Showing posts with label #BundtBakers. Show all posts
Showing posts with label #BundtBakers. Show all posts

Thursday, January 19, 2017

Lemon and Prosecco Bundt #BundtBakers

This Lemon and Prosecco Bundt is perfect for any celebration where you want the guest of honor to feel special. After all, there is nothing like the pop of a cork to herald the beginning of a party.



The fact of the matter is that everyone has a birthday. That is part of the human condition. We are born. We have a birthday. So right here at the beginning of a new calendar year, our Bundt Bakers host Sue from Palatable Pastime proposed that we share birthday cakes to celebrate. Thanks, Sue! What an excellent idea!

I immediately put my thinking cap on. Birthday cake, birthday cake. I know I bake a lot but not being much of a sweet eater, it's never for me. (My birthday is four days from now. There will not be cake. If you wanna bake me something, make it something savory!)

I drew a blank. Then I thought, what makes a party more festive? Well, sparkling wine, of course. A quick Google search for Champagne cake recipes turned up 5,300,000 results! Clearly this was not a new idea.

To make it my own, I added a little lemon to the mix. And because a good Prosecco is usually cheaper than a good Champagne, I switched that up too. Despite the cheesy cut glass bottle, this one comes highly recommended and we usually buy a decent stock at an end of the year sale.

Today just happens to be the birthday of someone very special to me, my friend, Jane. She is sweet and kind and more generous than anyone I know. She also has a wickedly delightful sense of humor. But what I love most about her is her loyalty and faithfulness and courage. It's been a rough few years for her and her family and she has managed to keep the faith and make the rest of us still smile through her tears. If you happen to read this, Jane, I love you! I wish I could send you this cake, or better yet, be there to bake it for you for your special day. Happy Birthday!

Ingredients
For the cake batter:
1 cup or 200g granulated sugar
Zest of 1 lemon
1 1/2 cups or 190g all-purpose flour, plus more for pan
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup or 113g unsalted butter at room temperature, plus more for pan
1 tablespoon fresh lemon juice
2 large eggs at room temperature
1/2 cup or 120ml Prosecco

For the soaking syrup:
1/2 cup or 120ml Prosecco
2 tablespoons or 25g sugar

For the glaze:
1 cup or 125g powdered sugar
3-4 teaspoons Prosecco

To decorate - optional, but, hey, it's a birthday party!
Sparkling sugar
Tiny pearl sprinkles

Bundt pan: 10-cup or 2.4L Nordic Ware Blossom <affiliate link

Method
Preheat your oven to 350°F or 180°C. Grease the Bundt pan liberally with butter and shake in some flour to coat.

Zest your lemon into the sugar and mix it around thoroughly so the zest will flavor the sugar. Set the bowl aside.



Place the flour, baking powder, baking soda and salt in a bowl and whisk to combine. This aerates the flour and eliminates the need to sift.

Put the butter, lemon sugar and lemon juice into a mixing bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes.

Add the eggs, one at a time, beating until fully incorporated, scraping the bowl down in between additions.


Add half of your flour mixture and beat until incorporated. Scrape the side of the bowl down, then add half of the Prosecco. Beat again until thoroughly mixed.



Repeat with the rest of the flour and the rest of the Prosecco.





Spoon the batter into your prepared Bundt pan.



Bake on the middle rack of your preheated oven for about 30-35 minutes, or until golden on top and a wooden skewer inserted in the middle comes out clean.

While the cake bakes, make the soaking syrup by combining the sugar and the Prosecco. Stir till the sugar dissolves.



When you remove the cake from the oven, drizzle the bottom with a few teaspoons of the soaking syrup. Leave the cake to cool on a wire rack for 10-15 minutes then invert and remove the cake from the pan.


Gently brush or spoon the rest of the soaking syrup on the cake. Leave to cool completely before glazing.



To make the glaze, put your powdered sugar in a bowl and add Prosecco a teaspoon at a time, stirring with each addition, until you have a good drizzling consistency.

Use a piping bag or a Ziploc bag with a tiny corner cut off to make drizzling easier. If you are using sprinkles to decorate, have them at the ready because the surface of this glaze dries quickly. If you don’t sprinkle them on immediately, the sprinkles will just bounce off.



Pour everyone a glass of the Prosecco, cut the cake and enjoy!



