bundt cake

#BundtBakers: Secret Garden

~ lk529 ~ 12 Comments

4ae7b-bundtbakerspostI have been sitting on this cake for months! And that is not an exaggeration. Sue of Palatable Pastime is hosting and announced the theme of “Secret Garden” earlier this year. She defined the task by making a cake with flowers, herbs or summer vegetables. #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 opted for the “herbs” qualification and used up my massive amount of mint! I quickly decided on doing a mojito bundt. For Cinco de Mayo we met with some of my husband’s new coworkers at a local Mexican restaurant to celebrate their project kick-off. Neither of us are really big margarita fans and we figured we’d try the mojito instead. I had forgotten about that particular cocktail over the years. I remember first having one at my neighbors house some 6-odd years ago with some homegrown sugar cane and mint – delicious.

This recipe was the first that I photographed with my new macro lens. In addition to my obsession with photographing blood oranges, I’ve found zoomed-in photos of zest to be fascinating.

As you probably know by now, I am not a huge fan of frosting in general, but specifically on my bundt cakes. I hate covering up the intricate details of my bundt pans. This cake did need more than just powdered sugar, so I decided to create a simple lime glaze and toss in some finely chopped mint for extra measure to top these moist, boozy cakes.

I used my Bundt Duet Pan for these Mojito Bundt Cakes.

Mojito Bundt Cakes

Ingredients for the cake:

  • 2 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 stick butter, softened
  • 1 C sugar
  • 1 egg
  • 2 tsp vanilla
  • 2 tsp lime zest
  • 2 tsp finely chopped fresh mint
  • 1/2 C rum
  • 1 1/4 C applesauce

Ingredients for the glaze:

  • 2 C powdered sugar
  • juice 1/2 lime, or to taste
  • lime zest
  • fine chopped fresh mint

Steps:

  1. Preheat oven to 350 degrees F. Grease two 2.5 C bundts.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the egg and vanilla and mix until combined. Add in the lime zest, mint, and rum and mix until fully incorporated.
  4. Add 1/3 of the dry ingredients, mixing until combined. Add 1/2 of the apple sauce, mixing until combined. Repeat, ending with the dry ingredients.
  5. Divide batter between the bundt pans. Bake 45-50 minutes, or until a knife inserted comes out cleanly. Allow cakes to cool in the pan before removing to a cooling rack.
  6. Make the glaze: Whisk together powdered sugar and lime juice until smooth. Fold in the lime zest and mint. Top cooled cakes with the glaze. Garnish with extra lime zest and mint, if desired.

*This recipe is modified from Kat at http://www.gooseberrymooseberry.com/2012/03/mini-mojito-cupcakes.html*

Mojito Bundt Cakes 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:

Almond Lavender Bundt by The Queen of Scones

Carrot Bundt Cake with Chamomile Orange Icing by Patty’s Cake

Chocolate and Mint Cake by Baking Yummies

Ginger & Lemon Crackle Courgette Bundt Cake by Baking in Pyjamas

Elderflower and Lemon Bundt by Jane’s Adventure in Dinner

Lavender & Honey Bundt by Living the Gourmet

Lavender & Lemon Bundt Cake by I Love Bundt Cakes

Lavender Lemonade Bundt by All That’s Left Are The Crumbs

Lemon and Rosewater Cake by Palatable Pastime

Lemon Balm Bundt Cake by Magnolia Days

Lemon Zucchini Bundt with Sugared Pansies by A Day in the Life on the Farm

Roses & Lemon Bundt Cake by kidsandchic

Spiced Zucchini Bundt Cake by Making Miracles

Sweet Chocolate Feel the Beet Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Vanilla Rose Bundt with Edible Flowers by Our Good Life

Yorkshire Parkin Mini Bundt by Food Lust People Love

Zucchini, Cheddar and Chive Bundt by Cookaholic Wife

#BundtBakers: Cinnamon

~ lk529 ~ 28 Comments

4ae7b-bundtbakerspost

This month’s edition of #BundtBakers is a little different. No, you won’t notice anything unique about this month compared to any of the previous #BundtBakers events but behind the scenes I got to try my hand at hosting again! #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 picked the theme of cinnamon because there’s probably nothing I love more than some cinnamon. In fact, when we had our wonderful Valentine’s dessert my husband mentioned that it’d be great with some nuts and I said, “It could use some cinnamon, too!” to which he simply laughed and said, “You and your cinnamon!” But hey, I can’t help it, it’s just so good! And with 27 other bundt bakers joining me, I know I’m not alone in my love of the spice. Because I am hosting I was more aware of the recipe titles being submitted than I normally am and someone beat me to the punch on using red cinnamon candies in her cake (unfortunately the busyness of work and life prevented her from sharing her cake with us today). There isn’t a rule that says I couldn’t also make a cinnamon candy bundt, but I do like to try to be unique in my flavor profile when I’m aware enough to be so.

