1/2 cup butter (1 stick), room temp
1 cups (200 grams) sugar
1 egg, room temp
2 egg whites, room temp
2 tsp vanilla extract
3/4 cup whole milk
2 cups (280 grams) all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 cup leftover Halloween candy, chopped
(I used Snickers, Twix, Milky Ways)
Oven: Preheat oven to 350 degrees.
Pan: 12-cup or 10-cup Bundt pan. Spray with Pam with Flour or Baker's Joy, or butter and flour pan generously.
1. Dry ingredients: Whisk together flour, baking powder, and salt in a large bowl.
2. Dust the candy: Pull out about 2 T of the flour mixture and toss chopped candy with the flour. This will help the candy not fall to the bottom of the bundt.
3. Cream: Using a stand mixer with paddle attachment, cream the butter with sugar until light and fluffy about 3-4 minutes. Add eggs and egg whites, one at a time. Add vanilla. Scrape sides of bowl.
4. Combine dry & wet: On low speed, add 1/2 dry ingredients, then all the milk, then remaining dry ingredients. Don't overmix and finish mixing with a spatula.
5. Fold: With a spatula, gently fold in the chopped candy.
6. Bundt Pan: Spoon into bundt pan and smooth the top with a spoon or spatula.
7. Bake: Place pan in the oven (never put a Bundt pan on a tray - air needs to circulate through the hole in the center of the Bundt pan). Bake until a skewer inserted comes out clean or with just a few crumbs, about 40 minutes.
8. Cooling: Let Bundt cool on rack for 15 minutes. Then remove from pan onto a rack and let cool completely.
9. Finish: When completely cool, sprinkle powdered sugar on top. Enjoy!
The Food Librarian I Like Big Bundts 3
Post with photos: TBA
November 1, 2011