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

Thursday, November 19, 2015

Orange Pisco White Chocolate Bundt #BundtBakers

Pisco, the national drink of Peru, dates back more than 250 years and was created distilling the grapes grown in the area, reducing the need for imported alcohol from Spain. While purists says good Pisco is best savored neat, it is also the main ingredient of the national cocktail of Peru, the Pisco Sour, as well as other mixed drinks, like this hot chocolate recipe from Serious Eats, the inspiration for today’s Bundt.

If you’ve been reading along here for a while you know that I spent some time as a child in Peru. I shared some of my fondest memories in my ceviche post, speaking of closing my eyes while eating ceviche and being transported back to the beaches and the desert were I roamed pretty free.

But almost more effective for bring back evocative memories than taste is smell. When I close my eyes and sniff an open bottle of Pisco, I remember the parties where we children ran around under foot, dancing on our own or in groups, sneaking sips of their drinks when the parents weren’t looking, way too young to be drinking at all. Pisco makes powerful cocktails, with the potential to bring back whole sandy summers of music filled memories for me. Without even a sip.

After finding that hot chocolate recipe online, I couldn’t resist using Pisco in my hot chocolate inspired Bundt cake although I changed it up to use white chocolate. I am not a huge fan of white chocolate but I am pleased to report that persistence has paid off. I have finally created a recipe with white chocolate that I love! Perhaps it’s the Pisco and Cointreau that make the difference.

For the cake batter:
2 1/2 cups or 315g flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups or 250g sugar
1 orange
6 oz or 170g good quality white chocolate chips. (I use Ghirardelli. See note below.)
2 tablespoons Cointreau
2 tablespoons Pisco
1 cup or 227g butter, softened
3 eggs
1 cup or 240ml buttermilk

For the glaze:
3 oz or 85g good quality white chocolate chips (A generous 1/2 cup - See note below.)
2 tablespoons Cointreau
2 tablespoons Pisco
Pinch salt

For decoration: candied orange peel from this recipe or use store-bought

See what I mean?
Note: Six oz or 170g is just shy of 1 1/4 cup of chips but keep in mind that the Ghirardelli white chocolate chips are almost flat so more fit in a cup than would the typical triangular chips. As with most baking ingredients, using a scale is most accurate.)

Preheat oven to 350°F or 180°C and prepare your 10-cup Bundt pan by greasing and flouring it or spraying it with non-stick baking spray.

Sift together the flour, baking soda, baking powder and salt. Set aside.

In a large bowl, grate the zest of your orange into the sugar. Mix well. Juice the orange.

In small saucepan, melt 6 ounces white chocolate with 1/4 cup or 60ml orange juice, Cointreau and Pisco over low heat. Stir until smooth, and allow to cool to room temperature while you get on with making the batter.

Slowly, slowly! 

Add in the butter to the sugar. Cream until light and fluffy.

Add the eggs one at a time, beating well with each addition.

Beat in the half the flour mixture, then half the buttermilk. And repeat.

Pour in the cooled, melted white chocolate mixture and beat until just combined.

Spoon the batter into your prepared Bundt pan, making sure to get batter into all the little nooks and crannies. Smooth out the top.

Bake for 50-55 minutes in the preheated oven, until a toothpick inserted into the center of the cake comes out clean. Or if you are an instant thermometer using type, until the internal temperature reaches 210°F or 99°C. If the top is darkening too fast, before the cake is cooked through, cover it with foil.

Leave the Bundt in the pan for abut 10 minutes before removing it to a wire rack to cool completely.

To make the glaze
When your cake is completely cooled, put all the glaze ingredients into a small pan and heat over a very low flame until the chocolate is melted. Use a small whisk to get the lumps out, if you have one.

Remove from the heat and drizzle over the cooled Bundt. If the glaze gets too thick to drizzle as it cools, add a few drops of water and warm again, very gently, stirring constantly.

Chop your candied orange peel up into small pieces and dot them around the cake for decoration.


Many thanks to Tara from Noshing with the Nolands for hosting this very creative Hot Chocolate inspired Bundt Baker theme! What a great bunch of 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 this home page.

