nuts

roasted pear and walnut spice cake bundt #bundtbakers

Whoa. I just realized that I haven’t baked a bundt cake since April.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

This has been one hell of a year, both personally with the Maxwell’s build out and opening, and for the country as a whole. This election cycle really has consumed me, chewed me up and spit me out, and just when I thought it would all finally be over, it seems like we’re in for even more struggle and strife.

While things may feel a little disheartening right now, life must go on, and getting back into the kitchen and revving up the ol’ stand mixer certainly helps me feel centered and whole again.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

I’m so so thrilled that Lauren from Sew You Think You Can Cook chose pears as our inspiration for the #bundtbakers this month. Thank you so much Lauren! Not only do I absolutely love pears on their own, there’s also something especially cozy and satisfying about baking with fall fruit pear-ed (har har) with warm homey spices.

With Thanksgiving only a week away, a pear bundt cake is just what the doctor ordered.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

I have a confession to make though.
I haven’t always liked pears.

My grandfather has always had several fruit and nut trees on his property, and when I was little I thought pears were absolutely disgusting. I don’t know if it was the grainy texture, or the thick sandy skin, or what, but to be perfectly honest I didn’t care for a lot of the bounty of grandpa’s garden.

I was truly a child of the 80’s, and a lot of my culinary influence during my formative years came from spending time in my grandmother’s kitchen. She is a product of her generation, and Grandma’s food philosophy came from the atomic-age desire for shiny, new, packaged convenience foods rather than the back-to-earth approach many of us prefer today. As a kid in Grandma’s kitchen, packaged food was celophane-wrapped, sterilized heaven to me, and I couldn’t get enough of it. Give me a box of doughnuts, a bag of chips, a can of soup, a bottle of soda, and a grilled cheese sandwich made with plastic-wrapped processed “cheese food”, bagged sliced white bread, and margarine from a tub.
Who wants to have to pick and wash fresh fruits and vegetables from outside with all the dirt and bees and bugs, when the fridge is stocked with Cool Whip and Velveeta that’s clean and delicious and ready to eat?

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Not me.
That’s who.

I did like Grandpa’s strawberries and plums, but even the strawberries had to be scrubbed and sliced and covered in sugar before I deemed them edible.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Obviously my tastes have changed over the years, and as an adult I’ll take a ripe juicy pear, still warm from the sun, over a tub of chemically Cool Whip any day of the week.

As a kid, trips to my grandparents house filled me with excitement because I knew the cupboards were bursting with store-bought chips and cookies and doughnuts. These days I still get excited when I get to visit my grandparents, but now it’s because I know grandpa will load me up with sagging grocery bags filled with dirty bell peppers, lopsided butternut squash, fuzzy warm peaches, or sun-ripened tomatoes when I get ready to leave.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

When I was planning my bundt for this month, I knew that I really wanted the pears to be the stars of the show. My first instinct was to chop or cube or grate them just like apples into a traditional spice cake for flavor and added moisture, but somehow that didn’t seem like it was “enough”. My pears deserved better than playing second fiddle to cinnamon.

Determined to leave the pears whole (or at least halved) inside the cake, I decided to poach them in a bourbon ginger syrup. They smelled like heaven in the poaching liquid and I couldn’t help myself from sneaking spoonfuls of batter from the pan before it went into the oven. I was congratulating myself on a job well done before the cake even started to rise, and I couldn’t wait to get it out of the oven and see the autumnal perfection I’d come up with.

Aaaaaaand…

It was an absolute disaster.

The pears soaked up too much moisture in the poaching liquid, releasing it back into the cake to create a jiggly bundt with the weirdest almost blubbery texture I’ve ever had the misfortune to put in my mouth. As the cake cooled it sagged and the cake separated from the pears and slumped into a wobbly mess on the plate.

So, back to the drawing board. I knew I’d need a thicker, denser batter, and I obviously needed to find a way to pull moisture out of the pears before baking them into the cake. With poaching out of the question, I decided to try dry roasting the pears so they’d be tender but slightly dried out before going into the batter. Thankfully, it worked out beautifully and I think the pears are almost as happy about it as I am.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

You’ll want to use the smallest pears you can find for this recipe, because if they’re too big or tall they’ll take up too much room in the pan. They might cause the batter to run over in the oven, or could stick out the top of the cake and cause it to sit unevenly when plated. I also think that Bosc pears are the only variety firm and sturdy enough to stand up to being roasted, handled, and baked in this way without turning to mush or falling apart.

