Friday, May 30, 2014

Very Vanilla "Twinkie" Bundt Cake


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So I woke up this morning all, "Let me make something healthy to share today!" and then ended up with this:

True story.

How that happened I'll never know. Well, that's not true. I do know. I baked something with coconut flour, tasted it and decided it wasn't worth sharing and making you go out and spend money on the ingredients. And then while I sat down to drink my morning cup of decaf {Yippee, right? Good grief, some of this pregnancy stuff is for the birds, y'all.}, I started flipping through one of my {many, many} cookbooks. Today, it happened to be Pure Vanilla, because I like a little food porn with my breakfast.

And then I flipped to the page titled, "Twinkie Bundt Cake." And my heart skipped a beat. See ya, coconut flour.

Whatever, I had all the good intentions of wearing my nutritional halo today. But it's a Friday, so let's loosen up a bit, 'kay?

Bundt cake. What does it remind you of?


If you said My Big Fat Greek Wedding, then we should be best friends. If not, then I hope you at least had a good answer like visiting your granny or your sweet elderly neighbor, Mabel, growing up. 

Bundt cakes are the ultimate sharing food, aren't they? I mean, most bundt recipes are pretty basic, but they always turn out so good and so pretty. {Unless you don't grease your pan well, and end up with bundt crumbs. So don't do that.}

This bundt cake is the queen of all bundt cakes. Because just beyond its plain and innocent exterior, it harbors a naughty little secret: A tunnel of creamy, marshmallowy filling. Go ahead and say it, it's basically a Twinkie.

Ain't nothin' wrong with that.

Imagine the surprise when your guests cut into it! I mean, pure wonderment, right?


Ok, maybe I'm just a little excited about it. But it's really good, I promise. Better than anything I could have made with coconut flour today. Balance out the calories and share it with a bunch of folks you love!


Happy weekend. xo

Very Vanilla "Twinkie" Bundt Cake
Hardly adapted from Pure Vanilla by Shauna Sever

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons butter, softened
1 tablespoon vanilla extract
1 teaspoon vanilla bean paste {optional}
2 cups sugar
1/2 cup vegetable oil
3 eggs + 4 egg yolks
1 cup buttermilk

1. Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.

2. In a medium bowl, stir together flour, baking powder and salt.

3. In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.

4. Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.

5. Carefully add 1/3 of the flour mixture to the wet mixture, then 1/3 of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.

6. Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.

Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.

For Marshmallow Filling

1 stick butter, softened
1 7.5 ounce container of marshmallow creme
1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do. :)

Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.

For Assembly

This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a sheet pan so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.

Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. {Like I might have.} Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.

Using the marshmallow filling {you haven't eaten it all yet, have you?}, stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.

When you've used up all the filling, flip the cake over {carefully!!!} onto your serving dish. Sprinkle the whole bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake!

11 comments:

Allie BakingAMoment said...

Omg! This cake looks exactly like a twinkie! Only better because it's homemade ;) LOVE those vanilla bean specks!

Jess @ On Sugar Mountain said...

Though I'm sorry the original recipe didn't work out, can I say I am SO excited that this twinkie cake came to us instead! Is it bad if I eat the whole thing on my own? I mean, it's sort of just one giant twinkie...it can't be THAT bad, right? ;)

Dianna M. said...

@Allie - Thank you! Doesn't vanilla bean just make everything even better?? :)

@Jess - I suppose one Twinkie is one serving... so one Twinkie cake should be the same, right? Gosh, we should have majored in logic. ;)

Alice // Hip Foodie Mom said...

Dianna, love this cake!!! I haven't read Pure Vanilla yet but will check it out! Did you ever get my response to your email a few weeks ago? Just wanted to make sure it went through! take care!

dina said...

what a great idea. i love the filling!

mrs.chelle said...

In the frosting it calls for a stick of butter are you referring to a half cup size?

Dianna M. said...

@mrs.chelle - Yes! 1/2 cup, 8 tablespoons, 4 oz... I'm terrible about specifying because I always have the 1/2 cup sticks on hand. Thanks for calling me out! ;)

Susie Saga said...

we dont have marshmallow paste in the philippines...what can you suggest i would do wt the lack of the marshmallow paste? i want to try this recipe...i love baking n baking each day....

Dianna M. said...

@Susie Saga - Hi Susie, You can make your own marshmallow creme using a recipe like this: http://www.brighteyedbaker.com/2013/03/15/diy-marshmallow-creme/ Or you could just use your favorite buttercream filling in place of the marshmallow type! Hope it turns out great!

Christina & Rebecca said...

Where can I get the vanilla bean paste from?

Dianna M. said...

@ Christina & Rebecca - I bought mine from HomeGoods, but they don't always have it. Most specialty stores {like Williams-Sonoma & Sur La Table} carry vanilla bean paste. If you can't find it, you can simply scrape out the seeds from 2 vanilla beans or omit it altogether and just add another teaspoon of vanilla extract.

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