Showing posts with label Bundt cake. Show all posts
Showing posts with label Bundt cake. Show all posts

Thursday, March 19, 2015

Trios (Peanut Butter-Chocolate Chip-Oat) Bundt #BundtBakers

A tender Bundt cake recipe with oats, chocolate chips and peanut butter, made gluten-free, just like the new-this-year Trio Girl Scout cookies. 

I’ve had a long and happy relationship with the Girl Scouts for many, many years so I was delighted when this month’s Bundt Bakers host Kelly from Passion Kneaded suggested the theme of Girl Scout cookies, using either the actual cookies or the flavors for inspiration.

As I wrote here, joining a Girl Scout troop was one of the main reasons I solidified friendships and settled in at a new school, in a new country that was ostensibly my own. That supportive environment allowed me to grow and explore in a safe and creative way. I was a Girl Scout through elementary school and into high school and my fellow scouts have remained my lifelong friends.

My first real job after I graduated from university was at the Girl Scouts and I worked with a woman who taught me grace under pressure, how to cooperate with and motivate volunteers and how to comport and express myself articulately in meetings with financial backers. Among other valuable lessons. She gave me scary big responsibilities and made sure I had the support to fulfill them. She reminded me, in fact, very much of my former troop leader in that regard. Our volunteers and area coordinators came from every race, every socio-economic group, every religion. What they had in common was a staunch belief in the innate ability of girls to succeed, to grow, to become responsible, contributing members of society - a society that would be made greater by the educated and creative influence those girls would have, as the strong and capable women they would become, through participation in the Girl Scout program.

Years passed and I was blessed with girls of my own. At the first opportunity, I made sure they were able join Girl Scout troops and took turns being troop leader for one of the other throughout the years they were involved in scouting. I saw them learn resilience and perseverance, both leadership skills and how to be a supportive team member, and I saw their natural curiosity and creativity enriched by being part of the Girl Scouts.

Girl Scout cookies come in some wonderful flavor combinations, many new since I was involved with the program. My absolute favorite is the Thin Mint, closely followed by the peanut butter cookies, called either Do-Si-Do or Peanut Butter Sandwich cookies, depending on the bakery and region, but I decided, in the spirit of a true Girl Scout, to explore the new and base my cookie on the latest addition, called the Trio.

It tickled me to bake my Trio Bundt in a Nordic Ware Duet pan (<Amazon affiliate link) which has a 5-cup capacity but you can use a six-cup pan if you prefer. Or even full size pan but the Bundt will just be shorter.

3/4 cup or 70g five-minute oats (These are the step between quick cooked and rolled oats.)
1 1/4 cups or 125g gluten-free bread flour mix (I like this one from Dove Farm. <Amazon affiliate link)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup or 140g creamy peanut butter
1/2 cup 100g packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup or 120ml milk
3/4 cup or 150g semi-sweet chocolate chips

Optional for serving: A good sprinkling of powdered sugar

Preheat oven to 350°F or 180°C. Grease and flour your Bundt pans or pan or use a gluten-free baking spray.

In a medium sized mixing bowl, combine the oatmeal, flour, baking powder and salt.

In large bowl, beat the brown sugar and peanut butter with your electric mixer on medium speed until light and fluffy, scraping the bowl down occasionally. Beat in the vanilla and the two eggs.

Beat in flour mixture and then pour in the milk as it mixes till well blended, scraping the bowl occasionally.

Fold in the chocolate chips.

Pour the batter evenly in your prepared pans or pan and smooth out the top.

Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.

Leave the Bundts to cool for about 10 minutes and then turn them out on a wire rack to cool

Sprinkle with a little icing sugar before serving, if desired. Of course, Trio cookies don’t have icing sugar but I’m taking poetic license here because it looks pretty.


Were you a Scout growing up? What's your favorite cookie? Perhaps it's been recreated as a Bundt cake in this fabulous list of Girl Scout Cookie inspired Bundts! Many thanks to Kelly from Passion Kneaded, our host this month's Bundt Bakers for this great theme.


#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.

We take turns hosting each month and choosing the theme/ingredient.

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

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Thursday, January 15, 2015

Glazed Chocolate Macaroon Bundt Cake #BundtBakers

As if deep dark chocolate cake with coconut macaroon filling wasn’t rich enough, I poured on a dark chocolate ganache and topped it with more sweet coconut. 

Sometimes when I have a few minutes to spare, I troll the interwebs doing random searches. Once upon a time, a search on my surname led me to an old 1932 MG-D Tourer that was for sale, and according to the original sales receipt, it was a gift, brand new, from my husband’s grandmother to his grandfather! So, of course, we had to buy it. Another time I located the father of my long lost best friend in third grade (Campo Alegre – Caracas, Venezuela 1971-1972) on a genealogy site and wrote the webmaster to please pass on my desire to reconnect. He wrote Stella’s dad and the next thing I knew, we were chatting away a mile a minute on Skype and I was being introduced to her adorable girls. The internet is awesome in the truest sense of the word.

