TeaTime Special Issue – August 2019

89 Teatime Holidays

Red Velvet–Cream Cheese

Bundt Cake

Makes 1 (10- to 12-cup) Bundt cake

1 cup unsalted butter, softened
1¾ cups granulated sugar
3 large eggs, room temperature
1¾ cups all-purpose fl our
¼ cup unsweetened cocoa powder
1¼ teaspoons baking powder
½ teaspoon salt
¾ cup whole buttermilk
1¾ teaspoons red liquid food
coloring
1½ teaspoons vanilla extract
½ teaspoon distilled white vinegar
Cream Cheese Filling (recipe follows)
Garnish: confectioners’ sugar

• Preheat oven to 350°. Spray a 10- to

12-cup Bundt pan* with baking spray
with fl our.

• In a large bowl, beat together butter

and granulated sugar with a mixer at
medium speed until fl uff y, 3 to 4 min-
utes, stopping to scrape sides of bowl.

Add eggs, one at a time, beating well

after each addition.

• In a medium bowl, whisk together
  fl our, cocoa powder, baking powder,
  and salt. With mixer at low speed,
  gradually add fl our mixture to butter
  mixture alternately with buttermilk,
  beginning and ending with fl our mix-
  ture, beating just until combined after
  each addition. Stir in food coloring,
  vanilla extract, and vinegar.


• Spoon two-thirds of batter into pre-
  pared pan. Using a small spoon, make
  a slight channel in batter. Fill channel
  with Cream Cheese Filling, leaving a
  ½-inch border around edges of pan.
  Using a knife, swirl together batter and
  Cream Cheese Filling, being care-
  ful not to touch edges of pan. Spoon
  remaining batter over top. Swirl mix-
  tures again with a knife, being careful
  not to touch edges of pan. Smooth
  top with a spatula.


• Bake until a wooden pick inserted
  near center comes out clean, 1 hour
  to 1 hour and 15 minutes. Let cool

in pan for 10 minutes. Remove from

pan, and let cool completely on a

wire rack. Garnish with confectioners’

sugar, if desired.

*We used Nordic Ware’s 10-cup Chiff on Bundt

Pan.

Cream Cheese Filling

Makes approximately 1⁄ cups

1 (8-ounce) package cream cheese,

softened

½ cup confectioners’ sugar

1 tablespoon unsalted butter, softened

1 large egg yolk

1 teaspoon vanilla extract

• In a medium bowl, beat together
  cream cheese, confectioners’ sugar,
  and butter with a mixer at medium
  speed until combined, approximately
  2 minutes, stopping to scrape sides
  of bowl. Add egg yolk and vanilla,
  beating until smooth, approximately
  2 minutes. Use immediately.