Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil by Christie Matheson

Search this book for Recipes »
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; light brown sugar; eggs
    show
    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: light brown sugar; store-cupboard ingredients
    show
  • Cranberry-crème fraîche bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: all-purpose flour; almonds; cranberries; almond extract; cranberry juice; butter; sugar; heavy cream; buttermilk; confectioner's sugar
    show
    • Categories: Sauces for desserts; Quick / easy; Cooking ahead; French
    • Ingredients: buttermilk; heavy cream
    show
    • Categories: Quick / easy; Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: cranberries; store-cupboard ingredients
    show
    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: confectioner's sugar; almond extract; cranberry juice
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; poppy seeds; sugar; eggs; lemons; buttermilk; heavy cream
    • Accompaniments: Crème fraîche
    show
    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: lemons; sugar
    show
  • Lady Bird lemon bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd; American
    • Ingredients: butter; cake flour; sugar; egg yolks; confectioner's sugar; lemons; heavy cream
    show
  • Lemon icing
    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: confectioner's sugar; lemons; heavy cream
    show
  • Maple walnut bundt-style cake
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd; American
    • Ingredients: butter; all-purpose flour; maple syrup; egg yolks; milk; heavy cream
    show
  • Maple icing
    • Categories: Quick / easy; Frostings & fillings; American
    • Ingredients: maple syrup; heavy cream; store-cupboard ingredients
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; oranges; pecans; sugar; eggs
    show
    • Categories: Quick / easy; Sauces for desserts; Vegan
    • Ingredients: oranges; sugar
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cake flour; sugar; cherries; almond extract; almond flour; Greek yogurt; oranges; confectioner's sugar
    show
    • Categories: Frostings & fillings; Quick / easy; Vegan
    • Ingredients: confectioner's sugar; almond extract
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; all-purpose flour; bourbon; vanilla beans; buttermilk; confectioner's sugar; granulated sugar; eggs
    show
    • Categories: Frostings & fillings; Quick / easy
    • Ingredients: vanilla beans; confectioner's sugar
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; cake flour; sugar; buttermilk; milk chocolate; heavy cream; eggs
    show
    • Categories: Cakes, large; Quick / easy; Sauces for desserts; Dessert; Cooking ahead; Vegan
    • Ingredients: all-purpose flour; cocoa powder; soy milk; confectioner's sugar; raspberries; canola oil cooking spray; dark chocolate
    show
    • Categories: Quick / easy; Sauces for desserts; Cooking ahead; Vegan
    • Ingredients: raspberries; sugar
    show
    • Categories: Cakes, large; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: butter; cocoa powder; dark chocolate; granulated sugar; dark brown sugar; all-purpose flour; buttermilk
    show
    • Categories: Cakes, large; Frostings & fillings; Quick / easy; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cocoa powder; milk chocolate; all-purpose flour; heavy cream; granulated sugar; dark brown sugar; yogurt
    show
    • Categories: Frostings & fillings; Quick / easy; Cooking ahead
    • Ingredients: milk chocolate; heavy cream
    show
    • Categories: Frostings & fillings; Quick / easy; Cakes, large; Dessert; Cooking ahead; Cooking for a crowd
    • Ingredients: cocoa powder; all-purpose flour; buttermilk; peppermint extract; heavy cream; dark chocolate; granulated sugar; dark brown sugar; mint
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Lemon-poppy seed bundt-style cake

    • debrakp on June 18, 2014

      The directions call for a 10 cup bundt pan. There was too much batter, and the cake overflowed in the oven while baking. A 12 cup bundt pan would work better. The cake was delicious though.

  • Cherry almond bundt-style cake

    • caitmcg on February 09, 2019

      This is a delicious cake that was very popular, and as easy to make with frozen cherries as fresh, as the cherries are cooked on the stovetop. The glaze did not add much, and in future I'd simply dust the cake with powdered sugar instead.

  • Yellow bundt-style cake with chocolate ganache

    • Nancith on September 21, 2014

      Delicious cake, moist & rich. A hit with everyone. Certainly not low fat, but a nice indulgence one in awhile.

