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Bundt Cake

Mar 172016
 
Raspberry Mojito Bundt Cake

Sun kissed beaches, glorious ocean waves and a big sip of a tropical drink. That’s how I picture a tropical vacation which is the theme for our BundtBakers this month. The theme made me think of Raspberry Mojito Bundt Cake only after I had exhausted my options and myself in making a kick ass mango coconut bundt cake. I tried. I really did.

Raspberry Mojito Bundt Cake

But tropical themed cakes and me don’t see eye to eye in first or the second try. Guys! I repeated the story that I had with my Tropical surprise bundt cake! As they say, third time is a charm. But this time, I did a complete change of plans and instead of mango and coconut which are my absolute favorite tropical flavors, I chose to go with a Raspberry Mojito Bundt Cake.

Raspberry Mojito Bundt Cake

My mango and coconut cake was baked well, came out of the pan ok. But it just didn’t have enough mango or coconut flavor. The whole exercise seemed pointless. I mean why add mango and coconut if you cant even taste them. So I baked again, this time adding more mango and some mango puree and some more coconut. You should have seen the mess it was after baking. It looked like a well baked cake, only it was not. The portions around mango chunks were too moist and the rest of the cake too dry. So I scratched the idea. And decided to go with a different cake.

Raspberry Mojito Bundt Cake

I am so totally glad that I did. At one point I just gave up and said I won’t do it this month. But then I didn’t want to be defeated by a cake, so I put my big girl pants on and started on this cake. And the resulting cake is every bit a Raspberry Mojito, only in the  Bundt Cake form! And to top it, Colorado has been sunny and warm this past week, so it feels like a vacation. Only not near the beach.

Raspberry Mojito Bundt CakeSince the cake tasted so much like the real deal, I decided to go a step further and make some candied raspberries and mint leaves. It was a lot of fun to do while the cake was cooling. And the resulting raspberries look so pretty!

Raspberry Mojito Bundt Cake

 

Many thanks to Christiane for this wonderful theme. It made a lot of bundt bakers wish they were on a real vacation. Christiane blogs at The Mom Chef : Taking on Magazines. I can’t wait to check out what the rest of the bakers have made this month. And hope you check out their posts as well.

Raspberry Mojito Bundt Cake

Here they are in Alphabetical Order!

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.

Raspberry Mojito Bundt Cake

Raspberry Mojito Bundt Cake #BundtBakers

Raspberry Mojito Bundt Cake #BundtBakers

Ingredients

    For the Cake
  • 3 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 teaspoon salt
  • 1 C unsalted butter, room temperature
  • 2.5 cups granulated sugar
  • 6 large eggs
  • 2 Tbs lemon juice
  • 3 Tbs Rum
  • 1 cup cream cheese
  • 1 tbs lime zest
  • 1 Tbs chopped mint leaves
  • 1/2 cup raspberries for batter, more for garnish ( garnish is optional)
  • Syrup
  • 2 tbs sugar
  • 2 Tbs lemon juice
  • 1 tbs rum
  • Icing
  • 1 cup cream cheese
  • 1/2 cup powdered sugar
  • 2 tbs milk
  • 1 tsp lime zest.
  • Garnish (to be done a few hours ahead)
  • 1 egg white
  • sugar in a bowl
  • some raspberries and mint leaves

