Fresh Peach Cream Pie

This old-fashioned fresh peach cream pie is lighter than a custard pie but still rich and sweet enough to be a delightful dessert. Make it with fresh peaches, if you have them and canned or frozen peaches if you don’t.

Not long after my maternal grandmother died back in 2001, my great aunt Joy asked my grandfather for her sister’s recipe file. It was a small metal file box with a bunch of index cards, many handwritten or typed out by my grandmother or other family members. The sisters had always had a small rivalry going over their cooking and baking prowess so the rest of us were pretty upset that he’d handed it over. 

I knew I couldn’t flat out ask Aunt Joy for it back but I finally got up the nerve and asked if I could borrow it for a while, just to look through. Well, wouldn’t you know it, but the file box was nowhere to be found! 

Until finally, a few years ago, Aunt Joy’s daughter sent me a message to say she had something for me. I assumed it was her mom's pepper sauce but was even more pleasantly surprised that it was the long-lost recipe box. I just about burst into tears!

This fresh peach cream pie recipe was on one of those cards. It’s a treasure. 

Fresh Peach Cream Pie

Many older recipe call for scalded milk, as this one does. All that means is milk that has been heated to just below the boiling point. For more information on that, I highly recommend this informative post from my friend, pastry chef Jenni Field wherein she gives you the how and why of scalded milk.

Ingredients

For the filling:

1 1/2 cups or 355ml milk

2 eggs

1/4 cup or 50g sugar

1/2 teaspoon vanilla

1/4 teaspoon ground nutmeg

3 fresh peaches (approx. weight 1 lb 3.5 oz or 550g)

1 pie crust from this recipe or your own favorite (ingredients needed for mine below)

For the pie crust:

1 1/4 cups or 156g all-purpose flour  

1⁄4 cup plus 2 tablespoons or a little shy of 70g shortening (I prefer Crisco, when I can get it.)

1/2 teaspoon fine sea salt 

2 to 3 tablespoons cold water

Method

Scald the milk and set it aside to cool. Instructions here: https://pastrychefonline.com/how-to-scald-milk/

Preheat oven to 375°F or 190°C. Make the pie crust by following these instructions or your own favorite.

Roll out the pie crust and fit it into a pie plate. Crimp the edges and dock the bottom and sides with a fork. 

Bake the pie crust in the preheated oven for five minutes. Remove from the oven and set aside. 

In a mixing bowl, whisk the eggs, sugar, vanilla and nutmeg together. 

The scalded milk should be just slightly warm by now. Pour it into the egg mixture slowly, whisking continuously as you do. 

Peel, pit and slice the peaches. 

Arrange them to cover the sides and bottom of the pie crust. 

At this point, I put the pie in a large pan to make transfer to the oven less fraught with the possibility of spillage. Pour the milk mixture over the peaches. 

Carefully transfer the pie to the oven. 

Bake for 55-60 minutes or until the custard is just set (a knife will come out clean) and the pie crust is golden. My oven heats unevenly so I turn the pie around midway through. 

Leave to cool completely on a wire rack. 

Cut in slices to serve. Enjoy!

It’s Sunday FunDay and today we are sharing recipes for Mother’s Day! Check out all the links below. Many thanks to our host, Wendy of A Day in the Life on the Farm.

• Amy’s Cooking Adventures: Brownie Bottomed Raspberry Cheesecake
• A Day in the Life on the Farm: Molettes de Jamon y Frijole
• Food Lust People Love: Fresh Peach Cream Pie
• Culinary Adventures with Camilla: Oil-Cured Fromage Blanc-Stuffed Nasturtium Leaves
• Sneha’s Recipe: Churros French Toast
• Palatable Pastime: Spinach and Feta Salad with Summer Fruits
• Making Miracles: Apple Cinnamon Rolls

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Fresh Peach Cream Pie!

 .

Lighter Lemon Pound Cake #BundtBakers

This lighter lemon pound cake has less butter the original version but with the sour cream and lemon, you won’t miss it at all. Made with Swerve, everyone can enjoy it! For a little extra innocent richness, serve it with a dollop of lightly sweetened low fat Greek yogurt and berries. 

For this month’s Bundt Bakers, our host chose “angel or devil” as the theme.  I interpreted this as healthy cake (relatively speaking) vs. decadent cake so I put on my thinking cap and started to Google search lighter pound cake. 

I came across all sorts of “lighter” pound cakes! Apparently it’s a thing. Who knew? Many of them claimed to be lighter but had a whole cup of butter and an equal amount of sugar. Umm, no. That’s regular pound cake. 

