Sour Cream Vanilla Bundt #BundtBakers

Sour cream, instant pudding and white chocolate chips make this sour cream vanilla Bundt so rich and decadent that everyone will want more than one slice. Top it all off with vanilla glaze and festive sprinkles!

Just like the Grinch, a few days ago I got an idea. Mine, however, wasn’t a awful idea or even a wonderful awful idea. It was just wonderful. Unless you are my husband who is the resident roux maker in our house for whom my idea meant a lot of work! Fortunately, he is a good sport. 

So here is my idea. 1. Make a huge pot of chicken and sausage gumbo. 2. Advertise to my neighborhood on NextDoor that they could “buy” a quart of gumbo (with 2 cups of cooked rice in a separate container) by sending me a donation for the Houston Food Bank. I’d pay for the ingredients and containers so all proceeds would be donated.

I am very pleased to say that I had several takers and just sent the food bank $90! Actually, the donation was $95 because – and perhaps you didn’t know this so I’m pleased to tell you – if you select a favorite charity on Paypal, they send you $5 to make a charitable donation.

I am currently taking orders for a new pot of gumbo! Meanwhile, I baked this cake for a lovely lady, also on NextDoor, who sounded like she needed some this holiday season. She is collecting toys for the children in her apartment complex so I was happy to contribute as well. ‘Tis the season after all. 

Sour Cream Vanilla Bundt

This recipe is adapted from several I found on the internet. Many called for cake mixes with instant pudding already in but where’s the fun in that? I prefer to start from scratch when I have the time. Still the easiest cake ever - one bowl!

Ingredients

For the Bundt:

Butter for buttering the pan

3 and 2/3 cups or 440g cake flour, plus extra for the pan

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1 1/2 cups or 300g granulated sugar

1/2 cup or 100g light brown sugar

1 box (3.4 oz or 96g) instant French vanilla pudding

16 oz or 473ml sour cream

3 eggs

1/3 cup or 80ml canola or other light oil

1/2 cup or 120ml water

1 cup or 170g white chocolate chips

For the glaze:

1 1/2 cups or 190g powdered sugar

2-3 tablespoons milk

1 teaspoon vanilla

To decorate: festive seasonal sprinkles

Method

Preheat oven to 350°F or 180°C. Liberally butter a 10-inch Bundt pan and then dust it with flour. Don’t skimp on this job. The white chocolate chips that end up on the outside of the cake tend to want to stick to the pan and nobody wants that. 

In the bowl of your stand mixer fitted with the cake attachment combine all the cake ingredients.

I include the white chocolate chips because they come out of the bag with some of them stuck together. The beaters help separate them. 

Mix on low for 30 seconds until combined.

Scrape down the bowl and beat again on medium speed until smooth and thickened, about 2 minutes.

Spoon or pour the batter into your prepared Bundt pan. 

Bake the Bundt for 55-60 minutes, or until a wooden skewer inserted into the middle comes out clean. If it starts to brown too quickly before it’s done, cover the top with foil.

Leave the Bundt to cool in the pan on a wire rack for about 10 minutes.

Invert it onto the wire rack so it can cool completely before glazing. 

Make the glaze by stirring together the sugar and vanilla with two tablespoons of milk. If necessary add the last tablespoon of milk a little at time until you get good pouring consistency. 

Pour the glaze over the Bundt. Immediately sprinkle on your decorations so that they will stick before the glaze dries. 

Let the glaze set before cutting the Bundt to serve. 

Enjoy!

This month my Bundt Bakers group’s theme is Red and Green. Many thanks to our host, Rebekah of Making Miracles. Check out all the links below. 

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bundt by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Bourbon Raisin Butterscotch Pear Bread Pudding

This Bourbon Raisin Butterscotch Pear Bread Pudding is a decadent and delicious adult treat. Make it kid-friendly by subbing apple juice.

When I was growing up, and thinking about it reasonably it’s probably still true today, cakes in South American all seemed to have liquor or liqueurs as flavoring. Even cakes made for a child’s birthday party were soaked in it! Young me hated them. 

Now I see the allure. As long as it’s not overdone, the alcohol adds a little punch of flavor, not unlike adding vanilla but more grown up. One of my favorite ways to add alcohol to a bake is by soaking raisins in it.

If you agree, you might want to bake my rum raisin banana muffins, my whiskey raisin oatmeal bars, or my rum raisin butter Bundt with rum honey glaze.

Once again, this is not a sponsored post but my key ingredient, the butterscotch pears, were a gift from Melissa’s Produce as part of a promotion for their Family Baking Challenge. Lots of great prizes to win including a KitchenAid mixer! You can find all the details on their website! 

Bourbon Raisin Butterscotch Pear Bread Pudding

I used our favorite bourbon – Bulleit - to soak my golden raisins but if you are not a bourbon fan, substitute your favorite tipple. If you need to keep this kid-friendly, use apple juice instead. As you will see in the photos, I used Sara Lee brioche. Substitute your favorite loaf. This recipe is adapted from one on the Melissa’s Produce website. 

Ingredients 

For the bread pudding:

1 cup, loosely packed, or 120g golden raisins

1/2 cup or 120ml bourbon 

2 large Butterscotch Pears (approx. weight = 780g)

Zest 1 small lemon 

2 tablespoons fresh lemon juice

1/4 cup or 57g butter, plus extra for the pan

3/4 cup or 150g granulated sugar, divided

6 cups or about 265g cubed stale brioche bread (This was 9 slices of the Sara Lee.)

