#BundtBakers: Autumn Harvest

BundtBakers

This month #BundtBakers is welcoming Fall with some beautiful bundts. #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 Autumn Harvest and our creative host is Tux of Brooklyn Homemaker.

Our theme allowed for a lot of posibilities – from apples and pears, to pumpkins and carrots, to cranberries and figs.

My very first #BundtBakers recipe, my Busia’s Fresh Apple Cake, would have been a perfect fit here. I did stick with apple but added dried cranberries too! I’ve been wanting to try baking with applesauce and this recipe allowed me to do just that. Busia’s sister-in-law even thought I had used her recipe! The addition of the dried cranberries gave it a freshness and tart bite.

Dad and I disagreed on whether or not this cake needed frosting. I found it to be perfect just as is – to me, it’s almost like a banana bread instead of a cake. I may or may not have had it for breakfast…  I hope you give it a try and let me know what you think – to frost or not to frost?

Applesauce Cranberry Bundt

Ingredients:

  • 2 stick butter
  • 2 C sugar
  • 2 eggs
  • 4 C flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 1/2 C cinnamon applesauce
  • 2 C dried cranberries

Step:

  1. Preheat oven to 325 degrees F. Grease bundt pan.
  2. In the bowl of a stand mixer, cream together butter and sugar. Beat in the eggs one at a time.
  3. In a large bowl, whisk together flour, baking soda, and spices.
  4. Add in the flour and applesauce alternately, beginning and ending with the flour.
  5. Fold in the cranberries.
  6. Pour into bundt pan and bake 40 minutes. Increase oven temperature to 350 degrees F, gently cover with aluminum foil and bake another 20-25 minutes, or until a knife comes out cleanly.

*This recipe is adapted from http://allrecipes.com/recipe/applesauce-raisin-cake/*

Applesauce Cranberry Bundt

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:

Sweet Potato Brioche Bread by Jane of Jane’s Adventures in Dinner

Pumpkin and Chocolate Bundt Cake by Aisha of La Cocina de Aisha

Applesauce Walnut Raisin Cake by Rene of Magnolia Days

Chocolate Zucchini Bundt by Tara of Noshing with the Nolands

Fig and Caramelized Walnuts Bundt Cake by Beatriz of I Love Bundt Cakes

Spiced Pumpkin Bundt Cake by Kaylin of Keep it Simple, Sweetie

 Sherried Pumpkin Bundtlettes by Laura of The Spiced Life

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy of Food Lust People Love

Harvest Bundt Cake by Tammy of Living the Gourmet

Pumpkin and Apples Bundt Cake by Kathya of Basic N Delicious

Old Fashioned Kushaw Bundt by Margaret of Tea and Scones

Pumpkin Espresso Bundt by Kelly of Passion Kneaded

Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux of Brooklyn Homemaker

Applesauce Spice Bundt Cake by Carola of En La Cocina de Caro

Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassandra of Cassie’s Kitchen

Triple Chocolate Pumpkin Spice Bundt Cake by Terri of Love and Confections

Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia of Patty’s Cake

Chocolate Caramel Apple Bundt Cake by Teri of The Freshman Cook

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze by Lauren of From Gate to Plate

#BundtBakers: Honey

BundtBakers

Honey is the most used condiment in our household. We go through a honey bear in two weeks. And at any farmer’s market we attend, we’ll be walking away with some local honey. Needless to say, I was excited to see honey as the theme for this month’s #BundtBakers post. I almost didn’t participate this month because of all of the major life events going on (moving from FL to OH and having a baby), but I couldn’t skip out on making a honey bundt!

I even have an adorable honey pot from Le Cruset that we pour store bought honey into. I bought this honey pot as an impulse buy because it made me think of Winnie-the-Pooh. I have a slight obsession with Winnie-the-Pooh. I learned how to read because of a Winnie-the-Pooh “read-along” cassette tape, I own every character stuffed animal, I had Winnie-the-Pooh sheets until I went to college (pretty sure my parents saved them for me too), and my friends threw me a wonderful Winnie-the-Pooh themed baby shower.

What does Winnie-the-Pooh have to do with my bundt? Everything! My mom bought me a Winnie-the-Pooh cookbook and today’s recipe(s) come from it!

