Bundt


It’s Fall y’all!  At least according to the calendar.  But with daytime temps still in the mid to upper eighties and nights only going down to 72 or so here in the Deep South it sure doesn’t feel like Fall.  So how do you get in the mood while running the A/C and wishing for cooler weather instead of Summer Part Deux?  You bake with Fall ingredients – apples, persimmons, pecans.  All of them tied up in one big beautiful bundt.

This one is full of all those ingredients plus “Fall” spices

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      3/4 cup chopped pecans

 

      1 1/2 cups firmly packed brown sugar

 

      1/3 cup butter, softened

 

      2 eggs

 

      1 cup cooked persimmon

 

      1 teaspoon vanilla

 

      2 3/4 cups all purpose flour

 

      3/4 cup milk

 

      1/3 cup apple juice

{I used some spiced pear juice as I was out of apple}

      1 tablespoon baking powder

 

      1 heaping teaspoon pumpkin pie spice

 

    3/4 teaspoon salt

Heat oven to 325°. Grease and sugar* 10 or 12 cup Bundt” Pan.

In a large mixing bowl, mix brown sugar, butter and eggs until very light and fluffy.

Add persimmon and vanilla; mix very well.

Add all remaining ingredients; mix well. Gently spoon into prepared pan.

Bake at 325° for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

* Using sugar to coat pan adds a sugary golden crust to the cake

I drizzled it with a caramel ganache. Recipe for the ganache is from Crazy for Crust.

This cake was unbelievable moist and full of flavor.  One of the best I have made in a long while. {And it would have been beautiful if part of it hadn’t stuck to the pan – thus the leaves!!}

Want more FALL Bundts.  Please visit all the bakers below.  Lots of deliciousness there.

BundtBakers

#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.

Thank you Terri ( of The Freshman Cook) for hosting this month.

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Cinnamon! Good for so many things. Used in so many cuisines.  Perfect spice for a bundt.

Made from tree bark it is loaded with anti-oxidants, has anti-Inflammatory properties,  cuts heart disease risks, lowers blood sugar levels, may be protective against cancer,  and has a powerful anti-diabetic effect just to name a few benefits.

It used in Chinese, Indian, Moroccan, American cuisine both savory and sweet.

And did I mention it adds lots of taste to sweet treats.  Like Cinnamon Rolls.  What better way to add cinnamon to a bundt?  A Cinnamon Roll Bundt!!

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I had seen some around the blog world.  Most of them used canned cinnamon rolls.  I decided I wanted to make homemade instead.  I used my favorite recipe (from Bread Bakers’s Apprentice).  I cut the roll into abot 16 pieces and loaded them into the bundt pan alternating their position.

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Then allowed them to rise and double in size.

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Baked about 40 minutes at 350 degrees.   (I had to cover them with foil to prevent the top from burning while the middle finished baking).  The longer baking time helped the sugar and butter caramelize.

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Then I drizzled with  glaze (Mix together 2 cups powdered sugar + 1/4 cup warm milk + 1 tsp vanilla + 2 – 3 Tbl melted butter.) and since I was making this for Mardi Gras –

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Perfect!  Great for snack.  Great for Breakfast ( Cinnamon Rolls….duh!).  Great for dessert!

BundtBakers

#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. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Our host this month is Lauren of Sew You Think You Can Cook .  Thanks, Lauren.

For me this cake is Naughty AND Nice. Nice because it is sweet and full of fruit. Naughty because it’s full of whiskey with a rum sauce. But also Naughty because I don’t like fruit cake. At. All. {Actually, the theme of Naughty or Nice refers to Savory or Sweet bundt, but….}

I know a lot of people joke about passing around the fruit cake to other people knowing that somewhere there is THAT someone who will finally eat it. THAT someone lives in my house. So I make fruitcake just for him. Just once a year.

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      2/3 cup packed brown sugar
      1/2 cup butter, softened
      1/2 cup fruit juice
      1/4 cup molasses
      2 Tbl whiskey or rum or brandy
      1 1/2 cups AP flour
      1/2 tsp salt
      1/4 tsp baking soda
      1 tsp allspice
      1 tsp cinnamon
      1 tsp nutmeg
      1 {16 oz) package diced fruitcake mix
      1 cup chopped almonds

Heat oven to 300 degrees
Grease and flour pan
Mix the sugar and butter until light and fluffy in a large mixing bowl
Add eggs, juice, molasses, and whiskey (rum or brandy)
Add other ingredients and mix well.
Pour into bundt pan. Bake 90 minutes until done in the center.
Cook for 10 minutes before removing from pan to cool on a rack.

At this point you can wrap tightly in plastic wrap until ready to use or drizzle with your favorite Butter Rum Sauce. {I also added some powdered sugar}

fruit

Recipe modified from Bundt Classics 

 

While I don’t like the cake itself I did taste the cake and it is quite nice. Spicy and full of holiday flavors. Maybe I should make it without the fruit?

