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

Monday, January 15, 2018

Saturday Cake

It finally happened. Not even a cookie crumb is left from the holidays! It seems almost sinful to be baking again already, but it has to happen sometime. My mom asked me what this cake is called. I said, "Vanilla and chocolate sour cream Bundt cake." She made a face and suggested we call it Saturday cake because we would be enjoying it on the weekend. So it's officially Saturday cake.

Bundt cakes always scare me a little bit because the volume of ingredients seems so extravagant. 3 cups of flour! But I always remind myself that it makes a very big cake, which is super if you need to feed a lot of people or you need it to last more than a few days.

This cake is really fairly basic. No fancy icings or fillings. But it's fun because it's two flavors and the chocolate part is hidden. Don't spread it around, but it's super simple. You just add melted semisweet chocolate to some of the batter. Couldn't be easier and it tastes great. I think it tastes better the second day, so this is a great cake to bake one day ahead of time. Cover with plastic wrap and store in the refrigerator.

Saturday Cake

unsalted butter for greasing
1/4 cup sugar for greasing
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 tablespoon vanilla
1 1/4 cup sour cream
2 ounces semisweet chocolate (for those using a Baker's bar, that's 1/2 the bar, not two squares)
powdered sugar

Bring butter and eggs to room temperature.

Preheat oven to 350. Grease a large Bundt pan with butter. Sprinkle with the 1/4 cup sugar as you would with flour. Shake the pan and rotate to cover the butter with the sugar.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir well with a fork to combine. Set aside.

Cream the butter by itself for about a minute. Add the sugar and continue to cream, scraping down the sides as necessary. Add the eggs and beat until thoroughly combined, about another 2 minutes. The dough should look smooth, not grainy. Add the vanilla and beat briefly to combine. Slowly add part of the flour mixture. Add part of the sour cream. Alternate adding flour and sour cream until both are combined. Scrape the bowl as necessary.

Drop spoonfuls of about 1/3 of the dough in the bottom of the prepared Bundt pan. Smooth the dough together with a spoon or your fingers. Remove about 1/3 of the remaining dough from the mixing bowl and place in the bowl you used for the flour.

Melt the chocolate in the microwave in 30 second bursts. When it's mostly melted, stir with a fork to melt the rest. Pour into the batter that is still in the mixing bowl and beat to combine. Scrape and repeat as necessary. Spoon the chocolate batter on top of the bottom batter and spread with a spoon or your finger. Avoid getting it too close to the outer edge.

Add the remaining batter that is in the flour bowl on top of the chocolate layer. Smooth together. Bake 55 minutes or until a cake tester comes out clean.

Leave in Bundt pan for at least ten to fifteen minutes before turning out onto a plate. When cool, dust with powdered sugar.

All the batter.
1/3 of the batter with chocolate!
Fill with a layer of the vanilla batter.

Add a chocolate layer and cover with the remaining vanilla batter.

The bottom immediately after baking.

Coming in February!!!

Monday, February 27, 2017

Apple Spice Bundt Cake

Sheila Connolly and I have an unofficial cake baking challenge going on. It's unofficial because we didn't plan it. We just seem to be on the same wavelength. Okay, I admit that I coveted her Bundt cake last Friday. My little loaf cake disappeared in a snap. I needed to bake something that would last longer.

And I needed something for a mini-roadtrip. Someone (not naming any names) has to eat every few hours, so we need something on hand to nibble on.

Sticking with the Bundt cake concept, I baked an apple cake. There's a lot of sugar in it, but (maybe because it's big?) it's not overly sweet. It's just about right. The chopped apples keep it nicely moist.

I used both oil, which makes cake moister, and melted butter because butter adds a special flavor and crumb that oil just can't quite duplicate.

You can change around the spices to suit yourself, of course.

I dusted it with powdered sugar just before serving, but you could make a white lemon drizzle if you like that better.

Part of this is really sort of a dump cake. A lot of ingredients go into the mixer together. The time-consuming part is really just peeling and chopping the apples and other prep work.

Apple Spice Bundt Cake

2-3 tablepoons sugar
butter for greasing pan
4 tablespoons unsalted butter
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
3/4 teaspoon nutmeg
1/8 teaspoon cloves
3 cups chopped apples (about 2 1/4 average size apples)
2-3 tablespoons dark brown sugar
1 tablespoon lemon juice
1 cup sugar
1 cup dark brown sugar, packed
3 eggs, room temperature
1/2 cup mild flavored cooking oil
1 tablespoon vanilla

Preheat oven to 350. 

