Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Pancake Bundt Cake
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 439
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 89 mg
- Sodium
- 469 mg
Think of this bundt cake as the easiest way to capture everything you love about pancakes—without the stovetop hassle. The tender, buttermilk-rich batter bakes up into a golden, fluffy cake with the same comforting flavor as a short stack, but in a single impressive centerpiece. A buttery maple glaze seeps into every ridge of the bundt, giving it a craveable pancake-syrup finish, while a quick blueberry compote and dollops of whipped cream make it feel downright brunch-worthy.
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 40 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 439
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 3 g
- Sugar
- 23 g
- Protein
- 8 g
- Cholesterol
- 89 mg
- Sodium
- 469 mg
Ingredients
Cake:
Blueberry Compote:
Maple Butter Glaze:
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Directions
Special equipment:
12-cup nonstick bundt pan- For the cake: Position a rack in the lower third of the oven and preheat to 375 degrees F. Generously coat a 12-cup nonstick bundt pan with melted butter, then dust with flour. Use a dry pastry brush to brush out any excess flour clumps.
- Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Whisk the melted butter, buttermilk, vanilla extract and eggs in a medium bowl until combined. Whisk the egg mixture into the flour mixture until just combined (it's okay if there are a few lumps).
- Pour the batter into the prepared pan and smooth the top. Bake on the bottom rack until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Transfer to a cooling rack and cool in the pan for 30 minutes, then invert the cake onto the rack set over a baking sheet.
- For the blueberry compote: Meanwhile, combine the blueberries, maple syrup, vanilla bean paste, salt and lemon zest in a small saucepan. Cook over medium-high heat, stirring occasionally, until many of the berries burst and the mixture thickens slightly, 12 to 15 minutes. Remove from the heat, then remove the lemon zest and stir in the lemon juice. Set aside until ready to serve.
- For the maple butter glaze: While the cake is cooling, combine the butter, maple syrup, salt and 1/4 cup water in a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens slightly, about 7 minutes. Whisk in the confectioners’ sugar and cook, whisking frequently, until the sugar has dissolved, 1 to 2 minutes more.
- Slowly pour the hot glaze over the warm cake immediately after unmolding. Make sure to use all of the glaze, brushing it into any nooks and crannies if needed to ensure the cake is fully covered. Let the cake continue to sit for another 30 minutes or so before serving to let the glaze set.
- Serve the cake warm or at room temperature with the warm blueberry compote, freshly whipped cream and more maple syrup, if desired.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
