Cinnamon Brown Butter Sourdough Muffins #MuffinMonday

These cinnamon brown butter sourdough muffins are fluffy and tender, lightly sweetened and flavorful, perfect for breakfast or snack time. 

I’m trying to learn how to downsize. Even with giving baked goods away, we still seem to have more than we can eat since none of my immediate family is a big sweet eater. To that end, I now own a six-cup muffin pan. 

Or I should say, I again own a six-cup muffin pan. The two I had in Dubai went in the shipment to the Channel Islands and I was planning to pick one of them up this summer and bring it back to Houston. 

As we all know, that trip was canceled, along with everyone else’s summer holidays. Best laid plans, and all that. 

This recipe makes six large muffins. Since my new muffin pan is for normal sized muffins, I used oversized muffin pan liners, which work great for this purpose. If you don’t happen to have deep liners, you can easily make some out of baking parchment.

Cinnamon Brown Butter Sourdough Muffins

The brown butter lends such a lovely background flavor to these muffins but if you can’t be bothered (do bother, it takes mere minutes!) use about 1 tablespoon less than the full half cup of butter and just melt it and leave it to cool before proceeding with the recipe. The sourdough starter can be discard or fed. 

Ingredients

For the muffins:

1/2 cup or 120g butter

1 cup or 125g all-purpose flour

1/2 cup or 100g light brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup or 130g sourdough starter - stir down the bubbles before measuring

1/4 cup or 60ml milk

1 large egg, at room temperature

1/2 teaspoon vanilla extract

For the topping:

1 tablespoon sugar

1/2 teaspoon cinnamon

Method

Heat the butter in a small saucepan over a medium heat. It will melt and then white foam will form on top. Continue cooking until milk solids start turning brown and the butter is a lovely caramel color. Remove from the heat and leave to cool. In lieu of process photos, I offer you this link to see The Cooking Actress make brown butter. Kayle is my brown butter guru and her recipes are legend. 

Preheat the oven to 350°F or 180°C. Line a six-cup muffin pan with tall muffin liners. In a small bowl, mix together the topping of cinnamon and sugar. Set aside. 

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt and cinnamon.

In a separate bowl, whisk together the egg, milk, vanilla, brown butter, and sourdough starter until well combined.

Pour the wet ingredients into the dry ingredients and fold until just combined. This will be a fluffy dough rather than a batter. 

Divide the dough evenly between the six muffin cups. Sprinkle the tops with the cinnamon sugar. 

Bake in your preheated oven for about 20-25 minutes or until the muffins are nicely browned and a toothpick comes out clean. Remove to a wire rack to cool. 

Enjoy! 

It’s the last Monday in October, which means it’s Muffin Monday again. Check out all the tasty muffins my friends are sharing!

• Bakery Style Chocolate Chip Muffins from Making Miracles
• Cinnamon Brown Butter Muffins from Food Lust People Love
• Date, Prune, and Dried Cherry Muffins from Karen's Kitchen Stories
• Pumpkin Sourdough Muffins from Zesty South Indian Kitchen
• Savory Zucchini Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page. 

Pin these Brown Butter Cinnamon Muffins!

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Spiked Pumpkin Gingerbread Bundt #BundtBakers

This spiked pumpkin gingerbread Bundt combines your favorite pumpkin cake with your favorite gingerbread, brushed with a rum butter glaze, a fabulous treat for autumn. 

This month I’m hosting our Bundt Bakers event and I chose the ingredient/theme pumpkin because as much as I object to pumpkin flavored things while it’s still summer, come October, I’m ready! 

As I mentioned many moons ago, when I shared my gingerbread muffins with honey ginger glaze (topped with crystallized ginger because why do things halfway?) gingerbread is a seasonal favorite at our house. It is the harbinger of fall, even as the air is still way too hot and the orange- and red-hued leaves are yet to make an appearance.

Spiked Pumpkin Gingerbread Bundt

This recipe is adapted from a spice cake on the NordicWare website to fit a 9-cup Bundt pan. You can certainly use a 10-cup Bundt pan also. 

Ingredients

For the batter:

2 cups or 250g flour, plus extra for the pan

2 teaspoons ground ginger

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup or 200g brown sugar

1 cup or 200g sugar

1 (15 oz or 425g) can pumpkin puree (not pumpkin pie filling!)