Instructions

  1. Preheat the oven to 350*F. Prepare the bundt pan - grease and flour thoroughly to ensure nothing sticks into the pan after baking.
  2. Sift together the flour, baking powder, salt and soda - at least a couple of times.
  3. Beat the butter and cream cheese until light and creamy and then add in the sugar and beat until thoroughly aired and mixed. (About 5 minutes in my stand mixer)
  4. Add in the eggs and yolks; one by one. Ensuring the batter is combined well before the next addition. Scrape down the sides as and when needed.
  5. Add the lemon juice, lemon zest, rum and beat to combine.
  6. Mix in the dry ingredients into the wet. Mix on low speed or by hand. Do not overmix. Finally add the raspberries and mix.
  7. Pour the batter in the pan and bake on middle shelf for about 60 minutes or until a cake tester inserted comes clean.
  8. Let it cool completely before unmoulding.( about an hour )
  9. Just before unmoulding, prepare the syrup.
  10. Syrup
  11. Add the sugar and lemon juice into a small pan and set it on medium heat. Do not stir. Once the sugar melts, switch off heat, add in the rum and keep side.
  12. Icing
  13. Cream together the cream cheese and sugar until sugar sort of dissolves. Add in the milk and mix .
  14. again.
  15. Garnish
  16. With a small brush, apply egg white on to a raspberry, roll it in sugar , lift and let it dry on a parchment paper. Repeat with all raspberries one by one.
  17. Repeat with mint leaves.
  18. Complete the cake
  19. Unmould the cake, and pour the syrup over the cake making sure to evenly distribute it.
  20. Ice the cake and apply garnish.

Notes

The candied raspberries and mint leaves were dipped in egg whites hence making them unsafe for consumption by small kids and elderly. Although I used a pasteurized egg while, I still would not recommend this technique for the said population for health risks.

http://dev.spiceroots.com/raspberry-mojito-bundt-cake/

Jan 212016
 
chocolate and tomato soup bundt cake

chocolate and tomato soup bundt cake

 

It’s the strange but good sort of a day with the Bundt Bakers. And that’s why you are being forced to partake in a recipe that uses tomato soup as one of it’s ingredients. If you think adding tomato soup in my chocolate bundt is way too weird, wait till you see what the other strange (ahem) Bunt Bakers have come up with!

chocolate and tomato soup bundt

As weird as it sounds, it is not all that uncommon – the tomato soup cake! It has been known to have made it’s presence in the depression era. And there are scores of recipes, old and new that make use of tomato soup in a chocolate cake. So I thought it fit the theme of strange but good-weird flavor combinations for Bundt Bakers and also gave me an opportunity to try making this cake in a bundt pan and see how it fared.

 

chocolate and tomato soup bundt cake

I really wanted to try the recipe from Rose Levy Beranbaum’sHeavenly cakes. But using a can of tomato soup was not going to happen. Yes, some may argue that there isn’t anything nutritious about a cake and that it IS made of processed flour and sugar. But the canned soups had way more unrecognizable ingredients than I could justify. So, I did end up using Rose’s recipe but I modified it a bit for altitude and used a little jar of tomato paste.  I am really not sure how different is it from the original recipe, but one thing I can tell you – it was the silkiest chocolate EVER! The crumb actually MELTS in the mouth! I am going to make tomato paste a standard in chocolate cakes from now on. It’s THAT GOOD.

chocolate and tomato soup bundt cake

Our Lovely host this month is Jen, Better known by her nom de plume, June. June blogs at How to Philosophize with Cake

Here are our strange but good-weird flavor combinations for this month! Go on! I know you are curious to find out just how weird we all are and I am happy to say we won’t disappoint!

BundtBakers

chocolate and tomato soup bundt cake

#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.

 

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Chocolate and Tomato Soup Bundt Cake #BundtBakers

Ingredients

    To make the tomato soup
  • 5 Tbs tomato paste
  • Water
  • For the cake
  • 4 large eggs
  • 1tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 1/2 stick unsalted butter
  • 2 cups baker's sugar
  • 3 cups cake flour
  • 1 cup unsweetened cocoa powder
  • 1/2 tsp salt

Instructions

    Make the soup
  1. Add the tomato paste into a measuring jug and add water a little at a time, mixing well until you make one whole cup of tomato liquid like thing. We will call this the tomato soup.
  2. Cake
  3. Preheat oven to 350 F ; prepare a bundt pan.
  4. Whisk the eggs, tomato soup and vanilla extract until well combined. Add in the baking soda and baking powder and mix a bit and keep it aside.
  5. In a stand mixer, beat the butter and sugar together until light and airy. Add in the flour and salt and mix until combined. Add in the cocoa powder and stir until everything mixes in.
  6. Add the tomato soup mixture a little at a time until well combined.
  7. Pour into the prepared bundt pan.
  8. Bake on middle rack for 50 - 60 minutes.