The bit of extra effort in roasting the pears and toasting the walnuts really pays off when you slice down into the cake to reveal a perfect cross-section of a whole pear (depending on where you slice).
And the flavor? Fuggitaboudit. Warm spices, tender roasted pears, crunchy toasted walnuts, buttery tender brown sugar spice cake, and a thick and tangy cream cheese glaze.
I mean. Come on.

This is basically THE perfect fall cake, and it would make an excellent addition to your Thanksgiving spread to boot. If you’re looking for even more fall inspiration and pear-y wonderfulness, make sure you scroll down past the recipe to see what the other #bundtbakers came up with this month!

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

Roasted Pear and Walnut Spice Cake

  • Servings: 8 to 12-ish
  • Print
4 to 5 small firm Bosc pears, depending on the size of your pan
1 1/4 cups chopped walnuts
2 1/4 cups all-purpose Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons ginger
1 teaspoons cardamom (optional)
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup buttermilk
2 teaspoons vanilla extract
1 cup (16 tablespoons) unsalted butter, softened
1 1/2 cups dark brown sugar, packed
3 large eggs

Cream Cheese Glaze:
4 ounces (1/2 package) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 to 4 tablespoons milk

Preheat the oven to 350°F. Lightly butter and flour a 10 to 12 cup bundt pan, refrigerate.

Peel pears, slice in half, and scoop out seeds with a melon baller or spoon. Place cut side up on a parchment lined baking sheet and bake for 20 minutes. Flip and bake 15 minutes more. Remove from oven and set aside to cool.

Spread walnuts in an even layer on a small baking sheet and toast for 5 to 8 minutes, or until they smell toasty. Do not let them burn. Set aside to cool. Reserve 1/4 cup for topping the cake.

Whisk flour, baking powder, baking soda, salt, & spices together in a bowl. Set aside. Mix vanilla into buttermilk and set aside.
In a the bowl of and electric mixer, beat together the butter and brown sugar until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, beating for a minute or two and scraping the sides and bottom of the bowl between additions.
Alternate additions of flour and buttermilk, mixing on low just until combined, and scraping the bowl between each addition. Start and end with flour so there are 3 additions of flour and 2 of buttermilk. Stir in 1 cup walnuts until evenly distributed.

Pour about 3/4 of the batter into the prepared pan, and tap the pan on the counter to remove air bubbles. Push pear halves into the batter, top side facing down into the bottom of the pan, arranging them so the cut halves face each other as a whole pear. Arrange pears so they’re evenly spaced around the pan. Spread remaining batter over the top, leaving at least half an inch of room for the cake to rise so it doesn’t overflow in the oven. It’s okay if the pears stick out of the batter a bit, as the cake should rise around them. Bake for 50 to 55 minutes, until a cake tester or toothpick inserted in the center comes out clean.
Remove the cake from the oven, and cool in the pan for 30 minutes before turning it out onto a rack to cool completely.

While the cake cools, make the glaze.
In the bowl of a stand mixer, beat the cream cheese until it’s fluffy and smooth. Add the powdered sugar, vanilla, and 4 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of thick melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. Pour glaze over cake and let the glaze work its way down the side, tapping the tray on the counter if necessary. Top with toasted walnuts.

Well covered in an airtight container, this cake should keep at room temperature about 2 days, or longer in the fridge. Just make sure to serve it at room temperature if you refrigerate it.

roasted pear and walnut spice cake bundt | Brooklyn Homemaker

The bundt bakers really outdid themselves this month, and all these perfect pear cakes have my mouth watering like crazy!

BundtBakers
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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
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butter pecan layer cake

I can’t even believe it friends.

Brooklyn Homemaker turns three years old this weekend!

butter pecan layer cake | Brooklyn Homemaker

They grow up so fast!
Sniff.

butter pecan layer cake | Brooklyn Homemaker

This year has been sort of crazy with the whole Maxwell’s thing and all the time I’ve had to spend away from Brooklyn Homemaker, and I’m so thrilled to finally be getting back into the swing of things just in time to celebrate my anniversary!

butter pecan layer cake | Brooklyn Homemaker

I probably said this last year too, but I never would have believed you if you’d told me three years ago that I would have started doing this and kept with it for three whole years.
When I first started I didn’t even have a real camera, and for the first few months I shot all of my photos on my iPhone in my dimly lit kitchen at weird, unflattering angles. If you’d told me three years ago that I would not only get a real camera, but also get pretty good at figuring out how to use it, I definitely would have had my doubts.
If you’d have told me that some of my photos would be even half as good as the ones I spent hours drooling over on Pinterest, or that people would actually want to pin my photos and recipes for themselves, I probably would have laughed in your face!
If you’d have told me that people would actually want to cook my recipes, and would enjoy them enough to share with their friends and families, I’d have been absolutely floored!
Naaahhhhhh! No friggin’ way!!!

