Sneha's Recipe: Bundt

Showing posts with label Bundt. Show all posts

Cookies and Cream Mini Bundts#BundtBakers

In: Bundt, Bundt Bakers, Oreo

These bundts were so soft and delicious. When I offered these to my nephew he enjoyed and said these are super yum.
This recipe I choose from Stacy of Food Lust People Love, who is the author and creator of Bundt Baker's. I am so thankful to be a part of this beautiful group and baking such wonderful recipes. For the detailed and step by step recipe check here.

Ingredients
For the cake batter
113 Grams Butter
150 Grams Caster Sugar
1 Large Egg
180ml Sour Cream
60 Ml Milk
1 Teaspoon Vanilla Essence
156 Grams All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
85 Grams Oreos - chopped
For The Cream Glaze
¾ Cup Icing Sugar
½ Teaspoon Vanilla Essence
3 Tablespoons Heavy Whipping Cream
Optional For Decoration

Oreos

Method

Preheat the oven to 180°C. Butter and flour your Bundt-lettes pan.
In a mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a mixing bowl beat the butter and sugar together until fluffy, for 1-2 minutes. Add in the egg and beat again till combined.

Measure the sour cream and milk together in a measuring cup. Add in the vanilla extract and stir.
Add half of the sour cream mixture and half of the flour mixture to the main mixing bowl, beating until combined,
Add the balance of both and beat again.
Fold in the chopped Oreos.
Divide the batter between the holes in your mini Bundt pan.

Bake for about 22-25 minutes in a preheated oven or until a toothpick comes out clean and the top and edges are golden.
Remove the mini bundts from the oven and leave them to cool on a wire rack for a few minutes. Run a toothpick around the edges of the pan to make sure the mini Bundts will release then invert the pan to turn the them out onto the wire rack. Cool completely before decorating with the cream glaze.

To make the cream glaze, combine all of the ingredients and mix well.

Decorate them with the cream glaze - and place an Oreo on top.

Enjoy these soft and delicious bundts!
Labels: Bundt, Bundt Bakers, Oreo

For Bundt Bakers December 2021 our theme is *Tribute to our Friends* and our host is Patricia of Patyco Candybar.

Apple Almond Coffee Cake with Honey Glaze (from A Day in the Life on the Farm) by Making Miracles
Chocolate Peppermint Bundt (from Making Miracles) by Food Lust People Love
Cookies and Cream Mini Bundts (from Food Lust People Love) by Sneha’s Recipe
Dutch Speculaas Bundt Cake (from Tartacadabra) by All That's Left Are The Crumbs
Magical Ingredients Honey Cake by A Day in the Life on the Farm
Weicher Lebkuchen – Soft German Gingerbread Bundt Cake (from Food Lust People Love) by Patyco Candybar

5 comments

Leftover Cake Spiced Bundt Pudding#BundtBakers

In: Bundt, Bundt Bakers, Dessert

So what do you do with a cake that either falls apart or is too crumbly to serve your guests? I usually use it for one of two alternative desserts, like Cake Pops or Bread Pudding or trifle. Today I’m sharing with you an easy recipe a Leftover Cake Pudding!

This recipe will work with any type of cake. It doesn’t need to be a cake that fell apart or over baked or under baked. However, it’s just convenient to know that you can salvage the cake for a another delicious dessert!

Either way you end up with a delicious tasting dessert that is not overly sweet and uses up any leftover scraps you may normally toss in the trash!

Ingredients
2 Cups Crumbled Leftover Cake
3 Eggs
2 Cups Milk
½ Cup Sugar
1 Teaspoon Vanilla essence
1 Teaspoon Cinnamon powder
½ Teaspoon Cardamom & Nutmeg powder
2 Tablespoons Heaped Melted Butter -
Method

So for this I, used my Monster Bundt Cake (without the icing), this cake was too big for us to finish, so I decided to make a different dessert to enjoy! With guest coming to visit you for Diwali, this a wonderful dessert to serve. You can used any leftover plain white or yellow cake, it works just fine.
Preheat the oven to 170°C.

Crumble cake or cut it or break apart into smaller pieces.
In a mixing bowl, beat the eggs lightly, then add in the milk , sugar, vanilla and cinnamon, cardamom &nutmeg to the mixture. Then gently add in the crumbled cake and the butter.
Pour the cake mixture into a 7" well buttered bundt.

Bake in a preheated e oven for 40 to 45 minutes so that the top is firm or until tooth pick inserted comes out clean. This pudding will rise to the brim, but as it cools down it will fall flat.

Serve hot or cold with ice cream or a blob of fresh cream, taste delicious.