Instead I thought about doing a chai bundt, I’ve been wanting to use chai tea in baking, and that thought led me instead use the tea I had in my pantry! It’s “Sweet Cinnamon Spice Tea” and it’s fabulous, no honey required. I followed a recipe for a cake using Earl Grey tea. Instead of blueberries I added chopped walnuts to the cake, you won’t find them in the recipe though because I didn’t think it was the right choice, raisins or chocolate chips might be nice. Also, next time I’ll be steeping two tea bags because there simply wasn’t enough cinnamon flavor for my liking. This recipe followed a unique method for making the cake, too. I’d never make cake batter in a pot before! I divided my batter between my Garland Bundt Pan. The texture of these bundtlettes was quite different, too, it was almost a cross between a baked donut, a muffin, and a cake; perfect for breakfast, warmed, with a little butter. And, of course, compliments your morning cup of coffee or your afternoon cup of tea.

Selfishly, this cake was not shared with anyone outside of our little family. Firecracker helpfully (?) participated in the photography of these cakes and declared them “good” after stealing a bite.

If you don’t have smaller bundt pans feel free to use a large loaf pan or 6 C bundt pan and bake for 55 minutes.

Sweet Cinnamon Spice Tea Bundtlettes (1) for #BundtBakers from Sew You Think You Can Cook

Sweet Cinnamon Spice Tea Bundtletts

Ingredients:

  • 1-2 bags Sweet Cinnamon Spice herbal tea
  • 6 tbsp butter
  • 1/2 C sugar
  • 2 eggs
  • 1/4 C vanilla yogurt (not Greek)
  • 1 1/2 C flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Steps:

  1. Preheat oven to 350 degrees F. Grease six 1 C bundtlettes.
  2. Steep the tea bag in 1/2 C boiling water for 10 minutes. Cut open tea bag and stir the contents into the tea.
  3. In a medium saucepan, melt the butter. Remove from heat and stir in the sugar and eggs until smooth. Add the yogurt and tea.
  4. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the pot and mix until combined.
  5. Divide batter evenly in the prepared bundt pan. Bake 25-30 minutes, until a toothpick inserted comes out cleanly. Allow bundts to cool in the pan before turning out.

*This recipe is modified from Izy at http://www.topwithcinnamon.com/2014/01/earl-grey-tea-blueberry-and-lemon-cake.html*

Sweet Cinnamon Spice Tea Bundtlettes (2) 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:

#BundtBakers: Beverages

~ lk529 ~ 23 Comments

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 chose Beverages to be our inspiration in baking.

I wracked my brain for this one. I’ve already shared a mimosa bundt and one with Khalua. I wasn’t even convinced I’d fit “bake a bundt” into my busy last-month-before-baby schedule but when I spontaneously purchased Apple Cider a light bulb went off.

This pound cake tastes like Fall. My husband said it reminded him of banana bread and I found the seasonal spices to hint towards a pumpkin treat. It’s a dense cake that lends itself nicely to being thinly sliced, toasted, and topped with apple butter.

I didn’t make a glaze for my cake because I didn’t want it to be too sweet, but if you think it to be “naked” a simple confectioners sugar & milk mixture would be great – especially if you throw some cinnamon and nutmeg in with it – or confections sugar & apple cider. Maybe even some real maple syrup (especially if you toast a slice!) or caramel.

Apple Cider Pound Cake

Ingredients:

  • 3 C apple cider
  • 2 tbsp maple syrup
  • 3 sticks butter, softened
  • 2 C sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 C flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Steps:

  1. In a saucepan over medium-high heat, bring apple cider and maple syrup to a boil. Boil, stirring occasionally, 30-40 minutes, or until reduced to 1 C. Remove from heat and set aside.
  2. Preheat oven to 325 degrees F. Grease a bundt pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time and then the vanilla, mixing until combined.
  4. In a large bowl whisk together the flour, baking powder, and spices. Add half of the dry ingredients to the stand mixer and mix until incorporated. Add the apple cider and mix until combined. Add the remaining dry ingredients until incorporated.
  5. Pour batter into prepared bundt pan. Bake 1:15-1:30, or until a cake tester inserted comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.

*This recipe is adapted from Mary at http://oneperfectbite.blogspot.com/2010/10/apple-cider-quatre-quarts-cake.html*

Apple Cider Pound 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:

Apple Cider Bundt Cake from That’s My Home

Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook

Apple Cider Bundt Cake from A Day in the Life on the Farm

Apple Cider Pound Cake from Sew You Think You Can Cook

Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life

Apple Spice Latte Bundt from Living the Gourmet

Black Forest Hot Chocolate Bundt from Baking in Pyjamas

Cava Bundt Cake from La mejor manera de hacer…

Chai Bundt Cake from Jane’s Adventures in Dinner

Chocolate Chai Bundt Cake from Basic n Delicious

Chocolate Expresso Bundt Cake from En la cocina de Caro

Dark ‘n Stormy Bundt Cake from Eat, Drink, and Be Mighty

Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker

Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake

Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Milo and Condensed Milk Bundt Cake from Passion Kneaded

Mojito Bundt Cake from Baking Yummies

Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake

Pacharán & Apple Bundlettes from I love Bundt Cakes

Pumpkin Coffee Bundt Cake from Los Chatos Chefs

Pumpkin Spice Latte Bundt Cake from Liv for Cake

Red Wine Chocolate Bundt Cake from Brunch with Joy

Root Beer Float Bundt from Food Lust People Love

Tiramisu Bundt Cake from Patty’s Cake

Vanilla Chai Honey Latte Bundt from Tartacadabra

White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines

White Russian Mini Bundt Cakes from Magnolia Days

#BundtBakers: Creative S’mores

~ lk529 ~ 26 Comments

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 Lauren of From Gate to Plate challenged our artistic side with the theme creative s’mores – seriously, how fun!?

