#BundtBakers: Apples

August 18, 2016August 21, 2016 ~ lk529 ~ 21 Comments

Can you believe we haven’t had an apple themed #BundtBakers yet?! I can’t. I love using apples in baking, often using applesauce in lieu of oil. My very first post shared with this great group of bakers was my grandmother’s Fresh Apple Bundt Cake. I’ve used apple cider and even filled a bundt cake moat with apples.

#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. So who do I have to thank this month for picking a perfect theme? My blogging buddy Wendy of A Day in the Life on the Farm!

I thought about the ingredient. Apples. And I thought about one of my favorite afternoon snacks – apples and peanut butter! There are countless peanut butter cakes out there on Pinterest. I decided on this particular peanut butter cake and added some apple-ness to it. I used apple juice instead of coffee in the cake batter and folded in diced apples. For the glaze, I again used apple juice, this time instead of milk. The overall apple flavor is quite subtle, but the bites with apple in them are sublime.

I baked this cake while my husband was on a work trip. The consequence being that it never made it to his office to share with coworkers. I definitely started my mornings that week with a slice of Apple & Peanut Butter Bundt Cake! And I’m not even sorry about it.

Apple & Peanut Butter Bundt Cake for #BundtBakers from Sew You Think You Can Cook (3)

I stored this cake in the fridge, simply to keep it away from the fruit flies that keep frequenting my abode. Turns out a downside to no air conditioning combined with healthy (cake excluding) eating means there’s always a fruit fly or twelve finding their way back in through the screens on the open windows.

I quite enjoyed the cake eaten cold, but my husband preferred it heated in the microwave. Yes, I did save some cake for him. Though he likes to pretend that I didn’t. Not having told him what was hiding underneath the aluminum foil in the fridge. With all his complaining he sure enjoyed his fair share after the boys fell asleep!

Apple & Peanut Butter Bundt Cake

Ingredients:

1 stick butter, melted
1 C sugar-free apple juice
1/2 C creamy peanut butter
1 C sugar
1 C brown sugar
2 eggs
1 tsp vanilla extract
2 C flour
1 tsp baking soda
1 tsp salt
1/2 C buttermilk
1 -2 Granny Smith apples, chopped

Ingredients for glaze:

2 tbsp creamy peanut butter
1 C powdered sugar
3-4 tbsp apple juice

Steps:

Preheat oven to 350 degrees F. Heavily grease a bundt pan.
In the bowl of a stand mixer fitted with the handle attachment, beat together the melted butter, peanut butter, and apple juice until combined. Add in the sugars, eggs, and vanilla. Mix until incorporated. Add the flour, baking soda, salt, and buttermilk until well combined. Fold in the apples.
Pour batter into prepared bundt pan. Bake 50 – 60 minutes, or until a cake tester inserted comes out cleanly. Allow cake to cool before unmolding.
Make the glaze: Using a hand mixer, beat the peanut butter in a large bowl. Once softened, add the powdered sugar and half of the apple juice. Continue adding apple juice 1 tsp at a time until glaze is smooth and reaches desired consistency. Pour glaze over cooled cake. Note: Any leftover glaze goes very nicely with freshly sliced apples!

*This recipe is adapted from Monique at http://divascancook.com/peanut-butter-cake-recipe-peanut-butter-frosting-easy/

Apple & Peanut Butter Bundt Cake for #BundtBakers from Sew You Think You Can Cook (2)

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 Almond Coffee Cake with Honey Glaze by A Day in the Life on the Farm

Apple and Toasted Pecan Bundt Cake with Rum Syrup by Patty’s Cake

Apple Crumble Bundt by Jane’s Adventure in Dinner

Apple French Cruller Bundt Cake by All That’s Left Are The Crumbs

Apple Honey Blossom Bundt by Living the Gourmet

Apple Sharlotka Bundt Cake by Spiceroots

Apple Spice Bundt with Salted Caramel Sauce by kidsandchic

Apple Streusel Bundt Cake by The Freshman Cook

Apple~Cream Cheese Bundt Cake by The Queen of Scones

Chocolate Chip Apple Cake by Making Miracles

Cinnamon Apple Streusel Cake by Tea and Scones

Cinnamon Pecan Applesauce Bundt Cake by Magnolia Days

Clotted Cream & Apple Spice Bundt by Baking in Pyjamas

Double Caramel Apple Bundt by The Crumby Cupcake

Easy Peasy Lemon Squeezy Apple Bundt by Food Lust People Love

Jewish Apple Cake by I love Bundt Cakes

Jewish Praline Pecan Apple Cake by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Lighter Jewish Apple Cake by Cookaholic Wife

#BundtBakers: Beverages

October 15, 2015October 15, 2015 ~ lk529 ~ 23 Comments

It’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:

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.
Preheat oven to 325 degrees F. Grease a bundt pan.
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.
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.
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*

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: Easter

April 17, 2014September 17, 2014 ~ lk529 ~ 26 Comments

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.

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:

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:

Preheat oven to 325 degrees F. Grease cake pan.
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.
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:

In the bowl of a stand mixer beat together butter and cream cheese until combined.
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.)

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