Notes

I used a basic ganache to top the cake with. It goes well with the cake. You can also just dust it with powdered sugar or use any other icing.

http://dev.spiceroots.com/chocolate-and-tomato-soup-bundt-cake-bundtbakers/

Aug 202015
 

“Mom, Will you bake a cake just for me”? This isn’t a request I ever get, because there is always cake or cookies lying around in the house for the teen and her friends to eat. And the request is usually about a particular kind of bake. Never about a bake “Just for her”.
So, I had to pause and ask what kind. But what I wanted to know was what brought about the request. And a few minutes of ‘cake chat’ later I found out that unknowingly, I am always baking cakes either because I have a bundt cake challenge, or because there are new flavors and techniques I want to try or because weekend house guests are visiting and I want something handy because with guests in the house I don’t usually get around to baking. Except for the cakes I bake for friends to take to their birthdays and weddings and the like, I thought I was baking for her because she enjoys eating my cakes.

Chocolate Sprinkles Sour Cream Bundt Cake

Photos By :- Shloka Dhar

It was an honest talk, just the way I have taught her to express herself. It made me pause. Sometimes, in the long lists of getting things done or doing things for others we forget what’s most important. The precious moments we have with our kids while they are growing up. I already can’t believe that she will start driving soon and then off to college and have her own adult life in a short few years. I was thankful for this talk. Grateful for her direct demand and I asked her what cake she wanted me to bake for her.

Chocolate Sprinkles Sour Cream Bundt Cake

“Just a simple chocolate cake. With lots of chocolate and Sprinkles on top and vanilla icing”. So that’s exactly what I made. I am still not the best mom. Because I also made this cake for the Bundt Bakers. But only because the challenge theme matched with the teen’s request.
It did mean that I was to change my plan of having a deep, dark luxurious chocolate ganache icing for the cake to the quick and simple vanilla icing.

Chocolate Sprinkles Sour Cream Bundt Cake
We have decided that before the next month’s Bundt Baker’s challenge I am going to consult with her about the cake. With her inputs, we are going to make cakes that she wants to eat and help bake.

Life as a blogger can sometimes take over the simple home life. Even for a whimsical one like me who only post once a while. Menus that need to be blogged, recipes that are not on the blog yet or not cooking things that are already on the blog. Though I didn’t follow those blogging norms, Somehow without me noticing, I had fallen through the gaps and done this with my cake baking. But now, I promise to pause every now and then and ask, “So, What should I bake you today?”

Chocolate Sprinkles Sour Cream Bundt Cake

Photos by :- Shloka Dhar

What about you guys? Do you pause to ask the important people in your life what they feel like eating or trying?

Chocolate Sprinkles Sour Cream Bundt Cake

Now about this particular cake – It’s so moist that my husband asked if I had used oil instead of butter. And the choice of the cocoa powder was my daughter’s. She wanted to use the Dutch processed cocoa powder because she wanted it to contrast with the white icing and the dark chocolate sprinkles that Dad got from his trip to Prague.

The recipe is adapted from the William Sonoma Recipe for chocolate sour cream cake. It’s moist, with a nice crumb and tastes very chocolatey. This is our contribution to the Bundt Baker’s monthly event and this month our host is the very FUN Terri Truscello of Love and Confections. Thank you so much, Terri for a FUN filled “Sprinkles” themed event.
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.

Chocolate Sprinkles Sour Cream Bundt Cake #BundtBakers

Chocolate Sprinkles Sour Cream Bundt Cake #BundtBakers

Ingredients

    For the Cake
  • 1 C unsweetened dutch processed cocoa powdered
  • 6 oz dark chocolate, chopped
  • 1 C hot water
  • 2 C all purpose flour
  • 1tsp Baking powder
  • ¼ tsp salt
  • 16 Tbs butter
  • 1 ½ C sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 C sour cream
  • For the Glaze
  • 1 C powdered sugar
  • 1 Tbs milk
  • chocolate sprinkles