While un molding the pudding did break a little, but, nevertheless it was so delicious.
Labels: Bundt, Bundt Bakers, Pudding cake, Leftover series, Dessert

Apple Bundt Cake from Palatable Pastime

Carrot Cake Bundt from A Day in the Life on the Farm
Cider Spice Bundt Cake from Food Lust People Love
Leftover Cake Spiced Bundt Pudding from Sneha's Recipe
Kiss of Cherries Bundt Cake from Patyco Candybar

3 comments

Caramel & Rum Upside Down Pineapple Bundt Cake#BundtBakers

In: Bundt, Bundt Bakers, Dessert

For this bundt cake I have used the pineapple slices that were infused in the Homemade Pineapple Rum. This is moist and delicious cake, can serve this as a dessert cake too.

Ingredients

For The Caramel
30 Grams Butter
30 Grams Granulated Sugar
4 Tablespoon Chopped Pineapple Pieces
4 Piece Whole Pineapple Pieces - cut into half
For The Cake
90 Grams Butter
60 Grams Caster Sugar
2 Large Eggs
30 Grams Almond Meal
90 Grams Cake Flour
½ Teaspoon Baking Powder
1 Tablespoon + 2 Tablespoons Homemade Pineapple Rum
Method
Cut each slice of pineapple in 2 equal pieces.
For The Caramel

In a sauce pan add butter on medium low flame add sugar and let it melt then add the cut pieces of pineapple

and let them caramelize then remove without the syrup, keep aside.

In the same pan add the tiny pieces and caramelize those too in the remaining syrup and let these cool.

Grease and line a 7" spring foam bundt pan with parchment paper and arrange the pineapple slices.

For The Cake

Beat the butter and sugar till light and fluffy, then add the the egg, and beat till light and creamy, now add the sieved, flour almond meal and baking powder, beat till incorporated and then add the caramelize tiny pieces and a tablespoon of pineapple rum mix well

pour this in the prepared bundt pan and bake in a preheated oven at Bake at 170°C for 30-35 minutes.

When out of the oven pour rum 2 tablespoons of rum

let the cake soak the rum for 5 minutes

then un mold it into a serving plate

Slice .. it so moist and soft.

Enjoy!!
Labels: Bundt, Bundt Bakers, Pineapple, Rum ,Homemade, Homemade Almond Meal, Dessert

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or themeYou can see all of our 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.

Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
Coffee Liqueur Bundt Cake by Patyco Candybar
Lemon Rum & Coconut Bundt by Sweet Sensations
Mojito Bundtlets by A Day in the Life on the Farm
Piña Colada Bundt Cake by Food Lust People Love
Rum Cake by Passion Kneaded

4 comments

Date & Walnut Bundt#BundtBakers

In: Bundt, Bundt Bakers, Dates

I don't remember my father baking for us. Only when my mummy would be ill, my dad would go into kitchen and cook for us something that was the easiest, omelette and fried bananas, then he would cut plenty of fruits and keep them for us to enjoy for lunch on that day only. For the rest of the days and meals when mummy was in bed my aunt would come and cook for us. As such my father never cooked in the kitchen.

This is one of my dad's favorite cake. My dad must have something to with his evening tea. This is delicious enough on it's own and requires no frosting.

Ingredients
225 Grams Seedless Dates - chopped
½ Teaspoon Baking Soda
100 Ml Warm Water
85 Grams Butter
115 Grams Caster Sugar
1 Teaspoon Vanilla Essence
115 Grams All Purpose Flour
2 Eggs - separated
¾ Teaspoon Baking powder
60 Grams Walnuts - chopped

Method

Soak the dates overnight in warm water mixed with baking soda.

Separate the eggs - yolks and whites. Whisk the whites till stiff and keep aside.

Cream butter and sugar well till light and fluffy. Add the yolk one at a time and beat it well then add the other and beat that well. Add in the essence and mix well. Now fold in the flour alternating with the dates and walnuts. When all the flour and dates and walnuts are incorporated then gently fold in the whites.

Pour this in a greased and floured bundt pan and bake in a preheated oven 150°C for about 30 - 35 minutes.

Let it cool for 10 minutes.

Then un mold and

let it cool completely on a wire rack.

Slice & Enjoy !!
Labels: Bundt, Bundt Bakers, Dates, Walnuts

Culinary Adventures with Camilla: Carrot Cake Mini Bundt
Sneha's Recipe: Date and Walnut Bundt Cake
Magical Ingredients: Eggless Basundhi Bundt Cake
Making Miracles: Fresh Apple Bundt Cake
Palatable Pastime: Lemon Raspberry Marbled Bundt Cake
A Day in the Life on the Farm: Oreo Bundt
Food Lust People Love: Passionfruit Pound Cake Bundt
Patyco Candybar : Sangria Bundt Cake

5 comments

Devil's Food Cake With Hard Icing#BundtBakers

In: Bundt, Bundt Bakers, Chocolate Cake

This is Nigella's Lawson recipe. I have used the cake recipe and the icing is mine own. It's a hard icing that set immediately, you have to pour it on a cold cake immediately it set's immediately.