 

BundtBakers


#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 or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

I had this brilliant Idea for this month’s Bundt Bakers’ SPRINKLES theme. Instead of going with a regular cake with colored sprinkles I decided to make a cheese cake ‘sprinkled’ inside with mini chocolate chips. In my head it would come out beautifully. 6 little perfect cheese cakes. Dotted with chips. Little sprinkles of cookie on the top.

    The angels would sing. The unicorns would dance.

      I would be the Belle of the Ball!

    Did. Not. Happen.

Instead I ended up with 6 stuck in the pan, partly collapsed, but great tasting, mini bundts. So much for brilliant ideas and head pictures.

    Cue the little Elves of Mischief instead!!

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What you need:

    1 cup finely chopped chocolate sandwich cookie crumbs.


    Filling
    3 (8 oz.) packages cream cheese, softened
    1 1/4 cups sugar
    3 tablespoons all purpose flour
    1/4 teaspoon salt
    1 teaspoon vanilla
    4 eggs
    1/4 cup whipping cream
    1 cup mini chocolate chips

Heat oven to 300. Spray pan and sprinkle the cookie crumbs springly into 1 10 or 12 cup Bundt” Pan. {I used mini-bundt pans and it was enough for 7 small cheesecakes.}
Mix cream cheese, sugar, flour, salt and vanilla until very light and fluffy in a large mixing bowl, scraping sides of bowl occasionally.
Add eggs one at a time. Mix on medium-high speed for about two minutes.
Add cream and mix well, scraping sides of bowl occasionally.
Stir in chocolate chips. Spoon mixture into prepared pans til they are about 3/4 full.
Bake at 300 for 55 to 65 minutes or until set. Cool upright in pan 30 minutes. Refrigerate 2 hours.

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Recipe adapted from Bundt Classics page 78

While I used the recipe in the book, you could use your favorite cheese cake recipe and just add in some mini chocolate chips.


Here are this month’s “Sprinkles” Bundts:

BundtBakers

#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 or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

Here in the Deep South the Figs are ripe. And there are plenty of them with all the rain we have had these last couple of months. I usually pick them and give them to my neighbor but I found this easy recipe for a Fig Cake so decided to give it a try before I gave them away. I have to admit I am NOT a fig lover. I just don’t care for them. I did try one again this year but still not my thing. Different thing, though to put them in a cake – with pecans.

I was just about to make muffins instead of cupcakes and then I remembered this month’s Bundt Bakers’ Theme – Fruits and Nuts. Let’s see. Figs. Pecans. Yep – that qualifies. So back in the pantry went the cupcake pan and out came the bundt pan. Close shave!!

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For the Cake:

    2 cups AP flour
    1 1/2 cups sugar {I used 1/2 cup sugar. 1 cup Stevia in the Raw and 1 large Dash plain stevia}
    1 cup buttermilk
    3 eggs
    1 cup oil
    1 cup chopped pecans
    1 cup chopped figs
    1 tsp salt
    1 tsp baking soda
    1 tsp vanilla

Preheat oven to 325.
Sift the flour, salt, soda, and sugar into a large mixing bowl. Add oil and beat until well blended. Add the eggs, figs, nuts, buttermilk, and vanilla. Mix well
Grease and SUGAR your bundt pan. {I used a small one and made 4 muffins as well.} and pour in batter.
Bake for 45 minutes or until inserted knife comes out clean.
For the Glaze:

    1 cup sugar
    1 stick butter
    1 Tbl corn syrup
    1 tsp vanilla
    1/2 cup buttermilk. 1/2 tsp baking soda

Mix all ingredients in a medium saucepan and bring to a boil over medium heat. Boil 3 minutes
Pour over cake while still warm.

What a great, sweet cake. The figs basically melted into the cake and the pecans added just the right amount of crunch. I used the glaze but I also sprinkled powdered sugar over the cake.

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This one is definitely in the cake rotation. Hope the fig tree lives a long, long time.

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#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.

BundtBakers

What is Rocky Road? Well, if you are ice cream lovers, like we are, you would know it is Chocolate Ice Cream filled with nuts, and marshmallows. Invented in 1929, William Dryer named it Rocky Road to give the population, during the depression, something to smile about in the Depression. Rocky Road. Clever. And tasty, too. Originally it had walnuts. Those were replaced with almonds. And it did not have chocolate chips. Today, the ice cream has changed and is one of the most popular flavors in the US.

You can even find vanilla ice cream with chocolate chips, marshmallows, and almonds.

I found out that in some other countries it isn’t necessarily an Ice Cream Flavor, it’s a cupcake or brownie with additional ingredients: coconut, cherries, raisins, biscuits. Interesting! I always knew this group could be not only delicious, but educational as well.