Melt the butter and set aside to cool. Grease a Bundt pan with the butter and use 2-3 tablespoons of sugar (instead of flour) to dust it.

Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl. Stir with a fork or a whisk to combine. Set aside.

Peel and core the apples. Chop them into chunks and place them in a bowl. Sprinkle with 2-3 tablespoons of dark brown sugar and toss to combine. Add the lemon juice and toss again. Set aside.

In a mixing bowl, combine the sugar, 1 cup dark brown sugar, three eggs, oil, and melted butter. Beat for 3 minutes on medium speed.

On low speed, gradually add the flour mixture until it is just combined. It will seem a little too thick. Pour in the apples and mix on lowest speed (stir).

Bake 1 hour or until a cake tester comes out clean. Allow to cool on a rack for 10 minutes before loosening the edges and flipping.

Dust with powdered sugar just before serving.

Chop apples and mix with brown sugar and lemon.

Mix flour and spices.

Spoon into pan and smooth.

Fresh from the oven!

Wednesday, January 4, 2017

Easy Zucchini Bundt Cake from author @DarylWoodGerber

Happy new year to all! Did you have your fill of good food over the holiday? Need something that is "healthy" as well as tasty to ring in the new year? This tasty treat is good for breakfast, for a midmorning or afternoon snack, or even dessert.

You're off sweets? I'm sorry to hear that. I'm not. Not yet. I probably should be, but I really like a taste of sweets once a day. 

As many of you know, I am in love with Bundt cakes. Truly.

They are so easy to make. They are no fuss and no muss. You can use all sorts of veggie or fruit goodies to make them taste great. 

Plus they are pretty. Let's face it. A bundt cake on a crystal plate is simply gorgeous. And your guests think, "Wow, she made this for me?"  Are still entertaining guests or are you becoming a hermit like me? I'm in new year writing mode! All day, all night.  Wish me luck. I'll take a break occasionally for a cup of coffee and a sweet. Promise.

PS  For this recipe, it's a nifty way to get kids and reluctant adults to eat their greens. It has zucchini in it!

Gluten-Free ZucchinI Bundt Cake

Non gluten-free tip BELOW!

4 eggs
1 cup white sugar
1 cup brown sugar
 1 ¼ cup canola oil
2 cups finely shredded zucchini
1 teaspoon vanilla

*[You can use 3 cups of any gluten-free flour mix; I happen to like the following combo.)
1 cup sweet rice flour
1 cup sorghum flour
½ cup tapioca starch
½ cup potato starch
1 ½ teaspoon soda
2 teaspoon baking powder
¼ teaspoon salt
2 teaspoon cinnamon
3/4 teaspoon xanthan gum
¼ cup golden raisins, soaked in hot water and water drained off, if desired
Powdered sugar for dusting

Preheat oven to 350 degrees. Grease a Bundt cake pan.

In a large bowl, beat eggs and sugar. Add oil.  Beat until combined.

In a food processor, shred the zucchini. Add zucchini to the egg mixture. Beat well.

Stir in all dry ingredients and blend with blender until smooth.

Add raisins, if desired. Stir again.

Turn into the greased Bundt cake pan.

Bake 350 degrees for1 hour 15 min, until toothpick comes out clean. When cool, dust with powdered sugar, if desired.

**This recipe will also make 20-24 muffins or 1 loaf and 10-12 muffins, or 2 loaves. Cook muffins for 25-30 minutes.  Cook loaves for 45-50 minutes.


PS  If you want to make this using regular flour, substitute out all the gluten-free flours and omit the xanthan gum. It's that easy!

Savor the mystery!

Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

Friend Daryl and Avery on Facebook
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Plus check out my website.

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When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
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Monday, January 18, 2016

The Five Types of Cake Eaters #CleanSweepWeek

You didn't know that people can be organized into five different groups when it comes to cake? You bet they can!

1. Just a Bite for Me.

You've worked so hard on that cake. It's gorgeous. Seven layers! But all they want is a bite. Really? They don't know that you cannot cut a bite-sized slice? These people need cupcakes. Preferably mini-cupcakes. When they devour four or five of the little guys, don't mention that it's the equivalent of a slice of cake.

2. Eats with Their Eyes.

These people are often bakers. They love cake. But what they love most is decorating the cake. They don't care if it's a box cake. They don't care what flavor it is or if it's particularly tasty. They don't even care if you labored over a special filling. But it better look good enough to be in a Food Network contest.