Instructions

  1. Prepare your Bundt pan by greasing and flouring it. Preheat the oven to 350*F.
  2. Heat the water and add the chopped chocolate and the cocoa powder, Stir to mix and set aside to cool.
  3. Sift the flour, salt and baking powder. Keep aside.
  4. Cream the butter and sugar in a stand mixer until light in color and fluffy. Add in the eggs, one at a time. Incorporate each egg before adding the next. The mixture will thicken and be a cream like consistency.Add the sour cream in two batches, mixing completely on each addition.
  5. Add in the vanilla.
  6. Now add in half of the flour and mix on low speed until just incorporated. Gradually add in the cocoa mix (be sure it is not warm). Mix and then add the rest of the flour and then the rest of the cocoa mix. Mix until well combined.
  7. Pour into the prepared pan and bake on the middle rack for 60 minutes. The batter may look like it's too much for your heritage pan. In other pans it should be ok.
  8. When a cake tester comes clean, the cake is done. Allow to cool for an hour before un moulding. Then make the glaze.
  9. Glaze
  10. Mix the vanilla, milk and sugar and pour over the cake. Quickly sprinkle the chocolate sprinkles.
http://dev.spiceroots.com/chocolate-sprinkles-sour-cream-bundt-cake-bundtbakers/

Jul 162015
 

Orange Blossom Honey Nut and Blueberry cake

As much as I love baking and decorating really fancy cakes for others to eat, my personal favorites are cakes that have no icing, are not overly sweet and have a slightly chewy baked on crust. The cakes that are old fashioned and rustic. The cakes you can leave on the counter and cut a slice when you want and eat it from your hand. Cakes that remind me of Dolly didi and her pressure cooker cakes, of joys in all things simple.

Orange Blossom Honey Nut and Blueberry cake
I know I am going on a nostalgic trip, but it’s been that kind of a week. When I feel overwhelmed, I bake. And so I baked this bundt cake with the flavors I love and added no icing. After all it was a cake for me to help me put myself in better spirits and take life one day at a time. Not everything in life has to be complicated. Least of all a bundt cake.
The Orange Blossom Honey Nut and Blueberry cake has a much pronounced taste of honey. So use your favorite honey. Also I used orange blossom and honey syrup to douse the cake in. The result is sublime!

Orange Blossom Honey Nut and Blueberry cake

I suggest that you don’t let the simple looks of this cake make the decision about the flavor. It’s simple but so very flavorful and hence my choice of cake to share with the #Bundtbakers for July. Our host this month is Shilpi and her theme is a a combination of fruit and nut. Thank you for hosting Shilpi. It was a wonderful theme.

Orange Blossom Honey Nut and Blueberry cake
 So, who are the bundt bakers!!
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. 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.

Here are the Bundt cakes that everyone baked this month :-
Updated Link lists for July 2015- Fruits and Nuts

Orange Blossom Honey Nut and Blueberry Cake #Bundtbakers

Orange Blossom Honey Nut and Blueberry Cake #Bundtbakers

Ingredients

  • 1/2 pound (2 sticks) unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 C honey
  • 4 large eggs
  • 2 tbs freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 2 C all-purpose flour
  • 1 C almond flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 C frozen blueberries
  • 1/2 C slivered almonds
  • 2 Tbs honey
  • 3 Tbs Orange Blossom water

Instructions

  1. Preheat your oven to 350° and prepare a Bundt Pan with butter and flour.
  2. Cream together the butter, sugar until light in color and texture.
  3. Add the honey and mix well. Add in eggs one at a time, then the honey, lemon juice and zest. Mix until smooth.
  4. Add the flour, almond flour,baking powder and salt. Stir to mix but do not over mix.
  5. Fold in the blueberries into the batter with a spatula.
  6. Sprinkle the almonds at the base of the bundt pan.
  7. Spread the batter into the prepared bundt pan. Smooth out the top.
  8. Bake for 55 to 60 minutes until cake tester comes out clean
  9. Allow to cool in pan before unmoulding. After you unmold the cake, mix the 2 tbs honey and orange blossom water into a syrup consistency and brush it on to the cake.