The traditional s’more is a roasted marshmallow and a pip of chocolate bar sandwiched between two graham crackers. The possibilities to play around with or add to the classic sandwich are endless! Just check out the list of bundts that put a spin on this summer/fall favorite treat.

I decided to make a chocolate cake, substituting some of the flour with crushed chocolate graham crackers. For the marshmallow I used marshmallow creme and mixed in roasted strawberries. I decided to go with dark brown sugar instead of light brown sugar to add a subtle smokiness that can mirror that campfire feeling.

I swirled my marshmallow filling into the chocolate cake, but it completely disappeared (except for the roasted marshmallow coloring on the top/bottom). The roasted strawberry flavor definitely comes through and the extra filling I saved as a frosting.

I’m pleased to say my experimenting was a success. This cake is incredibly moist and rich in chocolate flavor. As usual, this cake came with me to game night on Monday and my husband was not too pleased. Before I left he tried breaking into the plastic wrap, even though I’d cut a generous slice for him already!

Chocolate Graham Cracker Bundt Cake with Roasted Strawberry Marshmallow Filling

Ingredients for filling:

  • 18-20 strawberries, tops removed
  • scant 1/4 C sugar
  • 3/4 tsp vanilla extract
  • 1 container (7 oz) marshmallow creme

Ingredients for cake:

  • 9 chocolate graham crackers, finely crushed
  • 1 1/4 C flour
  • 1/4 C cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 stick butter, softened
  • 1/2 C sugar
  • 1/2 C dark brown sugar
  • 3 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/4 C buttermilk

Steps:

  1. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil.
  2. Make filling: Toss strawberries in sugar and vanilla extract. Place on foil lined baking sheet and roast for 25 minutes. Allow to cool. Place strawberries in a large bowl with the marshmallow creme and use a hand mixer to combine. Set aside.
  3. In a large bowl, whisk together chocolate graham cracker crumbs, flour, cocoa powder, baking powder, and baking soda.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and both sugars. Add eggs one at a time until incorporated. Mix in the vanilla extract.
  5. Alternate the dry ingredients and buttermilk, beginning and ending with the dry ingredients.
  6. Pour batter into a heavily greased bundt pan. Swirl in the marshmallow filling. (I had ~ 1/3 C of the filling left over to use as a topping.)
  7. Bake at 350 degrees F for 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in the pan before removing.

Chocolate Graham Cracker Bundt with Roasted Strawberry Marshmallow Filling 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:

Autumn Bundt Cake by The Freshman Cook

Caramel Apple S’mores Bundt by Taking on Magazines

Carrot Graham Mini Bundts with White Chocolate Chips and Marshmallow Glaze by Passion Kneaded

Chocolate Bundt with Marshmallow Graham Filling by Basic N Delicious

Cookie Crumble Peanut Butter S’more Bundt Cake by Baking in Pyjamas

Deconstructed S’more Bundt Cake by Cali’s Cuisine

Graham Cracker Bundt Cake S’mores by Magnolia Days

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting by Food Lust People Love

Graham Cracker Peanut Butter Bundt with Marshmallow Topping by Our Good Life

Inside Out S’mores Bundt Cake by Liv for Cake

Key Lime S’more Bundt Cake by Patty’s Cake

Mexican Chocolate S’more Bundt Cake by Tartacadabra

Nutella Glazed S’more Bundt Cake by I Bake He Shoots

Nutella S’mores Bundt Cake by Brunch with Joy

Oreo Grasshopper S’more Bundt by A Day in the Life on the Farm

Pretzels Crown in a S’more Bundt Cake by Los Chatos Chefs

Pumpkin S’mores Bundt by Living the Gourmet

Pumpkin S’mores Bundt Cake by How to Philosophize with Cake

S’moreo Caramel Bundt Cake by Making Miracles

S’mores Bundt Cake by From Gate to Plate

S’mores Bundt Cake by La mejor manera de hacer

S’mores Bundt Cake by I Love Bundt Cakes

S’mores Graham Cracker Bundt Cake by The Spiced Life

Salted Marshmallow and Graham Crack S’more Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

#BundtBakers: Sprinkles

~ lk529 ~ 33 Comments

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with sprinkles! #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 fun host is Terri of Love and Confections.

Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. Sprinkles BundtTo fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)

This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.

