#BundtBakers: Christmas Bundts

4ae7b-bundtbakerspost#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundt cakes with a common ingredient or theme. This month Sneha of Sneha’s Recipe asked us to bake a Christmas Bundt.

Every year my husband’s office has an all floor potluck the week of Thanksgiving.

This event is massive.

Every conference room gets transformed into a buffet of delicacies.

Employees and their families are all encouraged to attend and participate. Everyone is given a room to start in and after that you’re allowed to checkout the other rooms.

The rooms all have a theme, too. There are two traditional Thanksgiving rooms (last year I brought Papa’s Sweet Potato Casserole ). There’s an American room (thinks barbecue, wings, and chili), and Asian room (which is most popular and I’ve yet to even pop my head into it!), a European room, two dessert tables, a kids room with hotdogs and pizza, and more.

This year I told my husband to sign us up for a dessert so that I could share a bundt cake! He sent me the massive spread sheet and I searched for a dessert that I could fill with this month’s theme. Lemon bundt cake was my answer. I wasn’t originally thinking lemon, but I made it work!

I made a Cranberry Surprise Inside Lemon Bundt.

I unloaded about half a can of Pam into my beautiful bundt pan and it still stuck! I did my best to piece it together, crossed my fingers, and had my husband pick up a store bought lemon bundt cake as back up.

Come the morning, the cake had set together well enough that I figured, why not just bring it anyway. The boys and I, naturally, had to taste it first and it passed all approval ratings.

In my indecisiveness on bringing the cake or not I ran out of time to make a frosting, but, as you know by now, I don’t like frostings anyway.

Lemon Cran Bundt (kids)

Cranberry Surprise Inside Bundt Cake

Ingredients for the cake:

  • 1 bag (12 oz) fresh cranberries
  • 2 1/2 C sugar, divided use
  • 4 eggs
  • 2 egg yolks
  • 6 tbsp milk
  • 2 tbsp lemon zest
  • 2 tsp vanilla extract
  • 3 C cake flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 1/4 sticks butter, cubed, at room temperature

Ingredients for syrup:

  • 1/4 C sugar
  • 1/2 C lemon juice

Steps:

  1. In a pot, heat cranberries and 3/4 C sugar over medium-high heat until it reduces down to 1 1/4 C, 15-20 minutes. Let cool.
  2. Preheat oven to 350 degrees F. Heavily grease a 10 C bundt pan.
  3. In a small bowl, whisk the eggs, yolks, milk, lemon zest, and vanilla. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, remaining 1 3/4 C sugar, baking powder and salt. Beat in the cubed butter. Add the wet ingredients in 3 batches, mixing until incorporated, scraping the sides of the bowl.
  5. Fill bundt pan 2/3 full with batter. Spoon in the cranberry filling, making sure it doesn’t touch any of the edges. Top with remaining batter. Bake 60 minutes, until a toothpick inserted comes out cleanly.
  6. In a small saucepan, dissolve 1/4 C sugar in 1/2 C lemon juice over medium-low heat. Set aside.
  7. Poke the cooked cake, still in the pan, with a skewer and pour the syrup over the top. Let cool at least 10 minutes before unmolding onto a cooling rack. Let cool completely, wrap, and set overnight.

*This recipe is adapted from https://www.keyingredient.com/recipes/153248/lemon-cranberry-bundt-cake/*

Lemon Cranberry Inside Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have created this month:

Almond Nougat Bundt Cake by Nunca es demasiado dulce

Bundt de Noel by All That’s Left Are The Crumbs

Baileys Hot Chocolate Bundt Cake by Making Miracles

Cinnamon Bun Bundt by Living the Gourmet

Chestnut Praline Coffee Bundt Cake by The Queen of Scones

Christkindl Gluhwein Bundt Cake by I Love Bundt Cakes

Eggless Semolina Tutti Fruity Cake by Sneha’s Recipe

Gingerbread Bundt Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Italian Cream Bundt Cake by Palatable Pastime

Mini Chocolate Ganache Bundts with Peppermint Crunch by Cookaholic Wife

Maple Walnut Bundt Cake by Bizcocheando

Pineapple Upside Down Bundt by A Day in the Life on the Farm

Polenta Bundt Cake by Katin špajz

Rich Chocolate Bundt Cake with Cake Truffles by Sweet Sensations

Sorrel Mini Bundts by Passion Kneaded

Spicy Gingerbread Bundt by Food Lust People Love

Xmas Bundt Cake by La mejor manera de hacer

#BundtBakers: Strawberry Bundts

4ae7b-bundtbakerspost

I have been sitting on this cake for months! And that is not an exaggeration. Tammy of Living the Gourmet is hosting and announced the theme of “Strawberry Bundts” back in spring and I baked this beauty in early June.

