Christmas Marble Bundt for #BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. 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 home page. We take turns hosting each month and choosing the theme/ingredient. 

This month I invited my fellow bundt loving blogging buddies to join me in making red and green inspired bundts - whether those colors were found in the batter, the ingredients, and / or their decorations!

This is such a pretty cake option to serve up at Christmastime! Look at those gorgeous swirls of red and green! And the festive sprinkles are such a fun way to top this one. I don't often glaze my bundt cakes, but this one was definitely worth making an exception for. I used the Bavarian nordic ware pan for this cake which is perfect for a slightly smaller cake!  

You can add a pop of flavor to the batter and / or icing if desired with some extract or just allow this to be a beautiful vanilla cake with a soft and tender interior and a slightly crispy butter exterior! It's a lovely treat, and a perfect way to end the day. We received some beautiful Christmassey sprinkles from Sweets & Treats for an event I participated in last month and I used the Christmas Cookies blend; so pretty!! 

Come see all of our red and green bundt cakes that we're sharing with you today!

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bund by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

Christmas Marble Bundt

Ingredients

For the cake

1 cups (2 sticks) salted butter ( softened)

1 cup granulated sugar

4 large eggs

1 teaspoon vanilla extract

1/2 cup Greek yogurt (plain)

1 3/4 cups all purpose flour

1 teaspoon salt

2 teaspoons baking powder

Christmas red food color

Christmas green food color

2-3 TBS red and green sprinkles

For the glaze

1 cup confectioners sugar

1 teaspoon vanilla extract

1/8 teaspoon flavored extract (optional, if desired - lemon, almond, peppermint, etc.)

1-2 TBS milk

Directions

1. Preheat the oven to 350 degrees. Grease a 9-cup bundt pan with baker's spray and set aside.
2. Combine the softened butter and sugar in the bowl of a stand mixer and blend on medium-high to high speed until lightened in color and fluffy. Add in the eggs, one at a time until incorporated. Add in the Greek yogurt and vanilla and blend until incorporated.
3. Combine dry ingredients in another bowl: flour, salt, and baking powder. Whisk to combine. With mixer on low, add the dry ingredients into the wet until just combined.
4. Pull about 1 to 1 1/2 cups out, and place in a bowl, pull another 1 to 1 1/2 cups out into a second small bowl. Add red food dye and mix into one of the smaller bowls and stir until you have the red color you're looking for. In the second bowl add in the green dye and stir in until it's the Christmas-green color you're looking for.
5. Scrape half of the white / plain batter into the base of the prepared bundt pan, and then on one side dot with half of the red batter, on the other half dot with half of the green batter. Gently cover with remaining plain batter. On the side you put the green batter dot with remaining red batter, and on the side you had dotted with red batter, add the remaining green batter.
6. Use a skewer and gently swirl in an "S" pattern, just a little, to create the marbled effect without fully blending the batter.
7. Bake in the pre-heated oven for 40-50 minutes, until golden brown and has pulled slightly away from the edges.
8. Cool in the pan for about 15 minutes before carefully flipping the cake pan and allowing the cake to complete cooling on the cooling rack.
9. When cake is mostly cooled, prepare the glaze by whisking the powdered sugar with vanilla, flavored extract (to taste, and if using) and enough milk to thin so that it's pourable (but not too thin). Pour the glaze over the top of the cake and then add the sprinkles.

Recipe adapted from My Disaspora Kitchen