Pistachio Sprinkle Bundt Cake

Ingredients:

  • 1 box yellow cake mix
  • 1 box pistachio instant pudding
  • 4 eggs, beaten
  • 1 1/4 C water
  • 1/4 C vegetable oil
  • 1 tsp almond extract, divided use
  • 3/16 C sprinkles, plus more for decoration (optional)
  • 1 1/4 – 1/2 C powdered sugar
  • 3 tbsp milk

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
  3. Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
  4. Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
  5. Decorate with sprinkles!

Pistachio 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:

Black Onyx Bundt Cake from Living the Gourmet

Bourbon Walnut Pound Cake from Magnolia Days

Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas

Bundt Cake Extra Chocolateado from la mejor manera de hacer…

Celebration Confetti Bundt Cake from Cali’s Cuisine

Chocolate Chip Cheese Cake from Tea and Scones

Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots

Chocolate Walnut Cake with Sprinkles from FoodJam

Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake

Crazy Coco Bundt Cake from Los Chatos Chefs

Eggless Vanilla Confetti Bundt Cake from SimplyVeggies

Funfetti Bundt Cake from Liv for Cake

Funfetti Bundt Cake from Recipes, Food & Cooking

‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner

Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Jammin’ Jimmies Bundt from Noshing With The Nolands

Nutella Bundt with Nutella Glaze from Food Lust People Love

Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life

Orange Dreamscicle Confetti Cake from Our Good Life

Raspberry Ricotta Bundt Cake from Brunch With Joy

Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections

Sprinkled Jelly Donut Bundt Cake from Making Miracles

Sprinkles of Love Cake from A Day in the Life on the Farm

Strawberry Sprinkled Bundt Cake from The Freshman Cook

Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril

Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes

Vanilla Mini Bundts from Passion Kneaded

Watermelon Bundt Cake from Eat, Drink and Be Mighty

#BundtBakers: Lemons

~ lk529 ~ 30 Comments

4ae7b-bundtbakerspostThis month #BundtBakers is celebrating the end of spring by baking bundts with lemons as the theme. I really love this theme as my biggest “issue” with dessert is that it can be too rich and heavy, but the use of lemons (and citrus) makes cake feel light and bright. Perfect for the upcoming summer season. A big thank you to Anne of From My Sweet Heart for hosting this month.

I know I’ve said this before but this cake might be my favorite one. It’s so bright, light, and addicting! The tart lemon glaze I made in lieu of frosting gives it that “one more bite” quality. I decided on a glaze so as to not hide the beautiful design of my awesome star bundt pan! There is one person who wasn’t interested in my cake though – the 11 month old in my house. I thought it’d be a good idea to slowly introduce him to sugar so he doesn’t get sick on his birthday. I’ve given him a couple bites of cookie – which he loved – but this cake didn’t pique his interest at all! We offered it a couple of times and he simply turned his head and pushed the fork away. The kid doesn’t know what he’s missing!

crossfit babyAs much as I would have loved to eat that entire cake by myself I thought it would be smarter to share the love. With people who earned the extra calories! The first Friday of every month my husband’s Crossfit gym invites family members to watch the workout and join in a potluck. We came home with just two pieces of cake left – and had we stayed a little bit longer my plate would’ve been just crumbs.

Lemon Buttermilk Bundt Cake with Tart Lemon Glaze

Ingredients:

  • 1/3 C room temperature vegetable shortening
  • 2/3 C vegetable oil
  • 2 tsp lemon extract
  • 1 tsp vanilla extract
  • 3 eggs
  • zest of 1 lemon
  • 1 1/4 C flour
  • 1 1/2 C cake flour
  • 1 1/2 C sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 C buttermilk
  • juice of 1 lemon
  • 3/4 C powdered sugar (you could increase this amount depending on juiciness of lemon and desired tartness of glaze)

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In the bowl of a stand mixer fitted with the whisk attachment, whisk together shortening, oil, and both extracts. Add in eggs, one at at time. Mix in the lemon zest.
  3. In a large bowl sift together both flours, sugar, baking powder, baking soda, and salt.
  4. Switch stand mixer attachment from the whisk to the paddle. Add 1/3 of the flour mixture to the stand mixer and mix until combined. Add half of the buttermilk and mix until combined. Repeat with another third of the dry ingredients, the rest of the buttermilk, and finishing with the last of the dry ingredients.
  5. Pour batter into greased bundt pan. Bake 50 – 55 minute, until a cake tester comes out cleanly. Allow cake to cool in the pan.
  6. Make the glaze: Whisk together lemon juice and powdered sugar. Pour over cake before serving.

