Hummingbird Bundt Cake / #BundtBakers

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Today for  #BundtBakers we are talking about Retro Bundts. The old fashioned cake recipes that have been around for awhile, are all gussied up and looking spectacular as bundt cakes! I made a Hummingbird Bundt Cake because it is one of my very favorite cakes! The aroma coming from these cakes as they bake is amazing, and the cinnamon, the pineapple, the bananas~omg, incredible! And then there is the taste of this cake. Moist and full of flavor! I used the recipe below, which is the original Hummingbird Cake recipe, written by L.H. Wiggin, which first appeared in the February 1978 issue of Southern Living magazine.

 Hummingbird Bundt Cake

Snickerdoodle Bundt Cake / #BundtBakers

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Today is #BundtBakers reveal day and our special ingredient this month is cinnamon! Isn't that a yummy one? So many choices! Which is how I ended up baking this dreamy Snickerdoodle Bundt Cake!  This cake started with white cake batter. It has a ring of cinnamon in the center and it is topped with a simple glaze sprinkled with cinnamon sugar. That's a lot of cinnamon, and it packs a lot of flavor. Oh, and it tastes great as a breakfast cake too!

Snickerdoodle Bundt Cake

Mini Cranberry Orange Bundt Muffins

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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!

Cranberry Orange Bundt Muffins

Cherry and Sliced Almond Mini Bundt Cakes/#BundtBakers

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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

Lemon Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

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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 Filled Mini Bundt Cake w/ a Lemon Yogurt Glaze

Nutty Chocolate Banana Bundt Cake/#BundtBakers

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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

Triple Chocolate Buttermilk Bundt Cake/#BundtBakers

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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!

Candy Cane Bundt Cake with Chocolate Ganache Drizzle /#BundtBakers

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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!

• Mint Chocolate Truffle Bundt from Food Lust People Love
• Creme de menthe butter bundt from Jane's Adventures in Dinner
• Double Mint Mountain Bundt Cake from Baking in Pyjamas
• Bundt cake with chocolate glaze and mint frosting from La cocina de Aisha
• Chocolate Peppermint Bundt Cake from Making Miracles
• Peppermint Cappuccino Cake from Magnolia Days
• Mini Minty Bundt Cakes from Brunch with Joy
• Candy Cane Bundt from Sew You Think You Can Cook
• Fudgy Peppermint Bundt from A Day in the LIfe on the Farm
• Dark Chocolate Peppermint Bundt Cake from Adventures In All Things Food
• Chocolate bundt cake with peppermint dark chocolate ganache  from Brooklyn Homemaker
• Candy Cane Chocolate Bundt Cake from Cassie's Kitchen
• Chocolate Mint Bundt Cake from Box of Stolen Socks
• Double Chocolate and Mint Cheesecake Bundt Cake from Un Mordisco Un Pecado
• Peppermint Mocha Pound Cake Bundt from DessertStalking Blog
• Peppermint Candy Cane Bundt Cake from I love Bundt Cakes
• Candy Cane Dark Chocolate Bundt Cake from Patty's Cake
• Candy Cane Bundt Cake w/a Chocolate Ganache Drizzle from The Freshman Cook
• Peppermint Whipped Cream Pound Cake with Shaved Mint Chocolate from The Spiced Life
• Peppermint Patty Bundt Cake from Eat, Drink, Be Mighty
• Peppermint Candy Bundt from Tea and Scones
• Mint Tea Mini Bundts from Passion Kneaded
• Candy Cane Cup Bundt Cake from From Gate to Plate

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.

Improv Challenge~Simple Lemon Pound Cake

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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!!






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