Tiramisu Bundt Cake
Jul 23, 2013 18:33:54 GMT -5
Post by PrisonerOfHope on Jul 23, 2013 18:33:54 GMT -5
Tiramisu Bundt Cake
Ingredients:
3 cups All Purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
1/4 cup espresso or very strong coffee
1/4 cup Kahlua
Preheat oven to 325F. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt. In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them. Carefully spread all remaining plan batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.
Kahlua Mascarpone Icing/Glaze:
1/4 cup butter, at room temperature
4 ounces mascarpone cheese, at room temperature
1/4 cup Kahlua
1 - 1 1/2 cups confectioners' sugar
Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply to the bundt cake.
Ingredients:
3 cups All Purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
3/4 cup butter, at room temperature
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups milk
1/4 cup espresso or very strong coffee
1/4 cup Kahlua
Preheat oven to 325F. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt. In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them. Carefully spread all remaining plan batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.
Kahlua Mascarpone Icing/Glaze:
1/4 cup butter, at room temperature
4 ounces mascarpone cheese, at room temperature
1/4 cup Kahlua
1 - 1 1/2 cups confectioners' sugar
Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply to the bundt cake.