*The cake recipe is adapted from Barry at http://www.rockrecipes.com/lemon-velvet-cake/*

Lemon Buttermilk Bundt with Tart Lemon Glaze for #BundtBakers from Sew You Think You Can Cook

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

Bee’s Knees Lemon Honey Bundt from Food Lust People Love

Blueberry-Lemon Breakfast Bundt from Cali’s Cuisine

Bundt Cake de Limón from La Mejor Manera de Hacer

Eggless Lemon Bundt Cake from Seduce Your Tastebuds

Extra Lemon Bundt Cake from Los Chatos Chefs

Lavender Lemon Cake from Magnolia Days

Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado

Lemon Apple Upside Down Bundt Cake from Simply Veggies

Lemon Basil Bundt Cake from Tartacadabra

Lemon Bundt Cake from Recipes, Food and Cooking

Lemon Confetti Bundt Cake from Our Good Life

Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes

Lemon Honey Bundt Cake from Brunch with Joy

Lemon Marble Bundt Cake from Jenny and Sweets

Lemon Poppy Seed Bundt Cake from Liv for Cake

Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha

Lemon Poppyseed Bundt from A Day in the Life on the Farm

Lemon Rhubarb Bundt Cake from From Gate to Plate

Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots

Lemon Ricotta Bundt Cake from Love and Confections

Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca

Mini Limoncello Bundts from Living the Gourmet

Pink Lemon Pound Cake from Making Miracles

Pink Lemonade Bundt from Jane’s Adventures in Dinner

Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker

Soft Lemon Rosemary Bread from Passion Kneaded

Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food

Strawberry Lemonade Bundt Cake from Baking and Creating with Avril

Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

Thursday Thoughts #11

~ lk529 ~ 2 Comments

Thursday Thoughts

To tell you the truth, I’m a little sad to be posting a Thursday Thoughts today. I should be posting with #BundtBakers! The theme this month is Girl Scout Cookies.

My mother-in-law brought us some Girl Scout Cookies when she was here in February so I decided to use the Trefoil as inspiration. The Trefoil is a shortbread cookie – simple, buttery, and perfect with coffee. In looking at the ingredients, the recipe includes buttermilk. I decided to make a buttermilk cake with a coffee glaze and garnish it with some of the Trefoils.

I actually took a risk and decided to break up some of the cookies and put them in the batter. They don’t hold their crunch though, so it’s not a step worth repeating.

I made a very novice mistake – you’d think I’d know by now – after a year of baking bundts! I didn’t let my bundt cool completely and it did not release from the mold. It split right in half! (See the photo on Instagram) If that were all I could have “faked” it together with frosting. Unfortunately the top half broke apart in many pieces, half of it falling on the floor. The floor that I had just vacuumed and mopped! The floor that my son was also crawling on – I’m pretty sure he snuck his first bite of cake before I could pick it all up.

I decided I would turn the cake into a trifle. Layer cookies, cake, strawberries, and a coffee whipped mascarpone cream. Well, I’m sorry to say that that never happened.

Between my husband being very busy at work and the gym, my little man constantly on the move and getting into trouble, our internet being out for an entire weekend (I decided to clean the house instead of bake), and my the little man getting a little cold I simply haven’t had the time! And now it’s #BundtBakers reveal day and I still have a container of cake crumbs on my counter.

I am so behind on everything that tomorrow’s CIC dish still hasn’t been made! Good thing it stays light out really late now…. Even our St. Patrick’s Day dinner didn’t happen until Wednesday.

But hey, just because I didn’t post a bundt today doesn’t mean you can’t check out the fantastic selection of Girl Scout Cookie inspired cakes from the rest of the group.

#BundtBakers: Chocolate

~ lk529 ~ 32 Comments

4ae7b-bundtbakerspostCould there be a more perfect theme to February’s #BundtBakers post? I think not! This month we’re talking chocolate. All things chocolate – in any shape, color, or form. #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 Tanya of Dessert Stalking.

I often pair the theme with some sort of chocolate cake so I wanted to “branch out”, if you will. And with Valentine’s Day I thought I’d embrace the holiday. I had the most amazing cake pictured in my head. A White Chocolate Chip Studded Red Velvet Cake with a Chocolate Cream Cheese Frosting.

It still makes me cry a little inside when I look at the cake that I ended up making. I’ve tried to embrace it by giving my cake a clever title: How the Grinch Stole Valentine’s Day.

Let me give you a little background:

I made my grocery list for the long weekend. I do this in two stages. I first make a list in the order of my weekly menu. I put question marks next to items I need to doublecheck. I then rewrite the list in an order that follows the grocery store floor plan (all produce written together, dairy together, meat, etc.). There was a question mark next to “red food coloring.” I completely missed it. I did not check the status of my red food coloring. Turns out, red was the only color no longer in my possession.

And it was snowing. Not only does this Florida girl prefer to wait to leave the house until the roads have been treated but taking a 7 month old to the grocery store for a quick trip doesn’t exist. And taking a 7 month old to the grocery store in the snow for a quick trip just doesn’t seem smart. Or worth it!

I asked my personal red velvet cake expert (my friend Tara) what the batter would look like without food coloring. Because there’s so little cocoa powder in the batter I didn’t think it’d look particularly pretty. She told me it’d probably be a pinkish brown. In retrospect, that might have been better!

FullSizeRenderI messaged my husband saying it looked like I was making a velvet cake. Little did he know that I’d already started brainstorming other ideas. I’ve seen blue velvet cakes all over the internet and they’re stunning. (Come football season I’ll be giving it a shot with some orange frosting!) But then I thought about doing green velvet. With St. Patrick’s Day being the next holiday I figured, “why not?” I put out a vote to my fellow #BundtBakers and green was winning by a long shot. What sealed the deal was my husband saying “Use a different color! Oh do green do green!”

