Showing posts with label Bundt Bakers. Show all posts
Showing posts with label Bundt Bakers. Show all posts
Showing posts with label Bundt Bakers. Show all posts
Showing posts with label Bundt Bakers. Show all posts

Eggless Chai Bundt#BundtBakers

This Eggless Chai Bundt is so simple, soft, moist and delicious.  You can't stop enjoying this cake.  Made this  just few friends for a tea party.
Ingredients
125 Ml Earl Grey Tea  - decoction
125 Grams All Purpose 
Flour
100 Grams Butter
15 Grams Caster sugar
200 Grams Condensed milk
1/2 Teaspoon Baking soda
Teaspoon Baking powder 

Method
In 125 Ml of hot water add a Early grey tea bag and keep it to steep for 15 to 20 minutes or till it comes to  room temperature.  Discard the bag, the decoction is ready.

Beat butter and caster sugar till light and fluffy. Add condensed milk, tea and whisk till mixed. Sift together flour, baking soda and baking powder into the mixture and fold to form a smooth batter. 
Pour batter into a greased and lined bundt 
Bake for 20 minutes or till tooth pick inserted comes out clean at 180 degrees C.
Cool it on a wire rack
Ready to serve... 
Slice and Enjoy
yum yum!!
Lables : Eggless, Chai Bundt, Vegetarian, Bundt, Bundt Bakers
Bundt Bakers April 2019
Coffee Shop Bundt Cakes
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. And don’t forget to take a peek at what our other talented bakers have baked this month ~
Bundt Cake of Cappuccino and Glass of Coffee from Mercedes Del Sol
Cardamom Mochaccino Bundt from Sweet Sensations
Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
Dirty Chai Bundt Cake from All That's Left Are The Crumbs
Eggless Chai Bundt from Sneha's Recipe
Liquid Cocaine (Espresso and White Chocolate) Bundt from Food Lust People Love
Chocolate Mocha Bundt from Simply Inspired Meals
Tricolor Irish Coffee Bundt Cake from patycocandybar
Vanilla Sweet Cream Cold Brew Bundt Cake from The Spiced Life
White Chocolate Pumpkin Bundt from Living the Gourmet

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Mixed Cereal Upside Down Pineapple Bundt#BundtBakers

This month the event for Bundt Bakers our host  is  Felice Geoghegan.The theme is "Breakfast Cereal Bundt Cakes".

This is a fantastic recipe to use up all the leftovers Breakfast Cereals in your pantry. It's such a forgiving recipe, can use any breakfast cereals. Just keep in mind the measurement of the same. I have adapted this recipe from here. Took the idea  and made it my way and it turned out superb. This recipe is a keeper.

I had 25 grams of Chocos, 30 grams of Muesli and about 2 cups of Cornflakes. Just blitzed them in a blender jar to a fine powder, measured it, for this recipe you require 1 cup, and the quantity was just right. All leftovers finished. In the freezer I had fresh pineapple that was cooked with little brown sugar, cleverly thought of making an upside down pineapple cake.. ta da those leftovers too finished. So don't you think this is a great recipe. 
Ingredients 
1 Cup Powdered Cereals
1 Cup All-purpose flour (
Teaspoon Level Baking powder
½ 
Teaspoon Level Baking soda
A Pinch of  Salt
1 Teaspoon Vanilla essence
¼ Cup Vegetable Oil
½ Cup Packed Brown sugar
½ Cup Homemade Applesauce 
¼  Cup  Fresh Yogurt
1 Large Egg
¼  Cup Milk
1  Cup Chopped  Pineapple

For the Pan
5 - 6 Pineapple Slices - cut into halves to fit the pan 
¼  Cup Packed Brown Sugar
2 Tablespoons Heaped Butter
Method
Preheat oven to 180 degrees C. 
Place cereals in a food processor and pulse until the cereals is finely ground (but it's ok to have some  small chunks or coarser crumbs). If you get more or less, measure out 1 cup.
Gently stir together the cereal crumbs, flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a mixing bowl, whisk together the oil, sugar, applesauce, yogurt, egg and milk.
Pour half the flour mixture into the wet ingredients and stir gently to combine, then add the other half and stir until just combined (careful not to over-mix). Fold in the chopped pineapple. Let batter sit for 5 minutes. 