I still wake up sometimes and want to pinch myself.

butter pecan layer cake | Brooklyn Homemaker

It seems like I start having these thoughts around the same time every year, as my blog anniversary approaches, about all the things I’ve accomplished and how far I’ve come. The friendships and bonds I’ve built, the skills I’ve gained, and how my goals and priorities have changed over these past few years.

butter pecan layer cake | Brooklyn Homemaker

This is definitely a time to for reflection, a time for appreciation, and a time to be grateful. Perhaps most importantly though, it’s a time for cake!

butter pecan layer cake | Brooklyn Homemaker

The idea of this cake was a bit of a throw back to the very first cake that inspired this whole blogging adventure, the Aunt Sassy Cake from Baked.

I knew I wanted to make another big ass fancy celebration cake filled with nuts and covered in a velvety icing, but I didn’t want to just make the same cake all over again.
I did that already! haha!

I thought that a play on the Aunt Sassy Cake with a fun, autumnal twist would be a great way to pay homage to the cake that started it all, while also making it feel little more seasonally appropriate this time of year.

butter pecan layer cake | Brooklyn Homemaker

I played with a few ideas in my head, but the inspiration really came when I was flipping through the channels one day and happened to catch a few minutes of Jeopardy.

When my sister and I were little, we used to spend a lot of time at our grandmother’s house. If we’d stay after dinner, we’d sit next to grandma on the couch and watch Wheel of Fortune and Jeopardy, and if we were good, grandma would fix us a bowl of ice cream.

Thing is, at the time I hated the ice cream flavors she tended to keep in the house. All I wanted was chocolate, or maybe mint chocolate chip, but grandma usually only had maple walnut or butter pecan. Garbage ice creams in the eyes of a child, and ones that i lovingly referred to as old lady flavors in my teen years.
As I got a little older I finally learned to appreciate those “old lady” flavors, and eventually I even learned to love them.
These days I can’t get enough of them, and even get into trouble with Russell when I come home from the store with a pint of butter pecan, when he’d have preferred chocolate, or maybe mint chocolate chip!

butter pecan layer cake | Brooklyn Homemaker

With butter pecan in mind, I decided to go for a tender pecan layer cake, and I opted to brown the butter to amp up the nutty flavor. Browning butter only takes about 10 minutes with some stirring and a watchful eye, and it adds an incredibly rich, earthy, nutty flavor to regular everyday unsalted butter. It has such an amazing flavor that I decided to brown a little extra to mix into some silky Swiss Meringue Buttercream I wanted to use to ice the cake.

To make things even richer, and fancier, and prettier, I went ahead and drizzled the whole kit and kaboodle in some heavenly homemade caramel with a splash of (optional) bourbon.

This cake is the freakin bomb. Perfect for fall. It could even work as an elegant alternative to pecan pie at Thanksgiving!

butter pecan layer cake | Brooklyn Homemaker

It’s been a wild ride so far, and hopefully this is just the beginning.

I’m so honored and grateful for all of you guys out there. I’m so so luck to have so many amazing friends out there in the world who have been so encouraging and engaging through everything that I’ve done so far. I’m looking forward to many more recipes and posts and years ahead, and I hope you’ll all be along for the ride too!

Love you guys! Thanks for everything!

butter pecan layer cake | Brooklyn Homemaker

Butter Pecan Layer Cake with Brown Butter Swiss Meringue Buttercream and Bourbon Caramel Sauce

Brown Butter
(Make ahead if possible)

4 sticks of unsalted butter

Melt butter in a large stainless steel (or light colored) sauce pan over low to medium heat. As the water cooks out, the butter will sizzle a lot. Stir frequently with a silicone spatula.

Once the butter starts to foam, usually about 5 minutes in, you want to watch it very carefully so it doesn’t burn. You’ll also want to use your spatula to scrape the sides and bottom of the pan often. This will promote even browning and help prevent the milk solids from sticking to the pan as they brown. They’re delicious so you want them in your finished butter, and if they do stick they’ll be a pain in the butt to clean.

The foam may make it hard to see, but as you stir you’ll begin to see the milk solids in the butter begin to turn brown. Once the milk solids are brown and the butter smells toasty and nutty, you’re done! Immediately pour the butter, milk solids & all, into a heatproof dish to prevent it from further cooking. The milk solids can go from nutty and golden to black and burnt in less than a minute!