But I must admit that most of my web searches center around food or recipes or ingredients. While searching for information about National Bundt Day last fall, I came across the blog of a baker who for several years challenged herself to bake a Bundt a day for the month leading up to that great day.  Can you even imagine! Thirty Bundts in 30 days! And she, in turn, led me to other bloggers who love Bundts through her National Bundt Day round ups. Sadly, she doesn’t seem to be blogging anymore but I hope that somehow, somewhere, she’s still baking.

The cake I am sharing with you today was a link in one of those round ups and that blogger, Tracey by name, doesn’t seem to be active any more either. In fact, I’d love to find out what happened to her because her very last post (and tweet) more than a year ago is the announcement that she finally got a blog design revamp. And that’s it. No more posts. No tweets. Nothing. Nada. Zilch. Weird, right? This glazed chocolate macaroon Bundt cake, however, is great consolation and fits our Bundt Bakers coconut theme perfectly, with coconut on the inside and coconut on the outside, so I hope Tracey doesn’t mind my sharing. She says on her post that the recipe is slightly adapted from Vintage Cakes by Julie Richardson. I have no idea how slight is slightly because I don’t have the book and the only other post I could find with it didn’t give the amounts but just referred back to the book.

So here we go!

For the meringue filling and batter:
4 large eggs, at room temperature
1 teaspoon salt, divided
2 cups or 400g sugar, divided
1 tablespoon vanilla extract, divided
2 cups or 230g sweetened shredded coconut
2 cups or 250g plus 1 tablespoon all-purpose flour, divided
1/2 cup or 50g cocoa powder
3/4 cup or 180ml hot coffee
1/2 cup or 120ml sour cream
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup or 115g unsalted butter, at room temperature
2 tablespoons canola oil

For the ganache:
1/2 cup or 120ml whipping cream
3 1/2 oz or 100g dark chocolate, roughly chopped (I just bang the chocolate bar around on the cabinet before I open it.)

More flaked coconut, for garnish, if desired

Preheat your oven to 350°F or 180°C and prepare your 12-cup Bundt pan by greasing and flouring it or spraying it liberally with nonstick cooking spray for baking that has the flour in it already.

Crack your eggs and separate them, putting the whites in the bowl of your mixer and the yellows into two small bowls of two yolks each. You’ll use them two at a time later and this helps you keep the amounts correct in case a yolk breaks.

Add 1/2 teaspoon of the salt to the egg whites and use the whisk attachment to start beating them slowly. Gradually increase the speed until the egg whites can form soft peaks.

Then, with the mixer still running, gradually stream in 3/4 cup or 150g of the sugar and continue beating until the mixture reaches stiff peaks. Congratulations, you have made meringue!

Transfer 1 1/2 cups or 75g of this meringue to another bowl and fold in 1 teaspoon of the vanilla, the coconut, and 1 tablespoon of the flour – this is the filling for the cake.

Transfer the remaining meringue into another bowl and wash out your mixing bowl.

Whisk the cocoa powder, hot coffee, and sour cream together until smooth and lump free.

In a medium bowl, combine the remaining 2 cups of the flour with the baking powder, baking soda and the remaining 1/2 teaspoon of salt.

In the bowl of a stand mixer, cream together the remaining 1 1/4 cups or 250g of sugar, the butter, the oil, and the remaining 2 teaspoons of vanilla. Scrape down the sides occasionally and beat until the mixture turns pale yellow and is light and fluffy.

Add 2 of the egg yolks and beat until incorporated, then add the remaining 2 yolks, again beating until combined.

Second two, going in!

With the mixer on low, alternately add the dry ingredients in three additions and the coffee/cocoa mixture in three additions, beginning and ending with the dry ingredients and mixing just until combined.

Finally, fold in the extra meringue – not the filling! – until just combined.

Pour just slightly less than half of the batter to the prepared pan and spread in an even layer.

Use a spoon or scoop to transfer the coconut macaroon filling to the Bundt pan, making sure to keep it in the middle of the batter, never touching the sides of the pan.

Pour or scoop the rest of the batter on top of the coconut macaroon filling, making sure it’s completely covered.

Bake in your preheated oven for 45-50 minutes. Tracey says the toothpick should come out with just a few moist crumbs but I found that hard to check because of the filling.

When it’s done, take it out of the oven and put the pan on a wire rack to cool for about 15 minutes.

Gently turn the Bundt out onto the wire rack and allow it to cool completely before adding any ganache.

