Two-tone bundt cake

by | Dec 11, 2020 | Breads, buns & biscuits

Bundt cake – especially with yeast dough – summons the spirit of good old times and it is one of those old fashioned recipes that will always have place on my table. Why I love baking with bundt pans is that they can instantly transform any plain cake into something spectacular.

This time I brought the recipe of a two-tone (yellow-brown) bundt cake, which is soft and moist and gets a generous coating of melted butter and caramelized sugar. It’s made from a yeasted dough, which is filled with creamed butter and rolled up – similar to the plum jam bundt cake and to the apricot-vanilla pudding filled bundt cake. Though this cake might seem difficult to be prepared, but actually the yeast does most of the work, so don’t worry, you will have this cake ready in no time.

Two-tone bundt cake – photo:
Two-tone bundt cake
Two-tone bundt cake – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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