Swirls! Hard to believe, but as many pound and bundt cakes as I have baked, and I have never done swirls! They actually intimidate me a little, so I was torn between happiness and trepidation when the Bundt A Month crew announced “Swirled” as the theme for June. My first attempt as a matter of fact was a disaster. The swirl sunk completely to the bottom (top) of the cake and stuck to the pan. Not pretty. My family tells me it was tasty nonetheless, but since I planned on serving this cake to my entire family at our Memorial Day barbeque, I instantly scrapped it and tried again with some changes.
I found the recipe I started with over at Baking Bites, but I was going for something a little more sweet and indulgent so I increased the eggs and sugar and fiddled with the swirl. Between adding the egg and using local Ameraucana eggs with seriously intense yolks, the cake turned out rather yellow. It almost looks like a cake mix cake but I promise you it is not! For those of you who like coffee flavored desserts, you must try this. My sister pronounced it her favorite of my bundt cakes and my dad had at least 3 slices (as a matter of fact, he had the first slice, and as you can see below he grabbed it before I had taken any photographs–my husband and kids know better but I forgot to warn my parents!). It is moist and the coffee flavor is pronounced enough to give it an edge that keeps it from being too sweet.
As already mentioned, the theme this month for Bundt A Month is Swirled, and we have 16 gorgeous swirly cakes in every form to inspire you to bake with us this month.
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Nolands
Here ís how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a swirly bundt
- Post it before June 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
- 2 cups (252 g) AP flour
- 1 T potato starch
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- ¾ cup unsalted butter, room temperature
- 1¾ cups sugar
- 1 T vanilla bean paste (use 1½ T vanilla extract to substitute)
- 3 large eggs
- 1 cup plain, whole milk Greek yogurt (I used 2% with a drizzle of cream out of necessity)
- For the swirl:
- 1 t vanilla extract
- 1 t coffee extract
- pinch of fine salt
- 1 t vanilla salt
- 2½ t instant espresso
- 5 T brown sugar
- Preheat the oven to 350 F. Grease and flour a 9 inch bundt pan. Set aside.
- Whisk together the flour, potato starch, baking powder, baking soda and salt. Set aside.
- Beat the butter until creamy. Add the sugar and vanilla bean paste and beat until light and fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, beating to incorporate after each one. Remember to scrape the sides of the bowl!
- Using the lowest speed, add the yogurt and flour mixture, alternating, beginning and ending with flour, in 3 and 4 additions, respectively.
- Scrape ⅔ - ¾ of the batter into the prepared bundt pan. Use a spatula to smooth the surface level.
- Mix together the swirl ingredients. Beat them into the remaining cake batter. Scrape this batter on top of the plain batter in the cake pan, trying to keep it in a center line not touching the pan on either side (do not over stress about this though). Using a butter knife, swirl the espresso batter into the plain batter. Do not touch the sides or bottom of the pan.
- Bake for 45-55 minutes, until the cake is pulling away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes, and then invert onto parchment paper on a cooling rack. Cool completely before slicing or storing in a cake keeper.