Three flavor bombs come together to create this crowd-pleaser: nutty brown butter and tangy buttermilk in the batter, and spicy Kentucky bourbon in the glaze.
We like to think of this spectacular dessert as a giant vanilla pound cake stuffed with chocolate cheesecake. A shiny chocolate ganache glaze makes it stand out even more.
The trifecta of freshly squeezed juice, grated zest, and fruit segments gives this Bundt plenty of orange and lemon flavor. The final flourish of whipped cream and candied lemon zest takes it to another level.
A double dose, instant espresso powder and brewed espresso, gives this Bundt plenty of coffee flavor—and there's chocolate too! Sour cream in the batter ensures the cake stays moist for days, if you can make it last that long.
The classic peaches-and-cream pairing is even better in Bundt form. The warm cake is finished with a generous sprinkling of cinnamon sugar instead of icing.
Not just a way to use up zucchini! This Bundt is moist (thanks to the shredded zucchini) and altogether delicious. The orange-cardamom glaze and candied zucchini strips make it special enough for company.
A versatile cake to have in your baking arsenal, this marble Bundt looks gorgeous and freezes beautifully. Serve with coffee or hot chocolate for a midmorning snack or with a scoop of ice cream for dessert.
This cake elevates the flavors of traditional fruitcake—nutmeg, pecans, raisins, and brandy—with a lighter texture and a fingerlickin’ good orange glaze.
Caramelized apples in the batter and an apple-cider glaze set this spice cake apart. It can be made up to three days in advance and stored at room temperature.
![Sneak Peek of "Martha Stewart's Cakes"](https://assets.marthastewart.com/styles/wmax-300/d27/pumpkin-cake-mscakes-154-r5/pumpkin-cake-mscakes-154-r5_vert.jpg?itok=CSq_7ICM "Sneak Peek of "Martha Stewart's Cakes"")