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

We eat strawberries by the pound here. They’ve been my kids’ favorite food/fruit for well over a year now. With a weekly Farmers Market across the street dishing out California fresh berries year round, we’re never without these red beauties.

And yes, this is my fourth strawberry recipe since my “break“. Told you we like strawberries around here!

boys want cake

When I think of using strawberries in a creative way I immediately go to balsamic vinegar. So, is that really creative? Meh. It’s a delicious combination either way.

This cake has a lot of moving parts. Cake. Frosting. Drizzle. Berries. And is it all worth it? Yes! Will I do it all again? Yes! I have some of the frosting in the freezer and Firecracker can’t stop talking about baking a strawberry cake with Tilly when she comes to visit. (Update: He forgot all about baking anything once she was here. We kept busy creating his Homeschooling corner, hanging artwork that’s been leaning against the wall for the past 16 months, going to the beach and the tide pools, and even sewing!)

Strawberry Balsamic Bundt Cake for #BundtBakers from Sew You Think You Can Cook

Strawberry Balsamic Bundt Cake

Ingredients for the cake:

  • 2 sticks butter, softened
  • 1 C dark brown sugar
  • 1 C granulated sugar
  • 5 eggs
  • 1 tbsp vanilla bean paste
  • 3 C cake flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 C buttermilk

Ingredients for the frosting:

  • 1 lb fresh strawberries, chopped
  • 1 C + 6 tbsp sugar, divided use
  • 2 tsp balsamic vinegar
  • 4 egg whites
  • 3 sticks butter, softened

Ingredients for the garnish:

  • 1 lb fresh strawberries, finely diced
  • 3 tbsp sugar
  • 1 tsp balsamic vinegar
  • 1/4 tsp vanilla extract

Ingredients for the drizzle:

  • 1/2 C balsamic vinegar
  • 2 tbsp dark brown sugar

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth. Add the eggs, one at a time, and the vanilla, mixing until fully incorporated after each addition.
  3. In a large bowl, whisk together the cake flour, baking powder, and salt. Add the dry ingredients to the mixer, alternating with the buttermilk. Pour batter into prepared bundt pan. Bake 60 minutes, until a cake tester comes out cleanly.
  4. For the frosting, put the chopped strawberries, 2 tbsp sugar, and balsamic vinegar in a small saucepan over medium heat. Cook, stirring occasionally, until the berries are soft, 5-8 minutes. Let cool slightly before transferring to a blender to puree until smooth. Chill.
  5. Also for the frosting, whisk the egg whites and the remaining sugar in a large heatproof bowl over a pot of simmering water. Whisk consistently until a thermometer measures 160 degrees F and the sugar is dissolved. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed for 8 minutes, until stiff peaks form. Reduce speed to medium and add in the softened butter 2 tbsp at a time, until fully incorporated, and frosting is thick and smooth (it will most likely curdle during the process, just keep going and keep trusting!). Add in the cooled strawberry puree until fully incorporated.
  6. Make the garnish: Stir together the diced strawberries, sugar, vinegar, and vanilla in a bowl. Let macerate 20-30 minutes.
  7. For the drizzle: Reduce the balsamic and sugar in a small saucepan over medium heat down to 4 tbsp. Set aside.

*This recipe is adapted from Annie at http://www.annies-eats.com/2013/06/07/strawberry-balsamic-cupcakes/*

Strawberry Balsamic Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have created this month:

Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations

Jam Strawberry Bundt Cake by Bizcocheando

Lemon Strawberry Poke Bundt by A Day in the Life on the Farm

Neapolitan Zebra Bundt Cake by All That’s Left Are The Crumbs

Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook

Strawberry & Cream Bundt Cake by Patty’s Cakes

Strawberry Crunch Bundt Cake by Cookaholic Wife

Strawberry Bundt Mousse Cake by Sneha’s Recipe

Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones

Strawberries & Cream Naked Bundt Cake by Living the Gourmet

Strawberry Key Lime Cheesecake Bundt by The Crumby Kitchen

Strawberry Orange Bundt Cake by I Love Bundt Cakes

#BundtBakers: Yeasted Bundts

4ae7b-bundtbakerspostFor this month’s theme of Yeasted Bundts, we have two bloggers working together to make sure reveal day goes smoothly, Felice of All That’s Left are the Crumbs and Wendy of A Day in the Life on the Farm.

