Bundt Bakers


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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There is a little deli in Natchitoches, of Steel Magnolias fame, that makes a fantastic Yam Cake. I have been trying to replicate it for ages. I haven’t gotten it quite perfect yet, but this is the closest I have come. Thanks to this month’s Bundt theme – COCONUT hosted by Terri Truscello of Love and Confections I can parade my new concoction around.

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    1 1/4 cups AP flour
    1 tsp baking soda
    1/4 tsp cinnamon {needed a little more}
    1/2 tsp kosher salt
    1 cup + 2 Tbl sugar
    2 eggs
    1/2 cup canola oil
    4 – 5 baked sweet potatoes peeled and mashed {about 2 cups}
    4 Tbl sour cream
    3/4 cups toasted pecans
    1 cup toasted sweet coconut

Preheat oven to 350.
Prepare the bundt pan. Spray with PAM or oil and shake with sugar until inside is coated.
Sift together flour, baking soda, cinnamon and salt in a medium bowl and set aside.
After mashing the baked sweet potatoes whip them as much as possible to lighten their texture. {I think this is the key to a light fluffy cake.}
Using a stand mixer beat together the sugar and eggs until light and fluffy. At low speed add in the oil slowly so as not to deflate the egg/sugar mix. Add the whipped sweet potatoes and vanilla and continue to mix on low speed until just combined.
With a spatula fold in the flour mix and nuts until just combined.
Bake for about 1 hour or until done.
Cool for 30 minutes before removing from the pan.

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I drizzled first with Coconut caramel and then with a simple coconut milk glaze, mostly for looks rather than taste. Top with toasted coconut.

Coconut Caramel:

    4 cups sugar
    1 can of Coconut Milk

Put 4 cups of sugar in a medium sized heavy pot and cook on medium high heat until it begins to caramelize, stirring constantly. When it is brown, carefully begin adding the coconut milk until you get the consistency you want.
Coconut Glaze:

    2 Tbl coconut milk
    2 cups powdered sugar

Mix until drizzle consistency. It may take more or less coconut milk.

I learned a few things making this bundt. Possibly using Creme de Coconut would be better but it might make it too sweet. Maybe cutting back on the sugar to compensate. I think whipping the potatoes more in a processor might help lighten the texture. And maybe mixing some toasted cocnut with the caramel? I will try these changes the next time I experiment with the bundt.


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Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page HERE.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.
Almond Joy Bundtlettes from Sew You Think You Can Cook
Candy Bar Chocolate Coconut Bundt Cake from Love and Confections
Chocolate Italian Cake from Magnolia Days
Coconut & Banana Bundt Cake from Just One Bite Baking
Coconut Banana Bundt Cake from Basic N Delicious
Coconut Carrot Bundt Cake from Media Racion Doble, Por Favor
Coconut Cream Bundt Cake from Adventures in All Things Food
Coconut Hummingbird Bundt Cake from Patty’s Cake
Coconut Milk Bundt Cake from I Love Bundt Cakes
Coconut Milk Bundt Cake from Un Mordisco Un Pecado
Coconut Oil Pound Cake from The Spiced Life
Coconut Sugar Banana Cake from A Kingdom for a Cake
Cranberry and Coconut Bundt Cake from La Cocina de Aisha
Cranberry, Orange and Coconut Bundt Cake from Kids & Chic
German Chocolate Bundt Cake from The Freshman Cook
Glazed Chocolate Macaroon Bundt Cake from Food Lust People Love
Gluten-free Coconut Orange Bundt Cake with Coconut Whipped Cream from Cassie’s Kitchen
Gizzada Mini Bundts from Passion Kneaded
Key Lime Coconut Cream Bundt from A Day in the Life on the Farm
Mini Samoa Bundt Cakes from Making Miracles
Orange & Coconut Bundt Cake from Living the Gourmet
Oreo Coconut Bundt Cake from Indian Curries/Stew
Pina Colada Bundt Cake from Jane’s Adventures in Dinner
Rhubarb n Rose Coconut Frosted Bundt Cake from Baking in Pyjamas
Rum Bundt Cake with Coconut and Lime from Bourbon and Brown Sugar
Toasted Coconut Lime Bundt Cake with Chili Lime Glaze from Brooklyn Homemaker

Here it is the middle of the month already. And Christmas month at that. This year has just flown by. Lots of baking done this year and lots more to do before the year is out. Holiday Baking!!

