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Custom Dairy Bundt with Delightful Add-Ins


A rich, decadent pound cake, with lots of fun add-ins for color and flavor. If you prefer a lighter glaze, feel free to use a citrus/confectioners’ sugar glaze instead of the frosting.   Yields 1 bundt cake/12-15 servings


Prepare the Cake

1. Grease and flour a Bundt pan, and tap out excess flour. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Combine the flour, salt, and baking soda in a bowl. Beat together the butter and sugar until well combined, about two minutes. Add the eggs, one at a time, and then the extracts. Beat on medium speed until mixture is light and fluffy, about three to four minutes, scraping down the bowl as necessary.
3. Add flour mixture alternately with sour cream, mixing on low until just combined. Scrape down the bowl to make sure everything is incorporated well.

Prepare the Add-Ins

1. Transfer the batter to the prepared pan, leveling the top. With a toothpick, divide the top of the batter into quarters. Place one of the add-ins in each of the quarters. The caramel taffies should be very gently pressed into the top of the batter only. The other add-ins should be gently mixed into the batter. Smooth out the batter when finished.
2. Bake for one hour, or until done. Don’t overbake. Cool in pan for at least 15 minutes before removing to a cooling rack.

Prepare the Frosting

1. All ingredients must be kept at room temperature for about an hour before combining.
2. Beat cream cheese and butter until creamy and lump free. Add vanilla and salt.
3. Gradually add confectioners’ sugar on low speed until smooth and fluffy, adjusting quantity if necessary. Put the frosting in the freezer for about half an hour or more to make it easier to spread.


1. Spread the frosting over the cake, and garnish with a combo of all add-ins for a pop of color. This can be made in advance and frozen, sans frosting.

Tips: You can make the cake pareve by subbing pareve sour cream and trans-fat free margarine for the butter in the cake, and pareve cream cheese and trans-fat free margarine in the frosting.

Notes: The add-ins are dusted before adding to batter to prevent them from sinking to the bottom of the pan.


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.