Hipy Papy Bthuthdth Thuthda Bthuthdy Cake

Ingredients for cake:

  • 1/2 C butter, at room temperature
  • 1/2 C sugar
  • 1/2 C honey
  • 2 eggs, separated
  • 2 C flour, sifted
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C milk
  • 1 tsp almond extract

Ingredients for honey chocolate icing:

  • 3 oz semisweet chocolate
  • 9 tbsp butter
  • 6 tbsp honey

Steps:

  1. Preheat oven to 375 degrees F.
  2. In the bowl of a stand mixer, cream together the butter, sugar, and honey. Add egg yolks, one at a time.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. Add 1/3 of the dry ingredients to the butter mixture and mix until combined. Add half of the milk and the almond extract and mix until combined. Repeat with another 1/3 of the dry ingredients and remaining milk, finish with the last of the dry ingredients.
  5. In a bowl, beat egg whites with a hand mixer until stiff. Gently fold into the cake batter.
  6. Pour batter into a greased bundt pan and bake 30 minutes, or until a knife comes out cleanly. Allow cake to cool 5 minutes before removing from the bundt pan. Allow to cool completely before frosting.
  7. Make the icing: In a double boiler, melt together the icing ingredients. Frost cake. Keep refrigerated until 20 minutes before serving.

*These recipes come from The Pooh Cook Book by Virginia H. Ellison*

Honey Bundt Cake

If you are a food blogger and would like to join us, just send an email with your blog URL tofoodlustpeoplelove@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:

Honey Bundt Cake with Lemon Honey Glaze by Beatriz at I love Bundt Cakes

Honey Glazed Blackberry Cornmeal Bundt Cake by Tux at Brooklyn Homemaker

Honey Roasted Peanut Butter Pound Cake by Renee at Magnolia Days

A Taste of Honey by Margaret at Tea and Scones

Honey Caramel Apple Bundt Cake by Laura at Baking in Pyjamas

Honey Whiskey Mini Bundt Cakes with Honey Whiskey Glaze by Stacy at Food Lust People Love

Honey Almond Bundt Cake by Terri at Love and Confections

Honey Lemon Poppy Seed Bundt Cake by Lauren at From Gate to Plate

Whole Wheat Honey Spiced Apple Breakfast Bundtlettes by Laura at The Spiced Life

Honey Bunny Bundt Cake by Teri at The Freshman Cook

Honey Baba ah Rhum by Kelly at Passion Kneaded

Orange Hazelnut Cake by Zainab at Blahnik Baker

Honey Banana Bundt by Jane at Jane’s Adventures in Dinner

 Disclaimer: This post contains affiliate links. 

#BundtBakers: Stone Fruit

BundtBakers

With it being July I knew I had to take this month’s #BundtBakers theme in an All American direction. #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 stone fruit and our lovely host is Felice of All That’s Left are the Crumbs.

While I can’t get enough of the smell of fresh peaches and nectarines I don’t particularly care for them. And in thinking of something that’d be great for the 4th of July I knew I had to go with cherries.

Chocolate and cherries are a classic combination. So I knew I wanted to do a chocolate cake. But how to incorporate the cherry? IMG_9243-2I decided to try following the method I use on my popular coffee cake and placing cherry pie filling in the middle of the batter. Well, just like my attempted Mimosa Bundt two months ago the fruit didn’t cooperate like I’d hoped. But this time it created a more beautiful result than I could have imagined! And it also eliminated my need to make a frosting. (For the record I planned on putting some cherry pie filling liquid into a chocolate glaze.) The cherry pie filling fell to the bottom of the bundt pan which created a “pre-made” cherry glaze for the cake. The only downfall is that my brand new star bundt pan didn’t get to shine in all its glory. Thankfully a couple of the stars remained filled with cake batter instead of cherries that I can still show it off.

All-American Chocolate Cherry Pie Cake

Ingredients:

  • 2 sticks butter
  • 1 C water
  • 1/3 C cocoa powder
  • 1 tsp salt
  • 2 C flour
  • 1 3/4 C sugar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 container (5.3 oz) cherry flavored Greek yogurt
  • 1 tsp vanilla extract
  • 1 can (21 oz) cherry pie filling

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease bundt pan.
  2. In a saucepan melt together butter, water, cocoa powder, and salt.
  3. In a large bowl whisk together flour, sugar, and baking soda.
  4. Using a hand mixer add half of the chocolate mixture into the dry ingredients. When incorporated add the remaining chocolate.
  5. Add the eggs one at a time, the yogurt, and the vanilla extract.
  6. Pour half of the batter into the prepared bundt pan. Add cherry pie filling (I did not use all of the can) and top with remaining batter.
  7. Bake 50-55 minutes, or until a knife comes out cleanly. Allow to cool in the bundt pan for at least 10 minutes before turning out.