I’m pretty sure there are recipes out there for green velvet cake – you might start to see a lot of them in March. I didn’t look for one and followed the recipe I’d planned on using for red velvet. I am challenged when it comes to using food coloring – always have been. Unfortunately I didn’t use enough dye to make a green in the shade I was hoping for. Sure, it’s a “shamrock” green but with my brown chocolate cream cheese icing it looked pretty drab.

I also ran into a chocolate chip problem! (Notice, I didn’t put them in the recipe – if you know the trick to incorporating them please share it with me!) The white chocolate chips all fell to the bottom/top and stuck to the pan. Thankfully I was using my Bundt Duet Pan and one of the two cakes still came out nicely.

The rest of the batter I used to make 12 cupcakes. Those poor babies have missing bottoms and probably should have been turned into cake pops. (If I were still living in FL I would have called my baking buddy Kate and something magically creative would have unfolded, I have no doubt.)

The cake, while ugly, was perfectly moist and tasted as red velvet cake should.

How the Grinch Stole Valentine’s Day

Ingredients for the cake:

  • 1 stick unsalted butter, at room temperature
  • 2 C sugar
  • 1 C vegetable oil
  • 4 eggs, whites and yolks divided
  • 1 1/2 tbsp vanilla extract
  • 1 tsp white vinegar
  • food coloring
  • 3 C cake flour
  • 1 tsp baking soda
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 C buttermilk, at room temperature

Ingredients for the frosting:

  • 1 pkg (8 oz) cream cheese, at room temperature
  • 1/2 stick butter, at room temperature
  • 1 tbsp vanilla extract
  • 3 C powdered sugar
  • 1/2 C cocoa powder

Steps for the cake:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat together the butter and sugar until creamy. (It’ll get fluffy first – keep mixing.) Add in the vegetable oil until combined. Add the egg yolks and vanilla. Add the vinegar and food coloring.
  3. In a large bowl whisk together the flour, baking soda, cocoa powder, and salt.
  4. Add 1/3 of the dry ingredients to the wet ingredients until combined. Add 1/2 of the buttermilk. Repeat and finish with the last 1/3 of the dry ingredients.
  5. Whisk the egg whites until white and foamy. Gently fold into the batter.
  6. Pour cake batter into well greased cake pan(s). Bake according to chart:

Red Velvet Cake bake time7.   Allow cake to cool in the pan.

Steps for the frosting:

  1. In the bowl of a stand mixer, beat together cream cheese and butter until combined. Mix in the vanilla extract, sugar, and cocoa powder. Beat until combined and fluffy.
  2. Frost cakes when they’re completely cooled.

*The cake recipe is adapted from Sally at http://sallysbakingaddiction.com/2015/02/09/red-velvet-layer-cake-with-cream-cheese-frosting/ and the frosting recipe is adapted from Caroline at http://chocolateandcarrots.com/2014/07/chocolate-cream-cheese-frosting*

Green Velvet Cake with Chocolate Cream Cheese Frosting Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.

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

Apricot Almond Bundt Cake with Dark Chocolate Ganache by Cassandra at Cassie’s Kitchen

Blackforest Bundt Cake by Anshie at SpiceRoots

Chocolate and Almonds Bundt Cake by Kathya at Basic N Delicious

Chocolate and Lavender Bundt Cake by Aisha at La Cocina de Aisha

Chocolate and Rose Bundt Cake by Lara at Tartacadabra

Chocolate Buttermilk Bundt Cake by Beatriz & Mara at I love Bundt Cakes

Chocolate Covered Strawberry Bundt Cake by Julie at Eat, Drink, and Be Mighty

Chocolate Crumb Bundt by Catherine at Living the Gourmet

Chocolate Custard Floating Island Bundt Cake by Jelena at A Kingdom For a Cake

Chocolate Honeycomb Bundt by Sue at Just Sew Sue

Chocolate Irish Cream Bundt by Anne at From My Sweet Heart

Chocolate Orange Bundt Cake by Tux at Brooklyn Homemaker

Chocolate Pound Cake by Renee at Magnolia Days

Chocolate Strawberry Pound Cake by Wendy at A Day in the Life on the Farm

Cider White Chocolate Bundt Cake with White Chocolate Glaze by Patricia at Patty’s Cake

Dark Chocolate Pomegranate Bundt Cake by Linda at Brunch with Joy

Devil’s Food Chocolate Bundt Cake by Tanya at DessertStalking Blog

Double Chocolate Sour Cream Bundt Cake by Carola at En La Cocina de Caro

False Chocolate Bundt Cake by Anna at Media RaciÛn Doble, Por Favor

Guava and Chocolate Bundt by Kelly at Passion Kneaded

Kickin Chocolate Bundt Cake by Kaylin at Keep it Simple, Sweetie

Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts by Laura at The Spiced Life

Mars Bar Bundt by Tara at Noshing With The Nolands

Marshmallows Chocolate Bundt Cake by Shilpi at SimplyVeggies

Quadruple Chocolate Bundt by Stacy at Food Lust People Love

Red Velvet Bundt with White Chocolate Roses by Laura at Baking in Pyjamas

Sacher Bundt Cake by Esti at Mummy & Cute

Spicy Chocolate Mini Bundt Cake by Rocio at Kids & Chic

Triple Chocolate Buttermilk Bundt Cake by Teri at The Freshman Cook

Tunnel of Fudge Bundt Cake by Rebekah at Making Miracles

White Chocolate & Raspberries Bundt Cake by Samantha at Un Mordisco Un Pecado

#BundtBakers: Coconut

~ lk529 ~ 42 Comments

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. This month’s theme is coconut and our lovely host is Terri of Love and Confections.