What is your favorite birthday cake? Are you committed to the same one every year or do you mix it up? Perhaps you'll find a new favorite in the ones we are sharing today.

BundtBakers  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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Thursday, December 15, 2016

Coconut Snowball Mini Bundts #BundtBakers

Coconut snowball mini Bundts are subtly coconutty inside and full-on coconutty outside. Best of all, they look like small snowballs, perfect little sweet gifts for your neighbors and friends. If you can bear to give them away.



This month our Bundt Bakers’ theme is Winter Wonderland so we’ve got lots of great cakes for you with holiday flavors. I wasn’t sure if coconut was necessarily a traditional choice but last weekend I was at a friend’s house and one of her current food magazines had a gorgeous photo of a three-layer coconut cake with the caption: The only Christmas cake you need to make. Or something like that.

We all agreed that it would never be the only Christmas cake one needs to make, because it’s clearly not actual Christmas cake as we know it. But it would be nice, if you like coconut. Which I most certainly do. With that in mind, I baked these little coconut Bundts, because they look like snowballs.

Ingredients
For the cake batter – fits one Nordic Ware Duet pan
1 1/2 cups or 190g flour
3/4 cup or 150g sugar
1/2 cup or 120ml coconut oil, at room temperature
1/2 cup or 120ml coconut cream
2 eggs
3/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons baking powder

For the frosting:
1/3 cup or unsalted butter or vegetable shortening, or a combination
Pinch of salt
1 teaspoon vanilla extract
2 1/2 cups or 312g powdered sugar
1 to 3 tablespoons coconut cream

For decoration:
2 cups, not tightly packed, or 195g sweetened shredded coconut

Method
Preheat the oven to 350°F or 180°C. Grease and flour your Bundt pan. Set aside.

In a large mixing bowl, beat all of the cake batter ingredients at low speed until well mixed, scraping down the sides of the bowl frequently with a rubber spatula.

Put it all in at once. Super easy.

Increase the beater speed to medium and beat for five minutes, stopping every couple of minutes to scrape down the sides and bottom of the bowl.


Slowly pour the batter into your baking pan.  Smooth out the top with your rubber spatula. This is a Nordic Ware Duet pan.


Bake in your preheated oven for 32-38 minutes or until golden on top and a toothpick inserted comes out clean. Remove from the oven and cool for about 10 minutes. The tiny Bundts should begin pulling away from the sides of the pan.

To make the frosting: Beat the butter and/or shortening until fluffy. Beat in the salt and vanilla. Add a tablespoon of coconut cream.



Sift the powdered sugar into the mixing bowl and beat until smooth. Scrape the sides and bottom of the bowl. Add the rest of coconut cream a little at a time till you get soft spreadable frosting.



Frost the mini Bundts liberally, then cover with coconut, gently pressing it into the frosting so it sticks. You can leave the hole empty so they still look like mini Bundts or fill the holes with coconut for more of a snowball effect.



Enjoy!


Many thanks to our host this month, Laura from Baking in Pyjamas. Check out all the other Winter Wonderland Bundts.

BundtBakers  

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it! 


.

Thursday, November 17, 2016

Almond Pear Bread Pudding #BundtBakers

This Almond Pear Bread Pudding is a delightful twist on traditional pudding, made with thinly sliced crunchy pears and sweet almond croissants.



I’m just gonna put this out there. I don’t like pears. It’s not so much the flavor, which is nice, but the texture. Why would I eat gritty fruit when there is so much I can eat that isn’t gritty? When our Bundt Bakers host for this month proposed pears for our theme/ingredients, I groaned quietly to myself. Pears!

This was a job for The Flavour Thesaurus, (<affiliate link) a handy little book I got for Christmas last year. I flipped to Pears and there in the first paragraph, it said “Pear and Almond: A natural couple: classy and restrained. Save them from an excess of tastefulness by making an unctuous pear and almond croissant pudding.”

What a splendid idea! As you all probably know, almond croissants were originally created as a way for French bakers to offload day-old croissants by filling them with sweet almond paste, topping them with sliced almonds and syrup and baking them again. Which also makes them perfect for making bread pudding, a creation traditionally made from day old (or older) bread.

