Tag Archives: bundt cake

Marzipan Bundt Cake

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 I have so much baking stuff, it’s kind of insane. Sure, there are the pans and bowls and spatulas, but those are necessary in my line of work. The mix-in cabinet, however, is not. Yes, I have an entire cabinet that is just chocolate chips (nine pounds of them!), candy, nuts, and dried fruit. What can I say? I like to have options.

The problem is, I often forget about what I have. That’s how I ended up with three pounds of raisins. I really should keep an Excel spreadsheet. 

Long story short, I was looking for some granola mix-ins on Sunday night and ran across a leftover can of marzipan. I had bought it when I made Marzipan Cookies six weeks ago, and then put it in the cabinet to be forgotten about forever. I probably wouldn’t have noticed it except that it was leaning precariously on top of the package of dates that I needed. 

That got me thinking…what am I ever going to do with a can of marzipan? Make more cookies? I rarely repeat a recipe once it’s done testing. I could make little marzipan fruits? My motor skills leave something to be desired. And then, it came to me. Cake. 

After last week’s Peanut Butter Cupcakes with Oreo Buttercream, I really didn’t need anymore cake right that minute, but I grabbed my mixer anyway and got to work. I beat together butter, marzipan, and sugar. Next came some sugar a bunch of eggs, some vanilla and almond extracts, and a mixture of milk and sour cream, just to keep everything moist. I sifted in some flour, cornstarch, leaveners, and salt, beat it all together, and poured it into a bundt pan.

Forty-five minutes later, I removed the most beautiful, golden cake from the oven, and not being one to leave well enough alone, I mixed up a quick vanilla glaze and toasted some almonds. Not long after, I was eating cake in my pajamas and wondering why I don’t keep more marzipan on-hand because OMG this cake is everything.

 

 Seriously, I can’t say enough good things about this Marzipan Bundt Cake. It’s easy enough to be whipped up on the fly on a Sunday night. The batter is so gorgeous, I can’t even describe it. The word “luscious” comes to mind, but that doesn’t do it justice. Let’s just say that if I had the capability on here, there would be a looping video of it being poured into the pan. #bakingnerd 

And the flavor. Oh my word. If you are a fan of marzipan at all, make this cake. The sweet almond flavor is amazing, and the moist, dense-crumbed texture is just delightful. Oh, and the glaze. I love a good glaze, and this vanilla one perfectly offsets the intense almond flavor. The toasted slivered almonds are totally optional, of course, but their crunchiness contrasts very well with the softness of the cake.

Just…make this cake. And be sure to grab an extra can of marzipan at the store–this recipe is one you’ll want to repeat. 

 Marzipan Bundt Cake
makes one 12.5 cup capacity bundt pan*

For the Pan:
2 tablespoons all-purpose flour
2 tablespoons neutral-flavored oil (I like canola)

Cake:
1/2 cup sour cream (not fat free), room temperature
1/2 cup milk (not skim or fat free), room temperature
2 cups all-purpose flour
1/4 cup cornstarch
1 teaspoon Kosher or sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup unsalted butter, softened to room temperature
8 ounces marzipan (about 3/4 cup)
1 1/4 cup granulated sugar
5 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 teaspoon pure almond extract*

Garnish and Glaze:
1/2 cup slivered almonds
1 cup confectioner’s sugar
pinch of Kosher or sea salt
4-6 tablespoons heavy cream
1 teaspoon pure vanilla extract

Preheat oven to 350F.

Prepare the pan. In a small bowl, use a fork to whisk together flour and neutral-flavored oil. Use a pastry brush to paint the mixture onto the entire inside of a bundt pan. Make sure to cover every crevice. Pour out any excess. Set pan aside.

Make the batter. In a liquid measuring cup or small bowl, whisk together sour cream and milk. Set aside.

In a medium mixing bowl, sift together flour, cornstarch, salt, baking powder, and baking soda. Set aside.