Ingredients
For The Bundt
50 Grams Cocoa powder
100 Grams Brown Sugar
250 ML Boiling Water
125 Grams Unsalted Butter
A Pinch of Salt
150 Grams Caster Sugar
225 Grams All Purpose Flour
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
2 Teaspoons Vanilla Extract
2 Large Eggs - I used 3 Small Eggs
For the Hard Icing
200 Grams Icing sugar
30 ML Water
25 Grams Coco powder
1 Tablespoon Unsalted Butter

Method
Preheat the oven to 180°C.
Grease a bundt pan with butter very well, then dust it cocoa powder.

Add the cocoa and brown sugar into a bowl and pour in the boiling water. Whisk to mix, then set aside.
Cream the butter and caster sugar together, beating well until pale and fluffy.
Then stir in the flour, baking powder and soda together in another bowl, and set aside.
Add the vanilla essence into the creamed butter and sugar – mixing – then drop in 1 egg, quickly followed by a scoopful of flour mixture, then the second egg.

Keep mixing and incorporate the rest of the dried ingredients for the cake, then finally mix and fold in the cocoa mixture, scraping its bowl well with a spatula.

Pour this batter into the prepared bundt pan and bake it in a preheated oven for about 55 -60 minutes( since mine was a tall bundt pan) or until a cake tester comes out clean.

Take the tins out and leave them on a wire rack for 5–10 minutes, before turning the cakes out to cool it completely.

For the Hard icing

Mix all ingredients well and then cook it on low flame till it becomes watery / flowy.

Pour this into a piping bag and spread it on the cake. Leave it to set/ harden and then slice with a warm knife ( placed in hot water ).

Since our theme for this month event is "Blooming Bundt" I decorated the bundt with Bougainville flowers.

Enjoy!!
Labels: Bundt, Bundt Bakers, Chocolate Cake, Hard Icing

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

This month my Bundt Baker, our host is Camilla M. Mann of Culinary Adventures with Camilla, thank you for this wonderful theme. Check out the flavors from our Blooming Bundts below:

Cranberry and Rosewater Bundt by A Day in the Life on the Farm
Devil's Food Cake With Hard Icing by Sneha's Recipe
Hibiscus Glazed Chocolate Bundt Cake by Making Miracles
Jasmine-Infused Tres Leches Bundt by Culinary Adventures with Camilla
Saffron Mini Bundts by Magical Ingredients
Orange Blossom Bundt Cake by Patyco Candybar
White Chocolate Lavender Bundt by Sweet Sensations

5 comments

Marble Coffee Bundt#BundtBakers

In: Bundt, Bundt Bakers, Coffee

Beautifully made with the swirling and combining of flavors to create classic marble cake. Sweet, moist, warm, and filled with plenty of swirls, coffee marble cake makes the perfect dessert or tea cake.

This cake is easy to prepare and gives a great marble look, making it the perfect meal to enjoy with coffee. In this cake there is no baking powder or baking soda, it get's it light and sponginess from the beating of the egg whites.

Ingredients
3 Eggs - yolks & whites separated
80 Grams Caster sugar
½ Teaspoon Cream of Tartar
90 Grams Cake flour
30 Grams Butter
40 Ml Milk
½ Teaspoon Vanilla essence
3 Teaspoons Instant coffee
3 Teaspoons Lukewarm water

Method
Grease a 7" bundt pan well and keep aside.

Dissolve the coffee in lukewarm water and keep side.

In a bowl add the milk and butter. Place it on a double boiler till the butter melts.

Separate the egg - yolks and whites in a separate large bowls.

Beat the egg whites till soft peak stiff add the cream of tartar and caste sugar adding it in three additions till soft stiff peaks.

Then add the egg yolk one at a time and

continue to beat till all the yolks are incorporated.

Now fold in the flour and fold it with a spatula.

Then add the vanilla essence to the butter mixture mix well. Add little of the batter to the butter mixture and mix it well, then add this to the remaining batter and fold it gently till in corporated.

Take a cup of the prepared batter and mix it with the coffee mixture.

Mix well but lightly.

Pour little white mixture into the bundt pan

On top pour the coffee mixture

again white batter and then coffee

Continue this till all batter is poured in the bundt pan( do not spread or tap the pan it will automatically spread).

Now swirl it with a tooth pick lightly.

Bake in a pre heated oven at 160°C on a water bath for 40-45 minutes.

Let it cool then overturn it

See the beautiful swirls

Slice ....

Enjoy!!

Labels: Bundt, Bundt Bakers, Marble Bundt, Coffee

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

This month my Bundt Baker, our host is Rebekah Rose Hills of Making Miracles, thank you for this wonderful theme. Check out the flavors from our Caffeinated Bundts below: