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Too much cake, not enough frosting.
But THIS, Im all over!
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Three cake favourites in one a creamy cheesecake stuffed inside carrot cake with a thick cream cheese glaze.
Not your usual bundt cake!
This might be an unpopular opinion, but I dont understand the appeal of bundt cakes.
Its a thick wad of cake, usually drizzled with a pretty thin glaze.
Not enough of the fun stuff!
So I decided to up the fun-factor by stuffing it with cheesecake.
What you need
Heres what you should probably make this.
Cheesecake filling
Basically everything you need for cheesecake!
You will need 2 whole blocks for this recipe we use half of one block in the glaze.
Sour cream Lightens up the cheesecake a bit.
Without, its just a little rich for my taste.
I use sour cream in all my cheesecake recipes.
Flour This stabilises the cheesecake mixture.
Without, it doesnt set.
Large eggat room temperature.
50 55g / 2 oz each, large eggs labelled on the carton.
ensure it isnt fridge cold else it wont incorporate into the mixture and youll end up with lumpy cheesecake.
Yup been there, done that!
Egg plus the flour is what sets the filling so it doesnt become a runny messy inside the cake.
Lemon zest Hint of freshness.
Regular / granulated or caster / superfine is fine here.
Carrot cake bundt cake
Heres what you need for the Carrot Cake part.
It is exactly the same as my classicCarrot Cake!
Crushed canned pineapplein natural juice.
If the liquid is sweetened, it will still work but unsweetened is better.
Cant find crushed pineapple?
Just chop up rings or pieces.
See above photo for commentary on why its a secret ingredient in this cake!
Baking soda / bi-carbrather than baking powder.
Its a sizeable cake!
I havent tested with baking powder because Im pretty sure the cake wont rise as well.
Vinegaractivates the baking soda to give it a kick start.
Dont worry, you cant taste it!
Carrots peeled and shredded using a standard box grater.
Desiccated coconut Finely shredded coconut, not the large flakes.
Unsweetened is best (this is standard in Australia).
Walnuts For fabulous CRUNCHY!
Brown sugarfor caramel-y goodness and makes the cake crumb softer and more moist than white sugar.
Oilinstead of butter which also keeps cakes moist.
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Simple butter firms up.
Even after melting in a cake.
(Is that a word??)
Plain / all-purpose flour, not cake flour which will make the cake too damp.
Also, self-raising flour cannot be used here.
Wrong ratio of rising agent to flour.
Large eggsat room temperature.
50 55g / 2 oz each, large eggs labelled on the carton.
see to it they arent fridge cold else they wont incorporate into the mixture.
Thick cream cheese glaze
Not a fan of thin see-through glazes.
I like mine THICK!
The frosting is always the best part, right?
(Though actually, in this cake, it ties with the cheesecake part.
The cake is just a vehicle to deliver the glaze and cheesecake. )
Cream cheese The rest of the block is used for the cheesecake stuffing.
Butter For buttery richness in the glaze.
Lemon and vanilla For flavour.
How to make cheesecake stuffed bundt cake
OK the making part!
Its pretty fun actually.
Love piping the cheesecake filling into the cake!
This makes it easier to pipe.
Beat Beat the cream cheese, sour cream, sugar, and vanilla just until smooth.
Beat in flour, just until incorporated.
Then beat in the egg until mixed in.
Its just a visual think though, and wont affect the taste!
Fridge Transfer cheesecake mix into a piping bag fitting with a 1.5 2 cm / ~0.6 round nozzle.
Then refrigerate while you assemble the rest of the cake.
Batter
Its very easy mix wet, mix dry, mix wet and dry!
Drain pineapplewell in a colander, pressing out excess liquid.
Reserve the liquid you need some for the batter.
Use the rest for your morning smoothie!
Whisk wetcake batter ingredients until smooth.
Eggs, brown sugar, oil, milk and 1/4 cup of the reserved pineapple juice.
Stir incarrot, coconut and walnuts.
Whisk Dryingredients in a separate bowl.
Pour wet into the dryingredients.
Mixjust until the flour is incorporated.
Assemble
TIP OF THE DAY:Dust your bundt pan withcocoa powdernot flour.
It will blend invisibly into the cake rather than leaving white flour.
Also, dust well!
Cakes stuck in a bundt pan is the worst!
Some batter Spread 1 1/2 cups of batter into the base of the bundt pan.
Pipethe cheesecake filling in.
I do approximately two layers of piping.
Avoid touching the walls!
Coverwith the remaining batter.
I spoon the batter on the edges of the cake first and cover the cheesecake filling last.
This helps keep the cheesecake filling where it should remain right in the middle!
Bakefor 60 minutes, covering with foil at the 30 minute mark to prevent it from becoming too brown.
We bake at a little higher temperature than typical for cakes 200C/400F (180C fan).
It needs the heat to cook the cake with all the extra moisture inside from the cheesecake.
The glaze
The glaze is as simple as beating the ingredients together.
This is what were looking for.
A thick glaze that covers the cake without being see-through!
Expect shape variations!!!
Your cheesecake filling shape may not be the same as pictured.
It might be more like a smile, some parts of the cake might have more, some less.
Some sections might not be fully surrounded by cake, some sections might be a bit wonky.
And it doesnt matter if it doesntlookexactly the same.
Whats important is the flavour!
Creamy cheesecake, moist carrot cake and that cream cheese glaze I keep going on and one about.
Its a winning combo!!
(Hes totally looking at the camera, not the treats!)