  • Cranberry-crème fraîche bundt-style cake

    • Nancith on December 26, 2015

      All who ate this cake thought it was delicious. I substituted 3/4 cup gooseberries since I didn't have enough cranberries--no one noticed the difference. The only quibble is with the glaze; the amount of liquid called for was not at all enough. My confectioner's sugar was organic-perhaps that made a difference since it is texturally different than regular conf. sugar. And the color of my glaze was a very pale imitation of the bubblegum pink of the recipe photo. But otherwise a tender, tasty cake that will be made again.

  • Lady Bird lemon bundt-style cake

    • Nancith on July 16, 2018

      Refreshingly light-lemony cake, perfect with some macerated berries. Lemon isn't normally my favorite cake flavor, but this is not overpowering, We did find the texture to be crumbly & just a little dry (possibly the fault of the baker?). The icing adds a necessary touch of overt sweetness; without it, I would think the cake rather ordinary. Young & old alike enjoyed it.

  • Can't-tell-it's-vegan chocolate bundt-style cake with raspberry sauce

    • Nancith on December 26, 2014

      Very chocolate-y flavor, moist cake, although it cracked into 3 separate pieces by the time it was served. Perhaps this was because the bottom wasn't level, but that doesn't happen with a non-vegan cake.

  • Carrot minis with maple-cream cheese icing

    • marvymer on July 24, 2022

      This is a delicious recipe for mini bundts! I've also successfully used this recipe to make a regular size bundt cake (10 cup pan) by doubling the batter, and a very large cake (18 cup tube pan) by tripling the batter. I used instructions in this article to determine, by thermometer, when the cakes were done: https://www.epicurious.com/expert-advice/trick-moist-perfect-cakes-thermometer-article. The maple-cream cheese icing is great, but I've also used the book's orange-cream cheese frosting instead. Yummy!

  • Aunt Polly's birthday bundt-style cake

    • leilx on April 14, 2020

      The recipe for chocolate pudding that goes with this cake is fantastic and very simple. The cake is also good.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

  • Baking Bites

    ...This chapter features more "gourmet" recipes with a more modern flair, which is great and helps set the book apart from other bundt recipe collections.

    Full review
  • Kitchn by Faith Durand

    There are just enough recipes to do something fun, but not so many that you feel overwhelmed with choice. It feels like a bright, creative, well-edited little collection of recipes.

    Full review
  • ISBN 10 1452110255
  • ISBN 13 9781452110257
  • Published Oct 21 2011
  • Format eBook
  • Page Count 132
  • Language English
  • Countries United States
  • Publisher Chronicle Books (CA)
  • Imprint Chronicle Books (CA)

Publishers Text

Todd English, an award-winning chef, famous restaurateur and PBS television personality, shares his trademark flavor formulas for using readily available ingredients and translating them into simple, tantalizing dishes at home. In this innovative yet approachable cookbook, Todd shares his trade secrets on how to create fresh flavor combinations. Each combination is presented in a visual equation that allows for an easy, at-a-glance way of seeing what makes a recipe taste outstanding. At the same time, Cooking in Everyday English is a clear, uncomplicated approach to cooking with fresh, seasonal ingredients at home.

Each of the book's 150 recipes is a new flavor discovery, illustrated with luscious four-color photography. The food covers the gamut from appetizers to soups and salads, vegetables, starch, birds and eggs, meat, fish and shellfish, kids and family dinners, and desserts.

A visually stunning cookbook, Cooking in Everyday English features dynamic, visual flavor equations, recipe grocery lists, practical food techniques illustrated with step-by-step photography, and Todd's advice on how to be a flavorful cook with everyday food store ingredients. Having this book in the kitchen is like having a "cook whisperer" sharing tips and sage advice as you cook an evening meal. Like any good teacher, Todd walks readers through each recipe, step-by-step, explaining how each part contributes to the tastiest results.

Cooking in Everyday English is a fresh, contemporary cook's companion. And it delivers a visually inspiring treat on every page.


Other cookbooks by this author