For the recipes below, you want the butter to be soft, but you don’t want to use the butter while it’s still hot and melted. Refrigerate the butter until solid, then let it soften at room temperature. If you want to make it ahead, it’ll keep for a long time if stored in an airtight container.
Butter contains a good amount of water which cooks off when you brown it, so after browning your 4 sticks of butter won’t measure 2 cups. Since the cake and the icing require the same amount of butter, I just say 1/2 the brown butter in each recipe for simplicities sake.


Brown Butter Pecan Cake
Adapted from Cooking Classy

3 Tbsp unsalted butter
2 cups finely chopped pecans
1/3 cup whole pecan pieces for decorating (optional)
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 of the brown butter (will be a bit shy of 1 cup), softened
1/4 cup peanut oil (or canola or vegetable oil)
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 large eggs
2 large egg yolks (reserve whites for icing)
2 tsp vanilla extract
1 1/4 cup buttermilk

Preheat oven to 350 degrees.

Melt 3 Tbsp butter in a skillet over medium heat. Add pecans, toss to coat, and cook until slightly browned and fragrant, stirring frequently, about 5 minutes. Transfer to a bowl or dish to stop cooking and set aside to cool. If using whole pieces for decorating, separate them from the chopped pecans and reserve for later.

Butter 3 8-inch round cake pans and line with parchment paper, butter parchment paper and then lightly dust pans with flour shaking out excess. Set pans aside.
Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat butters and sugars together until very pale and fluffy, about 5 minutes. Mix in eggs and egg yolks, one at a time, adding in vanilla with the last egg.
Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk and mix just until combined. Repeat alternating flour and buttermilk, ending with the final 1/3 of the flour. Remove the bowl from your mixer and fold in pecans until they’re evenly distributed. Divide batter evenly among the 3 prepared baking pans, using a kitchen scale for accuracy if desired.
Bake in preheated oven 25 – 30 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
Remove from oven and cool for 10 to 15 minutes on a wire rack, then run a knife around edges of the pans to ensure the cakes are loosened, and invert them onto the racks to cool completely.


Bourbon Caramel Sauce
Adapted from Minimalist Baker

1 cup sugar
1/4 cup water
1/4 cup unsalted butter (4 tablespoons, or 1/2 stick)
1/4 cup heavy cream
1 Tbsp bourbon (optional)
pinch of salt

Place sugar and water in a large saucepan over medium heat, gently swirling the pan (not stirring) to combine. Simmer (not stirring) for about 15 minutes or until a rich amber color is reached. It should look almost a reddish-brown, and have a slightly toasty aroma. Once the sugar starts to go from clear to golden, watch it very closely as it can go from perfect to burnt in under a minute. If you want to use a thermometer, cook until the sugar reaches 350 degrees.
Remove the pan from heat and slowly stir or whisk in the butter. It will bubble up a lot so be careful. Once the butter is combined, repeat the process with the cream. Then add the bourbon and salt stir or whisk to combine.
Place the pan back over the heat and simmer for another minute or two while stirring continuously.
Remove from heat and let it cool for about 15 minutes before pouring into a heat-safe dish or jar to cool to the touch. Then close or cover the container and transfer it to the refrigerator to cool completely before use. Any leftover caramel (I didn’t have much) can be stored in the fridge in an airtight container for several weeks.


Brown Butter Swiss Meringue Buttercream
Adapted from Martha Stewart 

6 large egg whites
1 cup granulated sugar
1 cup packed dark-brown sugar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
remaining 1/2 of the brown butter (will be a bit shy of 1 cup), softened
1 teaspoon vanilla extract

Wipe the bowl of an electric mixer with paper towel and a small amount lemon juice or vinegar to remove any trace of fat or grease. Make a double boiler by placing the mixer bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.

Place egg whites, sugars, and salt into the bowl and whisk gently but continuously until the sugar is completely dissolved and the egg whites reach between 150 and 160 degrees F.
Attach the bowl to your mixer and use the whisk attachment to whip the egg whites on high speed until thick, glossy peaks form and the bowl no longer feels warm to the touch, about 7 to 10 minutes.
Switch to the paddle attachment and reduce speed to medium-low. Add butter, about 2 tablespoons at a time, beating after each addition. The meringue will deflate slightly as butter is added, don’t worry. Once all the butter is added, beat until the icing is smooth and silky, usually about 3 to 5 minutes.
Add the vanilla and beat on low just until combined.

If the buttercream curdles, don’t worry! Just keep mixing and it will come back to smooth.
If the buttercream is too thin and runny, refrigerate the bowl for about 15 or 20 minutes before mixing again with the paddle attachment until it comes together.