In a large mixing bowl, use an electric mixer to beat together butter and marzipan until fluffy. Beat in sugar. Add eggs one at a time, combining completely after each addition. Mix in vanilla and almond extracts, followed by sour cream/milk. Add dry ingredients in three installments, mixing on low after each addition. Use a silicone spatula or wooden spoon to scrape down the bowl as necessary.

Pour batter into prepared pan. Tap full pan on the counter ten times. Bake for 40-50 minutes, covering the top with foil at the 25 minute mark. Cake is done when a toothpick inserted in several places comes out clean.

Let cake cool in the pan on a rack for fifteen minutes. Run a small, thin knife around the outer edges of the pan. Place a cooling rack upside-down on top of the pan. Holding onto both the rack and the pan, carefully flip the cake onto the cooling rack. Allow cake to cool completely. 

Make the garnish. Preheat oven to 400F. Place slivered almonds on a baking sheet. Toast for five minutes, or just until fragrant. Do not let them burn. Let cool to room temperature.

Make the glaze. In a small bowl, whisk together confectioner’s sugar and salt. Add four tablespoons of heavy cream and the vanilla, and whisk until combined. Add more cream by the tablespoon until the desired consistency has been reached.

Drizzle cooled cake with glaze, and scatter with toasted slivered almonds. Glaze will begin to set within 20 minutes, and will set completely after a few hours.

Cake will keep covered at room temperature for up to three days, or in the refrigerator for up to a week.

Note:

This recipe may also be split into two 9×5″ loaf pans, although I am unsure of the bake time.

Marzipan Bundt Cake

Irish Chocolate Potato Cake {with Vegan Alternative}

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 Hello! What have you been up to? I’ve been baking myself crazy, but it’s been a really fun few days!

This past weekend, I made six pies and some no-churn vanilla ice cream and had a little Pre-Pi Day Pie Party. I made a grapefruit variation of my Blood Orange Chess Pie and a truly amazing cherry cream cheese pie (coming soon!), among others, but the real hit was a no-bake vegan, grain-free, refined-sugar free, raw pie that I made for my allergic and super health-conscious friends. Everyone loved it! Check out that recipe–Rebecca knows what’s up.

On Sunday, I attended an Irish Tea Party hosted by my friend, Claire, who is an amazing cook. There were scones and sausages and tea sandwiches, and some really fantastic tea, of course! I brought a vegan version of this Irish Chocolate Potato Cake, just for fun 😊 I don’t make many vegan cakes, but this was a hit with everyone! I’ve included adjustments for veganizing this recipe in the notes below. 

Now, let’s talk about this cake. Yes, there really are potatoes in there–a whole cup! But don’t go running for the hills quite yet. The potatoes are cooked and then put through a ricer (or sieved), so you won’t find any large chunks of root vegetable mixed in with your chocolate! No, the potatoes keep everything supremely moist, and make this cake one-of-a-kind. If I hadn’t directly told you that there were potatoes in your dessert, I promise you wouldn’t even notice!

Irish Chocolate Potato Cake is made in a bundt pan. If you’ve ever made a bundt cake, you know the fear that comes with releasing it from the pan! Will it come out in one piece? How many chunks will be missing? When you’ve spent thirty minutes mixing up batter and an hour baking the thing, it can be disheartening to see what should come out as a gorgeously-shaped cake come out less than beautiful. But, never fear! I have just the trick to keep all your bundt cakes turning out perfectly every time. 

  For greasing the pan, I use a 1:1 combination of neutral-flavored oil (usually canola) and dry ingredients. With vanilla and other non-chocolate cakes, the dry ingredients are usually just all-purpose flour. But as this cake is full of chocolate, using all flour could leave a white film on the finished cake. It would still taste good, but it might look a little funny. Here, we add a tablespoon of natural unsweetened cocoa powder to the mix, which turns the whole mixture a lovely chocolate color. Use a pastry brush (or a very clean, dry hand) to spread the mixture into every last nook and cranny of the pan. Really coat the thing. It might take a few extra minutes, but it’s better than having a stuck cake! This ratio of oil and dry ingredients will work on most varieties of cake. Since I’ve started using it, I have spent much less money on parchment paper, and absolutely no time worrying about getting my cakes to release! 