Lighter Lemon Pound Cake

I used “brown sugar” Swerve to bake these cakes to make them more diabetic friendly and I baked the batter in a Nordic Ware Duet pan, which has a capacity of 5 cups. It’s perfect for making one cake to keep and one to share. Which is the best “lighten up” option! Sharing is caring. If you bake yours in a 6-cup Bundt pan, it might need just a little longer in the oven. This recipe was adapted from one on Just a Pinch. 

Ingredients

1 1/2 cup or 180g cake flour, plus extra for pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

2 tablespoons butter, softened, plus extra for pan

3/4 cup, packed, or 75g Swerve or light brown sugar

1/2 cup or 120g sour cream

Zest 1 lemon 

2 tablespoons lemon juice

1 egg, at room temperature

1 egg white, at room temperature

2 tablespoons milk

Recommended for serving: 

Greek yogurt lightly sweetened with Swerve or sugar

Fresh berries

Method

Preheat oven to 350°F or 180°C and prepare your 5- or 6-cup Bundt pan by greasing it with butter and coating it with flour.

Whisk the flour, baking powder, baking soda and salt in a mixing bowl and set aside.

In another bowl, beat the butter and Swerve/sugar until creamy and lighter in color.

Add sour cream, lemon zest, lemon juice, egg,  egg white and milk to the butter mixture. 

Beat 2 minutes on high speed.

Add flour mixture. 

Beat on lowest speed, no more than 10 seconds, until just combined.

Spoon the cake batter into your prepared Bundt pans.

Place on one rack above middle in the oven. Bake for 25 - 30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Cool for about 7 minutes on a wire rack then use a wooden skewer to loosen the sides and middle then turn the cakes out of the pan. Cool completely. 

This cake is wonderful plain or if you want to fancy it up, with a dollop of Greek yogurt, sweetened with a little more Swerve or sugar, topped with fresh berries. 

Enjoy! 

It’s the third Thursday of the month so welcome to Bundt Bakers! As mentioned above, our host chose angel or devil as our theme. Check out how our bakers interpreted that theme below. Many thanks to Rebekah of Making Miracles for hosting!

• Sneha’s Recipe: Black & White Pound Bundt
• Passion Kneaded: Chocolate Overload Bundt Cake
• Patyco Candybar: Dark Angel Bundt Cake
• Magical Ingredients: Devil's Black Forest Bundt Cake
• A Day in the Life on the Farm: Devil's Bundt Cake
• All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 
• Food Lust People Love: Lighter Lemon Pound Cake
• Making Miracles: The Devil's Mini Bundt Cakes 

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

Pin this Lighter Lemon Pound Cake!

 .

Lemon Poppy Seed Ricotta Cake #BundtBakers

Rich, tender and oh, so flavorful, this lemon poppy seed ricotta cake is speckled, with seeds but also tiny dots of the soft white ricotta cheese. The tart lemon glaze with the sprinkle of zest and more poppy seeds is a tasty addition. 

As I’ve mentioned before, one of my younger daughter’s favorite baked good combinations is lemon and poppy seeds. Probably because the lemon offsets the sugar in most recipes. And who doesn’t love the subtle crunch of poppy seeds? 

My cake was baked and cooled and I was whisking the glaze when she came into the kitchen yesterday. She sidled over and peered into the glaze bowl. “Are you sure you want to add that?” she asked. I was absolutely positive that I did! One of her tenets is that everyone loves plain things. And while I cannot disagree with that, and this cake would be just as tasty glaze-less, it wouldn’t be as pretty!

My best compliment came after she cut herself a small slice and said, “It’s good. Not too sweet!” 

Lemon Poppy Seed Ricotta Cake

This recipe is adapted from one on Food 52 which was baked in an 8x8in pan. That’s the same volume as a 6-cup Bundt pan so it fit perfectly in my small Nordic Ware anniversary one. I have to say that I would not hesitate to double this for the 12-cup pan next time. It’s that good!

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

zest from 1 large lemon

1 cup or 240g whole milk ricotta, at room temperature

2 tablespoons lemon juice

1/2 cup or 120ml canola or other light oil

2 large eggs, at room temperature

1 tablespoon poppy seeds, plus extra to decorate, if desired 

1/2 teaspoon fine sea salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup or 125g all-purpose flour, plus extra for the pan

1-2 teaspoons butter, for greasing the pan

For the lemon glaze:

2 tablespoons lemon juice

1 cup or 125g icing sugar, sifted

pinch fine sea salt

Method 

Preheat your oven to 350°F or 180°C and prepare a 6-cup Bundt pan by buttering and flouring it. 

