Tags: baking, bundt, cake, dessert
I love a good Bundt, and I think Flo Braker’s Vanilla Pound Cake recipe makes a particularly handsome one. I’ve been sort of afraid that my nice little 6-cup Bundt pan (that I always use to make half recipes) has been losing its non-stick abilities, but with a good spraying and flouring this cake fell right out, no problem. The cake was no problem to mix either– super straightforward. The only trick I had up my sleeve was to swap the vanilla extract for a smear of vanilla paste.
The cake is really tender…it’s not dry at all. Because I only made a half-sized cake, I really watched the baking time and took it out of the oven at just under 40 minutes. I think this cake would go with just about anything, but summer fruit sounds particularly good to me. I had jar of dark cherries that I poached in the fridge, so we had half our cake with those. The other half’s in the freezer, but the recipe mentions toasting stale slices as the base for ice cream sundaes, which makes me think about recreating a yummy, fancy affogato concoction my husband had at Brooklyn Farmacy a couple of weeks ago.
Tags: baking, cake
Well, I do think we have finally found ourselves at the end of the TWD Bundt cake chapter. A bittersweet day, perhaps…if that may be said concerning something called a Brown Sugar Bundt.
The recipe for this brown sugar and buttermilk cake calls for chunks of apple or pear in the batter (and some prunes, too), but in the interests of being sort of seasonal, I was really hoping to make this with rhubarb. That plan was foiled, though, after trips to two different farmers’ markets and one produce stand turned up zilch. I returned home with a nice, ripe mango in my bag and just used that instead (and nixed those prunes). Despite all the brown sugar in the ingredient list– I used half light, half dark–this cake was not a sugar-bomb at all. The sweetness was understated enough that I think it would have been a fabulous breakfast cake, even though we had it for dessert.
It’s cold. So cold that I don’t want to go outside. So cold that I just want to stay at home and bake all day. And that’s just how I spent this past Saturday. First up was this Nutty, Chocolaty, Swirly Sour Cream Bundt Cake. It’s kind of a cross between a pound cake and a coffee cake…a pound cake-type base with a swirls of sugar, cinnamon and chopped nuts and chocolate running through. Dorie’s recipe also calls for raisins, but since I don’t normally go for fruit and chocolate combos, I left them out entirely. However, to totally contradict what I just said, I did add the orange zest (actually I used tangerine), and liked the gentle citrus flavor a lot.
A word of warning…making the cake was easy, making the swirl was easy, but combining them was not. I read about sticking, so I was careful not to let the first layer of the sugar-based swirl mix come in contact with the pan. That wasn’t too tricky, but then when I added the second and final layer of swirl, the cake batter was so stiff, I really couldn’t easily work it over the swirl to cover it. Not wanting to bake it with exposed swirlage (because it would fall out when I flipped the cake), I popped the cake in the oven for about three minutes, until the batter just started to soften. Then it was a breeze to get that swirl covered up with batter.
My husband asked for “big pieces” of this cake. We both liked how it had a nice outer crust with soft cake inside. And course cinnamon, nuts and chocolate, too!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on NPR) or read Cooking for Comfort, as it was Jennifer’s pick this week. Don’t forget to check out the TWD Blogroll!
Lynne of Honey Muffin keeps the autumn recipes coming with her Double Apple Bundt pick for TWD. This is kind of a spicy sister to the Fresh Apple Cake I made a couple of weeks ago…that one was flavored with vanilla, but this one has all the classic fall spices goin’ on.
This cake is “double apple” because in addition to fresh apple, it calls for a heaping helping of apple butter. Since I didn’t have nearly enough on hand, I used unsweetened apple sauce instead. I was a little worried, since they’re not really the same consistency, but as it turned out, all was fine. I also swapped out about a quarter of the AP for whole wheat flour, which these days I find myself doing probably more often than I remember to tell you about.
All in all, a delicious fall cake…and it’s a good keeper, too, as it’s super-moist. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Honey Muffin. Don’t forget to check out the TWD Blogroll!
Two bundts in a row– I am a lucky girl! I made this Mocha-Walnut Marbled Bundt Cake for our Easter dinner. Last week’s Coconut Tea Cake went unadorned, but for this one, I stirred up a quick chocolate sour cream frosting (thinned out with a little coffee leftover from making the cake batter), so my springtime pastel hundreds and thousands would have something to stick to.