1/2 cup or 120ml molasses

3 eggs

1/2 cup or 113g butter, melted and cooled, plus extra for the pan

For the rum butter glaze:

1/2 cup or 113g butter

1 cup or 200g sugar

1/4 cup or 60ml dark rum

1/4 cup or 60ml water

1/4 teaspoon fine sea salt

Method

Preheat oven to 350°F or 180°C. Prepare your 9-cup Bundt pan by greasing it liberally with butter and then coating it with flour. In case you are curious, mine is the NordicWare pan Harvest Leaves. <affiliate link.

In a large bowl, whisk together the flour, ginger, baking powder, baking soda, cinnamon and salt. Set aside.

In another large bowl, whisk together the sugars, pumpkin puree, molasses, butter and eggs.

Using a spatula, fold the flour mixture into the wet mixture until the mixture is nearly combined. Do not overmix!

Pour the batter into your prepared Bundt pan and smooth out the top. 

Bake the Bundt for 50-55 minutes or until a toothpick placed in the center comes out clean. 

Meanwhile, make the rum butter glaze. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and cook for 5-7 minutes stirring constantly. 

Remove from heat and cool slightly.

When the Bundt is done, remove it from the oven and leave in the pan to cool for about 5-7 minutes. Loosen the edges with a toothpick and turn the cake out onto a serving platter. 

Generously brush cake with the rum butter glaze. 

Put the rest of the glaze in a tiny pitcher so people can add more to their slices as desired. 

Enjoy! 

Check out all the other pumpkin Bundts my fellow Bundt Bakers are sharing today! 

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#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 Spiked Pumpkin Gingerbread Bundt!

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Caramel Stuffed Brownie Bites #FoodieExtravaganza

These caramel stuffed brownie bites combine the chewiest fudgy brownies with a big square of chewy caramel in the middle. 

I’m one of those kind of people: The kind that buys ingredients with no plan in mind, you know, just in case someday I might need them. A perfect example is the bag of Kraft caramel squares that I’ve been storing in the door of my freezer for going on three years now.

Sure of course they are expired by now, but they’ve been frozen all this time! And I’m pleased to tell you that frozen caramel doesn’t change texture or flavor. You are welcome. 

Caramel Stuffed Brownie Bites

Be sure to liberally oil the mini muffin pan inside the cups and on the tope between them as well. The brownie bites expand over the top and you do not want them to stick. 

Ingredients

2 cups or 400g granulated sugar

1 cup or 125g flour

1 cup or 120g Dutch process cocoa powder

3/4 cup or 94g icing sugar, sifted if lumpy

3/4 cup or 75g semi-sweet chocolate chips

1 teaspoon fine sea salt

3 large eggs

3/4 cup or 180ml canola oil or other light oil, plus extra for pan

3 tablespoons full fat plain Greek style yogurt

3/4 teaspoon vanilla extract

24 caramel squares (I used the individually wrapped Kraft ones)

Method

Preheat the oven to 325°F or 163°C. Prepare your 24-cup mini muffin pan by brushing it with oil. 

In a large bowl, whisk together the sugar, flour, cocoa powder, powdered sugar and salt. Now add in the chocolate chips and stir to distribute them well. 

In a medium bowl, whisk together the eggs, oil, yogurt and vanilla.

Fold the wet ingredients into the dry until barely combined. Fold in the chocolate chips. Don’t over mix.

Spoon half of the thick batter into the muffin pan then poke one (unwrapped!) caramel in each muffin hole.

Cover with the second half of the brownie batter. 

Bake for 25-30 minutes or until the tops are slightly cracked and shiny.

Remove from the oven and set aside to cool on a wire rack for about 25-30 minutes.

Use a heat resistant silicone spatula to carefully release the brownies from the muffin pan.

You may end up deforming them slightly but you can press them back into shape. 

Place them on the wire rack to cool completely. 

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes featuring caramel. Many thanks to our host, Kelley of Simply Inspired Meals. 

• Caramel & Orange Cake Pudding Trifle by Sneha's Recipe
• Caramel Apple Cinnamon Rolls by Karen's Kitchen Stories
• Caramel Butter Bars by Making Miracles
• Caramel Stuffed Brownie Bites by Food Lust People Love
• Disney's Caramel Shortbread by Simply Inspired Meals
• Easy Caramel Modjestkas by Palatable Pastime
• Galaxy Cake by Culinary Adventures with Camilla
• Hopjesvla (Dutch Coffee Custard) by Tara's Multicultural Table
• Salted Caramel Mudslide by A Day in the Life on the Farm

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

Pin these Caramel Stuffed Brownie Bites!