3. Frosting, Frosting, Frosting.

As my friend, who readily admits that she falls into this group, says, "The cake is only there to hold the frosting." The less cake the better. It's all about the frosting.

4. Sugar, Sugar Sugar.

This is the kids group. These are the people who expect a walloping sugar high with every bite. They'll try anything, but woe to the baker if it's not so sweet that instant cavities set in.

5. Too Chic To Eat (or to live, actually).

Do not confuse these people with the "just a bite for me" group. They aren't concerned about calories. They're too busy walking around with their noses in the air pretending that everything is beneath them. Especially if it's ordinary or store-bought (said with disdain) cake. Marie Antoinette probably fell into this group.

This cake is for them. Hah! This is the cake you serve to your snooty mother-in-law. It's the cake you bake for visiting friends who are too picky to stay overnight in your "sweet little home." This one is for the uncle who refuses dessert but is known to hit his stash of brandy-filled chocolates after dinner. Hehehe. Yup, this cake is for them. It doesn't look like much because there's no frosting. Yes, that makes it hard to sell to the frosting people and kids. But this cake is elegant. The flavor is divine, the crumb is perfect. It is cake in beautifully understated simplicity.

I came upon the recipe because it's #CleanSweepWeek here at Mystery Lovers' Kitchen. After a week of house guests, my fridge was packed with tiny portions of leftovers. And two other things - cheese and orange juice. The cheese was in demand, but the big bottle of orange juice weighed on me because I went through the same thing last year. Apparently, my friends do not consume as many Mimosas as I think.

Last year I read that orange juice can be frozen. Indeed it can. Works great. But freeze it in small portions or you will be left with a lot of thawed juice for that one recipe that requires a cup of orange juice. And plan ahead. It thaws quite slowly.

But this year, I stumbled upon Orange-Soaked Bundt Cake at Fine Living. The recipe calls for 3/4 cup fresh orange juice and 1/2 cup thawed frozen orange juice. But I had all that orange juice waiting to be used. So I made a reduction. I took 3 cups of orange juice, brought it to a simmer and let it cook uncovered until it reduced by about half. That's all. I didn't add anything to it. Just plain orange juice. I had a couple of tablespoons of reduction left over and ultimately just stirred them into the syrup.

I followed the recipe, which incidentally, I found to be interesting because it doesn't follow the standard method of creaming the butter and sugar, etc. One other change I made was to coat the Bundt pan with butter and sugar. It does add another layer of sweetness to the cake. Those who prefer less sweet cakes may want to use flour for dusting the pan.

I also substituted Grand Marnier for rum. The comments on the recipe indicate that people have tried different alcohol flavors and all have been successful. I suspect that peach schnapps would work well, too.

The instructions say to bake for 45-50 minutes. After 45 minutes, mine was nowhere near ready. My cake tester came out loaded. Do not be fooled here. In exactly five minutes, it was perfect. I couldn't believe it happened that fast but it did. So don't set the timer for 15 more minutes and walk away.

The instructions for the glaze seemed long at a glance. Hah! It couldn't have been easier. If you can stir or whisk, you can make the glaze. So don't be deterred by that. This is basic poke holes and pour!

The result was fantastic. This is a true orange cake. The reduction added a distinct but gentle orange flavor to both the cake itself and the glaze. Additionally, the recipe says it can stand three days at room temperature if tightly wrapped in plastic wrap and the flavor only improves. I found that to be true, which makes this cake a great traveler. I wouldn't leave it in the car in the baking sun, but if you need to take it with you when you hit the road, it should travel well.

I have separated the steps here for ease of following. Don't be fooled into thinking it's complicated. It's just a little bit different, and it's easy to overlook something in paragraph form.

Orange-Soaked Bundt Cake
adapted from a recipe by from Fine Cooking
Issue 30; adapted from a favorite family recipe of 
Bianca Henry, a New York pastry instructor


3 cups orange juice

2 1/4 cups all-purpose flour
2 cups sugar plus 2-3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
12 tablespoons unsalted butter, softened; more for the pan
3/4 cup canola or other mild-flavored oil (I used sunflower oil)
1 tablespoon vanilla extract
3/4 cup orange juice reduction
5 large eggs

Syrup & Glaze 
1/2 cup orange juice reduction
1 tablespoon unsalted butter, melted
2 tablespoons Grand Marnier
1 cup confectioners sugar, divided

Pour the orange juice into a pot and heat until it begins to boil. Lower temperature to a simmer, and simmer uncovered until reduced by about half.