*This recipe is adapted from Maria & Josh at http://www.twopeasandtheirpod.com/chocolate-sour-cream-bundt-cake/*

All-American Chocolate Cherry Pie Bundt

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:

Cherry Chocolate Chip Bundt Cake by Renee at Magnolia Days

Cherry Carrot & Banana Bundt by Kelly at Passion Kneaded

Peaches n Cream Melba Bundt Cake by Laura at Baking in Pyjamas

Roasted Cherry Kugelhopf with Cherry Bourbon Glaze by Tux at Brooklyn Homemaker

Peachy Bundt by Margaret at Tea and Scones

Plum, Chocolate, and Orange Bundt Cake by Maria at Box of Stolen Socks

Cinnamon Peach Bundt Cake by Beatriz at I Love Bundt Cakes

Cherry Almond Ginger Bundt by Jane at Jane’s Adventures in Dinner

Chocolate Avocado Bundt Cake by Terri at Love and Confections

Black Forest Bundt Cake with Cherry Ganache Topping by Teri at The Freshman Cook

Caramel Mango Bundt Cake by Bea at Secrets from my Apron

Upside-down Apricot Butter Bundt by Stacy at Food Lust People Love

#BundtBakers: Easter

BundtBakers

This is my second month as a member of #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’s theme is Easter and our lovely host is Tara from Noshing with the Nolands.

My first bundt was one of my grandmother’s recipes. This month’s bundt is as well.

With a theme of Easter there wasn’t any question in my mind as to what I would make. Busia would always make her pound cake and bake it in a Lamb or Chick cake mold and it would always be decorated with jelly beans. My mom has the chick cake mold but unfortunately we haven’t been able to find the lamb. I might just have to order a Spring Lamb 3-D Cake Mold off of Amazon. The first year I made this recipe we were having a group of friends over for Easter and I thought it’d be fun to serve cupcakes, and I decorated them with jelly beans to create a cute spring landscape.

2011 Easter Cupcake Landscape
2011 Easter Cupcake Landscape

As I think is the norm for pound cake I made the recipe in a loaf pan. But I always had problems with the top cracking, and I have issues when it comes to frosting cakes so it was never pretty.

2012 Loaf Pan Pound Cake
2012 Easter Pound Cake

Given that this blogging group is called #BundtBakers, this year I used my bundt pan to make my most beautiful Easter cake yet! Because the top of the cake becomes the bottom of the cake I didn’t need to worry about frosting uneven cake. The mold of the cake pan created a beautiful smooth surface that even my novice frosting abilities could handle. I decorated the cake in “Easter egg” style striping with jelly beans.

2014 Easter Pound Bundt
2014 Easter Bundt

Easter Pound Cake

Ingredients:Original Recipe

  • 5 eggs, at room temperature
  • 2 sticks butter, at room temperature
  • 1 2/3 C sugar
  • 1 tbsp lemon extract
  • 1/2 tsp almond extract
  • 2 C cake flour
  • 1/2 tsp salt

Steps:

  1. Preheat oven to 325 degrees F. Grease cake pan.
  2. In the bowl of a stand mixer beat eggs and butter until smooth. Add in eggs one at a time until incorporated. Add in the sugar. Once combined add the lemon and almond extracts. Add the salt and flour in batches until batter is smooth. Pour into greased cake pan and bake 50-55 minutes, until a knife comes out clean.
  3. Allow cake to cool before frosting with cream cheese frosting. (Recipe below)

Cream Cheese Frosting

Ingredients:

  • 5 tbsp butter, at room temperature
  • 5 tbsp cream cheese, at room temperature
  • 3 – 3 1/2 C powdered sugar
  • 1 1/2 tsp vanilla extract
  • milk, as needed

Steps:

  1. In the bowl of a stand mixer beat together butter and cream cheese until combined.
  2. Add sugar a few tablespoons at a time. Also, add vanilla 1/2 tsp at at time. Once all vanilla and 3 C of sugar have been added taste the frosting. Add more sugar to taste. Only add milk if needed to balance flavors or smooth out the icing. (I used very little more than 3 C of sugar and needed no milk.)

Easter Bundt Cake

If you are a food blogger and would like to join us, send an email to Stacy at foodlustpeoplelove@gmail.com or ask to join our private Facebook group. This is a purely administrative group. All recipes and photographs can be found on our individual blogs or on our Pinterest board.

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

Strawberry Poppy Seed Cake by Renee at Magnolia Days

Babka with Bittersweet Chocolate Chunks by Laura at The Spiced Life

Bursting-with-Berries Lemon Curd Bundt Cake by Felice at All That is Left is The Crumbs

Lemon Coconut Bundt Cake by Kathya at Basic N Delicious

Easter Bunny Bundt by Jane at Jane’s Adventures in Dinner

Bunny Nest Carrot Mini Bundts by Stacy at Food Lust People Love

Colorful Spring Bundt Cake by Varada at Varada’s Kitchen

Mini Lemon Spring Bundts by Tara at Noshing With The Nolands

Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze by Melanie at Melanie Makes

Carrot Tea Cake by Veronica at My Catholic Kitchen

Hot Cross Mini Bundts by Kelly at Passion Kneaded

Easter Egg Cake by Margaret at Tea and Scones

Lemon and Elderflower Bundt Cake by Maria at Box of Stolen Socks

Strawberry Lemon Bundt Cake by Lauren From Gate to Plate

Disclaimer: This post contains affiliate links.