bundt

• Preheat oven at 350 degrees. Place a baking sheet inside to warm up. Apply nonstick spray to coat the interior of a large bundt pan.
• In a large mixing bowl, cream the butter until smooth. Add the sugar, scraping down the bowl a few times to make sure everything is mixed. Continue to beat until it becomes light and fluffy. Add the maple syrup followed by the eggs, one at a time.
• In another bowl, combine flour, baking powder, and salt. Gradually add the dry ingredients to the main bowl, interspersing it with the addition of the half & half. Add the maple flavor. Once everything is added, scrape the bottom of the bowl.
• Scoop the batter into the prepared bundt pan. Smooth the top with the back of a spoon.
• Place the bundt pan atop the hot baking sheet. Bake for 1 hour to 1 hour and 10 minutes, until a toothpick plunged into the middle of the cake comes out clean.
• Let cake rest in pan for 20 minutes, then invert it onto a rack to cool completely.
• Make the glaze by combining the three ingredients to form a thick texture. Drizzle over the top of the cooled cake.
• Store cake under a cake dome or other cover. Individual slices can be wrapped in plastic for transport or frozen for later.

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• Preheat oven at 350 degrees. Use nonstick spray with flour on the interior of a bundt pan.
• Drain the pears, reserving the syrup. Mash the pears with a fork to break into small chunks.
• In a large bowl, reunite the mashed pears with the syrup. Add the cake mix, egg, and two egg whites. Beat for several minutes to fully incorporate and create a light batter.
• Pour batter into prepared pan. Bake for 50 to 55 minutes; the middle of the cake should pass the toothpick test. Cool for 20 minutes, then invert cake onto cooling rack to completely cool.
• If desired, sprinkle on confectioners’ sugar just before serving. Cut into slices with a sharp knife (seriously, the cake is very soft) and enjoy! Cake is best if eaten within a day.

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• Preheat oven to 350 degrees. Coat a tune pan with nonstick spray.
• In a big bowl, cream together the butter and sugar until they are fluffy. Add the eggs in sequence, beating well after each addition.
• In another bowl, stir together the flour and salt. Gradually add it to the large bowl along with the apple cider, going back and forth in increments. Scrape the bottom of the bowl to ensure everything is mixed. Pour batter into prepared pan and smooth out the top.
• Bake for 1 hour and 5 minutes to 1 hour and 20 minutes, until a toothpick plunged into the center of the cake comes out clean. Cool in pan for 20 minutes, then invert onto a cooling rack to completely cool.
• Once the cake is cool, in a small bowl, combine the three glaze ingredients to make a thick but moveable glaze. Dribble over cake so that it oozes over sides.
• Let set at least 30 minutes before cutting. Store under a cake dome or cut into individual slices to encase in plastic wrap.

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• Preheat oven at 325 degrees. Apply nonstick spray with flour to a large bundt pan.
• In a large bowl, beat together butter, both sugars, and vanilla extract, until fluffy. Scrape down bottom of bowl. Add eggs, beating well after each addition.
• In another bowl, combine flour, baking powder, cinnamon, baking soda, salt, and cardamom. Gradually add the dry ingredients to the butter mixture, pausing to add the buttermilk at several points. Scrape the bottom of the bowl, then fold in the apple pieces.
• Scoop batter into the prepared pan. Even it out. Bake until a toothpick inserted into the cake comes out clean, 50 to 60 minutes. Let cool in pan for 20 minutes, then invert onto a rack to completely cool before making the glaze.
• In a medium saucepan, bring the cider to a low boil and keep it there for about 4 minutes, watching it closely to bring down heat if necessary to ensure it doesn’t boil over. Add the brown sugar, butter, and half & half, then bring to a boil for another 2 to 4 minutes, until it has thickened. Remove from heat to set and cool for about 15 to 20 minutes. While the caramel is still warm (if it’s not warm, heat it again gently to make it pliable), drizzle it over cake. (If you have any caramel leftover, let it cool and then refrigerate it for other delicious uses!)
• Let cake set in fridge. Keep covered under a dome or individually slice and wrap for storage, keeping it in the fridge. It'll keep for at least 5 days.

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• Preheat oven at 325-degrees. Generously coat the interior of the pan with nonstick spray with flour.
• In a stand mixer with a paddle attachment, beat together the butter, cream cheese, sugar, vanilla, and salt until they are fluffy and pale, about 8 minutes, scraping the bowl several times during the process. Add the eggs one at a time, making sure the recent addition is fully mixed in before adding the next. Scrape the bottom of the bowl again. Mix on medium-high for about 3 minutes, until everything is light and airy.
• Gradually add the flour. If the paddle attachment can't handle the load (and/or it is too messy), remove the paddle and use a spatula to incorporate the flour.
• Scoop the batter into the prepared pan. Level out the top. Bake for about 1 hour and 30 minutes to 1 hour and 40 minutes. When it is done, the top will be golden brown and the middle will pass the toothpick test. Let it cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
• Slice into pieces. It is delicious by itself or can accompany fruit and/or ice cream. Store covered or in individually wrapped pieces at room temperature.

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• Move rack to lower 1/3 of oven; set to preheat at 350-degrees. Generously coat the interior of a large bundt pan with nonstick spray, preferably a baking spray with flour.
• In a medium bowl, combine flour, baking powder, and salt. Set aside. In a big mixing bowl, place eggs, sugar, milk, butter, and oil, beating until creamy yellow. Gradually mix in the dry ingredients, but reserve the empty bowl to one side. Scrape the bowl of batter as needed, mixing until it is smooth.
• Measure out 3 cups of the batter into the reserved bowl. Add the maple syrup, espresso powder or cocoa, cinnamon, allspice, cloves, and nutmeg, whisking until smooth.
• Pour half the plain batter into the greased pan. Top with half the spiced batter, spreading to the sides. Draw a butter knife through the layers, swirling up and down and around. Pour the remaining batters into the pan, repeating the swirl process with the butter knife.
• Bake bundt cake for 45 to 50 minutes. The top should feel dry and the middle should pass the toothpick test. Let cool in pan for 1 hour, then carefully invert onto a cooling rack; if any chunks stick to the pan, try to nestle them back into place on the cake.
• Finish cooling. Slice into wedges. Store under a cake dome or otherwise wrapped; individual slices can also be wrapped in plastic.

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