I wasn’t sure I was going to participate in today’s bundt challenge because I’m allergic to coconut. But for Christmas I got not just one but two new bundt pans and I was itching to use them. I am now the ecstatic owner of the Bundt Duet Pan and the Garland Bundt Pan.

My husband’s birthday was last Friday and he loves Almond Joys, so I decided I could make bundtlettes for him (and #BundtBakers) and reserve one to be coconut free for me. (I should have saved me two, not just one!) Last year I tried making him Almond Joy Cupcakes which turned into Chocolate and Peanut Butter Cupcakes. So it was time for redemption. Yet again, I ran into frosting problems. It wasn’t a flavor/execution problem this time though! chocolate bundtlettes When I turned my bundtlettes out of the mold I realized there was no way I wanted to cover them up with frosting. They’re just too pretty! Turns out I didn’t have almond extract like I thought either. So instead, I made a ganache and garnished these little cakes with slivered almonds and coconut flakes. If you really want to play with the coconut flavor try adding 1/4 tsp coconut extract to the ganache!

This chocolate cake batter uses buttermilk and yields an incredibly rich, moist cake. My favorite part was the crusty edge.

I got six 1 C bundtlettes and one 2.5 C bundt out of this batter amount. According to the original recipe it will also make 24 cupcakes.

Almond Joy Bundtlettes

Ingredients:

  • 2 C flour
  • 2 C sugar
  • 3/4 C cocoa powder
  • 1 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 4 eggs
  • 1 tbsp vanilla extract
  • 1 C buttermilk
  • 1 stick butter, melted and cooled slightly
  • 4 oz semi-sweet chocolate chips
  • 1/2 C heavy cream
  • slivered almonds, for garnish
  • sweetened coconut flakes, for garnish

Steps:

  1. Preheat oven to 350 degrees F. Grease six 1 C bundtlettes and one 2.5 C bundt pan.
  2. Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of a stand mixer until completely combine. Until it looks like a packaged cake mix!
  3. Add in the eggs, vanilla, and buttermilk. Mix for a few seconds before adding in the butter; to prevent the eggs from scrambling if the butter is still hot. Batter will be thick.
  4. Fill prepared bundt pans. Bake the bundtlettes for 25 minutes and the bundt for 30, or until a knife inserted comes out cleanly. Allow cakes to cool slightly in the pan before turning out onto a cooling rack.
  5. Prepare ganache: In a microwave safe bowl, heat chocolate chips and heavy cream for 30 seconds. Stir. Repeat until mixture is smooth. While the ganache is still warm, pour over the cakes. Garnish with slivered almonds and coconut.

*This recipe is adapted from Kristan at http://www.confessionsofacookbookqueen.com/2013/03/almond-joy-cupcakes/*

Almond Joy Bundts | Sew You Think You Can Cook

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the#bundtbakers homepage.

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

Candy Bar Chocolate Coconut Bundt Cake by Terri from Love and Confections

Chocolate Italian Cake by Renee from Magnolia Days

Chocolate Chip and Key Lime Bundt Cake by Julie from Eat, Drink and Be Mighty

Coconut and Banana Bundt Cake by Victoria from Just One Bite Baking

Coconut Banana Bundt Cake by Kathia from Basic N Delicious

Coconut Carrot Bundt Cake by Anna from Media Racion Doble, Por Favor

Coconut Cream Bundt Cake by Andrea from Adventures in All Things Food

Coconut Hummingbird Bundt Cake by Patricia from Patty’s Cake

Coconut Milk Bundt Cake by Beatriz from I Love Bundt Cakes

Coconut Milk Bundt Cake by Samantha from Un Mordisco Un Pecado

Coconut Oil Pound Cake by Laura  from The Spiced Life

Coconut Sugar Banana Cake by Jelena from A Kingdom for a Cake

Cranberries and Coconut Bundt Cake by Aisha from La Cocina de Aisha

Cranberry, Orange and Coconut Bundt Cake from Kids & Chic

German Chocolate Bundt Cake by Teri from The Freshman Cook

Glazed Chocolate Macaroon Bundt Cake by Stacy from Food Lust People Love

Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream by Cassandra from Cassie’s Kitchen