Assemble cake:

Remove parchment from each layer, and trim the domed tops off with a cake leveler or sharp bread knife if necessary. Flat layers will definitely result in a much prettier & more professional looking finished cake. My cakes didn’t dome much, so you may not need to do this step. Make sure the layers are completely cool (or cold) before you proceed.

If you’re not serving the cake the same day it’s baked, I recommend you brush each layer of cake with two or three tablespoons of simple syrup before assembly to keep it nice and moist for days. Just heat 1/3 cup sugar and 1/3 cup water together until the sugar is completely dissolved.

Place first layer on a cake stand, serving platter, or cardboard cake round. Top with roughly 1/4 of your icing (about one generous cup), and spread the icing out with an offset icing spatula, in as even and level a layer as possible. Place the next layer on top and check from above and from multiple angles to make sure it’s stacked perfectly centered with the layer below, and that it’s flat and level. Adjust if necessary.
Add another 1/4 of the icing, smooth it out, add the top layer, and check and adjust if necessary.

Using another 1/4 of your icing, spread a thin layer of icing over top and sides of cake with an icing spatula. I like to start at the top and slowly work my way down the sides. Be sure to fill in any gaps between layers and make the sides and top is as smooth and flat as possible. This thin layer of icing is referred to as the “crumb coat” and is meant to seal in any crumbs so they’re not seen in your final layer of icing. Refrigerate the cake for 30 minutes to an hour to set the icing before you proceed.
Spread the remaining icing evenly over top and sides of cake, trying to get as smooth a surface as possible.

Top the cake with about 3/4 to 1 cup of the cooled caramel sauce, carefully and evenly drizzling some down the sides.
If desired, top the finished cake with the optional 1/3 cup of toasted whole pecans from above.

This cake is best the day it’s baked, but will keep well in a cake saver at room temperature for up to 2 days, if the weather is not too hot or humid. Otherwise, wrap tightly and store in the refrigerator for up to 3 days. If refrigerated, you’ll need to let it come up to room temperature for at least an hour before serving.

tomato soup bundt cake #bundtbakers

When I first started Brooklyn Homemaker, I hoped it would be an outlet for not only my love of food, but also for my love of food history and my off-the-charts food nerdiness.

tomato soup bundt cake | Brooklyn Homemaker

I used to post lots of recipes (especially cake recipes) with fun details and anecdotes about their histories, how they came to be, and why we were still making and eating them today. As much as I still love writing these kinds of posts, life gets in the way and the fact of the matter is that researching the history of a recipe is a lot more involved and a lot more time consuming than just whipping something up on a whim. I also thought that I’d sort of exhausted my supply of cool, iconic desserts with histories that I’d find interesting enough to write about. That is, I thought I had until this month’s bundt bakers.

tomato soup bundt cake | Brooklyn Homemaker

Felice of All That’s Left are the Crumbs chose Retro Desserts as our theme this month, and I was all over it! You know how much I love an old cookbook, and I kind of feel like this theme was hand selected to appeal to me! Thanks Felice!

To me the word “retro” always inspires images of the 50’s and 60’s, the atomic era, the age of ambrosia salads and jell-o molds. The days of gas guzzling pastel land yachts, wall to wall pink tile bathrooms, and single story cookie cutter ranch homes. I prefer my “old fashioned” dessert recipes from the 30’s and 40’s though, so I decided to go back a little further. People were doing all sorts of inventive things with food back then, either just to stretch their scarce resources, or maybe even to make their lives a little lighter and brighter.

tomato soup bundt cake | Brooklyn Homemaker

My favorite (and most popular) dessert history post that I’ve written so far is Red Velvet Cake, which didn’t actually originate in the 30s, but did reach it’s wild popularity in that era. Long story short; a big food coloring and extract company started giving away a red velvet cake recipe, complete with color photos, to try to boost their struggling sales during the Depression. It worked like a charm and soon red velvet cake was on American tables, and in American hearts, where it’s managed to stay for almost a century.

Not surprisingly, the cake I’m posting today is another Depression era recipe, though not currently as well known and loved as Red Velvet. Originally called “Mystery Cake”, this spice cake contains a full can of condensed tomato soup. The “mystery” was that you’d never guess the “secret ingredient” if you didn’t already know.

tomato soup bundt cake | Brooklyn Homemaker

This recipe most likely originated in the 20’s, as the first printed reference to it comes from a September 1928 notice about cooking classes in the Los Angeles Times. “The opening of the fall season is observed on the menu arranged by Mrs. Mabelle (Chef) Wyman for her demonstrating this afternoon… Under the dessert classification are velvet cake and mystery cake, a culinary idea of Mrs. Wyman’s skill.”