Meanwhile, grease  a 8 round bundt pan. Place  the butter  and brown sugar into the bundt pan and on low flame let the butter melt, as  soon as the butter melts, place it aside to cool.  

When it cools arrange the sliced pineapples  in the pan. 
Now pour the prepared batter into the pan,then bake it for 40 - 45  minutes, or until a knife comes out mostly clean when inserted into the middle.
Let cool after 3 to 4 minutes then immediately unmold it into a serving plate. 
 Slice it and serve warm. 
 This was so deliciously soft and moist.
Labels :Bundt, Bundt Bakers, Cereal, Pineapple, Baked 
    Bundt Bakers March 2019
    Breakfast Cereal Bundt Cakes




    #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 other talented bakers have baked this month ~
    Breakfast Mini Bundts from A Day in the Life on the Farm
    Caramel Corn Flakes Bundt from Patyco Candybar
    Cinnamon Frosted Flakes Bundt Cake from All That's Left Are The Crumbs
    Granola Brownie Bundt from Food Lust People Love
    Grape-Nuts Bundt Cake from Passion Kneaded
    Honeycomb Cereal Bundt Cake from Patty's Cake
    Mixed Cereal Upside Down Pineapple Bundt from Sneha's Recipe
    Oatmeal Bundtlets with Granola Topping from Sweet Sensations
    Sugar Pops Bundt Cake from The Queen of 
     Scones

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Mini Bundts Nutella Tea Cakes#BundtBakers

These are such quick easy nutella tea cake. These tea cakes do not require any frosting. 

Since this month we celebrate World Nutella Day, we were asked to prepare a favorite bundt with chocolate hazelnut spread, by our Host Tammy & Catherine.

Makes 12 
Ingredients
1½ Cups Self Raising Flour
1 Teaspoon Vanilla essence
2 Eggs
½ Cup Milk
¾ Cup Caster Sugar
100 Grams Butter
3 Tablespoons Coarsely Ground Cashew Meal
½ Cup Nutella

Method
Mix the flour and cashew meal. Keep aside.
Beat butter and sugar until light and creamy, add eggs one at a time, beating well after each addition. Now add one-third of flour and fold until mixed, then add in little of the milk again fold, until all flour and milk has been incorporated , finally add the vanilla and nutella, fold in lightly. 
Spoon them into the bundt molds and bake on 180 degrees for 18 to 20 minutes.
Dust them with icing sugar and enjoy with tea.
Labels: Bundt, Bundt Bakers, Nutella, Cashew Meal, Baked
Have a look at our other Bakers:
Banana Nutella Swirl Bundt Cake with Coffee Crumble by All That’s Left Are The Crumbs
Bundt Cake with Sherry Pedro Ximenez with Nutella and Nuts by Paty Co Candy Bar
Chocolate Bundt with Nutella Cream by Living the Gourmet
Chocolate Nutella Bundt with White Chocolate Glaze by Sweet Sensations
DIY Nutella Bundt Cake by Katin Spajz
Individual Nutella Swirl Pound Cakes by A Day in the Life on the Farm
Mini Bundts Nutella Tea Cakes by Sneha’s Recipe
Nutella Swirl Bundt Cake by Cookaholic Wife
Nutella Pear Bundt Cake by Patty’s Cake
White Nutella Bundt Cake by Merce’s 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.
BundtBakers

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Nutty Upside Down Cake#BundtBakers


Bundt Bakers is celebrating its 5th year anniversary, our Host and founder of this group Stacy Livingston Rushton asked us to make "Nutty Bundts".  Thank you Stacy for making this group, I am happy to be a part of  Bundt Bakers. 
Here is my Nutty Upside Down Cake, which is full of nuts on the inside and with nutty crunch from outside.
I reduced the sugar for the cake by ¼ cup, since I do not like very sweet cakes and there was sugar in the base too. My friends loved this cake, but, my hubby who is a sweet lover, promptly commented that this cake requires a little more sweetness. 
So increase the sugar by ¼ cup if you want it sweeter, like my hubby.
A  10 inch ring pan is perfect for this batter, since I used an 8 inch bundt pan , had batter remaining made 6 cupcakes, without the crunch.