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Pecan Streusel Maple Coffee Cake #FoodieExtravaganza

Crunchy streusel sweetened with brown sugar and maple syrup bakes inside and on top this maple coffee cake. It’s finished with a sweet maple syrup glaze for a perfect seasonal treat.

I’m learning all sorts of things this week, up in Baltimore. First, in these parts, a horse drawn cart that sells fruit and vegetables is called an Araber. I haven’t seen it yet but there is apparently one still active in the neighborhood where my daughter and son-in-law live. Unrelated to my current location, I also found out that maple syrup is not just produced in the northern United States and Canada. While looking for a cocktail recipe using maple syrup and Kentucky rye, I came across Kentucky maple syrup. Who knew?

Last but not least, I learned that when a hand mixer dies, if you open it up to see if there is a replaceable fuse, you will never, ever get it back together again. Also, sadly, there is no replaceable fuse.

Fortunately for me, I didn’t need a mixer for my version of this pecan streusel maple coffee cake.

Pecan Streusel Maple Coffee Cake

This recipe is adapted from one on Maple Syrup World. Theirs was adapted from a recipe on One Perfect Bite, which was itself, in turn, adapted from a Martha Stewart Living recipe. Both of them are made in the traditional way of cake, creaming the butter and sugar then adding the other ingredients. Trust me when I say that my way is much easier and just as delicious.

Ingredients
For the streusel:
1 cup or 125g all-purpose flour
1/3 cup, firmly packed, or 65g light brown sugar
1 /4 cup or 60ml pure maple syrup
3 tablespoons or 42g unsalted butter
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup or 65g chopped, toasted pecans

For the cake batter:
2 cups or 250g all-purpose flour
2/3 cup, firmly packed, or 66g light brown sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
2 large eggs
3/4 cup or 185g sour cream
1/2 cup or 113g unsalted butter, melted and cooled
1/4 cup or 60ml pure maple syrup
1 teaspoon vanilla extract

For the glaze:
1 tablespoon or 14g unsalted butter
2 tablespoons maple syrup
1/2 cup or 62g confectioners' sugar

Method
To make the streusel: In a food processor blend flour, brown sugar, maple syrup, butter, cinnamon, and salt until the mixture is crumbly. Stir in the chopped pecans and set aside.

To make the coffee cake: Preheat the oven to 350°F or 180°C. Butter a 9-inch pan and line the bottom and up the sides with a circle of parchment paper.

In a large mixing bowl, whisk the flour, brown sugar, baking powder, baking soda and salt together. In another smaller bowl, whisk the eggs, melted butter, sour cream, maple syrup and vanilla.

All at once, pour the wet ingredients into the dry, then fold them together to create a very thick batter.

Spoon half of the batter into your prepared pan and spread it evenly.

Sprinkle the top with half of the streusel topping. Spoon the balance of the batter on top. This is really thick so I suggest putting spoonsful of batter all of the cake.

Spread the batter out to cover the streusel then sprinkle the rest of the streusel on top.

Bake in your preheated oven for about 45-50 minutes or until a toothpick or raw noodle comes out clean. Place the pan on a wire rack for about 10-15 minutes, then invert it on a plate to remove the pan. Invert it once more onto the wire rack and leave it there till the coffee cake has cooled completely.

When the cake is cool, slide it onto a serving plate. Measure the maple syrup and butter for the glaze into a microwave proof vessel or a small pot and heat till the butter is melted. Whisk in the powdered sugar and drizzle the glaze over the top of the cooled cake.

Enjoy!

This month my Foodie Extravaganza friends are sharing recipes using maple syrup in honor of National Maple Syrup Day on the 17th of December. Many thanks to our host, Juli of Pandemonium Noshery. Check out all the great maple syrup recipes below.

• Canadian Maple Bear Claws from Pandemonium Noshery
• Maple Brined Pork Chops from Making Miracles
• Maple Coconut Cookies from A Day in the Life on the Farm
• Maple Pecan Caramel Corn from Palatable Pastime
• Mapled Pink Banana Pumpkin Pie from Culinary Adventures with Camilla
• Maple Yogurt from Sneha's Recipe
• Oatmeal Maple Bread from Karen's Kitchen Stories
• Pecan Streusel Maple Coffee Cake from Food Lust People Love

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Pin this Pecan Streusel Maple Coffee Cake!

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Classic Crème Caramel #BundtBakers

Rich, flavorful caramel? Check. Soft, spoonable custard? Check. Sticky sweet baked sides? Check. This classic crème caramel ticks all the boxes and, since it’s baked in a Bundt pan, it’s pretty too. Perfect for a party.

