Spiced Apple Struesel Cake#BundtBakers

My hubby comes from office late in the evening and very quietly tells me, bake a cake for me with pleading eyes. I want to take it tomorrow for our department picnic. I could not refuse him, had 2 apples lying in the fruit basket, decided to bake this Spiced Apple Struesel Cake. This is my late night baking. 

This delicious apple cake is filled with a mixture of chopped apples and a sprinkle of toasted almonds and streusel. It makes a fabulous picnic cake or dessert.

It's posting day for our Event for Bundt Bakers the theme is Bundt Cakes for Picnics and our Host is Sue Lau. Thank you Sue for hosting this event.

Ingredients
For Cake Batter 
250 Grams All Purpose Flour
200 Grams Butter
1 Cup Caster Sugar
2 Teaspoons Vanilla essence
1 Tablespoon Baking powder
3 Eggs
For  the Topping 
2 Medium Apples - thinly sliced
1 Tablespoon Lemon juice
1 Teaspoon Cinnamon powder
¼ Teaspoon Clove powder
¼ Teaspoon Nutmeg powder
½ Cup Toasted Almonds - chopped
For the Streusel 
50 Grams Butter - melted
100 Grams All Purpose
2/3 Cup Caster Sugar

Method 
Sieve the flour and baking powder, keep aside.
For the Streusel 

Mix butter, flour and sugar together with your hands until it forms small crumbles. Keep aside
For  the Topping

In bowl mix the sliced apple, lemon juice and spice and keep aside.

Now that the topping and streusel are ready let's preheat the oven and start making the cake batter.
Grease a 10 inch ring pan with butter well. 

In a large bowl beat the butter and sugar till light and creamy add the eggs one at a time till incorporated, and continue beating, add the essence and mix well. Now fold in the sieved flour little at a time till all is incorporated. This batter is thick so do not add any extra liquid.
To assemble the cake

Pour this batter a greased ring pan and spread it evenly with a spatula. 

Top it with apples by arranging the slices. 

Then sprinkle the chopped almonds

Then spread the struesel on top.

Bake at 180 degrees for about 55 to 60 minutes or till a skewer inserted in center comes out clean.

Cool it in the pan then un mould. 

I had to slice and pack the cake when hot,  

cause early in the morning he had to take it, so soft and moist

Packed  in a air tight box and ready to carry for the picnic

Labels : Bundt, Bundt Bakers, Apple, Struesel, Baked

Bundt Bakers
Bundt Cakes for Picnics 

Here are some of our bake for this event.

Cheerwine Bundt Cake from Palatable Pastime
Elderflower and Blueberry Bundt - Bundt Cake Flor de Saúco y Arándanos from Merce's Cake
Lemon and Pistachio Bundt Cake from Patyco Candybar
Milk Chocolate and Caramel Popcorn Bundt Cake from All That's Left Are The Crumbs
Pineapple Upside Down Bundt from Simply Inspired meals
Roasted Rhubarb Upside Down Cake from Food Lust People Love
Spiced Apple Streusel Cake from Sneha's Recipe

#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.

Bora Berry Tart#BakingBloggers

Bora berries are a popular fruit from India. It is commonly found at road side carts. 

As kids we use to buy this fruit to eat after school and enjoy it with salt. I go climbing the forest hills every day this fruit is widely available there, we collected these and made this tart for my friends. 

Ingredients
For the Shortcrust
200 Grams All Purpose Flour
100 Grams Butter

A Pinch Salt 

1 Tablespoon Water

For the Coconut Filling
1 Tablespoon Butter - softened
1/4 Cup Sugarcane Jaggery
1 Egg
1/2 Cup Coconut flour - Homemade
50 Grams All Purpose Flour
Pinch Cinnamon powder  & Nutmeg powder
1 Tablespoon Milk
1/2 Cup Bora Berries - deseeded and chopped
Bora Berries for garnishing as required

Method

Mix all the ingredients to make the short crust pastry. Work the dough well out and smooth and let it stand for at least 1 hour in refrigerator. 
Remove the dough from the refrigerator (if refrigerated longer than 1 hour, let stand at room temperature until workable). Unwrap and roll out between 2 lightly floured large sheets of parchment paper or plastic wrap to a round according to the size of the pan ( used a 6.1/4 inch tart pan). Transfer the dough to the tart pan. Ease the dough into the pan corners and press the dough against the fluted sides of the pan. If some sections of the edge are too thin, reinforce them by folding the excess dough back on itself. Run the rolling pin over the top of the tart pan to remove the excess dough. Prick the bottom and sides of the dough all over with a fork. Set the dough-lined tart pan on a large plate and refrigerate for 20 minutes.

Preheat oven to 180 degrees . Set the dough-lined tart pan on a baking sheet, press a  foil into the frozen tart shell and over the edge and fill with  ceramic pie weights or beans. Bake for 15 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5 to 8 minutes longer. Set the baking sheet with the tart shell on a wire rack and cool to room temperature.

In the meanwhile let's prepare the filling. 

In a bowl mix butter, jaggery till smooth. Add the Coconut flour, flour, eggs, milk and cinnamon and nutmeg powder. Mix it all well add  the  chopped bora berries and  fold in well.

Once the tart shell is cooled completely then fill the coconut paste mixture and arrange the bora berries on top. 

Bake the tart for about 35-40 minutes or until golden at 180 C. Do the poke test to see if it's done in the center (if anything sticks on the fork or tooth pick, it will need some more baking time).  

Cool it and slice it

Enjoy!!

My Notes

I made my own Coconut flour, by drying the scraped coconut in the oven for 30 minutes a 100 C. Then  ground the dried coconut to a fine flour. Store it in a airtight container.

Lables : Tart , Baked, , Bora Berry, Homemade, Coconut Flour, Jaggery, Baking Bloggers, Healthy, Sweets & Desserts

Baking Bloggers

Baking with Summer Berries

• Bora Berry Tart by Sneha's Recipe
• Lattice Top Blackberry Pie by Palatable Pastime
• Lemon Blueberry Bundt Cake by Simply Inspired Meals
• Make-Ahead Mixed Berries Baked Oatmeal by Hardly A Goddess
• Mini Fruit-topped Pavlovas by Food Lust People Love
• Mixed Berry Bubbly Pies by Sid's Sea Palm Cooking
• Mixed Berry Cheese Danish by Cookaholic Wife
• No Churn Roasted Strawberry Ice Cream by Caroline's Cooking
• Roasted Blackberry-Cherry Tomato Chutney On Venison Medallions by Culinary Adventures with Camilla
• Strawberry Crisp with Pepita & Chia Seed Topping by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Strawberries 'n' Cream Scones by Home Sweet Homestead
• Strawberry Shortcake Bars by A Day in the Life on the Farm
• Strawberry Shortcake Cookies by Karen's Kitchen Stories
• Vegan Lemon Raspberry Layer Cake by The Baking Fairy

Spinach Spaghetti Bundt#BundtBakers

Made this  as an appetizer for the Mehndi dance practice. It's so quick and easy, just mix all the ingredients and ta da .. bake it.

Ingredients  

1/2 Packet Spaghetti boiled
2 Cups Spinach - finally chopped
2 Tomatoes - de seeded cut into cubes
11/2 Cup Grated Cheese - Mozzarella and Cheddar Cheese
4 Eggs
2 Tablespoons Corn flour
600 ML Fresh Cream
1 Teaspoon Salt
1 Teaspoon Black pepper
1 Teaspoon Chilly flakes
1 Teaspoon Mixed herbs

Method

Boil the spaghetti as per the packet instructions.

In a large bowl beat eggs ,add in 1 cup of the cheese, corn flour, cream, salt, black pepper and chilly flakes, mixed herbs, beat all these very well,

Spinach, tomato cubes, 

fold it well till all are nicely lastly incorporated, 

then fold in boiled spaghetti.

Grease a ring bundt pan well with butter.

Pour this into the greased your 10 inch bundt ring pan with oil on all sides and top with remaining 1/2 cup grated cheese

 bake in a pre heated oven for 30-35 min at 180 degree.

 When cooled lightly 

then un mold it into a serving platter. 

Slice and serve..enjoy

My Notes

Can  add any veggies of your choice, sweet corn, broccoli or mushrooms, bell peppers, scallions etc. 
You can also use fresh herbs.

Labels : Cheddar Cheese, Eggless, Fresh Cream, Mozzarella Cheese, Spaghetti, Spinach, Tomato, Vegetarian, Baked,  Bundt, Bundt Bakers
#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.

And don’t forget to take a peek at what our other talented bakers have baked this month ~
Savory Bundts


Savory BundtsPan Rotisserie Chicken From Palatable Pastime
Calzone Bundt From A Day in the Life on the Farm
Green Olive, Ham & Cheese Bundt Cake From Patty's Cake
Spicy Garlic & Herb Potato Monkey Bread From Passion Kneaded
Bacon, Egg and Cheese Biscuit Bundt From Cookaholic Wife
bundt cale nido de hormiga From mercedes del sol
Spinach Spaghetti Bundt From Sneha's Recipe
Mie Noodles with Cheese Bundt From Patyco Candybar
HAM AND CHEESE CORNBREAD BUNDTLETS From Sweet Sensations

Choco Orange Brownies#BakingBloggers

Brownies are the quickest to make. Not too much of washing to be done. Just one bowl and that's it. Our friends whenever their visit is pre planned they will ask me to bake brownies for them. They love brownies, but, do you know I, am not a brownie fan. I love cakes that too without any icing, like to have them with a cuppa of tea or coffee.

Ingredients
3/4 Cup Butter
150 Grams Dark Chocolate chips - chopped
3 Eggs
1 ½ Cup Caster Sugar - I used Brown Sugar
¼ Teaspoon Vanilla Essence
1 Teaspoon Orange zest
1 Cup All Purpose Flour
1 Teaspoon Baking powder 1 tsp
100 ML Orange juice 

Method

Mix all together in a bowl beat for 3 minutes, pour in a greased 8 x 8 inches square pan, and bake on 180 degrees for 25 minutes. 