Mystery cake didn’t really become well known though until the Great Depression. The use of egg, dairy, and butter substitutes was very popular during this time because these grocery items were expensive and scarce. Grated or pureed vegetables like zucchini or carrots were popular substitutions for eggs and butter, as was applesauce, which remains a popular substitution for health conscious bakers to this day. Along with it’s moisture content, condensed tomato soup had the added benefit of an acidity that works as a flour conditioner. This meant that it could not only be used in place of butter, but could also replace the buttermilk usually used in baking to ensure a moist, tender, and delicate crumb.

tomato soup bundt cake | Brooklyn Homemaker

Mystery Cake really took off in the early 1940’s when Campbell’s started promoting their own recipe during World War II. The same ingredients that were too expensive for home bakers in the 30’s were suddenly being rationed for the war effort in the 40’s and were even harder to come by. Canned food companies all over the country were using wartime rationing as a way to boost sales, and Campbell’s didn’t miss the opportunity. They quickly developed a recipe for Tomato Soup Cake that included only two tablespoons of butter and no eggs to appeal to homemakers with limited resources.

tomato soup bundt cake | Brooklyn Homemaker

The American food writer and cookbook author M.F.K. Fisher even included a recipe for Tomato Soup Cake in her 1942 book on wartime rationing and shortages, How to Cook a Wolf. Her recipe varied just slightly from Campbell’s but the idea was the same. “This is a pleasant cake, which keeps well and puzzles people while you are cooking other things, which is always sensible and makes you feel rather noble, in itself a small but valuable pleasure.”

tomato soup bundt cake | Brooklyn Homemaker

Tomato Soup Cake remained popular even after the war, and another version of the recipe was included in the Joy of Cooking in 1964. Modern homemakers in the 1960’s and 70’s, fascinated with convenience foods and time saving tricks, loved to make their Tomato Soup Cake with boxed cake mixes.

Eventually the cake did wane in popularity though, and today many people have never even heard of it. I myself only discovered it a few years ago, and had a really difficult time wrapping my head around the idea when I first saw it. Eventually I warmed up to trying it, and by the time this month’s theme was chosen I was full well ready to give it a shot!

tomato soup bundt cake | Brooklyn Homemaker

Since the Great Depression and wartime rationing are now just distant memories, the butter and eggs have found their way back into most of the recipes you’ll find out there, including Campbell’s updated version. Of course, the tomato soup still remains as a way to add moisture, acidity, and interest to this simple spice cake.

Nuts and raisins have always been common additions to Tomato Soup Cake, and for my recipe I kept the nuts but skipped the raisins. Sorry raisin lovers. You can add them back in if you want.

tomato soup bundt cake | Brooklyn Homemaker

Mystery Cake was definitely an appropriate name for this recipe. I was worried that the tomato soup would add a weird tinny chemical taste, but I really don’t think I could have figured out what was in it if I hadn’t baked it myself. The tomato soup concentrate adds a subtle sweetness and tang, and ensures that the cake is moist and keeps well for days. It has a perfect just-enough sweetness and a lovely touch of spice that doesn’t overpower the cake. The walnuts add a nice contrast in texture and a welcome touch of earthy bitterness.

Many older recipes for Mystery Cake were topped with chocolate icing, but cream cheese icing has always been popular too. I decided to go for a drizzlable cream cheese glaze that adds sweetness and tang, and helps keep the cake from drying on the outer edges. I don’t usually go for sprinkles, but this fun retro theme got the best of me and I couldn’t help but add a handful of bright red jimmies as a play on the iconic tomato soup can!

Although this recipe has been around for almost a century, it definitely still feels relevant and delicious in these modern times. Why not step back in time and see what other retro bundts the talented team of bundt bakers came up with this month? Please scroll down past the recipe to find the links.

tomato soup bundt cake | Brooklyn Homemaker

Tomato Soup Bundt Cake

Adapted from several sources, mostly from Campbell’s

Cake:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon ground cinnamon
1 teaspoons ground allspice
1/2 teaspoon ground cloves
1 can (10 3/4 ounces) Condensed Tomato Soup
1/3 cup water
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
3 large eggs
1 cup chopped walnuts (or pecans)

Cream Cheese Glaze:
4 ounces (1/2 package) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
4 to 8 tablespoons milk

Preheat oven to 350.
Butter and flour pan. Refrigerate.