Many years ago, I somehow got the impression that crème caramel, aka flan, was my younger daughter’s favorite dessert. It must have been a weird conversation because she got the impression that it was mine.

It took us years, years I tell you, to figure out that we both misunderstood. Truth is, we both like it but it is not our favorite dessert. That may have changed for me with this recipe. I’m not a huge sweet lover but this crème caramel is just the perfect amount of sweet. It’s the creamiest, the softest, the very best crème caramel I’ve ever tasted. Seriously.

Classic Crème Caramel

This recipe is adapted from one shared a couple of years ago by my fellow Bundt Baker, Felice from All That’s Left Are the Crumbs. It couldn’t be easier to make since the custard ingredients are blitzed together in a blender. The caramelized sugar is a little bit tricky but very manageable. I promise you the effort is worth it.

Ingredients
6 large eggs
1 can (weight - 14 oz or 396g) sweetened condensed milk
1 1/2 cups or 354ml evaporated milk
1 1/2 cups or 354ml whole milk
2 teaspoons vanilla extract
1 1/4 cups or 250g sugar

Method
Preheat oven to 350℉ or 180℃.
Place your eggs in the blender and blend on medium high for about 15 seconds. I suggest you crack each egg into a small bowl before adding them to the blender. If you add a bad egg to the mix, you'll have to throw them all out and start again. Better safe than sorry.

Add the sweetened condensed milk, evaporated milk and whole milk to the blender, along with the vanilla. Blend on medium high for 30 seconds; set aside.

Place sugar in a dry saucepan and cook over medium high heat for about 5 minutes, until it starts to melt and turn golden in a few spots. If it should start to form clumps, break them up with a spoon and cook until the sugar liquefies again and turns completely golden. Be careful to take the syrup off the heat promptly because it can burn easily at this point.

Meanwhile, put a full kettle on to boil. You are going to need enough hot water to fill a roasting pan to at least two inches or 5cm up the side of a 12-cup Bundt pan.

Warm your Bundt pan by sitting it in a bowl with hot tap water. Use a silicone pastry brush to coat the Bundt pan with the golden caramel halfway up the sides of the pan, including the tube in the middle. If you live somewhere really warm, perhaps warming the pan wouldn’t be necessary but my kitchen was chilly and as I brushed the caramel on the cold pan, it solidified immediately. Warming the pan helped.

Place the Bundt pan into a deep roasting pan and carefully fill it with the vanilla custard.

Put the roasting pan with Bundt pan into your preheated oven, then pour hot water into the roasting pan, about 2 in or 5cm up the side of the Bundt pan.

Bake the crème caramel for 55-60 minutes or until an inserted knife comes out clean.

After removing it from the oven, leave it to cool for a few minutes on a wire rack, then use a rounded knife to ease the crème caramel away from the Bundt pan, around the edges and around the center tube.

After the crème caramel has cooled, tilt the Bundt pan back and forth gently, until you can see the caramel oozing up the sides of the pan.

Cover with cling film and refrigerate for at least 6 hours or overnight.

Tilt the Bundt pan again to see how thick your caramel is. Mine was still thin enough to seep up the sides. If yours is very thick, you might want to warm the Bundt pan briefly by setting it in a bowl of warm water to loosen the caramel before turning the crème caramel out.

To turn the crème caramel out of the Bundt pan, invert a rimmed platter on top of the Bundt pan. Note: The rim is very important because we don’t want to have the caramel roll off a flat platter!

Hold the platter tight against the Bundt pan and quickly flip the pan over, being careful not to lose the liquid caramel. I did this over the sink, just in case, but I am pleased to say I didn’t spill a drop. If you have someone nearby who can help you in the kitchen, have them take the platter from you when you flip it over.

Keep the crème caramel chilled until you are ready to cut and serve.

Enjoy!

This month my Bundt Bakers are sharing puddings baked in Bundt pans. Many thanks to our host, Sneha of Sneha’s Recipe, for the great theme and her behind the scenes work. Check out all of the great pudding Bundt recipes:

• Baked Bread Pudding Bundt from Sneha's Recipe
• Banana Pudding Bundt Cake from Making Miracles
• Brioche Chocolate Chip Bread Pudding Bundlets from Sweet Sensations
• Classic Crème Caramel from Food Lust People Love
• Leftover Chocolate Donut Pudding from A Day in the Life on the Farm
• Sticky Toffee Pudding 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 Classic Crème Caramel! 