Like this cake for Bundt Bakers.

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Peppermint is a major flavor this time of the year. Candy Canes are everywhere. On the tree. On the mantle. On the cake.

    3 c all-purpose flour
    2 tsp baking powder
    1 tsp baking soda
    1/2 tsp salt
    1 3/4 c granulated sugar
    1 c vegetable or canola oil
    1/2 cup applesauce
    3 large eggs, room temperature
    1 tsp vanilla extract
    1 tsp peppermint extract {I think it could have used more.}
    1 c buttermilk
    1/4 tsp red food coloring
    GLAZE:
    3/4 c white chocolate chips
    3 Tbsp cream or half and half
    3/4 c powdered sugar
    1/2 tsp peppermint extract
    3 Tbsp crushed candy canes or star mints or soft peppermints

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the dry ingredients.
Grease and sugar the bundt pan.
Using a stand mixer, beat together oil, applesauce, and sugar until well mixed. Add eggs, one at a time, beating well after each addition. Add both extracts and beat well.
With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes. Scoop 1 1/2 to 2 cups of the batter into another bowl and add 1/4 tsp {or so} of red food coloring.
Pour half of the white batter into the bottom of the pan. Top with half of the red batter. Top with white batter.
Finish with the remaining red batter. Gently swirl the batter with a knife.
Bake for 50 to 55 minutes, or until the toothpick inserted in the center comes out clean.
Cool the cake for 2 minutes in the pan then carefully flip it upside down onto a cake plate. Cool cake completely before glazing.
GLAZE:
Melt chocolate and cream in a double boiler. Let cool slightly. Whisk in powdered sugar.
Drizzle over the cake. Let set for 1 minute.
Sprinkle with crushed peppermint.

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Original Recipe

I know you need more mint cakes for Christmas – wander thru’ these:
cvv

Our host this month was the lovely Laura Tabacca of The Spiced Life

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page HERE.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

This month’s theme for Bundt Bakers is BOOZY BUNDTS. Rum, Vodka, liqueurs, moonshine, anything that is boozy.

I think most of the time when one makes a boozy bundt it is with rum. Being from the south we tend to go more toward the comforting drinks like bourbon. Papa used to like a little shot of Southern Comfort in the afternoons. Dad was all in for Wild Turkey. Me, well, I don’t drink but I always kept something in the house for others. I was WELL prepared when Lauren of From Gate to Plate choose her flavor of the month. I just had to find the right cake. And what is more southern than Sweet Potatoes and Pecans?

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Fall is pecan season. And sweet potato season. Bourbon is always in season. I couldn’t think of a better way to celebrate fall than with this cake. And then add a Bourbon Syrup. Yes, please!

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Ingredients:

    3 tablespoons finely chopped pecans
    1 1/2 cups firmly packed brown sugar
    1/3 cup butter, softened
    2 eggs
    1 cup cooked sweet potatoes { 1 good sized one}
    1 teaspoon vanilla
    2 3/4 cups all purpose flour
    3/4 cup milk
    1/3 cup bourbon
    1 tablespoon baking powder
    1 teaspoon pumpkin pie spice
    3/4 teaspoon salt

Heat oven to 325°.
Butter a 10 or 12 cup Bundt” Pan. Sugar the pan well. Sugar puts a nice sweet crust on the cake. Sprinkle bottom and up sides of pan with the chopped pecans.
In a large mixing bowl, mix brown sugar, butter, and eggs until very light and fluffy. Add sweet potatoes {potato can be baked in the oven or in the microwave. You could use canned but they may be too sweet} and vanilla;
mix very well. Add all remaining ingredients; mix well.
Gently spoon into prepared pan.
Bake at 3250 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.

