As a first time bundt cake maker, I can’t say that this is the best bundt cake recipe we’ve ever made, because that wouldn’t be a fair judgment now would it? So let’s settle with this recipe is one of the best we’ve ever had. This is coming from you official taste testers over here, and that’s serious stuff. HA! We’re kidding, but not really. It’s true we try everything we make though. I mean how else are we supposed to give an honest critique, and we’re all about improving a recipe each time we make it. However, not much can be said for this bundt cake other than I’d like to add bigger chunks of walnuts to the batter as we finely chopped ours. But i’m literally obsessed with walnuts, so my judgment on this is totally biased.
This recipe makes a pretty large cake, so to spare our ever growing tummies, Sammy and I split the cake up and I sent my half with my husband to work (minus two pieces of course, one for hubby and I). And it’s always a good sign when the tupperware returns empty. Correct me if i’m wrong, but that sounds like a win to me! Real talk though, I can’t believe I’ve become that wife that sends baked goods with their husband to work. I always thought so highly of those women. Like how selfless of them to give up all that sugary goodness for the greater good. Obviously you can tell walnuts are not my only obsession. But it was well worth it in the end when Mr. Duff came home and raved about how happy we made everyone. And if there is one thing that man has taught me, creating a good rapport with the ones you work with can only benefit your job performance. So if you’re in the market for a fail-proof dessert, than your in the right place. While it is a great dessert cake, it can easily double as a breakfast cake too. It’s made more delicious with an extra large cup of coffee in the morning.
Don’t be alarmed when making this recipe that the outside forms somewhat of a crust, because it came as shock to us too. The crunchy hard exterior with the extra gooey center is what makes this recipe so spectacular.
We hope that you enjoyed this time spent on our blog, and we wish nothing but loads of scrumptious bundt cakes in your near future! Happy eating friends!
Quote of the Day: “Promises and pie-crust are made to be broken. “- Jonathan Swift
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servings
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- 1 cup butter, softened
- 2 cups sugar
- 1/2 cup brown sugar
- 4 eggs
- 3 cups all purpose flour, sifted
- 2 tsp baking powder
- 1 cup milk
- 1/2 cup walnuts, chopped
- 1/4 cup butter, melted
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbs milk (3 if you want it to be thinner)
- 1/2 cup chopped walnuts (for topping)
Ingredients
For the Cake
For the Glaze
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- Preheat oven to 350 degrees. Generously grease and flour a bundt pan. (can also use a 9x13)
- In a large mixing bowl or using a stand mixer add the butter and sugar and cream together. Add the eggs one at a time.
- Add the sifted flour and baking powder together. Add the flour mixture and milk to the butter mixture alternating the flour and milk as you mix. Fold in chopped walnuts.
- Pour into your greased and prepared bundt pan. Bake for about 1 hour or until toothpick comes out clean. Remove from oven and let cool.
- To make the glaze: Whisk together melted butter, powdered sugar, vanilla and milk. Drizzle on top of cooled cake and top with additional chopped walnuts.
Adapted From: The Recipe Critic
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