The thick, beautiful chocolate batter is poured into the prepared bundt pan and baked at 350F for 45-50 minutes, until a toothpick inserted several places comes out clean. Let the cake cool in the pan for fifteen minutes or so before running a small, thin knife around the outer edge of the baked cake. This makes inverting it onto a cooling rack super simple. Place a cooling rack upside-down on top of the bundt pan. Hold on tight and flip everything quickly…and voila! A beautiful cake 😊 

    
Let it cool to room temperature, and spread or drizzle with chocolate ganache. Let that set for a few minutes before slicing and serving.

This Irish Chocolate Potato Cake is perfect for celebrating St. Patrick’s Day, or for any occasion that may demand bundt cake. I highly recommend enjoying a slice with a cup of tea. Actually, I think I’ll do that right now and call it breakfast 😊 

 Irish Chocolate Potato Cake {with Vegan Alternative}
adapted from cookingwithmaryandfriends.com
makes one 12.5 cup capacity bundt cake

For Greasing:
1/4 cup neutral-flavored oil
3 tablespoons all-purpose flour
1 tablespoons natural unsweetened cocoa powder

Cake:
2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoons Kosher or sea salt
1 cup unsalted butter, softened to room temperature*
4 ounces unsweetened chocolate, melted
1 cup granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature*
1 teaspoon pure vanilla extract
1 cup cooked, riced russet potatoes, warm room temperature*
1/2 cup buttermilk, room temperature*

Ganache*:
1/2 cup heavy cream
4 ounces dark chocolate (60% or so), chopped

Preheat oven to 350F. Grease the bundt pan. In a small bowl, use a fork to whisk together oil, flour, and cocoa powder. Use a pastry brush to grease the inside of the bundt pan, making sure to paint all the nooks. Set aside.

In a large mixing bowl, whisk together flour, cornstarch, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a separate large mixing bowl, use an electric mixer to cream the butter until it is light and fluffy. Beat in melted chocolate, followed by granulated and light brown sugars. Add eggs one at a time, beating after each addition. Beat in vanilla, followed by riced potatoes and buttermilk. Add dry ingredients in three installments, beating until completely combined. Transfer batter to prepared pan, and smooth the top. Tap full pan on the counter five times to release any large air bubbles. Bake cake for 45-50 minutes, until a toothpick inserted in a few places comes out clean.

Let cake cool in pan for 15 minutes. Use a small, thin knife to loosen the outer edges of the cake. Carefully invert cake onto a cooling rack, and allow cake to cool to room temperature.

Once the cake reaches room temperature, warm heavy cream in a small saucepan over medium high heat until bubbles start to form at the edges of the pan. Do not let it come to a full boil. Pour hot cream over chopped dark chocolate, and let it sit for a few minutes while chocolate softens. Stir together with a fork until completely combined. Drizzle or spread ganache over the top of the cooled cake. It will set in about an hour at room temperature.

Cake may be served immediately. Leftovers may be kept covered at room temperature for up to two days, or refrigerated for up to four.

Notes:

1. Vegan alternative: 1 cup vegan buttery spread, like Earth Balance, softened to cool room temperature.
2. Vegan alternative: use flax “eggs.” Mix 1/4 cup ground flax seed with 3/4 cup warm tap water. Let sit 5 minutes before adding to the recipe.
3. If you, like me, do not have a ricer, use a wooden spoon or silicone spatula to push cooked potatoes through a mesh sieve. This is the one I use.
4. Vegan alternative: add 1 teaspoon white or apple cider vinegar to a liquid measuring cup. Fill to the 1/2 cup mark with your non-dairy milk of choice.
5. Vegan alternative: in a double-boiler or the microwave, melt 4 ounces of chopped certified-vegan dark chocolate with 1 teaspoon coconut oil. Stir until smooth, and drizzle or spread on the cooled cake.