In a large mixing bowl, combine the sugar and most of the zest, reserving a little to sprinkle on the glaze for decoration. (I put the spare zest on a paper towel. This dries it just enough to make sprinkling it easier after the cake has baked and cooled.)

Use your fingers (or the back of a rubber spatula) to rub the zest into the sugar until fully incorporated and fragrant. This step smells like sunshine and makes me hopeful that spring and brighter days are coming!

Add the ricotta, lemon juice, oil, and eggs to the bowl and whisk together until blended.

Add the poppy seeds, salt, baking powder and baking soda to the bowl. Whisk again to combine. 

Sift in the flour and then fold it until it is no longer visible.

Pour the batter into your prepared pan.

Bake for 35 to 40 minutes, until it springs back when touched, and a toothpick inserted into the center comes out clean. 

Cool the cake in the pan for about 7-10 minutes then turn it out on a wire rack. Allow the cake to cool completely before glazing.

To make the glaze, place the icing sugar and salt in a large bowl. Add 1 tablespoon of the lemon juice and whisk to combine. Add more of the lemon juice as needed to make glaze of a pouring consistency. If you live in a humid climate like I do, you might not need all the juice. 

Gently pour or drizzle the glaze over the cake. Sprinkle immediately with the extra poppy seeds, if using, and the reserved lemon zest. 

Slice to serve and enjoy!  

It’s the third Thursday of the month so it’s time for my Bundt Bakers to share their favorite recipes with you. This month we are celebrating the impending arrival of spring! Many thanks to our host, Camilla of Culinary Adventures with Camilla. 

• Cream Cheese Swirled Lemon Poppy Seed Bundt Cake by Patyco Candy Bar
• Hot Cross Bundt Cakes by All That’s Left Are The Crumbs
• Kentucky Butter Bundt Cake by Sneha’s Recipe
• Lemon Poppy Seed Ricotta Cake by Food Lust People Love
• St. Patrick’s Day Bundt Cake by A Day in the Life on the Farm
• Topless Bundts Turned Spring Trifles by Culinary Adventures with Camilla

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

Pin this Lemon Poppy Seed Ricotta Cake!

 .

 

Baked Nutty Truffles

These baked nutty truffles are soft and chewy, so chocolatey, perfect for your Valentine or special people you love. If you don’t have a heart-shaped pan, use a mini muffin pan. It’s all good. 

A few weeks ago we needed an outing and since restaurants unmasked still aren’t feeling safe, we headed out to Target. Our nearby store was recently renovated so we wanted to check it out. 

While I was aimlessly roaming the aisles, I came across a heart-shaped  mini cupcake pan on a random shelf nowhere near kitchenware. Fortunately, there was working price check scanner one aisle over. When I scanned the barcode, it told me the price ($12.99) but also that the item was out of stock. Au contraire, I said to myself and anyone else who happened to hear me, I hold one in my hand! I took that as a sign that I should buy it. 

It’s made out of silicone but has a metal frame inside which makes it sturdier than plain silicone bakeware which bends in half so easily. That said, I still put it on another baking pan before putting it in the oven.

Baked Nutty Truffles

I used sweetened condensed coconut milk for this recipe. It adds a subtle coconut flavor to the baked truffles. If you can’t find it though, replace it with dairy condensed milk. The truffles will still be delicious! This recipe is adapted from one on the Betty Crocker website. 

Ingredients

For the baked truffles:

2 oz or 56g semi-sweet chocolate chips

2 tablespoons butter, plus more for the baking pan

7 oz or 198g sweetened condensed coconut milk

1 tablespoon amaretto liqueur

1 1/4 cups or 156g flour

1/4 cup or 30g chopped almonds

about 1/4 cup or 40g dark chocolate morsels 

For the icing:

1/2 cup or 63g powdered sugar

1-2 teaspoons milk

Candy sprinkles for decorating, if desired

Method

Lightly toast the chopped almonds in hot pan over a medium flame for just a few minutes, until they are golden. Shake the pan frequently to stop the almond pieces from scorching on one side. 

In large microwavable bowl, microwave chocolate chips and butter uncovered on medium (50%) 2 minutes, stirring once, until melted. 

Stir in the condensed milk, liqueur, flour and nuts. 

Cover and refrigerate until firm, about 30 minutes.

Preheat your oven to 350°F or 180°C and prepare your mini muffin pan or mini heart pan by greasing it with a little butter.

Shape dough by tablespoons around two chocolate morsels. 

Press the mixture into the spaces in the buttered baking pan. Continue until all 16 holes are well filled. 

Bake 13-15 minutes or until the dough is shiny on top and set but still soft. 

