For this month’s theme of Yeasted Bundts, we have two bloggers working together to make sure reveal day goes smoothly, Felice of All That’s Left are the Crumbs and Wendy of A Day in the Life on the Farm.
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
I have been attending a Moms bible study this year and it was my turn to bring the snack on February 28th. I originally planned to make a Cocoa Carrot Cake (you’ll see that recipe leading up to Easter). And then I realized that Febraury 28th was Mardis Gras! I changed gears and decided to make a King’s Cake. Remembering March’s Bundt Bakers theme I opted to do a bundt cake version of a King’s Cake. With walnuts instead of pecans, since I’d already bought the giant bag of walnuts for the previously mentioned carrot cake. Conveniently I had the appropriately colored sprinkles and/or sugar for decorating!
And then my boys were too sick to make it to bible study. I felt (feel) terrible letting everyone down. I’ve now missed 3 weeks in a row due to fevers and colds that won’t quit. As I mentioned earlier this week, the boys both have ear infections. Now that they’re on antibiotics everyone is feeling better and I’m pumped to leave the house today for story time at a nearby light house.
The silver lining of not sharing that cake with my friends was that I ate nearly the entire thing for breakfast all week. Seriously, this cake was insanely good. I loved it! Sure, it got a little stale by Saturday, but that’s nothing 10-15 seconds in the microwave couldn’t fix. The boys had a slice for breakfast on Mardi Gras. My husband had a couple of slices over the course of the week and I gave a couple of slices to a friend. Other than that, seriously, I ate it all.
The kids had fun with the Mardi Gras beads all week, too!
King’s Bundt Cake
Ingredients for cake:
- 3 eggs
- 1 C milk
- 1 stick butter, melted
- 4 1/2 C flour
- 1/2 C sugar
- 1 pkt (2 1/4 tsp) instant yeast
- 1 tsp salt
- 1 1/4 C walnuts, finely ground
- 3/4 C brown sugar
- 2 tsp cinnamon
Ingredients for glaze:
- 2 C powdered sugar
- 3 tbsp milk
- decorating sugar or sprinkles in yellow, green, and purple
- In the bowl of a stand mixer, whisk together the eggs, milk, and butter. Stir in the flour, sugar, yeast, and salt.
- Place the bowl on the stand mixer fitted with the dough hook. Mix on medium-low speed for 10 minutes until smooth. Transfer the dough to a lightly greased bowl, cover, and allow to rise until doubled in size 1 1/2 – 2 hours.
- In a bowl, combine the walnuts, brown sugar, and cinnamon. Set aside.
- Grease a bundt pan.
- Turn dough out onto a lightly floured work surface. Roll dough into a rectangle measuring 18″ x 14″. Brush the dough with a little bit of water. Sprinkle the walnut mixture onto the dough. Roll the dough up lengthwise like making a cinnamon roll. Pinch the edge to seal. Form the dough into a ring and place in the prepared bundt pan, seam side up. Cover and allow dough to rise another hour.
- Preheat oven to 350 degrees F.
- Bake 30-35 minutes, until an internal temperature of 190 degrees F is reached. Allow the cake to cool 10 minutes before removing to a cooling rack.
- Make the glaze: Whisk together the sugar and milk. Pour over the cooled cake. Decorate with the colored sugar/sprinkles.
*This recipe is adapted from Michelle at http://www.browneyedbaker.com/king-bundt-cake/*
And don’t forget to take a peek at what other talented bakers have baked this month:
Bica Bundt Cake by Patty’s Cake
Coconut Spice Mini Yeasted Bundts by Passion Kneaded
Cornish Saffron Cake by Food Lust People Love
Czech Poppyseed Crown Coffee Cake by The Queen of Scones
Guinness Bread Bundt Cake by I Love Bundt Cakes
Healthy Vegan Bundt Cake by Bizcocheando
Hot Cross Bundts by All That’s Left Are The Crumbs
Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice
Jasmine Tea Savarin by Sneha’s Recipe
King’s Bundt Cake by Sew You Think You Can Cook
Lemon and Blackberry Savarin by A Day in the Life on the Farm