Ingredients
For Base 
75 Grams Butter
½ Cup Brown Sugar
½ Cup Silvered Almonds
½ Cup Chopped Walnuts
¼ Cup Chopped Pistachios
¼ Cup Silvered Cashewnuts
For Cake200 Grams Butter - I used salted
1 Cup Sugar

4 Large Eggs
1/3 Cup Unsweetened Cocoa powder
1½ Cup All Purpose Flour
1½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¾ Cup Buttermilk

Method
For Base
Mix the nuts in a bowl, reserve 1/4 of it for the cake batter. 
In a bundt pan place the butter and heat till it melts then add the   sugar  spread it well.
Sprinkle nuts evenly at the base and sides. Keep aside.

For Cake Batter
Sieve together flour, baking powder, soda and cocoa powder, keep aside. In half of the flour mix add the reserved nuts. 
Beat Butter and sugar till fluffy add essence and eggs, one  at a time till all the eggs are incorporated.  Now fold in flour alternating with butter milk, add the nuts flour and mix it lightly.  
Pour this batter  in the prepared tin and evenly spread it.
 Bake in a preheated for 45 minutes . After you take it from the oven let it cool for 5 for 7 minutes, then immediately turn it upside down. 
I Overturned this cake after an hour since, had to attend mass and the result was that all the base / crunch did not come out, the bottom which had cooled got stuck. 
This I, scraped with spoon and topped it for the cupcakes.
This cake was so soft and nutty, you will love it.
Labels : Bundts, Bundt Bakers, Walnuts, Pistachios, Cashewnuts, Almond
Have a look at the other Nutty Bundts prepared by our bakers:
Almond Amaretto Bundt Cake from Patty's Cake
Baklava Bundt Cake from All That's Left Are The Crumbs
Bundt Cake Nueces Pacanas from Merce`s Cake
Bundt Pan Banana Nut Bread from Palatable Pastime
Date & Walnut Bundt Cake from Living the Gourmet
Gateau de Noix–French Nut Cake from Food Lust People Love
Peanut Butter Cake from A Day in the Life on the Farm
Nutty Upside Down 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.

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Chocolate Malai Bundt Eggless Cake#BundtBakers

It's Christmas season and the time for posting for Bundt Bakers our Host of the month is Felice Geoghegan - the theme is International Holiday Bundts and asked us to make a bundt that celebrates a holiday in December from around the world.
Made this bundt for my  vegetarian friends who came to visit me during this season.   This cake turned out so soft and moist. Added chocolate chips inside and also sprinkled a tablespoon on top before placing it in the oven. 

Ingredients

1/2 Cup Fresh Malai -  see notes
1/2 Cup Sugar powdered
1/2 Teaspoon Level Baking powder
1/4 Teaspoon Level Baking soda
1 Teaspoon Vanilla essence
1 Cup Level All Purpose Flour
1 Cup Milk
2 + 1 Tablespoons Chocolate Chips or more according to your taste

Method
Cream the malai lightly,  add the baking powder, baking soda,  sugar and cream it for 2 minutes. Then add the flour and mix it then beat on low speed till incorporated by adding little milk at the time. When all the flour and milk is incorporated add the vanilla essence and mix. Fold in 2 tablespoons chocolate chips. 
Pour it into a greased and lined 6 inch tin, sprinkle the remaining 1 tablespoon chocolate chips on top tap the tin lightly and bake in a preheated oven for 25 minutes at 180 degree C.
Soft and moist bundt.

My Notes
The cream that comes from the top of whole full cream milk when refrigerated

Labels : Bundt, Bundt Bakers, Malai Bundt, Eggless, Vegetarian, Chocolate Chip, Baked
Bundt Bakers December 2018
International Holiday Bundts



#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. If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. 
Don’t forget to take a peek at what other talented bakers have baked this month ~

Bundt Cake of Squashed Pumpkin from Merce`s Cake
Chocolate Malai Bundt Eggless Cake from Sneha's Recipe
Dutch Speculaas Bundt Cake from Tartacadabra
Potica from All That's Left Are The Crumbs
Vegan Panettone Bundt Cake from Katin špajz
Weicher Lebkuchen – Soft German Gingerbread from Food Lust People Love
White Chocolate Cream Bundt Cake from Making Miracles 

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