Thursday, August 17, 2017

Neapolitan Zebra Bundt Cake ~ #BundtBakers

If you can't choose between vanilla, strawberry, or chocolate make 
a bundt that combines all three flavors!



The theme this month for the #BundtBakers is Strawberry. Sure, I could have made a strawberry bundt, but I had this recipe saved to try and I just love the look of the zebra print inside the cake, so I decided to go for it.  It is always such a crowd pleaser when your cake looks like an unassuming bundt, and then you cut the first slice and there are lots of oohs and aahs when they see the print.






This bundt is super easy to pull together, and the batter is a little different than any I have made before.  The butter is melted and cooled and then beaten with the sugar.  Sour cream is then added and after it is beaten it is quite light and fluffy, and almost pudding-like. For some reason I ended up with more of the strawberry and chocolate batter than the vanilla, even though the batter was carefully divided between the three bowls and I used an ice cream scoop to measure the batter into the bundt pan. In all honesty I was looking for a little more of a zebra print, and next time I may try a slightly different method to achieve this.





This was definitely a bundt that has a wonderfully moist crumb, and although you could put a glaze or frosting on it, my thoughts were that it really only needed a dusting of powdered sugar.





If you would like to know more about #BundtBakers and see what the other bakers made for our Strawberry Bundts theme please scroll down below the recipe.


Neapolitan Zebra Bundt Cake
Printer Friendly Recipe

Ingredients ~
  • 390g (3 cups) all purpose flour
  • 10g (2 teaspoons) baking powder
  • 340g (1½ cups) butter, melted and cooled to room temperature
  • 3 cups sugar
  • 225g (8 oz) sour cream
  • 5g (1 teaspoon) salt
  • 10ml (2 teaspoons) vanilla
  • 6 eggs
  • 50g (¼ cup) of Strawberry Jell-o mix
  • 30g (⅓ cup) of natural cocoa powder, sifted
  • powdered sugar for dusting (optional)

Instructions ~
  1. Heat oven to 180℃ (350 ℉).
  2. Spray a 2.5 liter (10-cup) Bundt pan with baking spray, and set aside.
  3. Place butter in a saucepan over low heat to melt; set aside to cool.
  4. In a medium bowl add flour and baking powder, and whisk to combine; set aside.
  5. In the large bowl of a stand mixer fitted with the beater bladeadd melted butter and sugar and mix on medium-low for 2 minutes or until well combined.
  6. Add sour cream to bowl and mix on medium for about 2 minutes until well combined and light.
  7. Add vanilla and salt and mix until well combined.
  8. While mixer is running, add eggs in one at time and mix well after each addition.
  9. Turn mixer down to low and gradually add flour mixture.
  10. Scrape sides of bowl and give one final mix to make sure everything is incorporated.
  11. Divide batter evenly among three bowls.
  12. In one bowl add the Strawberry Jell-o and mix until combined.
  13. In a second bowl add the cocoa powder and mix until combined.
  14. Using an ice cream, drop a scoopful of vanilla batter into prepared bundt pan. Then drop a scoop of chocolate batter onto the vanilla layer. Follow that up by dropping a scoop of strawberry batter on top of chocolate layer. Continue this alternating sequence until each batter bowl is empty.
  15. Bake in the center of the oven until cake tester inserted in centre comes out clean, about 60-70 minutes.
  16. Place a wire rack face down on top of the exposed part of the Bundt cake, flip over and let it rest for a minute, then gently remove the pan and let cool completely.
  17. Dust with powdered sugar is desired.




BundtBakers



#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. Mahalo to out host this month, Tammy, from Living the Gourmet. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month ~



7 comments:

  1. What a great cake. I can't wait to try it.

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  2. This cake is absolutely gorgeous!! I love all the layers inside it...truly beautiful! :)

    Thank you for baking along with me this month :D

    Toodles~

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  3. This is one beauty of a cake and your styling and presentation is beautiful. My youngest daughter is a neopolitan fan and she would love this!

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  4. Wow that's simply beautiful! I tried a neapolitan cake and it didn't turn out nearly as pretty.

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  5. OH MY HEAVENS!! What a fantastic idea! I've done a neapolitan cake before, but it was multi layered instead of swirled. Your bundt is STUNNING!

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  6. Your cake is gorgeous and looks quite delish!

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  7. Wowwww!!!! It's gorgeous!!! I love those swirls in 3 colors. I think it's perfect. XOXO

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