Blondie Bundt Cake (The "Blundt" Cake)

This dessert is munchies approved

Last 4/20, we brought you the ultimate fudgy brownie, and this time we're stepping it up a notch. Let us introduce you to the "blundt" cake, a hybrid of a blondie cookie and a Bundt cake all, ahem, rolled into one. By baking blondie dough in a Bundt pan, you get the perfect crust around the outside with a moist, cookie-like center.

Feeling festive? Let's break down how to take this blundt cake from delicious to dank. If you live in a state where you can get your hands on a cannabis-infused olive oil like Pot d'Huile, you can easily sub it in for regular olive oil. It's important to make sure that the half cup of oil has a ratio of one milligram of THC to one milliliter of oil. Either way you roll, it's the perfect sweet treat for all your munchie needs.

Recipe from the Tasting Table Test Kitchen

Blondie Bundt Cake (Blundt Cake)
5 from 56 ratings
In honor of 4/20, we've created a dessert hybrid to rule them all: a blondie Bundt cake, or “blundt" cake as we like to call it.
Prep Time
15
minutes
Cook Time
30
minutes
Servings
12
servings
Total time: 45 minutes
Ingredients
  • Vegetable oil, for greasing
  • 2½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • ½ cup olive oil
  • ½ cup brown butter, chilled
  • 1¾ cups light brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 1 cup butterscotch chips
  • Confectioners' sugar, for garnish
Directions
  1. Preheat the oven to 350° and grease a Bundt pan with vegetable oil. In a medium bowl, whisk together the flour, baking powder and salt.
  2. In a medium bowl, combine the oil, brown butter, brown sugar and vanilla. Using an electric hand mixer, cream the mixture until light and fluffy. With the mixer going, add the eggs, one at a time, until incorporated.
  3. Add the flour mixture and mix until a smooth dough forms, then fold in the butterscotch chips.
  4. Press the dough into the greased Bundt pan and bake until golden brown, 30 to 35 minutes. Remove from the oven and let cool for 5 minutes, then invert the cake onto a plate and let cool completely. Once cool, garnish with confectioners' sugar and cut into 12 pieces, then serve.
Nutrition
Calories per Serving 350
Total Fat 18.6 g
Saturated Fat 6.4 g
Trans Fat 0.3 g
Cholesterol 47.0 mg
Total Carbohydrates 42.2 g
Dietary Fiber 0.7 g
Total Sugars 22.0 g
Sodium 178.2 mg
Protein 3.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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