Champagne Cupcakes

The 3rd (and final) installment of my champagne week is definitely a dessert. There isn’t really any getting around it. These cupcakes do not qualify for breakfast. 

“But you could try…” as my son says when he asks me to sing a song I don’t know any of the words to. Sorry, kid, it’s just not gonna happen!

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I’ve always found that the flavor of champagne doesn’t always come through in baking. That is not the case with these cupcakes! These cupcakes, literally, taste like a glass of champagne. There’s even reduced champagne in the frosting to really boost the flavor.

These cupcakes are perfect for celebrating an anniversary, birthday, or holiday.

This recipe makes 12-15 cupcakes.

Champagne Cupcakes

Ingredients for cupcakes:

  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 3/4 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C sour cream
  • 1/2 C champagne

Ingredients for frosting:

  • 1 C + 1 tbsp champagne
  • 2 sticks butter, at room temperature
  • 2 1/2 C powdered sugar
  • pinch of salt

Steps:

  1. Preheat oven to 350 degrees F. Line a cupcake tray with liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar. Add in the eggs one at a time along with the vanilla.
  3. In a bowl, whisk together the flour, baking soda, baking powder and salt. In a measuring cup, combine the sour cream and champagne. Alternating, add the dry ingredients and the wet ingredients to the stand mixer, beginning and ending with dry ingredients.
  4. Divide batter among prepared cupcake tray. Bake 20 minutes, until a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack.
  5. In a small saucepan over medium-high heat, simmer the 1 C of champagne until it reduces down to 2 tbsp. Cool completely.
  6. In the bowl of a stand mixer fitted with the whisk attachment, cream together the butter and powdered sugar. Add the reduced champagne and the 1 tbsp champagne.
  7. Frost cooled cupcakes.

*This recipe is adapted from Haley at http://www.ifyougiveablondeakitchen.com/2014/12/29/cocktail-cupcakes-champagne-cupcakes/*

Champagne Cupcakes | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#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.

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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

Poppy-Seed Cake (Makowiec)

Today’s recipe comes from Rose Petal Jam: Recipes and Stories from a Summer in Poland. I received this beautiful cookbook for Christmas last year.

Poppy-Seed Cake | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

We were invited to a party for the Opening Ceremonies of the Summer Olympics with the request to bring a cultural dish. Unfotunatley, we weren’t able to make it due to a long day at work for my husband.

Yea, remember the Games? Did you forget that happened this year?! Not going to lie, I kinda did, too. But I wasn’t able to watch much of them due to my current time zone combined with those little children of mine.

Anyway.

I knew I wanted to bring a Polish dish and decided on trying this Poppy-Seed Cake.

This cake uses a LOT of poppy seeds.

It’s probably a good thing I ended up not sharing this cake at the party because with my luck one of the guys would’ve been randomly drug tested the next day. I was seriously nervous about the poppy seed concentration when I thought my 2 year old was acting a little loopy. If you’re concerned about your intake of poppy seeds, check out this article, which provides a guideline to poppy seed consumption limits.

I had some dilemmas with the recipe, though. And actually, the photographs I’m sharing with you today are from my second attempt. Attempt number 1 is in my freezer, as it’s still quite edible, just far from beautiful.

The recipe called for a pound of poppy seeds. Do you have any idea how many poppy seeds make up a pound!?! I’m still finding stray poppy seeds in the corners of my kitchen!

My food processor couldn’t break down the tiny seeds into a paste, so I recommend getting a spice grinder and working in batches. Because my poppy seed texture wasn’t quite right, I had a lot of extra liquid which caused seepage out of the cake roll.

I had so much left over filling that I decided to simply try again! The second time I (sorta) followed a different method for the cake I found on YouTube.

I would honestly suggest halving (or quartering!) the filling recipe, but I’m leaving it as written.

Poppy-Seed Cake (Makowiec)

Ingredients for the filling:

  • 1 lb poppy seeds
  • 3 C milk
  • 1/2 stick butter, melted
  • 1 C superfine sugar
  • 1 C chopped walnuts
  • 1 C slivered almonds
  • zest of 1/2 lemon
  • 1/2 tsp almond extract
  • 2 egg whites, beaten

Ingredients for the cake:

  • 1 stick butter, softened
  • 2/3 C superfine sugar
  • 2 egg yolks
  • 1 C whole milk, warmed to 105-110 deg F
  • 2 1/4 tsp active dry yeast
  • 4 C bread flour
  • 2/3 C golden raisins
  • 1 egg, beaten
  • Ingredients for the glaze:
  • 3/4 C powdered sugar
  • 1 tsp almond extract
  • milk, as needed

Steps:

