After a lot of taste testing, Pierce County Fair staff came up with two Bundt Cake recipes they think Open Class contestants will enjoy entering at the Pierce County Fair.

One has a spicy kick – Chocolate Spice Bundt Cake – while the other is a delicious salute to the 70’s – Butterscotch Bundt Pound Cake. While the entry deadline has passed, make sure to check out these tempting cakes at the fair. 

This year besides a champion ribbon and bragging rights, the top three entries will receive one specialty Bundt Pan each courtesy of Nordic Ware!

We’ve printed the recipes below for those who want to try baking one or both at home.

Butterscotch Bundt Pound Cake

Ingredients:

1 ¾ cups packed brown sugar

¾ cup sour cream

¾ cup butter, softened

4 eggs

3 1/3 cups all-purpose flour

3 teaspoons baking powder

¼ teaspoon salt

1 ¼ cups milk

¾ cup butterscotch chips

¼ cup butter

¼ cup firmly packed brown sugar

2 tablespoons half & half, or milk

1 cup powdered sugar

1 teaspoon vanilla

Directions

Heat oven to 325° F. Grease and flour pan. In large mixing bowl, mix sugar, sour cream, butter and egg; mix well. Add all remaining cake ingredients except chips. Beat on medium speed about 2 minutes, scraping bowl occasionally. Spoon 1/3 of the batter into prepared pan. Sprinkle half of the chips over the batter, being careful not to let them touch the sides of the pan. Spoon half of the remaining batter over the chips; sprinkle with remaining chips. Spoon remaining batter over chips. Bake 55 to 60 minutes or until toothpick inserted in center of the cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack.

To make glaze, in medium saucepan over medium heat, stir together butter, brown sugar and half and half. Bring to a boil. Remove from heat; stir in powdered sugar and vanilla; mix until smooth. If needed, add additional milk until desired consistency. Spoon the warm glaze over warm cake. 16 servings.

Chocolate Spice Bundt Cake

Ingredients

1 ¼ cup brewed coffee

4 oz. unsweetened chocolate, chopped

½ cup butter

1 ¼ cup sugar

1 ¼ cup flour

1 tsp baking soda

½ tsp ground cinnamon

¼ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp salt

Dash ground cayenne

2 eggs

1 tsp vanilla

Chocolate Ganache:

8 oz. dark chocolate

½ cup heavy cream

Directions

Preheat oven to 350 degrees. Heat coffee over medium heat until simmering. Turn off heat and add butter, chocolate and sugar. Blend together until melted and dissolved. Set aside to cool. Prepare 6 Cup Heritage Bundt with baking spray or butter and dust with cocoa powder. In medium bowl combine flour, baking soda, spices and salt. Set aside. Pour cooled chocolate into another bowl and mix in eggs. Slowly add flour mixture and vanilla. Mix thoroughly. Pour into prepared pan and gently tap on counter to remove air bubbles. Bake for 40-45 minutes or until toothpick inserted in center of cake comes out clean. Let cake stand for 10 minutes before inverting onto a cooling rack.

For Ganache, chop chocolate into small pieces and place in heatproof bowl. In saucepan, heat cream to a simmer. Pour hot cream over chocolate and cover for 5 minutes. Set aside. After stand time, stir until smooth.