Cool for 20 minutes then remove from the baking pan to a cooling rack. Cool completely before adding the icing.

To make the icing, mix together both ingredients, adding just enough milk to make it piping consistency. 

Pipe some lines on the little hearts and immediately add sprinkles, if using, so they stick to the icing. While I was searching through my box of sprinkles, I came across a small jar of red hearts so I pressed one of those on each as well. 

These would make a pretty little gift for someone special. If you don’t have a decorative box or plate, cover a square of stiff cardboard with foil and tape the bottom to secure. Add a paper doily, if you have one. If not, just wrap with cling film. No bow necessary because the pretty truffles show through!

Enjoy!

It's Sunday FunDay and today we are sharing recipes with heart! Our host is Rebekah from Making Miracles and she introduced the theme thusly: "You gotta have heeearrrttttttttt!! Happy almost Valentine's Day! Interpret this literally or figuratively. Is your recipe full of the love you poured into it, does it actually contain some type of heart, or is it heart-shaped? Be creative!" Check out all the recipes with heart below.

• Palatable Pastime: Antipasto Salad 
• Food Lust People Love: Baked Nutty Truffles 
• Sneha’s Recipe: Crispy Veg Heart Cutlet 
• A Day in the Life on the Farm: Hearts of Palm and Avocado Salad 
• Amy’s Cooking Adventures: Heart Shaped Garlic Knots 
• Making Miracles: Heart Shaped Pizza Pocket 
• Mayuri’s Jikoni: Heart Shaped Raspberry Rolls

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Baked Nutty Truffles!

 .

Spiced Hot Toddy Mini Bundts #BundtBakers

Delightful and soft, these spiced hot toddy mini Bundts are the perfect warming winter treat, brushed with whisky syrup and drizzled with an equally boozy icing. 

Theories abound regarding the invention of the hot toddy, a comforting drink made of lemon, honey or sugar, whisky and hot water.  The most likely one is that they originated in India and were brought to Great Britain during the time that the British controlled that country. According to dictionary.com notes, in the 1610s, the Hindi word “taddy” meant “beverage made from fermented palm sap.” By 1786, taddy was officially written down and defined as “beverage made of alcoholic liquor with hot water, sugar, and spices.”

The hot toddy made its way north and west and gained appeal not only as a warming drink but also as a cure or at least reliever of the common cold, especially in cold climates. I remember years ago, a Scottish friend telling me that when she was suffering from a cold as a child, her father would tuck her into her bed then make her drink down a hot concoction with whisky to cure what ailed her. 

She said she didn’t know that the hot drink cured her but she sure slept well. And maybe that is half the battle when one is fighting a cold. That said, let me just say right now that doctors these days do not recommend giving your child alcoholic drinks! 

Historically a hot toddy is made with whisky but nowadays you can find recipes with rum, brandy and other liquors. While I am not a fan of Scotch whisky, I do like Kentucky whiskey so that’s that I’ve used for the syrup and icing for these mini Bundts. You can substitute your favorite libation or, to keep it non-alcoholic, substitute orange juice for the whisky. 

Spiced Hot Toddy Mini Bundts

This recipe serves 9 and is adapted from one in .delicious magazine which you can also find online. (Theirs makes a full size Bundt cake.) I only own a 12-hole muffin pan so I fill the other three holes with some water for baking. I have no idea if this actually helps the heat distribute more evenly but I like to think so. 

Ingredients

1/3 cup or 75g very soft unsalted butter, plus extra for greasing

1/2 cup, packed, or 100g light brown sugar

1 large egg

1 large egg white

1/4 cup or 60ml milk

1/2 cup or 50g ground almonds

½ teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground coriander

pinch ground cloves

pinch fine sea salt

1/2 cup or 63g flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the syrup:

1 tablespoon whiskey (I used Bulleit Kentucky whiskey.)

1 tablespoon lemon juice

1 tablespoon clear honey

For the whisky icing:

1/3 cup or 40g icing sugar

3-4 teaspoons whiskey   

Optional for decorating: amber sugar crystals

Method

Heat the oven to 350°F or 180°C and grease your 9-hole mini Bundt pan liberally with butter. (See note above ingredients list.)

In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a hand-held electric whisk or your stand mixer.

Scrape down the bowl and add the egg and egg white, whisking well to combine.  

Add the milk and whisk again.

Measure in the almonds, baking powder and spices with the pinch of salt. Sift in the flour with the baking powder and baking soda. Fold to combine. 

Divide the batter between the cups in your prepared mini Bundt pan. 

Bake for 20-25 minutes until risen, golden and a skewer inserted into the middle comes out clean. 