To make the ganache:
Warm your cream to just before boiling, either in a small pot or a microwavable bowl. Add in the dark chocolate and let it sit for a few minutes to allow the chocolate to melt.

Stir until the chocolate and cream are smooth and shiny and completely combined.

Allow to cool until your ganache is at your perfect pouring or drizzling consistency. It gets thicker and thicker as it cools. If it thickens too much, a quick zap in the microwave will loosen it back up.

Pour or drizzle over the cooled Bundt.

Sprinkle on more coconut to decorate, if desired.


Many thanks to our host for this coconut Bundt Bakers challenge, Terri from Love and Confections! Check out the lovely long list of coconutty Bundts we have for you this month!


#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.

We take turns hosting each month and choosing the theme/ingredient.

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

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Thursday, December 18, 2014

Dark Chocolate Mint Truffle Mini Bundts #BundtBakers

Homemade dark chocolate mint truffles make these darling little Bundts special. Start at least one day ahead to make sure the truffles have time to set and freeze before baking your little cakes. 

Technically this is not part of the official Christmas Week posts but, seriously, what is more Christmassy than mint? I'm thinking candy canes, After Eights, York Peppermint Patties and all manner of candy bark with crushed mints. I submit to you, nothing is! That is why I was delighted when this month’s Bundt Baker host, Laura from The Spiced Life chose mint as our theme. And since my younger daughter is now home for the holidays, I went with one of her favorites, mint and chocolate. From the time she was tiny, her favorite candy has been those York peppermint patties. It’s a classic combination.

Make sure you scroll on down to the bottom of my recipe to see the mint delights that all the other Bundt Bakers have created for you today.

For the truffles:
1/3 cup + 5 teaspoons or 100ml whipping cream
7 oz or 200g dark chocolate, broken into pieces (I used one bar of plain dark and one bar of dark with mint to add more minty goodness.)
1 1/2 teaspoons mint extract
Cocoa and/or powdered sugar, for rolling

For the cake:
1 1/2 cups or 190g plain flour
1 cup or 200g sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup or 40g best-quality cocoa powder
3/4 cup or 170g unsalted butter, at room temperature
2 large eggs
2 teaspoons vanilla extract
2/3 cup or 150ml sour cream

For the mint glaze:
1 cup or 125g confectioner’s or icing sugar
1/2 teaspoon mint extract
1-2 tablespoons milk

First we need to make the truffles. They are super easy but the chocolate/cream mixture needs time to set before rolling into balls. And then you want to freeze them before adding them to the batter to bake. So, as mentioned in the headnote, start a day early.

The Truffles
Bring the cream just to the boil in a pan or in a microwaveable bowl in the microwave oven. Remove from the stove or microwave and stir in the mint extract and chocolate.

You could eat this with a spoon. Try not to. 

Stir until melted. Cool, then chill in the refrigerator until the mixture is solid, about 2-3 hrs.

Scoop out teaspoons of the mixture and roll into tiny balls with your hands, then roll the balls in cocoa or powdered sugar.

You want at least 24 balls (two per mini Bundt) but will probably get many more since they have to be small to fit in and on the little Bundts. Not to worry. They are delicious and any extras will get eaten. Freeze the truffles till you are ready to bake.

I did half cocoa and half powdered sugar. And yes, there are three big ones. I got tired of rolling when I had enough little ones. 

Okay, so it’s the next day now, right? And your tiny truffles are frozen. On to the cake!

This recipe is from Nigella’s Feast and could not be easier. She chucks everything straight in the food processor but I like to sift my dry ingredients (except the sugar) since sometimes they have lumps. Feel free to follow her method. Original recipe can be found online here.

The Cake Batter
Preheat oven to 350°F or 180°C. Grease and flour your mini Bundt pan or use that baking spray that has flour in it.

Measure your flour, cocoa, baking powder, baking soda and salt into a bowl and mix well.

Put the rest of the cake ingredients - sugar, butter, eggs, vanilla and sour cream - into a food processor. Sift the dry ingredients into the processor.

Process until you have a smooth, thick batter.

You could also eat this with a spoon. Try not to.

Put one scoop of batter into each cup. Press one mint truffle into the batter then top with the remaining batter. I put the powdered sugar ones in the cakes and saved the cocoa ones for on top.

Bake in your preheated oven for about 18-20 minutes or until the tops are springy to the touch. Clearly the toothpick-in-the-middle test won’t work here.

Remove from the oven and allow to cool for about 10 minutes then turn the Bundts out to cool on a wire rack. I trimmed the overhanging edges off of my mini Bundts to neaten them up but you can leave yours on if you want.

While the Bundts cool, mix up your glaze.