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

I have been attending a Moms bible study this year and it was my turn to bring the snack on February 28th. I originally planned to make a Cocoa Carrot Cake (you’ll see that recipe leading up to Easter). And then I realized that Febraury 28th was Mardis Gras! I changed gears and decided to make a King’s Cake. Remembering March’s Bundt Bakers theme I opted to do a bundt cake version of a King’s Cake. With walnuts instead of pecans, since I’d already bought the giant bag of walnuts for the previously mentioned carrot cake. Conveniently I had the appropriately colored sprinkles and/or sugar for decorating!

Colored Sugar

And then my boys were too sick to make it to bible study. I felt (feel) terrible letting everyone down. I’ve now missed 3 weeks in a row due to fevers and colds that won’t quit. As I mentioned earlier this week, the boys both have ear infections. Now that they’re on antibiotics everyone is feeling better and I’m pumped to leave the house today for story time at a nearby light house.

The silver lining of not sharing that cake with my friends was that I ate nearly the entire thing for breakfast all week. Seriously, this cake was insanely good. I loved it! Sure, it got a little stale by Saturday, but that’s nothing 10-15 seconds in the microwave couldn’t fix. The boys had a slice for breakfast on Mardi Gras. My husband had a couple of slices over the course of the week and I gave a couple of slices to a friend. Other than that, seriously, I ate it all.

The kids had fun with the Mardi Gras beads all week, too!

Beads and Bites

King’s Bundt Cake

Ingredients for cake:

  • 3 eggs
  • 1 C milk
  • 1 stick butter, melted
  • 4 1/2 C flour
  • 1/2 C sugar
  • 1 pkt (2 1/4 tsp) instant yeast
  • 1 tsp salt
  • 1 1/4 C walnuts, finely ground
  • 3/4 C brown sugar
  • 2 tsp cinnamon

Ingredients for glaze:

  • 2 C powdered sugar
  • 3 tbsp milk
  • decorating sugar or sprinkles in yellow, green, and purple

Steps:

  1. In the bowl of a stand mixer, whisk together the eggs, milk, and butter. Stir in the flour, sugar, yeast, and salt.
  2. Place the bowl on the stand mixer fitted with the dough hook. Mix on medium-low speed for 10 minutes until smooth. Transfer the dough to a lightly greased bowl, cover, and allow to rise until doubled in size 1 1/2 – 2 hours.
  3. In a bowl, combine the walnuts, brown sugar, and cinnamon. Set aside.
  4. Grease a bundt pan.
  5. Turn dough out onto a lightly floured work surface. Roll dough into a rectangle measuring 18″ x 14″. Brush the dough with a little bit of water. Sprinkle the walnut mixture onto the dough. Roll the dough up lengthwise like making a cinnamon roll. Pinch the edge to seal. Form the dough into a ring and place in the prepared bundt pan, seam side up. Cover and allow dough to rise another hour.
  6. Preheat oven to 350 degrees F.
  7. Bake 30-35 minutes, until an internal temperature of 190 degrees F is reached. Allow the cake to cool 10 minutes before removing to a cooling rack.
  8. Make the glaze: Whisk together the sugar and milk. Pour over the cooled cake. Decorate with the colored sugar/sprinkles.

*This recipe is adapted from Michelle at http://www.browneyedbaker.com/king-bundt-cake/*

King's Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have baked this month:

Bica Bundt Cake by Patty’s Cake

Coconut Spice Mini Yeasted Bundts by Passion Kneaded

Cornish Saffron Cake by Food Lust People Love

Czech Poppyseed Crown Coffee Cake by The Queen of Scones

Guinness Bread Bundt Cake by I Love Bundt Cakes

Healthy Vegan Bundt Cake by Bizcocheando

Hot Cross Bundts by All That’s Left Are The Crumbs

Irish Butter Cheesy Bread Bundt by Faith, Hope, Love, & Luck Survive Despite A Whiskered Accomplice

Jasmine Tea Savarin by Sneha’s Recipe

King’s Bundt Cake by Sew You Think You Can Cook

Lemon and Blackberry Savarin by A Day in the Life on the Farm

#BundtBakers: Red

4ae7b-bundtbakerspostValentine’s Day was 2 days ago, so the theme of “red” was quite fitting this February. Could be the Bundt cake batter, the drizzle or frosting, a filling or decorations. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s host is Wendy of A Day in the Life on the Farm.

Valentine’s cakes and I have a rough history, apparently. Maybe the cakes know that I don’t care for the holiday. Two years ago, I tried making a Red Velvet Cake. Without red food coloring. I went with green. Read about the hilarious quandary here: How the Grinch Stole Valentine’s Day.

This time around, the failure had to do with some serious cake-to-bundt-pan stickage. (It’s a word, don’t worry about looking that one up.)

I was going to throw in the towel and then I looked at it and thought, these little cakes are actually kind of pretty in their own ugly way. Without the “crust” you can see the pops of red from the cherries and the luscious chocolate chips saying hello.

naked-cake

I decided to power on! I made a ganache and a glaze with the maraschino cherry juice. And I think I ruined the aesthetic of the cakes by attempting to decorate them. I should have left well alone.

Firecracker wasn’t complaining though. He quite enjoyed his unhealthy snack of maraschino cherries, chocolate chips, and taste testing both the glaze and ganache. And then we shared a mini bundt when photo time was up. (No wonder he likes it when his little brother is napping!)

I got six 1 C bundtlettes, one 2.5 C bundt, and 2 cupcakes out of this batter amount. My husband and I immediately taste tested those cupcakes while watching a movie after the kids had gone to bed.

Cherry & Chocolate Chip Bundtlettes

Ingredients for glaze:

  • 1 1/2 sticks butter, softened
  • 1 3/4 C sugar
  • 4 egg whites
  • 3 C cake flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 C milk
  • 1 jar (10 oz) maraschino cherries, divided use
  • 1/2 C mini chocolate chips

Ingredients for glaze and ganache:

  • 2 C powdered sugar
  • 1/4 C maraschino cherry juice
  • 1/4 C chocolate chips
  • 2 tbsp warm heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease six 1 C bundtlettes and one 2.5 C bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Slowly add the egg whites.
  3. In a large bowl, sift together the flour, baking powder, and salt.
  4. In a measuring cup, stir 2 tbsp cherry juice into the milk.
  5. Add the dry ingredients and the wet ingredients to the stand mixer, alternating, beginning and ending with the dry ingredients.
  6. Chop the cherries (reserving a few for garnish if desired) and fold into the cake batter. Fold in the chocolate chips as well.
  7. Divide batter among bundt pans. Bake the bundlettes for 26-30 minutes and the bundt for 40 minutes, until a cake tester inserted comes out clean.
  8. Allow cakes to cool slightly before unmolding and allowing to cool completely on a cooling rack.
  9. Make the glaze: Whisk together the powdered sugar and cherry juice. Adjust ratios as needed to reach a desired consistency.
  10. Make the ganache: Stir the warm cream into the chocolate chips until melted.
  11. Decorate cakes with the glaze and the ganache. Option to garnish with reserved cherries.

*This recipe is adapted from Annie at http://mamadweeb.com/2014/02/cherry-chip-bundt-cake/*

cherry-chocolate-chip-bundt-for-bundtbakers-from-sew-you-think-you-can-cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have baked this month:

Berries Bundt Cake by Bizcocheando

Berry UpBeet Bundt Cake by All That’s Left Are The Crumbs

Bundt Cake extra rojo by La mejor manera

Cherry Bundt Cake by Basic N Delicious

Red Marble Bundt by A Day in the Life on the Farm

Red Velvet Bundt Cake by I love Bundt Cakes

Red Velvet Marble Bundt Cake by Patty’s Cake

Roasted Balsamic Cherry Chocolate Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Strawberries and Cream Bundt Cake by Palatable Pastime

White Chocolate Bundt Cake with Raspberry Glaze and Fresh Raspberries by The Queen of Scones

#BundtBakers: Birthday Bundts

4ae7b-bundtbakerspostToday is the first #BundtBakers post of the new year! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.