Bourbon Drizzle:

    1 cup sugar
    1/2 cup water
    1 tsp butter
    1/2 tsp vanilla
    2 Tbl bourbon

Bring sugar and water to a boil in a small saucepan. After 5 minutes add butter, vanilla, and bourbon. Cook until nice and syrupy. {If you over-cook it it will turn to concrete when cools on the cake!}

The bourbon taste is in the background and not very strong. The sweet potato flavor is the more pronounced. {Adapted from Bundt Classics}

It didn’t last long…..

Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado

Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate

Baba au Rhum by Terri at Love and Confections

Banana Bourbon Bundt Cake by Linda at Brunch with Joy

Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook

Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake

Chocolate Baileys Bundt Cake by Beatriz at I Love Bundt Cakes

Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands

Chocolate Guinness Bundt by Veronica at My Catholic Kitchen

Chocolate Guinness Bundt Cake by Patricia at Patty’s Cake

Chocolate Khalua Bundt Cake by Lauren at Sew You Think You Can Cook

Chocolate Kahlua Bundt Cake with Kahula Glaze by Tanya at DessertStalking Blog

Coffee Baileys Bundt Cake by Kathya at Basic N Delicious

Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner

Gingerbread Rum Bundt cake by Laura at Baking in Pyjamas

Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor

Grand Marnier and Tangerine Bundt Cake by Carola at En la cocina de Caro

Irish Coffee Bundt Cake by Laura at The Spiced Life

Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen

Lemon Rum Bundt by Catherine at Living the Gourmet

London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love

Peach Brandy Pound Cake by Renee at Magnolia Days

Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic

Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm

Rum Pudding Cake by Rebekah at Making Miracles

Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones

Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker

Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

Isn’t that a fun word?
If you don’t know what a kushaw is…

kushaw

    …it is a winter squash.

Similar to a pumpkin in flavor, but milder. And it makes a great cake!!

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While this was probably one of the least photogenic bundts EVER it is quite tasty.
AND it was baked in the SLOW COOKER!! Which is what caught my eye when I saw the original recipe – Old Fashioned Pumpkin Cake in a old cookbook.

Slow Cooker Kushaw Bundt Cake

    1/2 cup veggie oil
    2 eggs
    1 1/2 cups sugar {I used bulk Stevia with an extra shot of plain Stevia}
    1 cup pureed KUSHAW
    1/2 cup water
    1 1/2 cups AP flour
    1 tsp baking soda
    1/2 tsp baking powder
    1/2 tsp cinnamon {I used a full tsp}
    1/2 tsp ground cloves
    1/2 tsp grated nutmeg
    1/8 tsp salt
    1 cup chopped pecans.

In a large bowl, mix together the oil, eggs, sugar, pumpkin, and water.
Add the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt. Blend well. Stir in the pecans. Turn into a buttered bundt pan.
Carefully place the bundt pan in a 5-quart electric slow cooker.
Cover and cook on the high heat setting about 3 1/2 to 3 3/4 hours, or until a cake tester inserted in center of the cake comes out clean. {Mine took 3 hours} (Do not attempt to cook on the low heat setting for a longer time.)
Remove the lid and turn the cooker off. Leave the cake in the cooker until the dish is cool enough to handle. Remove from the cooker. Cut into wedges and serve warm or at room temperature. Instead of the recommended whipped cream or powdered sugar I topped it with a

Honey Cinnamon Drizzle

    1/2 cup butter
    1 tsp cinnamon
    2 Tbl brown sugar
    1/4 cup honey

Mix the ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until sauce begins to thicken.Allow to cool before drizzling on the cake And try NOT to eat it with a spoon!!!