The Glaze
Put the powdered sugar into a small mixing bowl with the mint extract and one tablespoon of milk. Stir well.

Keep adding milk a 1/2 teaspoon at a time until you get the pouring consistency you desire. I like a thick glaze but some people prefer thinner so you have to be the judge.

When the little Bundts are cooled completely, pour or drizzle on the glaze. I like to use a piping bag because it’s less messy than actual drizzling and I have more control.

Top each mini Bundt with a little chocolate mint truffle.


The truffle inside makes a nice minty,chocolate rich bite near the top of the mini Bundt.

Bundt Bakers Logo

Your Bundts with mint! We've got 'em!

What is Bundt Bakers? It's a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible Bundt cake recipes and inspiration.  You can find information and links to the recipes for each month in our  #BundtBakers page.

How is the monthly theme determined? We take turns hosting each month and the host gets to choose the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to


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Thursday, October 16, 2014

English Toffee Bundt with Drunken Dulce Drizzle #BundtBakers

Fold bits of toffee candy into a batter rich with cream and deep brown sugar for a tender Bundt replete with caramel and love. Drizzle it lavishly with rum-spiked dulce de leche and you’ve got a full-blown love affair on a cake plate. 

Caramelicious deliciousness
I’m on deadline here, folks, because they are getting ready to turn my power off in a couple of hours – something about upgrading the system – and I’ve got to share this Bundt with you! So, no long story or introduction except to say that it’s BundtBaker time again and our host this month, the talented Lauren of Sew You Think You Can Cook has proclaimed Caramel as our theme.

Caramel comes in many forms but one of my favorites is caramelized condensed milk, otherwise known as dulce de leche. One of my others is toffee, which is basically sugar that’s been caramelized to which butter and/or cream is added. I love to make this candy for holiday gifts. I make it and wrap it and get it out of the house pronto, or I will eat it all, one shard at a time until it’s gone, gone, gone. So buttery, sweet, salty, nutty, in a word, fabulous. It’s kind of a homemade Almond Roca, but with bigger pieces of almond.

It’s not quite holiday gift giving season so I saved myself the calories and bought a box of Almond Roca to use in the cake, every gram of which went in or on the cake. Feel free to use homemade toffee, if you have some.

For the batter:
3 cups or 375g flour

1 tablespoon baking powder

1 tablespoon cocoa
1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups or 300g dark brown sugar

1 1/2 cups  or 355ml whipping cream

3 eggs, at room temperature
2 teaspoons vanilla

1 cup toffee candy, chopped, or 140g

For the drizzle:
3/4 cup or 240g dulce de leche
1 tablespoon dark rum
Good pinch salt

Preheat your oven to 350°F or 180°C and prepare your Bundt pan by greasing it generously with butter or non-stick spray. I’m not even kidding a little bit here. The toffee bits in the batter will melt and stick to your pan if you don’t. I coated mine once with the spray and put it in the refrigerator. Then, when I was ready to fill it, I took it out and gave it another coating of spray. Even so, one piece of toffee tried to stick up near the top, until I loosened it gently with a wooden skewer. You have been warned!

Sift your flour, baking powder, cocoa, baking soda and salt into a large bowl.

Use electric beaters or your stand mixer to beat the cream and brown sugar together for several minutes until the brown sugar is dissolved.

Add in the eggs, one at a time, and beat after each until well combined.

First egg going in. The brown sugar and cream mixture looks good enough to drink!

A few serving spoons at a time, add the flour mixture to the batter, beating well as you go along. Scrape down the sides of the bowl with a spatula as well. When it’s all in, beat on high for two minutes.

Fold in about three-quarters of your toffee pieces, reserving one-quarter to decorate the Bundt after the glaze is added.

Pour into your prepared Bundt pan and bake for about one hour or until a wooden skewer comes out clean. If the top starts to darken too much before the center is done, cover it with a piece of foil.

It wasn't that full but, boy, howdy, did it rise while baking!

Allow the Bundt to cool in the pan for about 10 minutes before turning over and out onto a cooling rack. Don’t leave it longer than this because you don’t want the toffee pieces inside to harden and stick to your pan.

Cool completely before attempting to drizzle on the glaze.

To make the glaze, add your one tablespoon of dark rum and the good pinch of salt to the dulce de leche. Stir with a fork or small whisk until the rum is completely incorporated. At first it looks like it’s not going to mix in but persevere.

When the Bundt is completely cool, drizzle on the spiked dulce. You will not use it all and that's okay. I have a plan for the balance.

Now stick on your reserved pieces of toffee.

Serve extra dulce de leche on the side in a shot glass. :)


Check out all the fabulous caramel Bundts everyone has been baking this month!


What is 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.

We take turns hosting each month and choosing the theme/ingredient.

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

Pin It