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

Tuesday, January 19, 2016

Mini Cranberry Orange Bundt Muffins

These little Mini Cranberry Orange Bundt Muffins are a great way to start your day. Of course, they are just as tasty as a dessert also.  I used the Orange flavored Cranberries from Trader Joes to make these cuties. The orange mixed with the cranberry flavor gives these muffins a great taste with a little less tartness. I dressed up three of the muffins for dessert by adding an orange juice drizzle, fresh whipped cream and some orange zest. I left the others for breakfast and snacks!
breakfast, dessert, or snack
Cranberry Orange Bundt Muffins

Thursday, July 16, 2015

Cherry and Sliced Almond Mini Bundt Cakes/#BundtBakers

Today at #BundtBakers we are showing off our fruit and nut inspired bundt cakes! For me, my cake had to be a Cherry and Sliced Almond Mini Bundt Cake! Cherries are my summertime obsession this year! I am loving them!! I also added a fun, tasty cherry sauce that is so easy to make, it's ridiculous! You will want to make this!
 Cherry and Sliced Almond Mini Bundt Cakes

Monday, June 22, 2015

Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

It is officially summertime! So that means it is also lemontime! Which is why I have a Lemon Filled Mini Bundt Cake w/a Lemon Yogurt Glaze  for you today! These little bundts are yellow cakes stuffed with a ring of lemon curd, and topped with a lemon drizzle. Lemon is the perfect fruit to represent summer, don't you think?

lemon, bundt cake, mini bundt

Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

Thursday, May 21, 2015

Nutty Chocolate Banana Bundt Cake/#BundtBakers

I would like to introduce the Nutty Chocolate Banana Bundt Cake! Today we are celebrating "Rocky Road" with our #BundtBakers bundt cakes and I thought I would take rocky road up a notch by adding banana, drizzled chocolate and toasted marshmallows! 















 Nutty Chocolate Banana Bundt Cake

Thursday, February 19, 2015

Triple Chocolate Buttermilk Bundt Cake/#BundtBakers

The month of February and chocolate just seem to go together, so when I found out that this months Bundt Bakers required ingredient was chocolate, I was so excited. I saw this Triple Chocolate Buttermilk Bundt Cake on the cover of Southern Living Magazine and I fell in love! I had to make this for the glorious month of chocolate, I mean February! You are going to love this!

Chocolate Bundt Cake

Thursday, December 18, 2014

Candy Cane Bundt Cake with Chocolate Ganache Drizzle /#BundtBakers

It is BundtBakers Day! If you are looking for something special to serve this holiday season, this little Candy Cane Bundt Cake with Chocolate Ganache Drizzle is the answer. I stepped up the white cake batter a notch by adding peppermint extract and red food color swirling through the batter. The chocolate ganache is rich and decadent, and what better time to have decadent than at the holidays! It is topped off with chopped candy cane pieces and adorned with a candy cane Christmas Tree!
 This sweet little treat screams "Merry Christmas"!


Candy Cane Bundt Cake
w/ Chocolate Ganache Drizzle

Cake
2 cups Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 cup Butter
1 3/4 cups Sugar
1/2 teaspoon Peppermint Extract
4 Egg Whites
1/3 cups Buttermilk
Red Food Coloring

Ganache
Milk Chocolate 
1/4 cup Heavy Whipping Cream

Candy Cane Tree
(make this the day before or at least before the cake)
 crushed Candy Canes
Christmas Tree Cookie Cutter 
Pan Spray