Our theme for September was Autumn Harvest hosted by the lovely Tux of Brooklyn Homemaker

BundtBakers

Interested in learning more about us?? #BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.

…tasting much sweeter than wine.”

Honey is an amazing food.

Honey has had a long story in human history. It has used in foods and beverages since early times – including ancient man and has had a role in religion and symbolism.

It also tastes good. Imagine being able to make something so wonderful just by gathering pollen from millions of flowers.

I have always loved honey. Especially on Ice Cream and cakes. So when the Bundt Bakers‘ theme this month was HONEY it was perfect. And I am quite fortunate in that my Brother-n-Law is a beekeeper so there is always a large jar of honey in the house.

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Mrs. Foster’s Honey Cake

This recipe comes from a Caterer in New York. I chose it because it had more honey in it than any recipe I had found – 2 cups. I knew you would really be able to taste the sweetness of the honey in this one.

    1 cup butter, very soft
    1 cup milk
    2 cups honey
    2.5 cups unbleached flour
    1/2 cup whole wheat flour
    3 Tbsp. baking powder
    3 pinches salt
    4 eggs

Pre-heat oven to 350 F.
Completely Butter your pan – you know how bundt pans are!!
In a large bowl sift your flours, baking powder and salt. Set aside.
In the bowl of your mixer blend your honey and butter very well. Add your eggs one at a time blending well after each addition. Add milk and mix well, scraping down the sides of your bowl along the way.
Slowly add in the flour mixture until batter all is well incorporated.
Pour the mixture into the bundt pan.
Bake for 40 – 50 minutes depending on your oven (mine took 45) Be careful not to overbake!!
When cool, if you like, dust with powdered sugar.

I had plenty of batter for a regular bundt pan and a mini.

    Drizzled with honey!

As if that wasn’t enough, and I just couldn’t control myself, I made Honey Sweetened Ice cream to go on top. Then drizzled the whole luscious thing with HONEY!

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A little over the op, you say? NAW!! Just right.

LAURA is our host this month so if you want to see all the luscious Honey Bundts hop on over to Baking in Pajamas or visit them from here:

#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 right here. 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 an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

When I think of Summer I think of fresh fruits and veggies. When I think of Summer Fruit I always think of watermelon. And Blueberries. And PEACHES. Juicy, sweet, round, ripe orbs of deliciousness. What better fruit to put into a Bundt Cake!

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    3 cups all-purpose flour
    pinch of salt
    2 teaspoons baking powder
    1 cup granulated sugar
    3/4 cup Stevia (or Splenda)
    1/4 cup unsweetened apple sauce
    1/2 cup butter, melted and cooled
    2 eggs
    1/2 cup Egg Beaters
    1/3 cup orange juice
    1 teaspoon vanilla extract
    1 29 oz can sliced peaches in syrup, syrup reserved.

Preheat oven to 350ºF. Grease a 12 cup bundt pan with Baker’s Joy. {All the batter fit into a smaller pan with a little extra left for a minie}
In a mixing bowl add the eggs, eggbeaters, and lightly beat them with a whisk. Stir in the orange juice, applesauce, butter, and vanilla extract.
Gently fold in the flour, salt, baking powder, and granulated sugar, and Stevia. The batter will be somewhat thick.
Mix in 1/2 can of the peaches, pureed.
{I placed slices of peach in each of the crevices of the bundt pan – looked nice.}
Pour batter evenly into the prepared pan.
Bake uncovered for 1 hour – 1 hour and 10 minutes. Let cool for 15 minutes before invert onto serving plate.
Cool completely.
Drizzle with warm Peachy Syrup

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The bundt was sweet but not too sweet since I subbed out some of the sugar. The added peach syrup increased the peachy flavor more than the pureed peaches did. Nice summer dessert.

Felice is our host this month so if you want to see all the luscious Stone Fruit Bundts hop on over to All That’s Left are the Crumbs.

#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 right here. 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 an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

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