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

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Thursday, October 15, 2015

Root Beer Float Bundt #BundtBakers

Frosty root beer with a big scoop of vanilla ice cream – that is to say, root beer cake with vanilla ice cream glaze or a root beer float – in Bundt cake form!

You know that feeling your teeth get after drinking Coke, kinda gritty like they are rough as you rub them together? I hated that as a child so I wouldn’t drink Coke. My favorite beverage was root beer, and if it wasn’t on the menu, I’d order Sprite or 7Up. Remember the uncola? My parents divorced when I was nine so every summer my sisters and I would travel to spend time with our father. In the early years he lived in South America – known to some as The Land of No Root Beer. Okay, I’m the only one who called it that. It is a fact though that until just a few years ago, most of the world was The Land of No Root Beer. I guess it’s a typically American thing. Anyway, when we went to visit Daddy, my mom always packed a small bottle or two of root beer extract so that I could make my own libation. Non-bubbly root beer wasn’t quite the same as the bottled stuff but it was way better than a summer without root beer. Truth.

When our host Laura, of Baking in Pyjamas, chose Beverages for this month’s Bundt Baker theme, I thought I was being original in wanting to make a root beer flavored cake, but as often happens when theoretical brilliance strikes, the internet revealed that many people had beat me to it. I also found many recipes for frosting using ice cream, but this may be the first Bundt cake to combine the two, root beer float style. Or not. At some point a person just has to stop searching the web for reassurance and get on with baking.

For the root beer cake batter:
2 cups or 475ml root beer (Do not use diet root beer! You are baking CAKE, after all.)
1 cup or 100g unsweetened cocoa powder
1/2 cup or 115g unsalted butter
1 1/4 cups or 250g granulated sugar
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 teaspoon root beer flavoring or 1 teaspoon root beer extract
2 cups or 250g all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

For the ice cream glaze:
2/3 cup or 156ml melted rich vanilla bean ice cream
1/4 teaspoon salt
1 3/4 cups or 220g powdered sugar

Preheat your oven to 325°F or 163°C and prepare your 10-inch Bundt pan by spraying it liberally with nonstick cooking spray; alternatively, butter it then dust lightly with cocoa powder and knock out the excess.

Cut your butter into small chunks. In a medium sized pot, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted and you have a nice homogeneous chocolatey sauce.

Add the sugars and whisk until dissolved. Add the root beer flavoring and whisk again. Remove from the heat and leave to cool.

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together. If your whisking arm is tired, take a short break. We've got more whisking coming up and the chocolate mixture needs a little more cooling time anyway. Probably.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined.

Gently fold the flour mixture into the cocoa mixture. A few small lumps may be visible but that’s okay.

Just keep folding. 

Pour the batter into the prepared pan.

Bake for 45 to 50 minutes. Test for doneness with a wooden skewer. When it comes out clean, your cake is done.

Transfer the pan to a wire rack and leave to cool for about 10 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Leave to cool completely while you get on with making the glaze.

In a mixing bowl, add the salt to the melted vanilla ice cream along with one cup or 125g of icing sugar. Whisk well to combine. Keep adding the remainder of the sugar a little at a time, stirring well with each addition, until you reach your desired consistency of glaze. I like a thick glaze so I added all of the sugar.

Once the cake is completely cooled, drizzle on the glaze or pour it completely over the Bundt.

Since I had baked in the Nordic Ware Heritage pan and wanted to emphasize its wonderful swirls, I didn’t use all the glaze this recipe makes. Store any leftover glaze in the refrigerator. You can spoon more on when serving the cake, if desired.


Has your favorite beverage been transformed into a Bundt this month? Check out our link list of 30 drink inspired recipes to see!


#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board. We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

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Thursday, September 17, 2015

Graham Cracker Bundt with Chocolate Ganache and Toasted Marshmallow Frosting #BundtBakers

A s’more in Bundt form: This tender crumb cake is made with crushed graham crackers and chopped pecans, then covered in dark chocolate ganache. And, of course, the final ingredient has got to be marshmallows, so I added marshmallow frosting and toasted it with my handy kitchen torch.