Whisk flour, baking powder, baking soda, salt, cinnamon, allspice, & cloves together in a medium bowl. Set aside.
In a separate small bowl, whisk together condensed tomato soup and water until smooth.
Cream butter and sugars on high speed with an electric mixer until light and fluffy. Mix in eggs, one at a time, and scrape down the sides of the bowl. Alternate additions of the flour mixture and the tomato soup mixture, beginning and ending with flour. Mix each addition just to combine. Do not over-mix.
Stir in walnuts just until evenly distributed.

Pour into prepared bundt pan and bake for 45 to 55 minutes. Cool on a wire rack for 15 to 20 minutes. Invert the pan and turn the cake out onto the rack to cool completely before glazing.

While the cake cools, make the glaze.
In the bowl of a stand mixer, beat the cream cheese until it’s soft and smooth and light. Add the powdered sugar, vanilla, and 4 tablespoons of milk and blend until there are no lumps. If necessary, add more milk, a tablespoon at a time, beating after each addition until the glaze reaches the desired drizzle-able consistency. It should be about the consistency of melted ice cream to drizzle correctly.

Place a tray under cake and cooling rack to catch any drips. Pour glaze over cake and let the glaze work its way down the side, tapping the tray on the counter if necessary. Top with red jimmies if desired.

Well covered in an airtight container, this cake should keep at room temperature about 3 or 4 days.

tomato soup bundt cake | Brooklyn Homemaker

Don’t forget to travel back in time with all the other retro cakes the bundt bakers came up with this month.

BundtBakers
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You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

walnut schnecken bundt cake #bundtbakers

Another day, another bundt. That’s what I always say.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Who am I kidding? I’ve never actually said that.

It does sometimes feel that way though, and this will be the 20th bundt cake I’ve baked and photographed and eaten since I started Brooklyn Homemaker.
Having joined a bundt baking blogging group has certainly kept my oven warm and my belly full!

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Over the months (or is it years already?), I’ve done my best to keep things interesting and avoid bundt monotony. The creative themes the bundt bakers come up with have always provided me with fun and interesting challenges month after month.

Every once in a while though, you really need to do something you’ve never done before, something totally different and unique, to give yourself an inspirational kick in the pants.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

This month’s theme, chosen by Lauren of Sew you Think you Can Cook, is cinnamon. Warm, sweet, homey cinnamon! Who doesn’t love cinnamon, especially during the dark and dreary days of winter? Thanks Lauren!

I’ve been looking forward to baking this month’s bundt for a while now, but when it came to decide what to actually put in the oven, I was stumped! The problem was that every idea I came up with just didn’t feel very exciting to me. I was certain that they’d all be totally delicious, but I couldn’t think of anything I haven’t seen before. There’s something to be said for simplicity and tradition, and there’s nothing better than a buttermilk spice cake in my book, but I really wanted to do something original this month.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

After much hemming and hawing I decided to consult one of the new (old) cookbooks Russell gave me for Christmas. With my fingers crossed I reached for the United Sates Regional Cook Book by Edith Berolzheimer and hoped a recipe from 1939 would catch my eye. The contents are broken up into 11 culinary regions of the US, ranging from New England to Creole cooking, and there’s even a special chapter on “Cosmopolitan American” cooking.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

One thing that really struck me was that there are three separate chapters on culinary regions labeled “Dutch”. I’d heard of the Pennsylvania Dutch before, but the other two groups were unfamiliar to me. Another odd thing was that one of the regions, the Michigan Dutch, featured recipes from Holland, while the other two chapters featured German recipes.

Did you know that the name “Pennsylvania Dutch” actually has nothing to do with Holland or the Netherlands? In the U.S., these groups are called “Dutch” because their American neighbors misunderstood “Deutschland”, the German name for Germany, and mistakenly thought the people settling these regions were Dutch rather than German. The name stuck and they’ve been called the Pennsylvania Dutch ever since. I was aware that there was a large German population in Wisconsin too, but I had no idea that they were also called the “Wisconsin Dutch” in the same way as the group in Pennsylvania.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

After flipping through the book I also noticed that each of the German “Dutch” section had their own separate recipes for “Schnecken”. If you’re not familiar, schnecken is basically a German version of a sticky bun or cinnamon roll. The word schnecken means “snail” in German, and the pastry’s name is inspired by the swirled pattern of a snail’s shell.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

The strange thing to me was how different each recipe was from one another. The Pennsylvania Dutch version seemed pretty straight forward and similar to other cinnamon roll recipes, but the Wisconsin Dutch version was made with a much richer dough and was baked in a loaf pan rather than a traditional round or rectangular cake pan. The Wisconsin recipe also had nuts, brown sugar, and butter added to the bottom of the pan, so that when the schnecken is turned out you’d have a pull-apart loaf topped with it’s own drippy buttery sauce.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