Here’s what I discovered after baking this almond pear bread pudding.
1. I like cooked pears!
2. Pears and almonds are a natural couple.
3. I should have chosen a different Bundt pan in which to bake it. The swirly pan seemed to trap all the buttered almond slices in the little edges. Next time, I’m going to use my classic Bundt pan with the nice even, open curves and I suggest you do the same.
4. My husband's colleagues love almond pear bread pudding. I send food in with him All The Time. This bread pudding was the first time he forwarded me two emails thanking me!

Ingredients
4 large almond croissants
4 large eggs
1 tablespoon vanilla
1 cup or 200g sugar
1 cup or 240ml whole milk
1 cup or 240ml whipping cream
5 small Coscia pears – about 12 3/4 oz or 365g whole - or sub your favorite pear
2 tablespoons sugar
1/4 teaspoon salt

To prepare pan:
Light coating of butter or shortening applied with pastry brush
4 tablespoons melted cooled butter
1/4 cup or 20g finely sliced almonds

Method
Slice the croissants in about 1 inch or 2 cm pieces.


In a large mixing bowl, whisk together your eggs and vanilla. Add in the cup of sugar and whisk again until the sugar starts to dissolve and the eggs lighten in color and get a bit frothy.

Add in the milk and cream and whisk again.



Add the sliced croissants to the egg bowl and push them down into the liquid.

Core and slice your pears thinly. Unless the peels are tough, there’s no need to remove them. A melon baller makes the coring much easier, if you have one.



Toss the sliced pears in a bowl with the 2 tablespoons of sugar, salt and Amaretto. Set aside.



Prepare your Bundt pan – preferably one without many nooks and crannies – by using a pastry brush to coat the inside with butter or vegetable shortening.

Drizzle the melted, cooled butter all over the pan and sprinkle in the thinly sliced almonds. Set aside.



Give the croissant bowl a gentle stir and add the pear slices to the top. Cover with cling film and put in the refrigerator for at least one hour to give the croissants more time to soak up the sweet egg mixture.



When your hour is about up, preheat your oven to 350°F or 180°C.

Stir the pudding to mix in the pears. Spoon the pudding into the prepared pan. Butter the shiny side of a piece of foil and cover the Bundt pan tightly with it, buttered side down.



Put your prepared Bundt pan in a larger deep pan and fill the bottom pan halfway up with water.

Bake for 2 hours, checking occasionally and adding more water to the bottom pan, if necessary.

After 2 hours, remove from the oven and remove the foil. Return the Bundt pan to the oven, uncovered, without the pan underneath. Bake for another 30 minutes.

The almond pear bread pudding will puff up beautifully, high above the edge of the Bundt pan, but then will slowly sink back down as it cools.



Leave to cool for about 10 or 15 minutes on a wire rack. Use a non-stick surface safe spatula to loosen the bread pudding from the pan. If bits stick inside your pan, just scrape them off and sprinkle them back on top of the pudding.

Serve warm with a generous pour of thick cream. With a little more amaretto on the side, perhaps.



Enjoy!

Many thanks to our host, Lauren of Sew You Think You Can Cook both for her behind-the-scenes work this month and for pushing me into realizing that I do like pears after all.

Check out all the other pear Bundts our Bundt Bakers are sharing this month:
BundtBakers

Bundt Bakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the Bundt Bakers home page.

 Pin it! 

.

Thursday, October 20, 2016

Sticky Pecan Pie Bundt #BundtBakers

Pecan pie filling mixed in cake batter makes the best Sticky Pecan Pie Bundt, perfect for any family celebration.



This month’s Bundt Baker theme is Happy Fall, Ya’ll so I could have baked with apples or pumpkin or other fall produce but while I was in Houston recently, I was reminded that it’s pecan season as well. There’s a farmer’s market near our house where you can either buy fresh Texas pecans or bring the harvest from your own trees and pay 40 cents a pound to have them crack the pecans in their noisy electric machines.

Years ago, I remember my grandparents sitting at their kitchen table cracking and picking the shells off of Louisiana pecans and it was a long and challenging job. Forty cents seems a fair price to pay not to have to do the cracking part by hand!

My favorite thing to make with fresh pecans is my aunt’s pecan pie. It’s a must at Thanksgiving and Christmas. If you are feeding a crowd, make a party-sized version. But for any other occasion, do try this sticky pecan pie Bundt!