Years ago, when I was a Girl Scout, I liked nothing better than to camp out with my fellow scouts – we were primarily a camping/hiking troop as we grew up and headed into high school – and the highlight of our trips was always the evening campfire, singing camp songs and roasting marshmallows for s’mores. Girl Scouts transformed me from the foreign girl to a friend, gave me my first real job out of college and helped me pass down skills and values to my daughters. But they also gave me a lifelong love and appreciation of campfires and making s’mores as a way of bonding in a group. Take this Bundt cake along to a potluck and see if folks don’t love you too!

The graham cracker cake is slightly adapted from this recipe from The Country Cook.
The marshmallow frosting is adapted from the boiled frosting recipe in Good Housekeeping Illustrated Cookbook.

For the cake batter:
2 3/4 cups or 270g graham cracker crumbs (32 squares or two sleeves of the  three that come in a box) Good substitute: McVitie’s Digestive Biscuits
2 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup or 200g sugar
1/2 cup or 113g butter, softened
5 egg yolks (Save two of the whites in a clean bowl for making the marshmallow frosting. Make meringues with the other three.)
2 teaspoons vanilla extract
1 cup or 240ml milk
1 cup or 120g chopped pecans

For the dark chocolate ganache:
200g dark chocolate
7 oz whipping cream

For the marshmallow frosting:
1 1/2 cups sugar
1/8 teaspoon cream of tartar
1/8 teaspoon salt
6 tablespoons water
2 egg whites, at room temperature
1 teaspoon vanilla extract

Preheat your oven to 350°F or 180°C and prepare your Bundt pan by greasing and flouring it or spraying it with non-stick spray for baking. I used my classic 12-cup Bundt because I knew any pan details would be lost under the ganache and frosting but this would fit in a 10-cup Bundt pan without any problems.

If you are starting with actual graham crackers, pulverize them in a food processor or crush them into crumbs inside a plastic bag using a rolling pin.

Measure your flour, baking powder, salt and cinnamon into the cracker crumbs and mix well.

Cream the butter and sugar until pale yellow and fluffy.

Add in 1/3 of the graham cracker mix and mix briefly.

Add in 1/3 of the milk and mix again. Continue adding 1/3 of the crumbs and 1/3 of the milk until it’s all mixed in.

Fold in the chopped pecans.

Spoon your thick batter into your prepare Bundt pan and baked for about 40-45 minutes or until a toothpick comes out clean. If you are using a small pan, it may take longer since the resulting cake will be deeper.

Remove from the oven and allow to cool for about 10 minutes before turning the Bundt out onto a wire rack to cool completely.

To make the ganache: Break or cut your chocolate into small pieces. Heat your milk till just at the point of boiling and then remove it from the stove. Tip in the chocolate pieces and give it a stir.

Let the chocolate melt for a few minutes and then stir vigorously to combine. Keep stirring occasionally as the ganache cools and starts to thicken. If you'd like it to cool more quickly, pour it out of the hot pot into a clean bowl.

To make the marshmallow frosting:
Heat your sugar, cream of tartar, salt and water and in a small pot until it begins to boil. Insert a candy thermometer and continue boiling the mixture, without stirring, until it reaches a temperature of 260°F or 127°C.

Remove the pot from the heat. Whisk your egg whites on high in your stand mixer or with electric beaters until soft peaks form.

Still whisking at high speed, pour the hot sugar mixture into the egg whites in a thin but steady stream until all of the mixture is incorporated into the egg whites. Continue whisking until the bowl is no longer warm to the touch.

Finishing up
Once your Bundt is cool and the ganache is a good consistency for pouring – that is to say, still thick enough to spread out a little but not thin enough to drip right off the cake – spoon it over the Bundt cake. You can test this by lifting up a spoonful and dropping back in the bowl. The ganache should not settle right back in but sit in a mound of the top briefly before, once again, becoming one with the greater bowl.

Let the ganache harden up further until it’s fairly well set before piping on the frosting. Use a piping bag and a large hole tip to pipe the frosting onto the top of the Bundt.

Use a kitchen torch to gently toast the marshmallow frosting. This was the best part! It smelled just like marshmallows on a fire!

