Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Somersault Cake
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- Level: Easy
- Total: 3 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 533
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 7 g
- Cholesterol
- 98 mg
- Sodium
- 401 mg
This delicious layered bundt cake includes some of the best elements of both a fluffy golden cake and a rich pecan pie. We took inspiration from the Pennsylvania Dutch dessert known as “somersault cake-pie,” or sometimes “funny cake,” a dish combining a cakey batter and moist pudding layer baked into a pie shell. Here, we bring together the cake and pudding elements in a bundt pan, so there’s no pie crust required. During baking the parts make a “somersault” as the pudding layer sinks to the bottom and the tender cake rises. The dessert performs one more somersault when it’s flipped out of the pan so the irresistible pecan-studded pudding ends up on top.
- Level: Easy
- Total: 3 hr 25 min (includes cooling time)
- Active: 40 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 533
- Total Fat
- 21 g
- Saturated Fat
- 9 g
- Carbohydrates
- 82 g
- Dietary Fiber
- 2 g
- Sugar
- 57 g
- Protein
- 7 g
- Cholesterol
- 98 mg
- Sodium
- 401 mg
Ingredients
Pan:
Pudding Layer:
Cake:
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Directions
Special equipment:
12-cup nonstick bundt pan- For the pan: Preheat the oven to 325 degrees F. Spray a nonstick bundt pan generously with nonstick baking spray. Sprinkle the pecans over the bottom of the bundt pan; set aside.
- For the pudding layer: Whisk the brown sugar, cake flour, cinnamon, salt, ginger and cloves together in a medium bowl until well combined. Set aside.
- Whisk the eggs and vanilla in another medium bowl until well beaten. Whisk in the sour cream and corn syrup until smooth. Whisk the egg mixture into the dry ingredients until smooth. Set aside.
- For the cake: Sift the cake flour, baking powder, baking soda and salt together into a medium bowl.
- Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until fluffy, about 5 minutes, scraping down the sides of the bowl occasionally. Beat in the eggs one at a time and the vanilla extract on medium-low speed until combined. On low speed, mix in a half of the dry ingredients, then mix in the buttermilk. Mix in the remaining dry ingredients until just combined. Remove the bowl from the mixer and stir the batter to make sure everything on the bottom is incorporated.
- Pour the batter into the prepared bundt pan and spread evenly. Carefully pour the pudding over the batter and bake until the cake comes out with moist crumbs when checked with a toothpick, 50 to 60 minutes. Leave to cool on a wire rack until cool enough to handle, about 30 minutes. Flip the bundt pan onto another wire rack and lift off the pan. Leave the somersault cake to cool before slicing and serving, about 1 hour.
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