I’ve never seen cinnamon rolls baked this way but it seems rather similar to monkey bread in my mind. I figured that if this recipe could be baked in a loaf, why couldn’t it be baked in a bundt pan? A round loaf of pull-apart cinnamon rolls, dripping with their own buttery brown sugar sauce. What could be better than that?
The Wisconsin version didn’t actually call for cinnamon, but the Pennsylvania recipe did so I just went for it. I also swapped walnuts for the pecans and almonds called for in the original recipe. I’ve been on a bit of a walnut kick lately and I absolutely love their bitter earthiness when paired with rich sweet recipes like this one.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

The resulting cake is super fun to eat as you just pull each roll off as you go, no knife required. It’s rich and buttery and dripping with with butter and brown sugar. The cinnamon adds a lovely homey warmth and the walnuts provide an earthy bitterness that compliments perfectly with the sweetness of the sauce and richness of the pastry. I brought the cake to work with me for a staff meeting and it was absolutely devoured! This cake should probably keep for a few days, but to be honest I wouldn’t know! It’s definitely best eaten warm.

In the name of full disclosure, this recipe is over 75 years old and there are a few things I would do a little differently if I had it to do over again. Other than the addition of cinnamon and substitution of walnuts, I wanted to follow the original recipe to a T. While it was absolutely delicious, I actually found it to be too rich and heavy. (Who knew that was even possible?)
This is a yeast raised recipe, but to my surprise it didn’t call for any water or even milk, only heavy cream, egg yolks, and lots of butter. Lots and lots of butter. The resulting dough is extremely rich, and when eaten cold it had a slight greasiness. I also think that it’d be better baked at a slightly lower temperature as it seemed slightly overcooked, with an almost fried feeling, on the outermost edges.

In the recipe below I’ve changed it from cream to milk and lowered the temperature from 375 to 350. This still will make an undoubtably rich and decadent cake and I’m fully confident that you won’t miss all that heavy cream. I did make notes if you want to make this in it’s original 1939 form, but I’m completely rewriting the recipe instructions to make them easier to understand.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

Walnut Schnecken Bundt Cake

  • Servings: about 12 to 16
  • Print
adapted from The United States Regional Cook Book, 1939

Pastry:
1 packet of active dry yeast *see note
1 cup lukewarm milk **see note
1 cup butter, softened
5 egg yolks
3 cups all purpose flour
3/4 teaspoon salt

Filling:
1/4 cup granulated sugar
1 tablespoon cinnamon (optional, not called for originally)
1 cup walnuts, chopped (original recipe called for almonds)

Topping:
1/2 cup butter, melted
1 cup walnuts (original recipe called for pecans)
1 cup packed brown sugar

Whisk yeast into lukewarm (not hot) milk. In the bowl of an electric mixer with a paddle attachment, mix the softened butter and egg yolks until well combined. Mix in milk, salt, and flour. Switch to a dough hook and mix until the dough comes together and leaves the sides of the bowl. Cover with a damp towel and let rise for an hour to an hour and a half, or until doubled in size. You can also cover with plastic wrap and refrigerate overnight.

On a lightly floured board, roll the dough out into a rectangle. Mine was about 18″x12″, but the original recipe just said to roll it “thin”.  Sprinkle evenly with sugar, chopped walnuts, and cinnamon. Roll up and slice into 12 to 16 even slices using a sharp serrated knife with a gentle sawing motion.

Pour melted butter into the bottom of a 10 to 12 cup bundt pan, reserving 2 tablespoons for later use. Tilt the pan to coat the sides in melted butter, but let most of it remain in the bottom of the pan. Sprinkle nuts in an even layer, and top with brown sugar in another even layer. Arrange rolls, at a slight angle, evenly around the pan atop the nuts and sugar. Brush with remaining butter. Cover with a damp towel and let rise for an hour to an hour and a half, or until doubled in size. Preheat oven to 350.

Bake until golden brown on top and a toothpick comes out clean, about 30 minutes. Turn out onto a serving plate or cake stand immediately. Do not leave in the pan or the sauce will stick. Serve warm.

*note: The original recipe called for cake yeast, but I couldn’t find it. Dry yeast worked out just fine.
**note: The original recipe called for heavy cream, but I found that it made the recipe too heavy and rich, with a greasy feeling. Milk will lighten it up a bit but the butter and egg yolks will ensure it’s still plenty rich.

walnut schnecken bundt cake | German cinnamon roll cake | Brooklyn Homemaker

And don’t forget to take a peek at what other talented bakers have baked this month:

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BundtBakers

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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. You can see all of our lovely Bundts by following our Pinterest Board.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.