Preheat oven to 350. Butter the Bundt cake pan well. Sprinkle 2-3 tablespoons sugar on the butter (as you would flour) and shake to spread it around. Best done over the sink for easy clean-up.

Place the paddle attachment on your stand mixer. Combine the flour, 2 cups sugar, baking powder and baking soda in the large mixing bowl of the mixer and give a quick spin to combine.

Add the softened butter and mix until large crumbs form.

Change to the whisk attachment.

On medium speed, whisk in the oil, vanilla extract, and 3/4 cup orange juice reduction.

Add the eggs, one at a time, whisking after each one.

On high, whisk the batter for about three minutes, until light.

Pour the batter into the pan and bake 45-50 minutes or until a cake tester comes out clean.

While the cake is baking, you can make the glaze and syrup. Whisk together 1/2 cup orange juice reduction, melted butter, Grand Marnier, and 1/2 cup of the confectioner's sugar. Whisk to combine.

When the cake is done, allow to rest on a rack for five minutes. Then use a thin skewer to poke holes to the bottom. A lot of holes - 100 or more. Pour about 1/3 of the syrup over the holes very slowly to let it sink in. Let the cake rest at least one hour before removing from the pan. Wrap tightly in plastic and keep at room temperature until ready to serve.

Whisk the remaining 1/2 cup of confectioner's sugar into the remaining syrup. Place the cake on a rack over a baking sheet with a lip and pour over the cake. Let stand for 10 minutes before cutting. (Note: I poured the glaze but so much ran off that I cut slices and then poured a bit of the glaze on them. The glaze kept fine covered with plastic wrap in the fridge.

Dust the Bundt pan with sugar.
Whisk until light.
Pour into prepared Bundt pan.
Bake 45-50 minutes, then poke holes into it!
Pour syrup over it and let it sink in.
Oops. We couldn't help taking a slice or two.

Writer's snack. YUM!

Monday, September 1, 2014

Caramel Apple Bundt Cake for Book Clubs

Welcome to all our readers who belong to book clubs! While I agree with Victoria Abbott about chocolate, both MURDER, SHE BARKED, and THE GHOST AND MRS. MEWER take place in the fall, so apple cake seemed appropriate. In the books, Holly Miller is taking up her grandmother's offer to become a partner in the Sugar Maple Inn on Wagtail Mountain.

The inn serves breakfast, lunch, and afternoon tea, so there are always wonderful goodies available. If your book club is meeting for dinner, you might want to try Oma's Hungarian Goulash, which you can prepare in advance. But I would guess most book clubs really just need some coffee or wine and a delicious cake. This is the kind of thing that would be served at afternoon tea at the Sugar Maple Inn.

I was inspired when I saw a recipe for an apple cake with caramel on top. We have gobbled this up – just can't get enough of it. The cake is packed with applesauce and grated apples, which make it very moist and the overly sweet caramel on top is irresistible.

Two tips for making this cake. First, when you add the grated apples to the batter, take a minute to rinse off all the parts of your food processor. It will make cleanup so much easier!

Second, use sugar instead of flour to prevent the cake from sticking to your bundt pan. I just read about this and did a quick Internet search to be sure I was doing it correctly. There's nothing to it. Be sure to butter your pan very well, then just sprinkle sugar on it, much like you would flour. The key is to do it just before adding the batter so that the sugar doesn't start to melt. I have never had a bundt cake turn out so easily and perfectly before. Plus, it adds a little sugar to the cake. You'll notice that I removed one tablespoon of sugar from the recipe, just so the cake won't be overly sweet. Then I added one more tablespoon to get full greasing coverage on the pan.

All you need now is a good book, good friends, and a great cup of coffee.

Caramel Apple Bundt Cake


1 1/2 cups flour
1 cup pecans
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon cloves
1/4 teaspoon salt

1 1/4 sticks (10 tablespoons) butter at room temperature + extra for greasing the pan
1 cup packed dark brown sugar
1/2 cup sugar + extra
2 large eggs at room temperature
1 cup applesauce
2 medium apples, peeled and cored

Place flour, pecans, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a food processor and pulse until the pecans are fine. Transfer the flour mixture to a bowl. Insert the grating disk and grate the apples.

Preheat oven to 350.

Take 1 tablespoon of sugar out of the plain sugar and set it aside. Cream the butter with the sugars. Beat in the eggs. Alternate adding applesauce and the flour mixture until completely combined. Stir in the grated apples.