The first theme of the year is quite fun – birthday bundts. A big thank you to Sue of Palatable Pastime for this creative theme. You’ll be sure to find a cake recipe or three to help celebrate a year of birthdays.

My first thought was Funfetti. Nothing says Happy Birthday quite like sprinkles! And it looks like a few bakers went in that direction.

My second thought was, hey, it’s my husband’s birthday! And not just any birthday. The big 3-0! (Earlier this month, not today.)

My husband greatly enjoys Oreos and will order a cookies and cream milkshake over any other flavor 90% of the time. There’s a reason we don’t buy those cream filled chocolate cookie sandwiches – they’d be gone in two days!

I knew a cookies and cream birthday cake would be quite appropriate. But that meant I had to buy that blue package of cookies. Without hesitation, my husband opened up the seal. I told them the cookies were for his birthday cake, a cookies and cream cake! His response was priceless, “No, I’m just going to have regular cake because there won’t be any Oreos.”

With funfetti still on my mind, I simply added some rainbow sprinkles to the cake! So fun. If you have an Oreo lover in your family, this Cookies and Cream Sprinkle Bundt Cake is sure to please on their special day.

Decorating cakes is not my strong suit – another reason I love bundt cakes, the cake mold is typically all the beauty a cake needs. But, we’re talking birthday cake and birthday cake requires frosting. I used my simplest bundt mold and my novice frosting skills. I thought it’d be fun to put sprinkles on the outside of the cake to reflect the funfetti nature inside, but the result was a cake that looked like a donut. Not that donuts are bad (they’re not!). So I scraped it off, mixed in some more sprinkles and refrosted. I decided to top the cake instead with some extra crushed up Oreos. I was much happier with the new finished result.

oreo-sprinkle-bundt-cake

There are two comments I’m going to make about this cake that I don’t think I’ve ever made before. 1 – This cake tasted better after two or three days than it did day of baking. 2 – I liked the frosting more than the cake! Seriously, that last comment blows my mind. Frosting is my least favorite part of cakes and why I don’t normally make one for my bundts. But, you guys, this frosting is amazing! I still have the extras in the fridge and I’m seriously tempted to dip some Oreos into for a serious sweet tooth fix.

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook (2)

Cookies and Cream Sprinkle Bundt Cake

Ingredients for cake:

  • 1 stick butter, softened
  • 1/2 C canola oil
  • 2 C sugar
  • 3 C flour
  • 1 tbsp baking powder
  • 3/4 C buttermilk
  • 1/4 C heavy cream
  • 1 tsp vanilla extract
  • 5 egg whites, beaten to soft peaks
  • 7 Oreo cookies, chopped
  • 4 tbsp rainbow sprinkles

Ingredients for frosting:

  • 2 sticks butter, softened
  • 4 – 4 1/2 C powdered sugar
  • 1 – 2 tbsp vanilla extract
  • 3 – 4 tbsp heavy cream
  • 6 Oreo cookies, chopped
  • sprinkles (optional)

Steps:

  1. Preheat oven to 350 degrees F. Generously grease a bundt pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar.
  3. Sift flour and baking powder into a large bowl.
  4. Combine buttermilk, heavy cream, and vanilla extract in a measuring cup.
  5. Alternate adding the dry ingredients and the liquid ingredients to the stand mixer, beginning and ending with the dry. Remove the paddle attachment and fold in the egg whites with a spatula. Fold in the crushed Oreos and the sprinkles. Pour batter into prepared bundt pan.
  6. Bake 60 – 65 minutes, until a cake tester comes out cleanly. Allow cake to cool at least one hour before unmolding.
  7. Make frosting: In the bowl of a stand mixer fitted with the whisk attachment, mix together all of the ingredients until desired consistency and sweetness is reached. Frost cooled cake. Garnish with extra Oreos.

*This recipe is modified from Monique at http://divascancook.com/homemade-cookies-n-cream-cake-recipe-oreo/ *

Cookies and Cream Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have baked this month:

Banana Bundt Cake with Vanilla Caramel Glaze from All That’s Left Are the Crumbs

Birthday Buttered Rum Cake from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice

Bundt Cake de Bollo, Canela y Nutella from La Mejor Manera de Hacer

Confetti Birthday Bundt Cake fromPalatable Pastime

Confetti Lime and Cheese Bundt Cake from Bizcocheando

Doughnut Funfetti Bundt Cake from Kids and Chic

Eggnog Bundt with Hot Buttered Rum Sauce from A Day in the Life on the Farm

Lemon and Prosecco Bundt from Food Lust People Love

Piñata Birthday Bundt Cake from Patty’s Cake

Piñata Bundt Cake from I Love Bundt Cakes

Sugar Cookie Bundt Cake from Cookaholic Wife

Tropical Birthday Bundt Cake from Basic N Delicious

Countdown to 2017: Dessert

unnamedToday’s countdown though is all about dessert. Desserts are definitely the highest grossing posts on Sew You Think You Can Cook.

I actually make a fair number of sweets, too. Thanks to #BundtBakers.

This blogging countdown party is hosted by Sarah at Fantastical Sharing of Recipes.

My sweet tooth returned with a vengeance after Treat’s birth near the end of 2015 and I’m becoming a chocolate lover. The desserts I’m sharing as my favorites are those that I ate way more of than I care to admit.

Apple & Peanut Butter Bundt Cake

Apple Oat Crisp

Cherry Chocolate Brownie Pie

Egg Free Mint Gelato

Honey and Walnut Pear Bundt Cake

Best Dessert of 2016 | Sew You Think You Can Cook

To see a bunch of other dessert round-ups click here: An InLinkz Link-up

#BundtBakers: Winter Wonderland

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas picked a festive theme of “Winter Wonderland” that allowed our imaginations and personalities to shine through our baking.

When I think Winter Wonderland I’m picturing white, glittering snowy hills dotted with snow capped evergreen trees. Maybe some people skiing.

I wanted to pick a cake that was white, yet still seasonally appropriate. And I thought of eggnog.

Eggnog and cranberry, it turns out, is a match made in heaven. And this cake is exquisite for your holiday table.

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

Sorry – there’s no time for a story today. As I was wrapping presents I remembered I had less than two hours to get this post finished (aka started… and finished)! Then I realized I had to marinate a whole chicken for tomorrow’s dinner, and book a rental car for our vacation before the 30% off deal expired. Now I’m standing at my computer shuddering at the pile of dishes in the sink and the mound of packages awaiting some pretty paper! (For the record, I LOVE wrapping presents, so I’m itching to get back to that task.)

Cranberry Eggnog Bundt Cake

Ingredients:

  • 2 C fresh cranberries, chopped
  • 2 C flour, divided use
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/3 C sugar
  • 1/3 C vegetable oil
  • 1 tsp vanilla extract
  • 1 C eggnog, plus more for glaze
  • powdered sugar, for glaze

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In a small bowl, toss the cranberries with 2 tbsp flour.
  3. In a large bowl, whisk together the remaining flour, baking powder, and salt.
  4. In another large bowl, beat the eggs with the sugar. Mix in the oil and vanilla. Add half of the dry ingredients, then the eggnog, and then the rest of the dry ingredients, mixing to combine after each addition. Fold in the cranberries.
  5. Pour cake batter into prepared bundt pan. Bake 50-60 minutes, until a cake tester comes out clean. Allow cake to cool in the pan for an hour before unmolding onto a cooling rack.
  6. Make glaze: Whisk powdered sugar and eggnog until a desired consistincy is reached. Option to add a little vanilla extract, too.

*This recipe is modified from Abby at http://www.manilaspoon.com/2015/12/cranberry-eggnog-espresso-chocolate.html*

Cranberry Eggnog Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of 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.

And don’t forget to take a peek at what other talented bakers have baked this month:

Amaretto Winter Bundt Cake from Making Miracles

Candied Fruit Bundt Cake from I Love Bundt Cakes

Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs

Coconut Snowball Mini Bundts from Food Lust People Love

Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook

Cream and Rum Bundt Cake from La Mejor Manera de Hacer

Holiday Gingerbread Bundt from Living the Gourmet

Orange Blossom Bundt Cake from Bizcocheando

Orange Cranberry Bundt Cake from Tartacadabra

Peppermint Pine Forest Bundt Cake from Baking in Pyjamas

Rainbow Christmas Wreath from A Day in the Life on the Farm

Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker

Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice