Thursday, September 21, 2017

Twinkie Bundt Cake #BundtBakers

Welcome to Bundt Bakers.  I am hosting this month and I chose the theme "Back to School Bundts".

I suggested a cake that was easy to slice and freeze so that it could be easily packed into a lunch box. Then, while thinking about what I used to put into my kids lunch boxes, I remembered Twinkies.


Don't judge....my children were products of the 70's.....we all gave our kids Twinkies......we had no idea that they were made of indestructible preservatives.



So I went in search of a homemade Twinkie and found this recipe from Fine Cooking. I adapted it slightly with ingredients only because I had no cake flour or buttermilk on hand so I made my own.  The recipe is written with the substitutions in parenthesis.  I also adapted the method of place the cream into the cake because I had no patience to try to tunnel and squirt when I can just cut and fill.


Did it slice up nicely.....absolutely.  Did it freeze well.....who knows?  There was none left to freeze after the guests left.


Twinkie Bundt Cake
adapted from Fine Cooking

3 c. cake flour (3 c. A.P. flour - 6 T. flour + 6 T. cornstarch)
1 T. baking powder
pinch of salt
6 T. butter, room temperature
1 T. vanilla
2 c. sugar
1/2 c. canola oil
3 eggs + 4 egg yolks, room temperature
1 c. buttermilk (1 c. milk +1 T. lemon juice), room temperature
1 (7 oz) jar marshmallow cream
1 stick butter, room temperature
1 t. vanilla

Sift together the flour, baking powder and salt.

In large bowl of stand mixer fitted with paddle attachment, cream the butter and vanilla, using medium speed until smooth and creamy.  Add sugar and beat until incorporated.  Add oil and continue to beat until light and fluffy.  Add whole eggs and yolks, one at a time, beating well after each addition.

Turn speed to low and add 1/3 of the flour, mixing until incorporated.  Add 1/3 of the buttermilk and combine.  Do this twice more beating after last addition of buttermilk until batter is completely smooth.

Pour into a bundt pan that has been liberally coated with baking spray.  Bake in a preheated 325* oven for an hour, until a skewer inserted removes cleanly.

Let cool, in pan, on wire rack for at least 2 hours.

Prepare the filling by beating the marshmallow cream, butter and vanilla in the small bowl of a stand mixer until smooth and creamy.

When cake is completely cool, cut around the circumference of the cake about 1/2" from the edge of the pan and another cut about 1/2" from the inner ring of the bundt pan, angling the knife so that the inside cake is severed about 2" deep.  Carefully remove the cut portions in sections as large as possible.  Scoop out any remaining cake in the depression and trim the cake from the bottom crusts. Save any scraps not eaten for toppings on parfaits.  I, of course, had no scraps remaining.

Fill the depression with the cream filling.  Place the trimmed pieces of cake back onto the filling and turn the entire cake from the pan onto a serving plate.  Print Recipe

More Back to School Bundt Cakes

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. 

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.

10 comments:

  1. Beautiful cake it's on my to do list for a long time. Will try it soon.

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    Replies
    1. It was less difficult than I expect Sneha.

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  2. Oh I like this cake so much. It is beautiful :D

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  3. Such a good idea, I like it very much.

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  4. Simply perfect!!! I love twinkie but in Spain it's filled with chocolate cream. I have to try yours. Thank you for a great theme. XOXO

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    Replies
    1. ooohhhhh, now I have to make this again with chocolate filling. YUM

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  5. My kids would have went through this cake in one day! It looks very good and this was an interesting theme. Thanks for hosting!

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