Bundt cakes are a bit old-fashioned, but they’ve never gone out of style. A ring-shaped ridged bundt pan can transform the most basic cake recipe into a work of art, and you can make a bundt cake to please just about any type of sweet tooth.
Today’s bundt cake a pastry filled with vanilla pudding and jarred apricot. Although it’s a little time consuming, most of the time is inactive rising and baking time; it’s actually a fairly simple recipe to put together and one that is absolutely, positively worth your time.
Ingredients:
For the dough:
- 500 g (~4 cups) flour
- pinch of salt
- 20 g (~1 1/2 tbsp) soft butter
- zest of a lemon
- 4 tbsp sugar
- 2 egg yolks
- 250 ml (~1 cup) milk
- 25 g (~3/4 oz) fresh yeast (2 1/2 tsp dry yeast)
For the filling:
- 300 g (~2/3 lb) apricots (jarred), sliced or diced
- 1 packet of vanilla pudding mix (~36-40 g / ~1 1/3 oz)
- 400 ml (~1 2/3 cups) milk
- 2-3 tbsp sugar
Activate yeast with 1 tablespoon of flour and 1 tablespoon of sugar in tepid milk. Sift flour in a bowl, add salt, 3 tablespoons of sugar, butter, egg yolks and yeast, and knead into a smooth dough. Cover and let it rise until it doubles in size.
In a sauce pan mix pudding powder, sugar and milk together. Over medium heat cook until the pudding thickens. Set aside and let it cool.
Grease a 10 inch bundt pan.
Turn out the dough onto a floured surface and roll into a thin rectangle, with the long side parallel to the counter edge. Spread the vanilla pudding on top evenly, then sprinkle the apricot pieces on top of the pudding. Roll dough up to form a log. Form into a ring and seal the ends together. Place seam side up into the prepared bundt pan, cover with a kitchen towel and let it rise at room temperature until doubled in size, about 1 hour.
Preheat the oven to 180°C / 356°F and bake the bundt cake for 50-60 minutes. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer to a wire rack, seam side down, and let cool completely.
