Budapest Bundlettes

Budapest Bundlettes

Yield: 6 bundlette cakes

# of servings:  6

Method: Creaming

Ingredients

Nut filling:   

¼ cup + 2 tbl (5.25 oz / 149 g) firmly packed dark brown sugar

1 tsp (.15 oz / 4 g) ground cinnamon 

1 ½ tsp (.1 oz / 3 g) cocoa powder

1 ½ tbl (.6 oz / 17 g) currants

½ cup (2 oz / 58 g) chopped walnuts

Cake batter: 

1 ½ cup less 2 tbl (6.4 oz / 181 g) all-purpose flour   

¾ tsp (.1 oz / 3 g) baking powder

¾ tsp (.15 oz / 4 g) baking soda

¼ tsp salt

6 tbl (3 oz / 85 g) unsalted butter, room temperature

¾ cup (5.33 oz / 150 g) sugar

1 ½ eggs (â…“ cup (2.7 oz / 77 g) large eggs¹, room temperature (read important note) 

1 tsp vanilla extract

1 cup sour cream

Confectioners’ Icing: 

1 cup (3.8 oz / 108 g) confectioners’ sugar

1 ½ tbl warm water

Baker’s spray such as Baker’s Joy or Pam for Baking², or soft butter

Special tools and equipment: 

• One 6-well, 1 cup each, Bundlette pan (see source following recipe)
• 21″ pastry bag with a ½” plain tip (Ateco #806)

Pre-recipe preparations:

• Preheat oven to 375 °F
• If using butter, butter each individual Bundtlette. 
• Measure the eggs as described in note 1 below.

Directions

Nut filling: 

1. Combine all ingredients in a mixing bowl, and combine well.  Set aside.  This can be done several days ahead and kept in a Ziploc bag in the refrigerator. 

Mixing and baking: (Preheat oven to 375 °F)

1. Stir dry ingredients together in mixing bowl. Set aside. 
2. On medium speed, cream butter and sugar until very light and fluffy, about 10 minutes. 
3. Add vanilla to the eggs and beat to combine. 
4. Slowly add the eggs, beating until thoroughly incorporated. Scrape bottom and sides of bowl with plastic spatula and beat until smooth.
5. On lowest speed, add the dry ingredients in three stages, alternately with the sour cream in two stages, beginning and ending with the dry. Use a plastic spatula to scrape the sides and the bottom of the bowl and mix. Note – this is a fairly stiff batter. 
6. If Bundlettes haven’t been buttered, spray with a baking spray with flour. 
7. Fill a pastry bag fitted with the round pastry tip with the batter. Pipe a thin layer of the batter on the bottom of each well. 
8. Mix the dry filling to distribute the walnut pieces. Spread about 1 ½ tbl of the filling over the batter in each well. You want some of the filling to touch the sides of each well, as this is part of the look when baked.
9. Pipe, or spread the remaining batter over the filling in each well. 
10. Bake until golden brown and firm to the touch, about 15 to 18 minutes. 
11. Remove from oven and let cool for 5 minutes.
12. Cover with a rack and turn over the release the cakes. Let cool on the rack. 

Finishing:

1. Place confectioners’ sugar in medium mixing bowl.  Whisk in the water. The icing should be thick, but still be able to fall from a spoon. If too thick, add a few additional drops of water. If too thin, add more sugar at tablespoon at a time. 
2. The icing can be drizzled over the cakes with a teaspoon, or piped over using a small pastry bag. 
3. Alternative finishing – dust the cakes with confectioners’ sugar. 
4. Store at room temperature. Cakes may be frozen. 

Notes: 

¹ The original recipe called for 3 eggs. To measure out 1 ½ eggs – beat two eggs together in 1-cup liquid measuring cup. Pour enough egg out so you have 2.7 oz by weight or volume remaining. 

²  Only use a release spray with flour, such as Baker’s Joy or Pam for Baking. Do not use regular cooking spray, as it will form a nasty film in the inside of the baking pan. 

Baking Tips:

• 21″ clear plastic disposable pastry bags are very good for this, and many other pastry baking tasks. DayMark brand, available on Amazon are high quality. I presume Ateco’s are good as well.
• To fill a large pastry bag with batter, roll the bag over a large measuring cup, or plastic quart container. Fill the bag ½ to ¾ fill, and twist at the top to form a seal. 

6-well, 1-cup each Bundlette Pan Classic Bundtlette ® Cake Pan – Nordic Ware