Gizzada Mini Bundts by Kelly from Passion Kneaded

Key Lime Coconut Cream Bundt by Wendy from A Day in the Life on the Farm

Mini Samoa Bundt Cakes by Rebekah from Making Miracles

Orange and Coconut Bundt Cake by Catherine from Living the Gourmet

Oreo Coconut Bundt Cake by Shilpi from Indian Curries/Stew

Pina Colada Bundt Cake by Jane from Jane’s Adventures in Dinner

Rhubarb n Rose Coconut Frosted Bundt Cake by Laura from Baking in Pyjamas

Rum Bundt Cake with Coconut and Lime by MB from Bourbon and Brown Sugar

Toasted Coconut and Sweet Potato Bundt by Margaret from Tea and Scones

Toasted Coconut Lime Bundt Cake with Chili Lime Glaze by Tux from Brooklyn Homemaker

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#BundtBakers: Mint

~ lk529 ~ 25 Comments

4ae7b-bundtbakerspost

Let the countdown begin! We are ONE WEEK away from Christmas people! To celebrate I have a beautiful bundt for #BundtBakers today. #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 theme is mint and our happy host is Laura of The Spiced Life.

Because it is only festive, I chose peppermint. The flavor of the popular holiday treat – the candy cane! And to dress it up, I used my fabulous star bundt pan. Who says stars are only fitting for Independence Day?!

This bundt is coming with me tonight to an ornament exchange party. Which means I didn’t bake this beauty until yesterday. That is the latest I’ve ever baked my bundt! As you know, the month I hosted (October’s caramel theme) I was cutting it close thanks to a tactical error in reading calendars. At least this time my “procrastination” had a purpose.

candy cane bundt cakeAnd of course, I can’t bring something to a party without first tasting it myself. So I can tell you that this cake tastes exactly like a candy cane. And because I just had to photograph the inside of this cake, I can confidently take it to the party knowing that it even looks like a candy cane!

Candy Cane Bundt Cake

Ingredients:

  • 1 1/2 C vegetable oil
  • 1 3/4 C sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 3 C flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C buttermilk
  • red food coloring
  • 3/4 C white chocolate chips
  • 3 tbsp heavy cream
  • 3/4 C powdered sugar
  • 2 candy canes, crushed (optional)

Steps:

  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In the bowl of a stand mixer, combine the oil and sugar. Mix in eggs one at a time until incorporated. Mix in both extracts.
  3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. Mix 1/3 of the dry ingredients into the wet ingredients until combined. Mix in 1/2 of the buttermilk. Repeat with another 1/3 of the dry ingredients, the last of the buttermilk, and ending with the last 1/3 of the dry ingredients.
  5. Put 2 C of the batter into a separate bowl and color with food coloring.
  6. Pour 1/2 of the white batter into the bundt pan, top with the red batter, and finish with the rest of the white batter.
  7. Bake 60 minutes, or until a knife inserted comes out cleanly. Allow cake to cool in bundt pan before removing to a cooling rack.
  8. Make the glaze: In a double boiler, melt white chocolate with heavy cream. Remove from heat and whisk in powdered sugar. Glaze cake. Top cake with crushed candy canes, if desired.

*This recipe is adapted from Anna at http://www.crunchycreamysweet.com/2013/12/21/peppermint-candy-cane-bundt-cake-recipe/*

CC bundt 1 FG1

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

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

Mint Chocolate Truffle Bundt from Stacy at Food Lust People Love

Creme de menthe butter bundt from Jane at Jane’s Adventures in Dinner

Double Mint Mountain Bundt Cake from Laura at Baking in Pyjamas

Bundt cake with chocolate glaze and mint frosting from Aisha at La cocina de Aisha

Chocolate Peppermint Bundt Cake from Rebekah at Making Miracles

Peppermint Cappuccino Cake from Renee at Magnolia Days

Mini Minty Bundt Cakes from Linda at Brunch with Joy

Fudgy Peppermint Bundt from Wendy at A Day in the LIfe on the Farm

Dark Chocolate Peppermint Bundt Cake from Andrea at Adventures In All Things Food

Chocolate bundt cake with peppermint dark chocolate ganache from Tux at Brooklyn Homemaker

Candy Cane Chocolate Bundt Cake from Cassie at Cassie’s Kitchen

Chocolate Mint Bundt Cake from Mara at Box of Stolen Socks

Double Chocolate and Mint Cheesecake Bundt Cake from Samantha at Un Mordisco Un Pecado

Peppermint Mocha Pound Cake Bundt from Tanya at DessertStalking Blog

Peppermint Candy Cane Bundt Cake from Mara at I love Bundt Cakes

Candy Cane Dark Chocolate Bundt Cake from Patricia at Patty’s Cake

Candy Cane Bundt Cake w/a Chocolate Ganache Drizzle from Teri at The Freshman Cook

Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from Laura at The Spiced Life

Peppermint Patty Bundt Cake from Julie at Eat, Drink, Be Mighty

Peppermint Candy Bundt from Margaret at Tea and Scones

Mint Tea Mini Bundts from Kelly at Passion Kneaded

Candy Cane Cup Bundt Cake from Lauren at From Gate to Plate

Orange and Mint Bundt bread from Jelena at A Kingdom For a Cake

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