Ingredients
2 1/2 cups or 315g flour
1 1/2 cups or 300g sugar
1 cup or 240ml light corn syrup, plus a little extra to drizzle on - optional
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 cup or 113g butter, melted and cooled
4 eggs
2 1/2 teaspoons double-acting baking powder
1 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups or 175g chopped pecans


Method
Preheat oven to 325°F or 163°C and prepare your 10-cup Bundt pan by brushing it with butter and dusting it with flour. Scatter a good handful of the chopped pecans in the bottom of the pan. Set it aside.

Put all of your ingredients into a large mixing bowl. Use your stand mixer or electric beaters to mix the ingredients until completely combined.



Turn the beaters to high and mix well for 1 minute.

Pour the batter into your prepared Bundt pan.

Bake in your preheat oven for 55-60 minutes.

Remove the pan from the oven and cool for 10 minutes on a wire rack.



Run a wooden skewer around the edges of the pan and the flute in the middle to loosen the Bundt, then invert it onto the wire rack. Leave to cool completely.

If desired, drizzle a little more corn syrup on the Bundt as glaze.



Enjoy!

Many thanks to our Bundt Bakers host this month, Teri from The Freshman Cook! Check out all the other fall bakes we have for you today!

BundtBakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Pin it! 

 .


Thursday, August 18, 2016

Easy Peasy Lemon Squeezy Apple Bundt #BundtBakers

Light yet full of fruit, this easy peasy lemon squeezy apple Bundt reminds me that bright summer sunshine always fades into sweet cooler autumn. Eventually.


Go ahead, laugh with me. Or at me. I deserve it. I made this cake batter twice in two days because the first time, I completely forgot to add the apples in at the end. Yes, they were all peeled and sliced and chopped and just waiting, ready, but I was so taken by the lovely golden yellow batter that I spooned it right in my prepared baking pan – this Duet Bundt* from Nordic Ware – and popped it in the oven. The timer was 10 minutes down before I realized that the apples and lemon juice were still just sitting there. And I temporarily lost my will to live.

So here’s what I can tell you: If you want a simple vanilla lemon cake that doesn’t need a machine to mix and that would bake up beautifully in a Duet pan, just skip the apple steps.

Today, however, there need to be apples. Wendy from A Day in the Life on the Farm is hosting Bundt Bakers this month and she chose apples as our theme. How could I have forgotten to add the one ingredient I have to use? Yeah, I don’t know either.

Once the apples are added, the batter of this delicious easy peasy lemon squeezy apple Bundt is fluffy from the interaction of the baking soda, sour cream and lemon juice so spoon it carefully into your baking pan. We don’t want to lose any of the air inside.

Ingredients for 5- or 6-cup Bundt
1 1/2 cups or 190g flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1-2 apples, depending on size about 170g each (I ended up using 1 1/2 apples)
1/4 cup or 60ml lemon juice
zest 1 lemon
1/3 cup or 75g butter, melted and cooled, plus more for pan
3/4 cup or 150g caster sugar
2 eggs
1/2 cup or 115g full fat sour cream
1 teaspoon vanilla extract

Optional: confectioner’s sugar for decoration

Method
Preheat the oven to 325°F or 163°C. Prepare your 5 or 6 cup Bundt pan by greasing it with butter and coating that with flour.

Zest your lemon and then squeeze the juice into a small mixing bowl, being careful to remove all of the seeds.

Cut the apples in half, core and peel them. Slice them as thinly as you can, then give the whole pile of slices a couple of rough chops. The point here is that we don’t mind some larger pieces, but they should all be thin so they cook faster.  Make sense?




Put the cut apples into the lemon juice bowl and stir well. The acid in the lemon juice will help stop the apples from turning brown as you get on with the rest of the recipe.



Measure your flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Add in the butter, eggs, sour cream, lemon zest and vanilla.


Beat well with a whisk, until the batter is smooth and creamy. Resist the urge to eat it. (It’s so good!)



Fold in the chopped apples along with the lemon juice.



Spoon the batter into your prepared pan.



Bake for 35-40 minutes in the preheated oven. Check it occasionally and if the top begins to brown too quickly, you can cover it with some foil.


Remove from the oven and allow to cool for about 15 minutes before attempting to remove the cakes from the pan.


Once completely cool, you can add a light dusting of confectioner’s sugar, if desired.

Enjoy!



Do you love to bake with apples? You are sure to add to your list of favorites when you see what my fellow Bundt Bakers have created this month!


BundtBakers

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.


Pin Easy Peasy Lemon Squeezy Apple Bundt!



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