Cool, cut it and enjoy.

Labels : Cakes, Orange juice, Brownies, Baking Bloggers, Baked, One Bowl

Baking for a Tea Party
Bacon and Scallion Mini Quiche by Palatable Pastime
Cheesy Grilled Corn Tartlets by Food Lust People Love
Choco Orange Brownies by Sneha's Recipe
Chocolate Coconut Flour Cookies (Gluten Free) by Cook with Renu
Chocolate Orange Shortbread by A Day in the Life on the Farm
Creamsicle Cupcakes by Karen’s Kitchen Stories
Fast and Easy Petit Fours by Our Good Life
Lemon Coconut Squares by Jolene's Recipe Journal
Mickey Birthday Cake Scones by Simply Inspired Meals
Millionaire's Shortbread (Caramel Shortbread) by Caroline's Cooking
Mini Rhubarb Muffins by Home Sweet Homestead
Napolitaines (Mauritian Sandwich Cookies) by Tara's Multicultural Table
Ploughman's Scones with Ham Filling by Sid's Sea Palm Cooking
Raspberry Lemon Macarons by The Redhead Baker
Southern Cheese Spread Tea Party Biscuits by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Victoria Sponge Cupcakes by Cookaholic Wife

Baked Mixed Veg Pasta#BakingBloggers

Carried this Baked Mixed Veg Pasta for a party with my vegetarian friends.

Have used two sauces,Homemade Pasta Sauce and Cheesy Bechamel sauce to make this.

Ingredients 
250 Grams  Pasta -  used Macaroni
1 Cup Pasta Sauce - Homemade
2 Cups Thick Bechamel sauce
1 Teaspoon Italian Seasonings
100 Grams Cheddar Cheese
100 Grams Mozzarella Cheese
For Assembling the Pasta  
Coloured Capsicum - diced
2 Tablespoons Boiled Sweet Corn
1 Tablespoon Italian Seasonings
For the Sauted Veggies  
150 Grams Mixed Vegetables - I used frozen
1 Green Capsicum - chopped
1/4 Cup Sweet Corn - boiled
3 Baby Corns - chopped
1 Medium Onion - finely chopped
1/2 Teaspoon Pepper powder
1/2 Teaspoon Chilly flakes
1/2 Teaspoon Italian Seasonings
1/2 Teaspoon Fresh Thyme
2 Big Cloves Garlic - finely chopped
Salt to taste
1 Tablespoon Oil
1 Tablespoon Butter

Method
Boil the  pasta as per the package instructions till al dente. Keep aside.

In a pan heat the Bechamel sauce , add 2 to 3 tablespoon of cheese ( both cheddar and mozzarella ) and Italian Seasonings, mix well till cheese is melted. Take off flame,  add in the pasta and toss it well till pasta is coated. Keep aside
For the Veggies 
In a pan heat oil and butter add the garlic and saute till the it releases an aroma, then add the onion and saute till translucent. Add the mixed veggie and saute on high flame for a two minutes, now add all the spices and herbs mix well and cover and cook till veggies are nearly done. Now add the sweet corn, baby corn and capsicum, salt to taste and mix well again cover and saute on medium high flame for 3 - 4 minutes. Take off flame and cool it,  veggies are done.
In the prepared veggies add the pasta sauce and mix well, keep aside.

To assemble the Pasta.
Grease a 8 or 9 inch round Pyrex dish with butter. 

Arrange 1/2 of pasta. 

Sprinkle 2 to 3 tablespoons of the cheese

 Then spread all of the veggie filling and press it well, 

Add the remaining pasta

 Sprinkle all off the remaining cheese, garnish with coloured capsicum, sweet corn,   sprinkle a little Italian Seasonings.

 Dot it with butter and spread all of the remaining cheese. 

Cover this with a foil and bake for 20 to 25 minutes in preheated oven at 200 degrees. 

After 20 minutes remove the foil and broil it for 5 minutes till the top is browned a little. 

Cool it slightly and Enjoy...

Check here for Pasta Sauce - Homemade and for Bechamel sauce

Labels :Pasta & Noodles, Vegetarian, Mixed Vegetable, Baking Bloggers, Baked, Italy, Italian seasoning, Italian, Cheddar Cheese, Mozzarella Cheese

Baking Bloggers
Baking with Spring Vegetables
Baked Mixed Veg Pasta by Sneha's Recipe
Baked Romaine Lettuce Chips by Our Good Life
Chicken and Asparagus Pasta Bake by Palatable Pastime
Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
Roasted Radish Tart by Sid's Sea Palm Cooking
Roasted Spring Vegetable Farro Salad by Caroline's Cooking
Roasted Veggie Cobb Salad by Cookaholic Wife
Spring Vegetable Gratin by A Day in the Life on the Farm
Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories