Raspberry White Chocolate Bundt Cake

While I'm on a white chocolate raspberry kick, here is another great recipe. My sister Regina and I both found this Raspberry White Chocolate Bundt Cake recipe online but she tried it a few weeks ago and today I tried it. My raspberry layer was a little runny so I could not keep it from running to the sides, but it didn't really matter. I did not put the ganache on it this time either. It was very easy to make and it was delicious!

This is another recipe that would be perfect for Valentine's Day, breakfast, brunch, or any spring or summertime party.

Raspberry White Chocolate Bundt Cake

Recipe courtesy Alpine Ella website

 

Soft and fluffy bundt cake stuffed with white chocolate chips and a raspberry swirl. It's then covered in a white chocolate ganache.

 

RASPBERRY WHITE CHOCOLATE BUNDT CAKE:

1 cup unsalted butter, room temperature

1¾ cups sugar

1 teaspoon fine sea salt

1 teaspoon vanilla extract

4 eggs, room temperature

3 cups all purpose flour

2 teaspoon baking powder

1 cup buttermilk, room temperature

½ cup raspberry jam

1 cup white chocolate chips

 

WHITE CHOCOLATE GANACHE:

10 ounces white chocolate, chopped

⅔ cup heavy cream

1 Tablespoon unsalted butter, room temperature

 

Preheat your oven to 350°F. Generously butter your bundt pan using a pastry brush and softened butter (or you could use a spray), making sure you get every bit of the pan.

 

In a stand mixer fitted with the paddle attachment, cream together the butter, sugar and salt for 2-3 minutes until fluffy.

 

Add the eggs one at a time, beating well after each one. Scrape the bowl with a rubber spatula after each one. Add the vanilla.

 

Whisk together the flour and baking powder. Add the dry ingredients in three additions, alternating with the buttermilk. Start and end with the dry ingredients.

 

Scoop out ½ cup of batter and place it into a small bowl. Mix in the jam and whisk until smooth.

 

Fold in the white chocolate chips with the rest of the batter.

 

Pour half of your batter into the bundt pan.

 

Use a spoon to pour in the raspberry batter, making sure it stays in the middle of the batter and doesn't touch the sides (otherwise you'll see it on the outside of the cake once it's baked – this  way it stays more 'hidden' until you slice into it).

 

Pour over the rest of the batter, trying not to disturb the raspberry layer.

 

Bake for 45-60 minutes. If your bundt pan is a dark metal it will take about 45 minutes, but it will take 10-15 minutes longer if your pan is a light metal.

 

A toothpick inserted will come out with no crumbs. Let it cool for 10 minutes, then place a cooling rack on top of the pan. With your oven gloves on, flip the cake pan so now the cooling rack is on the bottom. Carefully lift your bundt pan off. Let cool completely.

 

Place your white chocolate in a heat proof bowl. In a small saucepan, bring your heavy cream to a simmer. Pour over your white chocolate and leave for a minute. Take a rubber spatula and slowly mix it until the white chocolate has completely melted. Add in your butter and continue stirring. You'll have to leave it until it is the consistency you want - either very pourable and like a glaze or until very thick.

 

NOTES:

Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.

 

Storage: Keep your cake covered at room temperature for up to 4 days. 

 

Pouring Ganache: The best way to pour ganache is to pour it into a jug, and then pour on top of the cake. I like to put my cake on a stand and slowly turn the stand while pouring. 

 

Freezing: Slice the cake without the ganache, wrap tightly and freeze for up to 2 months. Let it thaw out in the fridge before serving.

Cherry-Almond Bundt Cake

My sister made a bundt cake for a family Christmas party that was so delicious. I have been wanting to try it and finally did today. The night she made her cake I was so full from a huge Italian dinner and my grandmother's cookies that I only had a tiny sliver of cake and was very impressed with it. The almond extract gives the cake a great taste and the cherries are the perfect addition.

Since the only bundt pan I have is a heart-shaped one, that's what I used. My sister received the Heritage Bundt Cake Pan from Williams-Sonoma for her wedding and made hers in this. It makes such appetizing looking cakes.

I bought a bag of dried tart montmorency cherries from Costco and used a large chef's knife to chop them into smaller pieces. My sister used a food processor when she made her cake and said that worked well too. She gave me a few other tips - to check the cake earlier than the time in the recipe (I took mine out after 45 minutes and it could have been cooked a few minutes less) and to only make half of the glaze recipe (I only made half and still had a bit left over). I also mixed all of the cherries into the batter instead of doing what the recipe said. My sister had made this cake mixing the cherries both ways and thought that just mixing them all in distributed them more evenly throughout.

My cake came out pretty good, but next time I will check on it a little sooner. It may have overcooked a little. My cake was a little crumbly and I remember the one my sister made was more moist. I also would chop the cherries a bit smaller. When I was cutting the cake if the knife hit a cherry it pulled the cake apart a little and the cherry stuck to the knife. Other than that, this cake is delicious and I highly recommend it!

The original recipe can be found here.

Cherry-Almond Bundt Cake

Recipe courtesy Williams-Sonoma

Use a pastry brush to grease the Bundt pan thoroughly with solid shortening. Sprinkle some flour in the pan, hold it over a sink, and turn and tilt the pan to distribute the flour evenly. Then invert the pan and tap out the excess flour to prevent a buildup of grease and flour on the finished cake. When greasing and flouring, be sure to coat all the crevices in the pan so the cake will release easily and the design will be sharply defined.

CAKE:

2½ cups cake flour

2 teaspoons baking powder

½ teaspoon salt

1¼ cups chopped dried cherries

¾ cup milk

2 teaspoons almond extract

½ teaspoon vanilla extract

16 Tablespoons (2 sticks) unsalted butter

1 2/3 cups granulated sugar

4 eggs

GLAZE:

½ cup granulated sugar

½ cup water

1 Tablespoon amaretto

Confectioners' sugar for dusting

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a Bundt pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt. Transfer 1½ tablespoons of the flour mixture to a small bowl, add the cherries and toss to coat; set aside.

In another small bowl, combine the milk and the almond and vanilla extracts; set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold two-thirds of the cherries into the batter.

Spoon half of the batter into the prepared pan and sprinkle the remaining cherries over the batter. Spoon the remaining batter on top, spreading the batter so the sides are higher than the center.

Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the granulated sugar and water and cook until the sugar dissolves, then boil for 1 minute. Remove from the heat, stir in the amaretto and let cool for 1 minute.

Tap the bundt pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners' sugar just before serving.

Serves 16.

NOTES: You can mix all of the cherries into the batter at once. Check the cake around 40 minutes. Half of the glaze recipe is more than enough.

 

Chopped dried tart montmorency cherries

Cherries tossed in flour mixture

Cake batter

Batter with cherries, ready to go in the oven!

Right out of the oven

Add a little confectioners' sugar

Photos by JoJo

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Mixed Berry Bundt Cake

I found a recipe a few months ago that I have been dying to make. I even bought the heart-shaped pan pictured with the recipe because I thought it looked so cute and would be perfect for various occasions (Valentine's Day, baby or bridal showers, etc.). The "Elegant Heart Bundt Pan" was not on Williams-Sonoma's website, but after a little bit of searching I was able to find it on here. It was the lowest price I could find online and I even found a set of 4 mini springform pans (also sold at Williams-Sonoma, but for more of course) and a few kitchen utensils which gave me enough items totaling $50 to get free shipping from the site. Even without the free shipping, this pan was cheaper than any of the other places I found it. The pan seems very sturdy and of great quality. And...it's a NordicWare pan, which means it's made in the USA!

I wanted to try this pan out for the first time for Valentine's Day. I went to the grocery store this morning to see how the berries looked. Blackberries were buy one get one free, so I got two cartons of them and one carton of raspberries. The blueberries they had didn't look too great, so I just stuck with blackberries and raspberries this time.

The recipe was very simple to make. I would suggest leaving the butter out for several hours until it reaches room temperature or even taking it out of the refrigerator the night before baking. If you don't have kirsch, search online for a substitute. My sister had some, so I borrowed hers. I used a paper towel to grease the pan with Crisco and then floured it. I would not recommend using baking spray.

If you already have a bundt pan, the one I used is a 10-cup pan. Once it was fully baked the cake filled the pan perfectly and came all the way to the top, so I would not use a cake pan any smaller! The cake came out of the pan easily and looked (and smelled) delicious. I was going to freeze it and take it out of the freezer Monday night to have on Valentine's Day (Tuesday), but it looked so good I couldn't wait a few more days to try it. Various members of my family had a piece and everyone seemed to like it.

Give this cake a try - the original recipe for it can be found here.

Mixed Berry Bundt Cake

Recipe courtesy Williams-Sonoma

Laced with juicy berries, this heart-shaped cake makes a delicious finale to a Valentine's Day celebration. Tossing the berries with a bit of flour prevents them from sinking to the bottom of the cake.

5 eggs

1 2/3 cups granulated sugar

20 Tablespoons (2½ cups) unsalted butter, at room temperature, cut into small pieces

2 Tablespoons kirsch or other fruit liqueur

2½ cups all-purpose flour

1 teaspoon baking powder

Pinch of salt

1½ cups raspberries (another 2 cups raspberries to fill hole in cake, optional)

1½ cups blueberries or blackberries

Confectioners’ sugar for dusting (optional)

Preheat oven to 325˚. Butter and flour an elegant heart bundt cake pan.

In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter and liqueur until fluffy. Add all but 2 tablespoons of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

In another bowl, combine 1½ cups of the raspberries and the blueberries with the remaining 2 tablespoons flour. Toss to coat the berries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter.

Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.

Fill the center of the cake with the remaining 2 cups raspberries. Dust the cake with confectioners’ sugar.

Photos by JoJo

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