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

Thursday, March 17, 2016

Banana Coconut Pineapple Bundt #BundtBakers


This tropical cake is a wonderful mix of banana and pineapple, with a hint of coconut from coconut cream. Perfect for a tropical vacation cake. 

This month my Bundt Baking group is taking a tropical vacation and we are traveling by Bundt pan. Our lovely cruise director is Christiane from Taking on Magazines. Climb aboard as we cast off for sunny climes and don’t forget to check out the aft end of this post for all the tropical vacation inspired Bundts we have baked for you today.

Mine comes to you by way of South America and was adapted from this recipe on My Colombian Recipes.

Ingredients
For the cake batter:
1 cup or 200g sugar
1/4 cup or 60g butter
2 ripe bananas
3 eggs
1 1/2 cups or 190g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml unsweetened coconut cream (not milk)
1 small can (8 oz or 227g) pineapple chunks in light syrup

Pineapple glaze:
3/4 cup or 95g powdered sugar
Pinch salt
1 tablespoon + pineapple syrup from can till desired drizzling or pouring consistence is reached

Method
Preheat oven to 350°F or 180°C.  Grease and flour a 10- or 12-cup Bundt pan. The 10-cup will give you a taller cake than mine as I used a 12-cup.

Drain the pineapple chunks and save the syrup. We will use some of it for the glaze.

Chop the chunks up into small pieces. Tip the cutting board up on one end and let the extra juice drain off the other side. I put some paper towels there to catch the runoff but you can put a plate or put the whole thing in a clean sink.



Cream the butter and sugar together in a mixing bowl with electric beaters or in the bowl of your stand mixer. Add in the bananas and beat again to mash and combine.



Add the eggs and beat again.



In a separate bowl, sift together your flour, baking powder, baking soda and salt.

Add the pineapple bits to the flour mixture and stir it about lightly to coat the pineapple with flour and separate the bits.



Add the flour/pineapple to the mixing bowl along with the coconut milk. Beat to combine.


Pour the batter into your prepared Bundt pan and bake in your preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean.



Leave to cool for about 10 minutes and then turn out on a wire rack to cool completely.

To make the pineapple glaze, measure your powdered sugar and a pinch of salt into a small bowl and add one tablespoon of the light syrup reserved from the can of pineapple. Mix well.

Add more pineapple syrup a little at a time, stirring well with each addition, until the glaze reaches the consistency you prefer.

Drizzle or pour the glaze over the cake when it is completely cool.



Enjoy!



Check out all the lovely tropical Bundts we have for you 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. 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.



.
Posted by at 4:05:00 AM 0 comments
Labels: , , , , , , ,

Thursday, February 18, 2016

Cinnamon Crown Bundt with Biscoff Pecan Filling #BundtBakers

This delicious Bundt is baked with what is essentially one vanilla butter cake batter and one filling made with spicy Biscoff cookie spread, pecans, oats and cinnamon. Here’s the twist: half of the filling is added to half of the batter, creating several layers of flavor.

Ah, cinnamon. It’s one of my favorite spices. It can be used in sweet recipes or even savory meat dishes, especially in this part of the world. As much as I enjoy the challenge of unusual ingredients for our Bundt Baker themes, I loved that our February host, Lauren from Sew You Think You Can Cook chose something so normal as cinnamon this month. Who doesn’t love cinnamon!

This cinnamon Bundt cake recipe is adapted from the cookbook Bundt Classics, which is published by Nordic Ware. The book was a gift from my sister when she came out to visit me here in Dubai and is full of fabulous recipes created especially for Bundt pans. I baked the Bundt in a beautiful new pan (Nordic Ware’s Blossom) that I received from friends for my birthday. So with the oven on in my chilly kitchen and the smell of cinnamon wafting through the air, I was feeling very cozy and pretty special.

Ingredients
For the filling:
2/3 cup or 80g chopped pecans
2/3 cup or 70g jumbo oats
2/3 cup or 190g Biscoff Cookie Spread
2 teaspoons cinnamon

For the batter:
2 1/2 cups or 315g or all-purpose flour
1 1/2 cups or 300g sugar
3/4 cup or 85g unsalted butter, softened
3/4 cup or 180ml milk
2 large eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt

To serve: powdered or confectioner’s sugar.