Grease the bundt pan liberally. Sprinkle the extra sugar on the butter. You may need another tablespoon of sugar for full coverage. Use a cooking spoon to ladle the batter into the bundt pan and smooth the top. Bake 40 minutes or until it begins to pull away from the sides and a cake tester comes out clean.

Allow to rest on a baking rack about 5-10 minutes. Loosen the edges, and flip onto the rack. When cool, top with caramel.


4 tablespoons unsalted butter
1 cup packed dark brown sugar
1/4 heavy cream

Place the ingredients in a deep microwave safe dish (I used a 4 cup Pyrex measuring cup). Microwave in short bursts, stirring occasionally, until it bubbles up and the sugar melts. (You may find that you even like it if the sugar doesn't melt!)

Pulse pecans with the flour and spices.

Sugar the pan instead of using flour!

Spoon in the thick batter.

Before adding caramel.

So moist!

Coming December 2nd

Where it all started . . .

In honor of Book Club Week, I'm giving away a Mystery Lovers' Kitchen tote bag to one lucky person who leaves a comment on this post before midnight September 3rd. Good luck, everyone!

Monday, April 14, 2014

Happy Disasters

So I planned to bake an Easter bread today. I found a recipe that my mom had stashed away. According to her note (are we the only ones who write on recipes?) she baked it for Easter 2003. I can't say that I have any recollection of it. But it sounded good.

I knew I had a problem when I was mixing the dough. Uh oh. I pondered tinkering with it but I have a long history of making things worse, so I stuck with the recipe. It was a bear to knead. That was the second bad sign. But I forged ahead and let it rise for two hours. Before rolling it out, I followed the instructions to grease a Bundt pan, chop chocolate chips into tiny bits, blend with chocolate powder and pour into the greased pan.

Okay. I was ready for the bread. I punched it down. And that was the end of its cooperation. It did not want to be kneaded. It did not want to be rolled out. It didn't want to be pulled or pummeled or stretched. I tried making little balls out of it. Nope, nope, nope.

I know when I'm beat. That bread wasn't going to happen. But now I had a greased Bundt pan with loads of chocolate in it! Hmm, throw it out or forge ahead? Throw out chocolate?

Consequently, I'm calling this a Disaster Rescue Cake, but it's really a Double Chocolate Mocha Bundt Cake. It turned out better than I expected. Rich and chocolatey with a strong kick of coffee. Actually something I would bake again! It sounds like it uses huge quantities of ingredients but it makes a big cake.

The chocolate mixture in the recipe that went into the greased Bundt pan was a bust, though. It didn't want to come out of the pan. (Hello? Who thought this was a good idea? Chocolate melts!) I find it hard to believe that it works any better on top of bread. I'll give you the mixture anyway in case you want to try but honestly, I think it would be less work to just pour a nice ganache over the cake. Or sprinkle with powdered sugar. Or leave plain!

If you want to try the chocolate, here's the scoop.

3/4 cup chocolate chips
1/8 cup unsweetened chocolate powder

Thoroughly grease a Bundt cake pan. Combine the chocolate chips and 1/8 cup cocoa powder in a food processor. Pulse until it looks like rough meal. Pour into the greased pan. Shake around to coat the pan, most will settle in the bottom.

Disaster Rescue Cake
Double Chocolate Mocha Bundt Cake

1/8 cup unsweetened chocolate powder
3 cups flour
3 cups sugar
3/4 cup unsweetened cocoa powder (use a high quality powder)
1 tablespoon baking powder
3/4 teaspoon baking soda
1 1/2 sticks butter (3/4 cup) plus extra for greasing
3 eggs
6 tablespoons instant coffee or espresso powder
2 1/4 cups milk (I used nonfat)
2 tablespoons vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 350. Thoroughly grease a Bundt cake pan. Use the 1/8 cup cocoa powder as you would flour, turning the pan to coat the butter.

In a large bowl, combine flour, sugar, 3/4 cup cocoa powder, baking powder and baking soda. Set aside. Stir the coffee or espresso powder into the milk until it dissolves. Set aside. Cream the butter. Add about 1 cup of the flour mixture and beat. Beat in each egg. Add a portion of the flour mixture and 1/2 cup or so of the coffee and beat. Continue adding in small portions until completely combined. Beat in the vanilla. Add the chocolate chips and stir. Pour into prepared Bundt pan and bake 60 minutes or until a cake tester comes out clean.

A few of the chocolate chips didn't want to be chopped.

Before baking.

The grainy stuff on top is the chopped chocolate that wasn't a bright idea.

Coming in June!