Leave to cool in the pan for 10 minutes, then turn out and cool completely on a wire rack.

Once the cake is cool, heat the syrup ingredients in a pan or in the microwave until just simmering. Brush the syrup all over the mini Bundts until it’s all absorbed. 

For the icing, put the icing sugar in a bowl and slowly stir in enough whisky to form a smooth icing. 

Drizzle the icing all over the mini Bundts then scatter with amber sugar crystals to decorate, if desired. I like the way they look but I especially like the delightful crunch they add. 

Enjoy! 

Welcome to the first 2022 edition of Bundt Bakers! As you might guess from the titles below, our theme today is Fireside Drinks. Many thanks to our host Felice of All That's Left Are The Crumbs!

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recipe

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

Pin these Spiced Hot Toddy Mini Bundts!

 .

Cider Spice Bundt Cake #BundtBakers

This cider spice Bundt cake will fill your house with the most wonderful aroma as it bakes. The tender crumb lives up to that promise. Delicious!

If you’ve ever perused New York Times Cooking, you know that one of the most useful features of having a subscription is access to the notes people leave when they’ve made a recipe. “Did it work as written?” being the most important. 

In the case of this cake, many agreed it did not! The most frequent comment said that the batter was thick, not thin as described in the instructions. Also, the cake didn’t rise and was very dense. Well, most people would step away quickly and scroll on to another recipe. But I am not most people! I decided that the “bones” were good and those were problems I could fix. 

I’m pleased to tell you that I did. By adding extra liquid in the form of orange juice and another egg, along with baking powder and more baking soda, this cake turns out light yet moist. It’s the kind of cake you keep on the countertop in the kitchen and it just disappears because your family keeps cutting themselves a small slice as they pass by. So good! It would be perfect for the holidays.

Cider Spice Bundt Cake

For this recipe, I used Strongbow Original, a traditional dry English cider, which contains alcohol. Substitute another dry alcoholic or non-alcoholic cider if you can’t get Strongbow in your neck of the woods. Here in Houston, we buy it at Total Wine. This recipe was adapted from one in New York Times Cooking. 

Ingredients

2 1/4 cups or 281g all-purpose flour, plus extra for the pan

1 teaspoon baking powder

1 teaspoon ground cinnamon, plus extra for the pan, if desired

1/2 teaspoon fine sea salt

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1 cup or 227g unsalted butter, softened, plus extra for the pan

1 cup, packed, or 200g light brown sugar

3 large eggs, at room temperature

2 teaspoons freshly grated orange zest

1/4 cup or 60ml orange juice

1/2 cup or 120ml unsulfured molasses (not blackstrap)

1 teaspoon baking soda

3/4 cup or 180ml dry apple cider (I used Strongbow Original.)

Optional: icing sugar to dust

Method

Preheat your oven to 350°F or 180°C and prepare a 9- or 10-cup Bundt by brushing it generously with melted butter and flouring it liberally. Sometimes I dust with a little extra ground cinnamon as well after the flour, putting it in a tiny strainer to distribute it evenly. I did that for this cake because more cinnamon is a good thing.

In a medium bowl, whisk together the flour, baking powder, salt and spices. Set aside.

Working in the bowl of a stand mixer fitted with a paddle attachment (or using an electric mixer), cream together the butter and brown sugar on medium until smooth. 

Add eggs, orange zest and juice, and beat on medium-high speed, about 1 minute.

In a separate large bowl or liquid measuring cup, add the molasses and baking soda. 

In a small saucepan, bring the apple cider to a boil over high; pour it very slowly over the molasses and baking soda and whisk until combined. The mixture will froth up a lot so make sure you use a big enough vessel to contain it! 

Beat in half of the flour half the cider mixture to the butter mixture on low until combined. When it’s blended, scrape down the bowl with a rubber spatula, then add the rest of the flour and cider, beating again till it's well combined. 

Carefully pour the batter into your prepared pan. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let cake cool in pan for about 10 minutes, then turn the cake out onto a wire rack to cool fully.

Once cool, dust with some icing sugar, if desired. 

 

Enjoy! (With a glass of cider, if you'd like. Someone's got to drink the rest of that can, after all.)

It's time for Bundt Bakers and this month we are sharing recipes with spice! Check out all the links below!

• Apple Bundt Cake from Palatable Pastime
• Carrot Cake Bundt from A Day in the Life on the Farm
• Cider Spice Bundt Cake from Food Lust People Love
• Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
• Kiss of Cherries Bundt Cake from Patyco Candybar

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

Pin this Cider Spice Bundt Cake!

 .