Can you ever have enough recipes for quick one-bowl cakes? This Bundt cake recipe, and several more Bundt cake recipes that are featured in my cookbook Chic Made Simple, are easy, one-bowl Bundt cakes that are made from scratch (no cake mix!). If you are one of the many cooks who prefer cooking to baking, and avoid the precise, tedious science baking usually requires, the collection of Bundt cake recipes will quickly become part of your permanent repertoire. No need to break out your Kitchen Aid—a hand mixer works fine.
This cake will bake just as nicely in a tube pan, but I prefer to use a 12-cup Bundt pan since it gives you pretty ridges. Not only does a Bundt cake look more inviting than a flat cake, but the hole in the center allows for even baking. To prevent your cake from sticking to the pan, spray the Bundt pan liberally with a nonstick baking spray with flour.
When preparing this cake, the chocolate chips and blueberries are combined with the batter, but during baking they rise to the top to form a crunchy topping. A good dose of confectioners’ sugar sprinkled on top of the cake will pretty it up.
As moms, we want to not only shower our children with calories, but to make every calorie worthwhile. I’ve therefore completely eliminated non-dairy creamer as a pareve milk option in most of my recipes, and use coconut milk instead for much healthier and just as flavorful results. The taste of the coconut milk is extremely subtle, so it works very well as a milk substitute.
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