess.
- Place the softened butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended together, a few seconds, then raise the speed to medium-low and continue to mix until smooth, about 1 additional minute. Scrape down the sides of the bowl.
- Combine the espresso powder and water in a small bowl.
- With the motor running, pour in the espresso. Then add the eggs, 1 at a time, adding the next one after the previous one has been absorbed into the mixture. Stop the motor periodically and scrape the bowl from the bottom with a rubber spatula to integrate the ingredients and return the mixer to medium-low speed.
- After all the eggs are added, continue to mix for an additional minute to ensure the eggs have been thoroughly mixed in.
- While the mixture fully incorporates, combine the cocoa powder, baking soda, salt and baking powder in a medium bowl.
- With the motor running, add half the buttermilk and all the black food coloring. Stop the motor to scrape the sides and bottom. Mix in half of the dry ingredients, stop and scrape the bowl, add the rest of your buttermilk and finish by adding the remaining dry ingredients. Continue to mix just until all ingredients are completely combined but do not over mix the mixture or it will result in a chewy dry cake.
- Scrape the batter into the prepared pans with a rubber spatula to scrape down the bowl and get as much of the batter out as possible. Bake until the cake begins to pull from the sides of the pan and is springy to the touch, 25 to 30 minutes.
- Remove the cakes from the oven and let cool for 10 minutes before flipping out onto your serving platter.
- For the ganache: Place the heavy cream into a small saucepan over high heat and allow to come to a boil.
- Put the chocolate, raspberry puree and food coloring into a large glass bowl.
- Once the cream reaches a boil, pour over the chocolate and allow the cream to melt the chocolate. Stir to combine.
- Place the berries into the center of the cake. Pour the warm ganache into center of the cake and over the edges.
COCONUT NUT BUNDT CAKE
Make and share this Coconut Nut Bundt Cake recipe from Food.com.
Provided by Darlene Summers
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients; pour into a greased bundt pan.
- Bake at 375° for 40 minutes.
- Frost with cream cheese frosting.
Nutrition Facts : Calories 279.7, Fat 26.6, SaturatedFat 9.2, Cholesterol 79.3, Sodium 145.3, Carbohydrate 7, Fiber 3.3, Sugar 1.7, Protein 6
Tips:
- Soften the butter and cream cheese to room temperature before you start baking. This will help them blend together smoothly and create a creamy, rich batter.
- Use a bundt pan with a nonstick coating to prevent the cake from sticking. If you don't have a bundt pan, you can also use a 9x13 inch baking pan.
- Be careful not to overmix the batter. Overmixing can make the cake tough and dense. Mix the batter until the ingredients are just combined.
- Bake the cake until a toothpick inserted into the center comes out clean. The cake is done when it is golden brown on top and the edges are starting to pull away from the sides of the pan.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- For the glaze, use a chocolate chips or chopped nuts as a topping for the cake.
Conclusion:
This Nutty Buddy Bundt Cake is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be decorated with a variety of toppings to suit your taste. Whether you are serving it for a special occasion or just as a sweet treat, this cake is sure to be a hit.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love