Preheat oven to 350 degrees
Grease and flour your bundt pans.
Combine your flour, baking powder, and baking soda.
Set aside.
Mix  your butter and sugar together until creamy.
Add peppermint and mix in.
Add egg whites, beating well.
Add some flour and then alternate with buttermilk and
flour on low until combined.
Remove 1/2 cup of batter and place in separate bowl.
Add food coloring one drop at a time until
you reach your desired color.
Place white batter in your bundt pans but only half as high
as you would go. Add red batter with a large spoon.
Spread it around the pan.
Add additional white batter .
Use a toothpick or skewer to swirl the two colors together.
Bake for 15-16 minutes.
Remove from oven, take a toothpick around 
the edge of each bundt. Let sit 15 minutes.
Remove from pan.
Melt about 5-6 ounces of chocolate in a double boiler.
Heat your whipping cream so it is warm.
You can do this in a microwave. If you want to do 
it on the stove, do it in a separate pan from the chocolate.
Once the cream is warm to the touch, not hot, 
add the cream to the pot of chocolate, and whisk it together.
Cold cream could make your chocolate seize and it
 will not be unusable. 
Drizzle chocolate on your plate. 
Place the bundt cake on the plate and drizzle 
chocolate on it how ever you like. I like
to fill the center because it tastes so good 
with the peppermint pieces.
To make the candy cane tree and star, set your oven 
to 250 degrees. Wipe the inside of the cookie cutters
with pan spray. Place the cutters on a cookie sheet
covered with parchment paper.  Crush your candies
and sprinkle the pieces in the cookie cutters. The higher
you fill them, the thicker they will be. Cook for
10 minutes or until melted. Keep a close watch. 
Remove from oven and let cool. Then remove from
the cookie cutter. This can be made the day
before you want to use it.
Decorate accordingly!
Here is the inside of your peppermint cake.
See the chocolate dripping down the inside! Yum!

Thank you for joining me today!

Check out what all the other #BundtBakers made today!
Thank you, thank you to Laura and Stacy for making it all happen this month!

BundtBakers


Orange and Mint Bundt bread from A Kingdom For a Cake
     
    #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

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

    If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Thursday, January 19, 2012

Improv Challenge~Simple Lemon Pound Cake

This months Improv Cooking Challenge is upon us again!! This month our two products to use are  Lemon and Sour Cream. A lot of different recipes went thru my head. I thought about dips, certainly appropriate for all the football parties going on everywhere. I considered some type of bread, but I just wasn't sure. I finally decided on a Lemon Pound Cake that I have baked several times in the past.  It's a simple cake, and if you are a lemon lover, it's perfect!

Simple Lemon Pound Cake 
(adapted from Southern Living)
Ingredients:

1 cup Butter, softened
2 1/2 cups Sugar
6 large Eggs, separated
3 cups Flour
1/4 teaspoon Baking Soda
8 oz. Sour Cream
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
2 tablespoon Grated Lemon Rind
1/2 cup Sugar
Confectioners Sugar


Prep Work:

Preheat your oven to 325 degrees.
Make sure your butter is softened.
Separate your eggs, into 2 different bowls
 Mix your baking soda into the flour.
Grate your lemon rind.
Grease and flour pan.
Cream your butter on medium speed.
Add your sugar, and beat, still on medium for 4-5 minutes.
I don't have any pictures of this, but add your egg yolks only,
1 at a time, beating after each one.
Now, we are going to add flour and sour cream alternately.
Starting with the flour and baking soda mixture, 
add some to your butter mix.
I usually scoop 2 spoonfuls each time.
Let the mixer mix in the flour mix.
Add a spoonful of sour cream.
Alternate with each until it has all be added.
You don't have to stop the mixer each time, but you 
might want to when you are adding the sour cream.
You don't want to be hit by flying batter!
Because you started with the flour,
the last thing in should be the last of the flour.
Add your lemon extract and vanilla extract.
Add your grated lemon rind.
Mix well.
Now we are going to make meringue.
If you don't have another mixer, put your batter in 
a large bowl until you are done making the meringue.
In your bowl, add your egg whites. 
Beat until foamy.
While the whites are mixing, add the sugar,
1 tablespoon at a time, until the peaks are stiff.
Gently fold the meringue into the batter. 
Pour batter into prepared pan.
 Bake at 325 degrees for 1 1/2 hours.
Let cool on rack for 10 - 15 minutes, 
then remove from pan.
Sprinkle with confectioners sugar.
Cake can  be served warm or room temperature.
Enjoy!

Don't forget to check out what everyone else
made with Lemon and Sour Cream!!


Improv Challenge



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