Monday, April 11, 2011

Mennonite Monday - Breakfast Bundt Cake

Mennonite Monday started because I wanted to make recipes from the Bethesda Mennonite Church Cookbooks (both the yellow and the white cookbook for those of you who own them). I also wanted to take pictures of each recipe that I made, so I would know for future reference what the recipe should look like. I am by no means a great cook, but I think it will be fun to try new and different recipes each week. Not all of these recipes are for ethnic Mennonite food, but the women from Henderson know how to cook, so I can safely say that these recipes will be good. Check back each Monday for a new recipe and feel free to leave a comment if you have a favorite recipe from these cookbooks, or if you have some tips on what I should make and how I should make it.
This week I needed a coffee cake to take to a morning meeting, so I used this opportunity to make the Breakfast Bundt Cake (pg 59 W).  It was a great recipe that went together quickly and was very moist.  

Breakfast Bundt Cake 
1 pkg yellow cake mix
1 pkg vanilla instant pudding
3/4 cup corn oil
3/4 cup water
4 med. or 3 large eggs
1 tsp vanilla
 1/2 cup chopped nuts
2 Tbl sugar
2 Tbl cinnamon

Grease bundt pan. Mix nuts, sugar and cinnamon.  Combine cake mix, pudding mix, oil and water.  Mix well.  Add eggs one at a time, mixing well after each egg.  Beat 6-8 minutes on high speed.  Layer batter and cinnamon mixture, starting and ending with batter.  Bake at 350* for 45 minutes.  Cool in pan for 8 minutes remove and glaze with the following: 
 1 cup powdered sugar
1/2 tsp oleo
1 Tbl milk 
1/2 tsp vanilla

 I started out by mixing this in a bowl and then I realized that I was going to need to beat the mixture for 6-8 minutes, so I decided to switch to the mixer. 

 The batter was really smooth, which I would not have been able to do by hand. 

 The recipe never stated when to add the vanilla, so I added it after the eggs.  

 Fully mixed batter. 

 I used the Pam for baking, which was a great product for this type of baking. 

 The cinnamon, sugar, nut mixture went much further than I thought it would. 

 After baking. 

 Following the flip.  I had no problems with the cake sticking to the pan.  

 I mixed the frosting the night before, so all I needed to do in the morning was pour it on. 

 The final product. 

The layers of cinnamon, sugar and nuts made a nice swirl in the cake.  

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