Wednesday, December 7, 2022
HomeBakingOatmeal Cream Bundt Cake - Bake from Scratch

Oatmeal Cream Bundt Cake – Bake from Scratch

oatmeal cream bundt cake

Our November Bundt of the Month is a traditional cookie such as you’ve by no means seen earlier than. We take the nostalgic oatmeal cream pie and remodel it right into a gorgeously golden-brown Oatmeal Cream Bundt Cake, twirled and swirled with a mushy, tangy cream cheese combination, utilizing the Nordic Ware Pirouette Bundt® Pan. The surface of this stunning Bundt is adorned with flowing, sleek grooves and a candy Vanilla Glaze. Buttermilk within the batter creates a wealthy, tender crumb, whereas oats and raisins add acquainted taste and texture. Spiced with cinnamon and accented with cocoa powder for added depth, this cake will take you on candy journey again in time. Full of cozy, acquainted consolation, this bake is bound to be a welcome sight in your Thanksgiving desk.

On the lookout for extra Bundt inspiration? Join the Bundt of the Month Membership right here and get baking right this moment!

oatmeal cream bundt cake on white surface


Oatmeal Cream Bundt Cake

  • 8 ounces (226 grams) cream cheese, softened
  • ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
  • 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 5 giant eggs (250 grams), room temperature and divided
  • 1 cup (100 grams) old style oats
  • ½ cup (80 grams) roughly chopped raisins
  • 3 tablespoons (15 grams) unsweetened cocoa powder
  • 2 teaspoons (4 grams) floor cinnamon
  • 1½ teaspoons (4.5 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed mild brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 1¼ cups (300 grams) entire buttermilk, room temperature
  • Vanilla Glaze (recipe follows)
  1. Preheat oven to 350°F (180°C).
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, 2 tablespoons (24 grams) granulated sugar, and a pair of tablespoons (16 grams) flour at medium velocity till nicely mixed, 1 to 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat till nicely mixed. Switch combination to a small bowl, and refrigerate for 20 minutes.
  3. Within the work bowl of a meals processor, pulse oats till small and uniform in measurement however not too powdery. Add raisins, and pulse till finely chopped. Switch to a medium bowl, and whisk in cocoa, cinnamon, salt, baking soda, and remaining 3 cups (375 grams) flour.
  4. Clear bowl of stand mixer and paddle attachment. Utilizing the paddle attachment, beat butter, brown sugar, and remaining ¾ cup (150 grams) granulated sugar at medium-low velocity simply till mixed; improve mixer velocity to medium, and beat till fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add remaining 4 eggs (200 grams), one after the other, beating till nicely mixed after every addition. (Combination might look barely damaged at this level, however batter will come collectively.) Beat in vanilla. With mixer on low velocity, progressively add oats combination to butter combination alternately with buttermilk, starting and ending with oats combination, beating simply till mixed after every addition and stopping to scrape sides of bowl.
  5. Spray a 10-cup Nordic Ware Pirouette Bundt Pan with baking spray with flour. Spoon 2¼ cups (520 grams) batter into ready pan; faucet pan on a kitchen towel-lined counter a number of instances to launch any air bubbles and settle batter. Utilizing the again of a spoon, make a ½-inch-deep, 1-inch-wide trench in middle of batter in pan, leaving a ¼- to ½-inch border round edges. Spoon 3 cups (693 grams) remaining batter into a big pastry bag; minimize a ½-inch opening in tip. Pipe a border of batter round outer and internal edges of pan. Spoon small dollops of cream cheese combination and pipe alternating small dollops of batter into nicely in batter, staying inside batter border. After finishing 1 ring in pan, pipe border increased, if wanted, and pipe batter over cream cheese dollops and vice versa till cream cheese combination is all used up. Drag a wood decide by middle of every dollop to swirl into batter and gently faucet pan on a kitchen towel-lined counter to launch any air bubbles. Pipe and gently unfold remaining batter on prime, protecting cream cheese combination. (Pan will probably be full. Don’t faucet pan.)
  6. Bake till a wood decide inserted close to middle comes out clear and an instant-read thermometer inserted close to middle registers 205°F (93°C), 1 hour and 10 minutes to 1 hour and quarter-hour (prime can have a slight jiggle to it due to the filling). Let cool in pan for 20 minutes. Utilizing a small offset spatula, gently loosen cake from middle of pan. Invert cake onto a wire rack positioned over a rimmed baking sheet. Let cool fully. Switch to a serving plate, and slowly spoon Vanilla Glaze on prime earlier than serving.



Vanilla Glaze

  • 1 cup (120 grams) confectioners’ sugar
  • 4 teaspoons (20 grams) water
  • ¼ teaspoon (1 gram) vanilla extract
  1. In a medium bowl, whisk collectively ¾ cup (90 grams) confectioners’ sugar and 4 teaspoons (20 grams) water till easy. Add vanilla and remaining ¼ cup (30 grams) confectioners’ sugar, and whisk till mixed. (Glaze will probably be thick.) Let stand for five minutes earlier than utilizing.





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