  1. Heat poppy seeds and milk in a pot over medium low heat for 10 minutes. Cover and let sit over night.
  2. Drain the seeds, place in a food processor, and pulse until they form a paste. Add the sugar, nuts, zest, and extract, and pulse a few seconds. Remove to a bowl and fold in the egg whites.
  3. Allow yeast to proof in the warm milk, 10 minutes.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Mix in the egg yolks, stirring until combined. Add the milk and yeast. Add some of the flour and mix. Switch to the dough hook and slowly add the remaining flour and the raisins. Knead until the dough forms around the hook.
  5. Roll out the dough on a floured surface into a large rectangle. Spread the filling over the dough and roll lengthwise. Place cake on a parchment lined, rimmed baking sheet. Cover and let rise an hour.
  6. Preheat oven to 350 degrees F.
  7. Brush cake with the egg. Bake 45 minutes.
  8. Meanwhile, make the glaze: Whisk together the powdered sugar, almond extract, and milk until smooth and runny. Pour over cake while still warm.

Poppy-Seed Cake (Makowiec) | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com

#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

#CranberryWeek & SRC: Cranberry Upside Down Cake

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Today’s  Secret Recipe Club post comes with a little good-news-bad-news.

Do you want the bad news first?

The bad news as that this post is the final Secret Recipe Club reveal day. I’ve spent 2 1/2 years with this wonderful group of people and I’m sorry to see it come to an end. I’ve made great friends, some even in-person! I know there will be other blogging opportunities that will cross paths with a lot of these wonderful bloggers.

Ready for the good news?

Today’s SRC post helps me kick of #CranberryWeek! Because I don’t want to steal the show from honoring my last SRC assigned blogger, I’ll delve into the brains behind #CranberryWeek tomorrow. (Hope you understand Caroline and Christie), but you can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

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I had no problem finding a recipe that would be the perfect kick-off to #CranberryWeek from my assigned blog this month. Heather of Join Us, Pull Up a Chair happens to love cranberries about as much as I do and my secret Pinterest board had 4 great contenders (and 11 non-cranberry recipes) saved to it! On the cranberry front I debated between Upside Down Cake, Shortbread Cookies, and Muffins. Heather’s Kung Pao Chickpeas and Hot & Sweet Chicken Thighs tempted my savory pallet.

So who is this Heather behind all of those delicious looking recipes? Heather is busy mom of two with a full time job in marketing as well as running an independent sales consultant gig. She started her blog to help organize her recipe hording lifestyle. I can completely relate as the magazine pages tend to pile up in my home, too. Heather grew up helping her mom in the kitchen and has passed on that love of cooking and baking to her kids. She says having her kids in the kitchen helps them be more adventurous in trying new foods – I hope Firecracker will end up being that way, but at age 2 it’s not quite as successful.

The Cranberry Upside Down Cake I settled on was a huge hit. So popular in fact, I made it twice! And it had nothing to do with the fact that I got pulled away from it and didn’t upend it on time and had a non-photography worthy cake. Instead of getting frustrated, I got excited that I’d be getting to make the cake again! The second time, I didn’t allow the kids to derail me and I flipped that cake when the time went off. A successful endeavor for a dessert I brought to the church to support their ministry of feeding the hungry once a week. (But not before stealing just one more piece for myself. I mean, I did need to do a quality check before serving others!)

Cranberry Upside Down Cake

Ingredients:

  • 8 tbsp butter, softened, divided use
  • 1 C sugar, divided use
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 3/4 – 2 C fresh cranberries
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 C flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread 2 tbsp softened butter along the bottom and sides of an 8″ round or 8×8″ square cake pan.
  3. In a small bowl, combine 1/2 C sugar with the cinnamon and allspice. Pour evenly into the prepared cake pan. Arrange the cranberries in an even layer in the cake pan.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and sugar until fluffy. Add the egg and vanilla and mix until incorporated.
  5. In a small bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the stand mixer, mix until combined. Add the milk, mixing until incorprated. Repeat with the remaining dry ingredients.
  7. Pour batter into the prepared cake pan. Bake 30-35 minutes, until a knife inserted comes out cleanly. Let cake cool on a wire rack for 20 minutes. Run a knife along the edges and carefully flip out onto a plate.

*This recipe is adapted from Heather at https://joinuspullupachair.com/2011/11/20/cranberry-upside-down-cake/*

Cranberry Upside Down Cake for Secret Recipe Club and #CranberryWeek from Sew You Think You Can Cook

To see the other bloggers who participated in the final Secret Recipe Club click here:

But don’t stop your recipe stumbling there! Check out all of these great cranberry recipes to kick of #CranberryWeek:

Cranberry-Apple Sauce from The Chef Next Door

Cranberry Cornbread from Cindy’s Recipes and Writings

Cranberry Maple Delicata Squash Galette from Caroline’s Cooking

Cranberry Orange Baked Brie from Books n’ Cooks

Cranberry Palmiers from The Bitter Side of Sweet

Cranberry Rosemary Cornbread from Life Currents

Cranberry Snack Cake from Cooking With Carlee

Cranberry Upside Down Cake from Sew You Think You Can Cook

Noreaster from Family Around The Table

Pork Shashlyk and Tkemali from Culinary Adventures with Camilla

Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm

Slow Cooker Cranberry Brisket from Palatable Pastime

Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters

Upside Down Cranberry Cake from Hostess At Heart

#BundtBakers: Pears

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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’m the one hosting! #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’ve selected a theme of Pears for November 2016. When I told my mom she said, “but you made a pear cake last month.” Yes, yes, I did. I’m that much obsessed with pears this fall.