4 eggs

1 cup or 240ml whipping cream 

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

Pinch salt

For serving: 

Whipping cream

Method

Warm the bourbon slightly in a microwave or small pot on the stove and then pour it over the raisins in a small bowl. Cover with cling film and set aside. 

Preheat your oven to 325°F or 163°C. The original recipe uses an 8x8 in or 20x20cm baking dish but you will see from the photos, I decided to use disposable aluminum pans to make sharing this delicious pudding easier, which means that I was effectively using an 8x10 in or 20x25cm pan. The bread pudding turns out slightly less deep but still wonderful. Butter whichever pan or pans you decide to use and set aside. 

Core and peel the pears then toss them in a large bowl with the lemon juice to stop them from turning brown.

Melt the butter in a large skillet over medium heat. Add a 1/2 cup or 100g of the sugar and stir until combined. Add the pear slices in an even layer. 

Cook, without stirring for 8 minutes until the sugar and fruit begin to caramelize. 

Flip the slices and cook for a further 5-8 minutes until both the fruit and the caramel are golden brown. Remove the pan from the heat. 

Meanwhile, prepare the custard by whisking the eggs in a large bowl, then adding the remaining 1/4 cup or 50g sugar, cream, milk, vanilla, lemon zest, cinnamon and salt.  Whisk again to combine. 

Drain the raisins and reserve the bourbon that wasn’t soaked up. Set aside a small handful for topping.

Spread half of the bread cubes into the prepared pan. Top with half of the raisins. Add a second layer with the rest of the bread cubes and top with the rest of the raisins.

Pour the custard mixture over the bread. Press down to make sure all cubes are soaked.  

Layer pear slices evenly over the top of the bread mixture. Top with remaining caramel from the skillet and the handful of reserved raisins.  

Bake for 55-65 minutes until fully set. Leave to cool for about 10 minutes. 

Pour the reserved bourbon over the top, if desired, and leave it to soak in. 

At our house bread pudding is always accompanied by a generous pour of whipping cream. 

Enjoy! 

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Golden Marquis Potatoes

Golden Marquis Potatoes are food fit for royalty. Butter, cream and several rich egg yolks are added to tender mashed potatoes and piped into hollow rosettes, which are then baked till golden. These are the fanciest potatoes that are easy to make.

If you’ve heard of duchess potatoes, same thing, except marquis potatoes are piped with a well in the middle. These are special potatoes for a special occasion! Traditionally, these would be filled with crushed tomatoes but we think potatoes need gravy instead. 

They look fancy, but they are surprisingly easy to make. Just stir egg yolks, butter, cream, plenty of salt and pepper, and a dash of nutmeg into mashed potatoes, then pile the mixture into a pastry bag and pipe it onto a baking sheet in any shape you like. Sprinkle with a little shredded cheese, if desired, bake, and you’ll have an elegant potato side dish for your Thanksgiving meal, Christmas table, or even a weeknight dinner party.

Golden Marquis Potatoes

This recipe is adapted from the fabulous Julia Child’s book, The Way to Cook. You will need a large piping bag and a 1/2-inch star piping tip for this recipe. For the Salisbury steak with mushroom gravy recipe, check out this link. 

Ingredients

1 1/2 lbs or 675g Russet potatoes

4 large egg yolks, at room temperature

4 tablespoons unsalted butter at room temperature

1/4 cup or 60ml heavy cream, at room temperature

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg

Method

Line a large baking sheet (or two) with parchment paper or a silicone liner and set aside. This recipe makes about 18-20 marquis potatoes, depending on how big you pipe them.

Peel and wash the potatoes, cut them into 1/2-inch or 1 cm chunks. Steam until tender, about 15 minutes. 

Remove the potato chunks from the heat and use a potato ricer or masher to completely mash the potatoes until they are lump free. A potato ricer is best for this job but if you are diligent about getting all the lumps out, a masher works as well.

 Preheat the oven to 400°F or 200°C.  

While the potatoes are still warm, but not hot, add the yolks in one at a time, mixing well with each addition until the yolk is completely incorporated. Repeat until all the yolks are in. The photo below was yolk number three. 

Add the softened butter, cream, 3/4 teaspoon salt, black pepper and nutmeg. Stir until the butter has melted and the mixture is homogeneous.

Transfer to a large piping bag fitted with a 1/2-inch star piping tip and pipe round mounds (2 1/2 inches wide by 2 inches tall) onto the prepared baking sheets, spacing them about 2 inches apart. My second pan only had eight. 

Place both sheets in the oven and bake for 15 minutes. Rotate the pans top to bottom and front to back and continue baking until the tops of the potatoes are light golden brown, about 10 minutes more.

When the marquis potatoes are golden, remove them from the oven and use a flat spatula to transfer them to a serving plate or directly to dinner plates. Fill with your favorite gravy.

As you can see from the photos, I love to serve these with Salisbury steak with mushroom gravy but since Christmas is coming, turkey gravy would go nicely as well. 

Enjoy!

This week our Sunday FunDay bloggers are sharing holiday side dishes your family will love! Many thanks to our host Rebekah of Making Miracles. Check out all of the links below.

• Charred Green Beans with Cranberries and Crisped Onions by Culinary Adventures with Camilla
• Chicken Lapeta by Sneha's Recipe
• Creamed Spinach Gratin by Karen's Kitchen Stories
• Festive Broccoli and Cauliflower Salad by Palatable Pastime
• Golden Marquis Potatoes by Food Lust People Love
• Roasted Brussels Sprouts and Cinnamon Butternut Squash by Making Miracles
• Sicilian Salad by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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