Spumoni Bundt Cake Recipe
Introduction
This Spumoni Bundt Cake is a unique and delicious dessert that will make your guests smile. It is a moist and flavorful cake that combines the flavors of chocolate, cherry, and pistachio. The cake is filled with a creamy spumoni filling and topped with a rich chocolate glaze. This cake is sure to be a hit at any gathering and is sure to become one of your family’s favorite desserts. You won’t believe how easy it is to make this delicious cake!
Ingredients
For the cake:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
For the spumoni filling:
1 cup (2 sticks) unsalted butter, at room temperature
2 cups powdered sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/2 cup chopped pistachios
For the chocolate glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions
1. Preheat oven to 350°F. Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together the flour, baking powder and salt.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating until each is incorporated. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour. Beat until just combined.
5. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
6. To make the spumoni filling, beat the butter and sugar together in a medium bowl until light and fluffy. Add the egg yolks and vanilla and beat until combined. Fold in the chocolate chips, cherries and pistachios.
7. Once the cake has cooled, place the bundt pan upside down on a cutting board. Use a sharp knife to cut the cake into three even layers.
8. Place the bottom layer on a serving plate. Spread the spumoni filling over the layer. Place the next layer on top of the filling and spread with more filling. Top with the final layer.
9. To make the chocolate glaze, melt the chocolate chips and butter in a medium bowl set over a saucepan of simmering water. Stir in the corn syrup, vanilla extract and salt. Drizzle the glaze over the top of the cake.
Nutrition
Each serving of this Spumoni Bundt Cake contains about 590 calories, 29 grams of fat, 78 grams of carbohydrates, and 6 grams of protein. While this cake is delicious, it is important to remember that it should be enjoyed in moderation as part of a healthy, balanced diet.
Serving Suggestions
This Spumoni Bundt Cake is best served at room temperature. It can be stored in an airtight container at room temperature for up to 5 days. To make this dessert extra special, you can top it with a scoop of vanilla ice cream or a dollop of freshly whipped cream. Enjoy!
Conclusion
This Spumoni Bundt Cake is a unique and delicious dessert that is sure to be a hit at any gathering. The cake is moist and flavorful and filled with a creamy spumoni filling and topped with a rich chocolate glaze. This cake is surprisingly easy to make and will become a family favorite in no time! Enjoy this delicious cake with friends and family!
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