How did this pear obsession begin?

Friends of ours brought over a fruit salad one evening and there were pears in it. These pears were perfectly ripe and reminded me how delicious a pear can be! I’ve since been buying them when I can get decent ones at the grocery store. Treat loves them, too. They’re such a perfect late night snack.

My favorite pear variety of choice is the boring ole Bartlet. I went rogue and bought a Bosq for a salad (but my husband ate it). We didn’t care for it as much.

The pear cake I’m sharing today varies from the my previous one because the pear is shredded! The shredded pear almost disolves into the cake batter as it’s baking, but you still get that bit of pear texture. I decided to pulse some walnuts instead of using almondmeal and I love the flavor it gives to the cake. Another change I made from the recipe of inspiration was to use honey instead of maple syrup. Pear, honey, and walnuts, are a perfect flavor combination and I couldn’t pass up the opportunity. It had me thinking of a cheese platter and I decided to use mascarpone cheese in the frosting again, too.

My husband perfers just about every cake to be warmed up in the microwave. I’m the opposite and like my cake at room temperature, even cold for some recipes! For this bundt cake, though, I am 100% on board with warming it up. Yum.

Honey and Walnut Pear Bundt Cake

Ingredients for cake:

  • 1 1/2 sticks butter, softened
  • 3/4 C sugar
  • 2 eggs
  • 1 tsp vanilla paste
  • 1/4 C honey
  • 1/2-1/2 C walnuts
  • 1 1/3 C flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 C milk
  • 1 pear, shredded

Ingredients for frosting:

  • 4 tbsp mascarpone, softened
  • 2 tbsp butter, softened
  • 2 tbsp honey
  • 3/4 tsp vanilla paste
  • 1/2 C powdered sugar
  • milk, as needed
  • pinch of salt, if desired

Steps:

  1. Preheat oven to 350 degrees F. Heavily grease a bundt pan.
  2. In the bowl of a stand mixer, beat together the butter and sugar until fluffy. Add the eggs one at at time, mixing until incorporated. Mix in the vanilla and honey.
  3. Put walnuts in a food processor and pulse until fine – should yield 1/4 C.
  4. In a large bowl, whisk together the flour, 1/4 C of the walnut crumbs, baking powder, cinnamon, salt, and nutmeg.
  5. Add half of the dry ingredients to the stand mixer and mix until combined. Add the milk, mix until incorporated. Repeat with the remaining dry ingredients. Add the shredded pear and mix.
  6. Pour batter into prepared bundt pan. Bake 50-55 minutes, or until a knife inserted comes out cleanly. Allow cake to cool before unmolding.
  7. Make the frosting: Place mascarpone, butter, honey, and vanilla in a bowl and whisk with a hand mixer until combined. Add in the powdered sugar and beat until incorporated. Add milk as needed a teaspoon at a time. If desired, stir in a pinch of salt. Pipe frosting over cooled cake.

*The cake recipe is modified from Tessa at http://thecakeblog.com/2015/12/maple-pear-cake.html*

Honey and Walnut Pear 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:

Almond Pear Bread Pudding from Food Lust People Love

Fresh Pear Bundt Cake with Vanilla Glaze from The Queen of Scones

London Fog & Pear Bundt Cake from All That’s Left Are The Crumbs

Orange Pear Bundt Cake from Basic N Delicious

Pear and Date Bundt Cake with Caramel Mascarpone Sauce from kidsandchic

Pear and Hazelnut Bundt from Jane’s Adventures in Dinner

Pear and Port Bundt Cake from Palatable Pasttime

“Pear”fect Rum Raisin Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Pear Pecan Coffee Bundt Cake from Patty’s Cake

Pear Spiced Bundt Cake from I Love Bundt Cakes

Pear Streusel Crunch Cake from Noshing with the Nolands

Pumpkin Pear Bundt Cake from Making Miracles

Roasted Pear & Walnut Spice Cake Bundt from Brooklyn Homemaker

Salted Caramel Pear Bundt Cake from Tartacadabra

Spiced Pear Bundt from A Day in the Life on the Farm

This recipe was my personal favorite of November 2016. I’ve added it to An InLinkz Link-up celebrating monthly favorite recipes on Sid’s Sea Palm Cooking. 

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