#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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#TourDeManger: Walnut Cake

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When my blogging buddy Sarah of Curious Cuisiniere informed me she wanted to gather a group of bloggers to celebrate the Tour de France I thought it’d be fun to join in. While I don’t watch or follow the race (sorry, bikers, tennis and soccer trump you in our house), I can appreciate some good food!

The idea behind today’s blogging event is to eat through the race route. The race starts in Mont-Sait-Michel, dips into Spain and Switzerland, and ends in Paris.

My recipe today comes from Southwest France, more specifically, Aquitaine. Aquitaine has a little bit of everything – from seaside to mountains to woodland and farmland. The area is known for its wine, truffles, and walnuts. Northeast Aquitaine, the Dordogne area, is considered to be one of the oldest populaces  in Europe. Pau in Southern Aquitaine is Stage 8 of Le Tour De France.

I decided to make a walnut cake. Those cyclists need some sugar to keep going, right?! I adore this cake, and it couldn’t be any simpler to make. I’ll admit, I was skeptical because it doesn’t have a leavening agent in it. And I was converting metric units to American measurements. Technically… I used 13 extra grams of butter and somewhere between a third and a half cup extra flour, but hey, it worked! The cake didn’t rise (or if it did I couldn’t tell) but that didn’t mean it was dense. This walnut cake was somehow fluffy, sweet, and had texture from the ground nuts. A perfect base for some chocolate.

And it wasn’t at all my mid morning snack this week….

Walnut Cake

Ingredients:

  • 1 stick butter, softened
  • 1 1/2 C powdered sugar, divided use
  • 1 1/2 C halved walnuts
  • 3 eggs
  • pinch of salt
  • 1/2 C flour
  • 1 C semisweet chocolate chips
  • 3/4 C heavy cream

Steps:

  1. Preheat oven to 350 degrees F. Grease an 8″ circle cake pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 3/4 C powdered sugar.
  3. Place the walnuts in a food process and pulse until finely ground, but having some texture. Transfer to a bowl and mix with the remaining 3/4 C powdered sugar.
  4. Add the walnut mixture to the butter and mix until combined. Add the eggs one at a time until fully incorporated. Add a pinch of salt and the flour, mix until combined.
  5. Transfer cake batter to the prepared cake pan. Bake 35-40 minutes, until golden and a toothpick inserted comes out cleanly. Allow cake to cool in the pan.
  6. Put chocolate chips and heavy cream in a microwave safe bowl. Microwave in 20 second increments, stirring, until the chocolate is melted. Allow ganache to cool slightly before pouring over the cake. Garnish with extra walnuts if desired.

*This recipe is adapted from http://southweststory.com/french-south-west-gastronomy*

Walnut Cake for #TourDeManger from Sew You Think You Can Cook

See what the other bloggers have made from the other regions on the race route. Be sure to visit each one to learn more about the regions on the route and to enjoy a taste of the cuisine! Show us how you plan to eat your way though Le Tour de France all month long with the hashtag #TourDeManger !

#BundtBakers: Fruit and Nuts

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with fruits and nuts! #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 creative host is Shilpi of Simply Veggies.

I almost didn’t make it this month. Even with a lovely planner I wrote the reveal date on the wrong Thursday! I thought I had an extra week to make my cake. That’s why you’re seeing an almost repeat recipe this week. I posted a beautiful Cherry Coffee Cake on Monday. I would have scheduled that post for later had I realized I’d be making another coffee cake for #BundtBakers. Originally I planned on a Blueberry Almond Cake I found in the latest edition of Food Network Magazine. Upon further investigation of the recipe I realized it wasn’t easily transferred to a bundt pan. I also didn’t have all of the ingredients needed. But I did have everything I needed for another coffee cake.

While I used my usual coffee cake recipe, I changed up the topping and made a walnut streusel. I don’t know if it’s the streusel or the magic of a bundt pan but this cake turned out differently. And it’s fantastic! It reminds me of the store bought coffee cakes my grandmother would buy to have at the lake.