Notes

Recipe adapted from Zoe Bakes

http://dev.spiceroots.com/orange-blossom-honey-nut-and-blueberry-cake-bundtbakers/

May 212015
 

Biscoff and Chocolate Rocky Road Bundt Cake

With my last month’s epic Bundt cake disasters and then final success, I was bracing myself up for this month’s theme with the #BundtBakers. If last month’s epic battle with the Bundt taught me anything, It was this – “Respect the Bundt! For it has a mind of its own”.
I was keen to try my favorite brownie recipe for this month’s theme – Rocky Road. I have made a bundt cake with the recipe a few times and it has been a success. So I was acting cool as a cuke and thinking, “I got this”!
But I forgot, the bundts have a mind of their own. I added walnuts into the recipe and then let it bake for a bit before adding marshmallows. Turns out, marshmallows always find a way into the deep crevices of the pan after turning into molten liquid and not setting back up. I was expecting that bit, but what I was not expecting was that the cake will drop out of the pan like it hated staying with it any longer. Oh how Impressive it was for 3 seconds! The cake then melted on to itself and went into a puddle on my kitchen counter.
Epic. Disaster. Again!

Biscoff and Chocolate Rocky Road Bundt Cake
What was worse was that my teen’s friends had come over to help out decorating the cake and they had plans of using marshmallow cream and other good stuff on it. Now all they could do was gape at the big puddle of chocolate mess and ask me if they should eat the stuff with a spoon or put a straw in it to drink up the chocolate. It took a batch of giant sized chocolate cookies to buy their silence on the matter and for a difficult one to please ( my own child) it might be a few more batches of cookies before the matter will be taken into advisement.

Biscoff and Chocolate Rocky Road Bundt Cake_-3
Oh well! As you know by now, giving up is not something I am good at. So I had to try again. And I did. This time I went a little traditional. A regular chocolate cake, filled with a little biscoff spread and biscoff cookies and topped with classic rocky road stuff – chocolate, marshmallows and nuts.
Oh Jackpot! Great flavors and a wow factor when I cut the cake. I am in Bundt heaven for now!

Biscoff and Chocolate Rocky Road Bundt Cake

 

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.  Our wonderful host and theme selector was Laura of Baking in Pyjamas . Thank you Laura for hosting and setting the rocky road theme.
Here are the Bundt cake makers with their craft for the month of May!

 

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Biscoff and Chocolate Rocky Road Bundt Cake #Bundt Bakers

Ingredients

    For the cake
  • 6 eggs
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup unsalted butter melted
  • 5 Biscoff cookies broken into halves
  • 3 Tbs Biscoff spread
  • Frosting
  • 1/2 C mini marshmallows
  • 1/2 C milk chocolate chips
  • 1/4 C white chocolate chips
  • 2 Tbs chopped nuts ( I used peanuts)
  • 2 Biscoff cookies crushed
  • 1/2C Biscoff spread

Instructions

  1. Preheat oven to 325*F
  2. The cake
  3. Prepare your bundt pan with coating it with butter
  4. whisk the eggs with the sugar and vanilla in a large bowl, until thick and pale.
  5. Sift the flour and cocoa over the mixture and gently fold in. stir in the melted butter.
  6. Pour into the pan. Place the cookie halves evenly, in the center of the batter, carefully trying to avoid touching any sides. Drop in a little bit of Biscoff spread in between the cookies to create an alternate pattern.
  7. Bake at 350* F for 30 minutes or until the cake tester comes clean.
  8. The cake should be raised and springy to touch and u can always do the toothpick test.
  9. Allow the cake to cool in the pan before inverting it on a wire stand.
  10. Frosting
  11. Melt the milk chocolate over hot water or in the microwave.
  12. Once the chocolate melts, add in the Biscoff and whisk well.
  13. Pour over the bundt cake and decorate with nuts, marshmallows and chocolate chips. Finally spread the crushed cookies on top.
http://dev.spiceroots.com/biscoff-and-chocolate-rocky-road-bundt-cake-bundt-bakers/