Method
Preheat your oven to 350°F or 180°C degrees. Prepare your 10-cup Bundt pan by generously greasing it with butter and coating with flour or use  nonstick spray meant for baking.

In a small bowl, thoroughly mix together all the ingredients for the filling. Set aside.


In a large mixing bowl, combine flour, sugar, butter, milk, eggs, vanilla, baking powder and salt.

Mix with a hand mixer or stand mixer at medium speed for 3-4 minutes. Spoon half of the batter into your prepared pan.



Divide the filling in half and sprinkle one portion onto the batter in your baking pan.



Tip the other half of the filling into the big mixing bowl and beat for another minute or two, or until everything is well combined.

Spoon over filling in the pan.



Bake for about 50-55 minutes, or until the cake is golden at the edges and a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes, then invert onto a cooling rack.



Sprinkle with powdered sugar to serve.



Enjoy!



Check out all the cinnamon loveliness we have for you 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. 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.


.
Posted by at 4:40:00 AM 0 comments
Labels: , , , , , , ,

Thursday, December 17, 2015

Hot Buttered Rum Bundt #BundtBakers


Lots of butter and rum in a small Bundt cake, topped with hot buttered rum glaze – it’s perfect for a cozy dinner party this holiday season.

This month’s Bundt Bakers theme is Naughty or Nice! Although I am sure you will agree after taking a look at our link list of recipe titles, even the naughty ones look pretty nice.

The challenge set by our lovely host, Olivia from Liv for Cake, was as follows
Sometimes it’s nice to be naughty! Choose one of these directions for your Bundt this month. For "Naughty” think boozy or things like Devil’s Food Cake. "Nice” Bundts can be of the more traditional, innocent kind — Gingerbread, Peppermint, etc. Naughty or Nice, all Bundts should share the flavors of a WINTER HOLIDAY.

I guess we all know which way I went on the Naughty to Nice scale. Don't you love that sign hanging from my rum bottle? I bought it from a crafty friend at the American Association of Malaysia Christmas Bazaar last month.

Ingredients for a six-inch Bundt cake (I used the Nordic Ware Anniversary pan. <affiliate link)
For the cake batter:
1 1/2 cups or 190g flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup or 150g sugar
1/2 cup or 113g butter, at room temperature
2 eggs, at room temperature
1/4 cup or 60ml gold rum, topped up with milk to equal 1/3 cup or 78ml
3/4 cup or 105g chopped pecans

For the Hot Buttered Rum glaze:
1/4 cup, packed, or 50g brown sugar
1/4 cup or 60g butter
1/3 cup or 80ml whipping (heavy) cream
1/4 cup or 60ml gold rum
Good pinch of sea salt

Method
Preheat your oven to 350°F or 180°C.  Grease and flour your 6-in Bundt pan or spray it with non-stick baking spray with flour. I often use the baking spray but since more butter in a butter cake is always better, I did it the old fashion way this time.

Sift your flour, baking powder and salt into a large mixing bowl. Add in the rest of the ingredients – except the nuts - and beat for a minute until combined. Scrape down the bowl and beat at high speed for 4 minutes.

Do NOT taste the batter or there won't be any left to bake. You have been warned! 


Fold in the pecans.

Spoon into your prepared Bundt pan.


Bake 30-40 minutes until toothpick comes out clean.


Cool in pan 15 minutes on a wire rack, then turn the Bundt out to finish cooling on the rack.

For the hot buttered rum glaze:
Mix all ingredients in 1 1/2-quart saucepan. Heat to boiling over medium heat, stirring constantly.

Boil 3 to 4 minutes, whisking constantly, until slightly thickened. Allow to cool until it thickens even more, whisking occasionally to check consistency. You don’t want it to drip completely off the cake.

Spoon over cooled cake.



Enjoy!


Have you been naughty or nice this year? Never mind - My Bundt Bakers still have cake for you!
BundtBakers

#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.


.
Posted by at 12:35:00 AM 0 comments
Labels: , , , , , , , , , ,

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.

Ingredients
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.)

Method
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.



Enjoy!


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.


.
Posted by at 6:11:00 AM 0 comments
Labels: , , , , , , , ,

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.

Ingredients
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

Method
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.



Enjoy!



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

BundtBakers

#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.



.
Posted by at 2:13:00 AM 0 comments
Labels: , , , , , , , , , ,
Subscribe to: Posts ( Atom )