I wasn’t sure how to put the streusel on the bundt because putting it on top of the batter like I normally do would mean it’s on the bottom. I took a risk and put it into the pan first. But I still had extra streusel left over so I put it on top/bottom too. Turned out beautifully, now every bite has some streusel!

Instead of using a large bundt pan I used my Bundt Duet Pan, now Stuart and I each get our own cake! If you don’t have smaller bundt pans feel free to use an 8×8″ cake pan and bake 65 minutes. If you try this in a regular bundt pan let me know if there’s enough batter to fill out the pan! I’d also suggest cooking 60-65 minutes.

Blueberry Cherry Coffee Cake with Walnut Streusel

Ingredients for streusel:

  • 1/4 C toasted walnuts (I used this method)
  • 1/2 C flour
  • 1/4 C dark brown sugar
  • 1/2 stick cold butter, cubed

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla paste (I used Nielsen-Massey)
  • 1 C Greek yogurt (I used Stonyfield Organic)
  • 1/2 C pitted and chopped fresh cherries
  • 1/2 C fresh blueberries

Steps:

  1. Make the streusel: Place toasted walnuts, flour, brown sugar, and a pinch of salt in a food processor. Pulse a couple of times. Add the cold cubed butter and pulse until a fine crumb is reached. Set aside.
  2. Preheat oven to 350 degrees F. Heavily grease two 2.5 C bundts.
  3. Make the cake: In a large bowl whisk together 2 C flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla paste.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of yogurt. Add another third of the dry ingredients. Once combined add the last 1/2 C of yogurt. Add in the final third of the dry ingredients.
  6. Assemble the cake: Divide half of the streusel between the two bundts. Divide half of the cake batter in the prepared pans. Evenly distribute the blueberries and cherries, top with remaining batter, and the rest of the streusel.
  7. Bake for 40-45 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool in the pan before turning out.

*The streusel recipe is adapted from http://www.keyingredient.com/recipes/2947/walnut-streusel-topping/?locale=en_US*

Blueberry Cherry Coffee Cake with Walnut Streusel 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 Rhubarb Bundt Cake from Wendy at A Day in the Life on the Farm

Aloha Bundt Cake from Olivia at Liv for Cake

Apple Pecan Bundt Cake from Bea and Mara at I Love Bundt Cakes

Apricot-Almond Bundt Cake from Cali at Cali’s Cuisine

Banana Peanut Butter Bundt Cake from Jana at Jenny and Sweets

Banana Monkey Bundt Cake from Los Chatos Chefs at Los Chatos Chefs

Banana Pecan Bundt with Bananas Foster Frosting from Stacy at Food Lust People Love

Banana Split Bundt Cake from Andrea at Adventures in All Things Food

Cherry and Almond Bundt Cake from Lara at Tartacadabra

Cherry and Nuts Bundt Cake from Diego at La Mejor Manera de Hacer

Cherry and Sliced Almond Mini Bundt Cakes from Teri at The Freshman Cook

Cherry Pistachio and Honey Bundt Cake from Ethel at eating in instead

Cinnamon Raisin Coffee Cake from Vonnie at My Catholic Kitchen

Eggless Mango Almond Bundt Cake from Shilpi at Simply Veggies

Generra Bundt Cake from Kelly at Passion Kneaded

Lemon Lime Pistachio Bundt Cake from Rocío at kidsandchic

Orange and Pecan Cake with Dark Chocolate Ganache from Deepti at Baking Yummies

Orange Blossom Honey Nut and Blueberry Cake from Anshie at Spice Roots

Peach and Pecan Bundt from Catherine at Living The Gourmet

Peach Coffee Cake from Julie at Eat, Drink, Be Mighty

Pineapple-Pecan Bundt Cake from Kathya at Basic N Delicious

Pineapple Sundae Bundt Cake from Colleen at Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Pomegranate and Pistachio Kugelhopf from Laura at Baking in Pyjamas

Roasted Banana and Black Walnut Bundt Cake from Terri at Our Good Life

Summer Fig Bundt from Margaret at Tea and Scones

Vegan Orange Ripple Rhubarb Cake with Pistachio Sauce from June at How to Philosophize with Cake