2 delicious Bundt cake recipes

Bundt cakes are infamous for their distinctive ring shape. The recipes below are perfect for a dinner party, to be served with coffee or tea.

Everyone has their favourite chocolate cake. You be the judge of this one. Sour cream keeps it incredibly rich and moist.

Preparation time: 15 minutes

Cooking time: 40 minutes

Serves 12

Dry bread crumbs

• 550 ml (2 1/4 c) all-purpose flour
• 110-125 ml (1/2 c) cup cocoa powder
• 5 g (1 tsp) baking powder
• 2 g (1/2 tsp) teaspoon baking soda
• 2 g (1/2 tsp) teaspoon salt
• 110 g (1 stick or 1/2 c) unsalted butter, softened
• 350 ml (1 1/2 c) firmly packed dark brown sugar
• 4 large eggs
• 175 ml (3/4 c) sour cream
• 10 ml (2 tsp) vanilla extract1. Preheat the oven to 180°C (350°F). Coat a Bundt pan with cooking spray.
  2. Add enough bread crumbs to coat the pan, swirling them around until they adhere.
  3. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda and salt.
  4. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until well-blended, about five minutes. Beat in the eggs one at a time, making sure to incorporate each well.
  5. Decrease the mixer speed to low and beat in the flour mixture alternately with the sour cream in three additions. Beat in the vanilla.
  6. Scrape into the baking pan and bake until a toothpick inserted into the centre comes out with only a few moist crumbs, 40 to 50 minutes.
  7. Cool in the pan on a wire rack for 10 minutes, then turn out onto the rack to cool completely. Cut into 12 slices and serve.

Remarkably easy to make, this aromatic cake can be served for dessert or brunch. Olive oil makes it moist and rich.

Preparation time: 20 minutes

Cooking time: 40 minutes

Serves 12

• 725-750 ml (3 c) all-purpose flour
• 500 ml (2 c) sugar
• 30 g (2 tbsp) finely chopped fresh rosemary
• 37 g (2 1/2 tsp) baking powder
• 2 g (1/2 tsp) baking soda
• 2 g (1/2 tsp) teaspoon salt
• 4 large eggs
• 250 ml (1 c) olive oil
• 125 ml (1/2 c) milk
• 75 ml (1/3 c) plus 22 ml (4 1/2 tsp) orange juice
• 15 g (1 tbsp) grated orange zest
• 200-250 ml (1 c) confectioners' sugar1. Preheat the oven to 180°C (350°F). Coat a 25 centimetre (10 inch) Bundt pan with cooking spray and dust with a little flour.
  2. Combine the sugar, rosemary, baking powder, baking soda and salt in a medium bowl. With an electric mixer on low speed, beat in the eggs, oil, milk, 75 millilitre (1/3 cup) of the orange juice and orange zest until well-combined. Pour into the pan.
  3. Bake on the centre rack of the oven until a toothpick inserted into the centre of the cake comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool on the wire rack for 30 minutes.
  4. Stir together the confectioners' sugar and the remaining two grams (1/2 teaspoon) of orange juice in a small bowl. With a spoon, drizzle the glaze over the cake and let stand for five minutes. Cut into 12 slices and serve.

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