But, I digress….. on with the cake!

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    1 3/4 cup sugar {I used 1 cup Stevia in the Raw and 3/4 cup sugar}
    2/3 cup butter, softened
    2 eggs
    1 teaspoon vanilla
    1 teaspoon almond extract
    3 cups all purpose flour
    1 2/3 cups milk
    1 cup semi-sweet chocolate chunks
    2/3 cup mini marshmallows, frozen
    2/3 cup chopped pecans (or walnuts, almonds, peanuts)
    1/4 cup cocoa powder
    1 tablespoon baking powder.
    3/4 teaspoon salt

Heat oven to 325°. Grease and flour a 10 or 12 cup Bundt Pan. If using a 10 cup pan.
In a large mixing bowl, mix sugar, butter, eggs, vanilla and almond extract until very light and fluffy. Add all remaining ingredients; mix well. Spoon 3/4 batter into prepared pan. Add cocoa powder to remaining batter. Add the cocoa batter to the top and gently swirl through entire cake.
Bake at 325″ for 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely.
Drizzle with chocolate glaze, and if desired, marshmallow cream.
16 servings.

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I was disappointed that the marshmallow melted into the cake even tho I started with frozen minis. But they did add a great texture and a lot of moisture to the cake itself. Maybe small ‘globs’ of marshmallow fluff would have worked better. But all the ingredients are there, so…… I chopped some minis into small pieces and scattered them on top but the cake wasn’t as pretty with them on it.

#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.

One of the fun things I remember about Spring Break, or summer vacation is the beach. Sand! Surf! Building a fire pit in the sand and toasting marshmallows. And using those marshmallows to make S’MORES!! Ooey! Gooey! Chocolate! Graham! Sticky Fingers! Laughing! Great memories!

Where am I going with this? This month’s Bundt Cake for Bundt Bakers.

The theme is HIDDEN SURPRISE. And after running into a recipe for a Graham Cracker cake I knew I had found my surprise.

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This cake made from graham crackers was just asking to be filled with CHOCOLATE AND MARSHMALLOWS,

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I tried two different methods to fill the cake. I made a trench in the batter and filled it with either chocolate chips or marshmallow fluff. The side I used the fluff on I put the chocolate chips in on top. The side with chocolate chips I put mini marshmallows on top. The fluff worked best. The minis just melted into the cake.

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Then I covered all of it with the rest of the batter and baked.

When it cooled I drizzled it with chocolate ganache and a warm marshmallow sauce.

    2 2/3 cups finely crushed graham crackers
    2/3 cup flaked coconut
    2/3 cup chopped pecans or walnuts
    1 1/3 teaspoons baking soda
    2/3 cup sugar Stevia in the Raw
    2/3 cup firmly packed brown sugar
    3 tablespoons butter, softened
    1/2 teaspoons vanilla
    5 eggs, separated
    1 1/3 cups sour cream
    Chocolate chips
    Marshmallow Fluff.

Heat oven to 325″. Grease and flour a 10 or 12 cup Bundt Pan.
In a small bowl, stir together graham cracker crumbs, coconut, pecans and baking soda. Set aside.
In a large mixing bowl, mix sugar, brown sugar and butter until light and fluffy. Add vanilla and egg yolks; mix well.
Add sour cream and graham cracker crumb mixture alternately to sugar mixture, mixing well after each addition.
In separate bowl, beat egg whites until stiff peaks form. Fold egg whites into cake mixture. {I have to tell you – at this point we almost didn’t have a cake because the batter was SO GOOD!!!}
Spoon about 1/3 to 1/2 of the batter into the pan. Let sit a couple of minutes then make a small trench in the middle of the batter all the way around. Fill the trench with chocolate chips. Then cover the chips with mini marshmallows. {I didn’t put any measurements for these because it is really up to you to decide how much you want. I used about 2 ounces of chips and 1/2 – 2/3 CUPS OF FLUFF. I wish I had used more of both.}
Cover the chips and marshmallow with the remaining batter.
Bake at 325 for 60 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes.
Remove from pan; cool completely on wire rack.
Drizzle with your favorite chocolate ganache and a marshmallow sauce. {I used ONE adapted from the Wicked Noodle.}

    2 Tbl butter
    1 cup marshmallow fluff

Melt marshmallow fluff and butter in a saucepan whiisking until smooth. Using a fork drizzle mixture over cake.

I put the ganache on first and THEN the marshmallow sauce, but you could do it the opposite way.

The cake was nice and dense. The filling was ALMOST ooey! gooey! {and would have been in a warm cake!}

Cake was adapted from Bundt Classics mostly but other recipes on the web as well.

BundtBakers


#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. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

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.

Links:-

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