I honestly had no idea what this layering of toppings would do over time so I am delighted to report that the cake, ganache and frosting and all lasted several days – until it was eaten – just as pretty as day one. Only one word of warning: You cannot cover it with cling film so a cake cover is your best bet for keeping it fresh. I tested a small corner to see and even though the toasted marshmallow frosting feels a bit dry to the touch, cling film will stick to it.


Many thanks to our host for this Creative S’more Bundt cake challenge from this month’s BundtBakers host, Lauren at From Gate to Plate.

Check out all the creative s’more 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. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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Thursday, July 16, 2015

Banana Pecan Bundt with Bananas Foster Frosting #BundtBakers

Mashed bananas and cream cheese add moisture and flavor to this wonderfully nutty Bundt cake, topped with rum-spiked bananas Foster frosting. 

Thanks to our creative host, Shilpi from Simply Veggies, this month’s Bundt Bakers theme is fruit and nuts. Any fruit or combination of fruits AND any nut or combination of nuts, but the Bundt has to have both fruit and nuts. My mind was swirling with the infinite possibilities, but I finally settled on bananas because there is hardly anything that adds both flavor and moistness to a cake like mashed ripe bananas, unless it’s softened cream cheese. And, with the two together, magic happens. My favorite nut is always pecan, so I added a generous helping of those. And then, the bananas and pecans reminded me of a muffin I made a couple of years back, based on that famous New Orleans dessert, Bananas Foster, and before I knew it, I was making a sort of Bananas Foster frosting too, but with added cream cheese. I hope you are going to like this one as much as I did!

3/4 cup or 170g butter, softened
8 oz or 227g cream cheese, softened (13 Kiri squares, if that’s your brand, like it is mine here in Dubai.)
1 1/2 cups or 300g sugar
2 large eggs
3 cups or 375g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (1 1/4 pounds or 570g unpeeled bananas, about 4 medium)
2 cups or 210g chopped pecans, toasted
1 teaspoon vanilla extract

For the Bananas Foster frosting:
2 tablespoons or 45g butter
1/3 cup, packed, or 66g dark brown sugar
1/4 teaspoon cinnamon
Pinch salt
1 medium banana
2 tablespoons rum
1/4 cup or 26g chopped pecans
2 oz or 26g cream cheese (4 1/3 Kiri squares)

Preheat your oven to 350°F or 180°C and grease and flour a large Bundt pan. (I like to use the baking spray that has flour in it. The pan is my Nordic Ware Anniversary Bundt pan.) Add a 1/4 cup or about 26g of the chopped toasted pecans to the pan. Set aside.

Combine the flour, baking powder, baking soda and salt in a mixing bowl. In another smaller bowl, mash your ripe bananas with a fork.

In a large mixing bowl or the bowl of your stand mixer, beat butter, cream cheese and sugar at medium speed with an electric mixer until creamy and light. Add the eggs, one at a time, beating well in between.

Add in the flour and mix well. Scrape down the sides of the bowl and add in the mashed bananas and the vanilla. Beat again for about one minute.

Fold in the rest of the pecans.

Spoon the batter into your prepared Bundt pan and bake in your preheated oven for about 50-60 minutes, tenting the top with foil if it looks like it’s browning too quickly near the end. Do not do what I did which was to turn the oven off when the timer rang and forget to take it out for another 10 minutes! As you can see from the photos, it turned out a little darker than it should have.

Remove from the oven and allow to cool for about 10 minutes before  turning the banana pecan Bundt out of the pan. Leave to cool completely before frosting.

To make the bananas Foster frosting, melt your brown sugar and butter in a small skillet, along with the pinch of salt and cinnamon.

Chop your banana into small pieces and add them to the pan.

Cook for several minutes on a low to medium flame, stirring occasionally. When the mixture has thickened a little, add in the rum and stir well.

Add in the chopped pecans and stir again. Remove from the heat leave to cool for a few minutes.

Now add in the cream cheese, cut or broken into small pieces. Stir until it’s all melted and no little white bits are showing. I must confess that I prefer the color of the frosting without the cream cheese because it’s a nice warm shiny brown and the cream cheese dulls it, but the flavor is great!

Spoon the frosting on your cooled Bundt cake and spread it around so a little slides down the sides.


Dark still delicious!


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.


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