I have jury duty today. Perhaps a little snack-sized piece of this will find its way into my tote…
Between the time I wrote this and now, I’ve left my job, gone to Florida and back and gone to Seattle and back. Whew! I just got home last night, hence the delay in posting (and my poor showing in the comments department over the last couple weeks).
I’m really glad that Carmen of Carmen Cooks picked this Coconut Tea cake for TWD— it’s been on my “would someone hurry up and choose it?” list like forever! I couldn’t resist doing one of Dorie’s “playing around” variations, so I added black sesame seeds to mine…I just know that when my husband sees it, he is going to ask me if I baked a cake with fleas!
I also used rum, in addition to vanilla, and toasted, unsweetened coconut (I get this at the healthfood store, and I think it helped to temper the sweetness of the cake…there’s a lot of sugar in the batter, afterall!). I made half the recipe in a six-cup bundt pan, and it was done in 35-40 minutes. This is just the type of cake I love: easy-peasy to make, in bundt form, moist and tastes like coconut! I haven’t tried it with tea yet…that’ll be tomorrow, when I sit down with a cuppa to watch episodes of The Ricky Gervais show on HBO On demand. Yes, I have a lot going on now that I’m not working…
Although Kristin of I’m Right About Everything chose Dorie’s Milk Chocolate Mini Bundts for TWD this week, here I present you not with multiple mini bundts, but with one mini-ish bundt. I do actually have a mini bundt pan, but it’s one of many, many things that have been boxed up in storage since we moved back from Australia. Our apartment is just not big enough for too many non-essentials, so I made do here by baking the full amount of batter in my 6-cup bundt tin. Still kinda mini, but really cute!
I don’t often bake with milk chocolate. It doesn’t give you that in-your-face chocolate flavor, but instead something more subtle and light. Sometimes that’s all I need, though, and much like when I made milk chocolate brownies, I found the flavor of this cake to be quite pleasant. I left out the nut swirl in the original recipe and used buttermilk instead of regular. My glaze started out a little wackadoo (something I think many of us experienced), but I smoothed it out with a couple spoonfuls of hot water. When I’m finally able to retrieve that mini bundt pan, and I make this again, I’ll try a ganache-style glaze instead.
I have to say that in terms of both looks and taste, this reminded me of a big fat chocolate cake doughnut, and I can’t say that I minded one bit! For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read I’m Right About Everything. Don’t forget to check out the TWD Blogroll!
I’m up to my elbows in stuffing and cranberry sauce right now, but just wanted to quickly wish everyone a safe and happy Thanksgiving! This is the Holiday Bundt that I’m serving up for dessert tonight. It really is all-in-one: pumpkin cake with spices, pecans, apples and cranberries. I sneaked a tiny taste, and I can tell you that it’s moist and fully of yummy chunks. Can’t wait to try a proper slice later with the maple glaze!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats). Read The Nitty Britty, as it was Britin’s choice for TWD this week, and don’t forget to check out the TWD Blogroll!
At the end of every month, just before the new list of TWD recipes comes out, I do a little dance in the hopes that a Bundt cake will be chosen. My efforts to summon the cake gods have gone unrealized every time, but leave it to Mary The Food Librarian, herself a lover of all things Bundted (seriously, she has made a bazillion of them), to finally chose Dorie’s Classic Banana Bundt. Yay!! (Now I am doing my happy dance!)
I love Bundt cakes, and this banana one is no exception. It’s dense and moist, not unlike a banana bread. It’s full of banana flavor, and the inside is full of those little black squigglies…do you know what I’m talking about? Those fascinate me, and I must study them in every slice.
I made half a recipe of this cake in my treasured six-cup Bundt pan. I switched out a quarter cup of the AP flour for whole wheat, and added in a sprinkle of nutmeg. I also used half sour cream and half yogurt in the batter. The coolest thing about any Bundt is how pretty it is, no thanks to me– it just comes out of the pan that way (provided I spray it well)! I drizzled a quick and easy milk chocolate ganache over this one, because hey– bananas and chocolate are great together!