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Roasted Rhubarb Upside Down Cake #BundtBakers

Orange almond cake batter is spooned onto sweet roasted rhubarb and baked to golden perfection for a beautiful dessert your whole family will adore. Drizzled with the sticky rhubarb syrup and topped with chopped pistachios for a hit of color and crunch, this roasted rhubarb upside down cake is our new favorite sweet treat.

Years ago, when I was growing up in Houston, Texas, our neighborhood by-laws didn’t permit garage sales, so a couple of times a year the civic association organized a white elephant sale in a nearby stadium parking lot. For a $10 fee, you could park your car and display your wares right behind it. For my mom and me, those sales were a highlight. We’d set up and sell stuff, but we also loved to browse for treasures, so we’d take turns manning our own “stall” and shopping.

Fast forward many years and I discovered that my favorite childhood event is a common thing in the United Kingdom. It’s called a car boot sale since car boot = car trunk. No prior registration is necessary – anyone can just rock up with a full car and pay a fee, typically £8 ($10) and sell their junk, I mean, treasures. Best of all, during the summer time, car boot sales happen Every Single Weekend!

Last weekend at the car boot sale here in Jersey, we bought two huge chancre crabs, four gorgeous hydrangeas in pots, a couple of books and a healthy bunch of homegrown rhubarb. For Father’s Day on Sunday, I wanted to make something special for my husband who adores rhubarb. This cake did not disappoint!

Roasted Rhubarb Upside Down Cake

As I mentioned in yesterday’s post, the recipe for the roasted rhubarb, I decided to publish that separately since it actually makes twice the rhubarb you need for this cake. You can follow those instructions and use half the amounts if you don’t want the extra sweet roasted rhubarb, but I promise it will be eaten, and promptly, if you do!

Ingredients
For the cake batter:
1/2 cup or 113g butter, softened, plus extra for the pan
1/2 cup or 100g caster sugar
2 eggs
1 cup or 125g plain flour, plus extra for the pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup or 75g polenta or fine cornmeal, plus a little extra for the pan
1/4 cup or 30g ground almonds
2 tablespoons or 30ml fresh orange or clementine juice
2 teaspoons orange or clementine zest

To assemble: 1/2 of the roasted rhubarb from this recipe: Sweet Roasted Rhubarb
To decorate: 1 tablespoon roughly chopped pistachios

Method
Follow the link in the ingredients list for instructions to roast your rhubarb and set aside to cool while you prepare the cake batter.

Generously grease and flour a 6-cup Bundt pan. Sprinkle an additional teaspoon of fine cornmeal on the bottom. This makes a bit of a thin crust so the rhubarb doesn’t stick to the pan.

Preheat the oven to 350°F or 180°C. (Or turn it down if it's still hot from roasting the rhubarb.)

Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat well.

Sift in the flour, baking powder, soda and salt. Whisk to combine.

Fold in the fine cornmeal, ground almonds, orange juice and zest until well combined.

Line the bottom of your Bundt pan with roasted rhubarb, saving any excess to serve alongside it. I chose all of the prettiest pinker bits, another reason to roast more that you actually need!

Spoon the batter into the Bundt pan and smooth the top with a spatula.

Bake for 30-35 minutes until it is golden and a skewer inserted into the cake comes out clean. Remove from the oven but leave in the pan to cool for about 10 minutes. Any longer and it might end up sticking so do set a timer.

Turn the cake out onto a wire rack to cool completely. At this point, I used a dull knife to flick away some of the cornmeal "crust" on top to better reveal the beautiful rhubarb.

Drizzle or brush on some sticky syrup from the roasted rhubarb. Sprinkle with chopped pistachios with a little more syrup on top to help them stick.

Enjoy!

Many thanks to this month’s Bundt Bakers host, Sue from Palatable Pastime. We are sharing cakes that are perfect for picnics! Along with my little 6-cup Bundt which travels well, check out all the other great cakes we've baked for you.

• Cheerwine Bundt Cake from Palatable Pastime
• Elderflower and Blueberry Bundt - Bundt Cake Flor de Saúco y Arándanos from Merce's Cake
• Lemon and Pistachio Bundt Cake from Patyco Candybar
• Milk Chocolate and Caramel Popcorn Bundt Cake from All That's Left Are The Crumbs
• Pineapple Upside Down Bundt from Simply Inspired meals
• Roasted Rhubarb Upside Down Cake from Food Lust People Love
• Spiced Apple Streusel Cake from 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 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.

Pin this Roasted Rhubarb Upside Down Cake! 

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