This Bundt cake, adapted from a recipe in Cheryl Day’s Treasury of Southern Baking, comes together with just one bowl and no mixer, but is deliciously rich, moist, tender, and deeply flavored.
For the cinnamon swirl Bundt cake, use a 10-cup bundt pan; for the layer cake, use two 9-inch rounds. In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl ...
Apples and warm spices go together in confections, particularly in this grand Bundt cake, in which the apples are grated. The batter is made with both melted butter and vegetable oil, both ...
The humble coffee cake is perfect any time of day ... Preheat the oven to 350 F. Brush a 12-cup Bundt pan generously with butter. Melt butter in a medium saucepan over medium heat.