Upside Down Apricot Bundt#Alphabet Challenge

When my favorite apricots are in season, this apricot cake is the first on my baking list. Pretty basic upside down fruit cake , except this one is very soft , almost melt in your mouth,with a little tanginess from apricots. A real treat for apricot lovers and the apricot cake itself looks just gorgeous and so appetizing.  

1 Cup Measurement = 250 Ml

Ingredients
75 Grams Butter 
1½ Cups Sugar
1/3 Cup Water
2 Large Eggs
1/3 Cup Sour Cream
½ Teaspoon Grated Lemon zest
½ Teaspoon Vanilla Essence
1 Cup All Purpose Flour
½ Teaspoon Baking Powder
¼ Teaspoon Salt
Firm Ripe Apricots - see my notes
Confectioners’ sugar for dusting - optional
Method 
Preheat the oven to 180°C
Generously butter a bundtpan and arrange the apricots in the dish.

Slice the apricots in half and place the cut side up
Start by making the caramel ,sugar syrup

Combine ¾ cup of the sugar and 1/3 cup water in a small saucepan and cook over high heat until it turns a warm amber color, swirl the pan but don’t stir. Pour evenly over the apricot slices.

In a mixing bowl beat the butter and the remaining ¾ cup of sugar until light and fluff
Lower the speed and beat in the eggs one at a time.
Add the sour cream, zest, and vanilla and mix until combined
Sift together the flour, baking powder and salt, add to the mixture in 2 batches, mix until combined.
Pour the cake batter evenly over the apricot slices.

Bake 40-45 minutes or until a toothpick inserted comes out clean.

Cool for 5 - 10 minutes, then turn the cake onto a flat  plate
Dust with confectioners sugar before serving. Enjoy!!

My Notes
Use apricots as many as you need to cover the bottom of the pan.
This same cake can be made with sliced apples, plums, nectarines or peaches. When choosing fruit for the cake, make sure they are not too ripe so they don’t produce too much juice and make the cake soggy.

Labels: Alphabet Challenge, Apricots, Upside Down, Bundts, Cake

Let's take a look at the recipes being shared today with Alphabet "U" 

A Messy Kitchen: Apple Bourbon Upside Down Cake
A Day in the Life on the Farm: Black Forest Upside Down Cake
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Chunky Pumpkin Ancho Unsweetened Cocoa Chili
Blogghetti: Jumbo Upside Down Pineapple Muffins
Culinary Cam: Sea Urchin Crostini
Karen’s Kitchen Stories: Ube Pandesal
Mayuri’s Jikoni: Udon Noodle Salad
Food Lust People Love: Umeboshi Calamansi Lime Juice
Sneha’s Recipe: Upside Down Apricot Bundt
Jolene’s Recipe Journal: Upside Down Bacon Apple Pancake  

Monster Bundt Cake#BundtBakers

A super fun and easy Halloween Monster Bundt Cake! All you need is a few ingredients to make this fun Monster Bundt Cake and most important is candy eyeballs which are homemade! I have used my Homemade Chocolate Cake.

For The Homemade Chocolate Cake Mix 
Dry Ingredients
200 Grams All Purpose Flour
20 Grams Corn Flour
400 Grams Caster Sugar
90 Grams Cocoa powder ( Dutch Process)
7 Grams Baking powder
7 Grams Baking soda
3 Grams Salt
Wet Ingredients
3 Small Eggs Or 2 Large
125 ML Vegetable Oil
2 Teaspoons Vanilla Essence
200 ML Warm Coffee
To Make The Butter Milk
225 ML Whole Milk
2 Teaspoons Lemon Juice or White Vinegar
Other Ingredients
For The White Icing /Glaze
3 Cups Icing Sugar
Milk as required
½ Teaspoon Vanilla Essence

Coloring Orange, Purple, Green
For Homemade Candy Eyeballs
White Chocolate
Dark Chocolate
Edible Black Color

Method
For The Homemade Chocolate Cake Mix

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. 

Store in an airtight container in a cool dry place for up to 3 months or until ready to use.
When Ready To Bake
Preheat oven to 170°C. Prepare two 8-inch round cake pans or a 10 cup Bundt mold.

Whisk butter milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.
Add the dry mix and whisk until just barely combined and smooth (do not over mix). This is a liquidy batter. 

Pour cake batter in a well greased Bundt pan. Bake 60 - 70 minutes, or until a toothpick inserted comes out clean (baking time depends on the pan size). 

Allow to cool completely then invert onto a plate.

For The White Icing /Glaze

Make the icing in a large bowl. Divide frosting into three/four bowls and add a different color of food coloring to each.
Add color to the glaze by mixing in a few drops of food coloring.

Place each icing in a piping bag and cut a tiny hole in one of the corners. Drizzle frosting over the cake. Repeat with remaining colors.

For Homemade Candy Eyeballs

Melt the white and dark chocolate as required. Pour this into a small piping. Take a plastic sheet, pipe the white dots, when it cools place a dark chocolate dot on top. Let this cool completely. With a tooth pick make a black dot on top of the dark chocolate.
My suggestion the black dot remains wet even after a day of drying, so mix it with the dark chocolate and then make a black dot. When I was placing the eyes on the cake the black color smudges.

 Add eyeballs all over the cake immediately after adding the frosting. 

Serve and Enjoy!
Labels: Bundts, Bundt Bakers, Halloween, Chocolate, Homemade, Cake Mix, Candy Eyes, International Cuisine, American

#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.

Our Host for this month is Wendy from A Day in the Life on the Farm, theme is Halloween Bundts, thank you for hosting this event. Check the recipes our talented bakers have baked. 

Pat Y Co: Boo...Chocolate-Coconut and Pumpkin Marble Bundt
Making Miracles: Chocolate Orange Swirled Bundt Cake
Food Lust People Love: Chocolate Spider Web Bundt Cake
Palatable Pastime: Dirt and Worms Bundt Cake
A Day in the Life on the Farm: Mini Pumpkin Bundts
Sneha’s Recipe: Monster Bundt Cake
Culinary Adventures with Camilla: No Bones About It Pumpkin Mini Bundts

Apricot & Golden Syrup Bundt#BundtBakers

This is a moist, soft and fluffy cake, so delicious that you will love eating. It's also a perfect tea cake, make it for hi tea parties and your guest will love it.

Measurement 1 Cup = 200ml
Ingredients
3 Eggs
160 Grams Caster Sugar
150 Ml Vegetable Oil
200 Ml Apricot juice - Homemade 
1 Teaspoon Orange zest
250 Grams All Purpose Flour
1 Tablespoon Baking powder
For the Syrup ingredients
300 Ml orange juice
2 Tablespoons Golden Syrup

Method

Sieve the flour and baking powder, keep aside.
In a large bowl beat the eggs e and sugar, till light, creamy and fluffy . Then add the oil and continue to beat till incorporated add the orange zest and apricot juice mix it well. Then add the flour little at a time and fold it lightly.

Pour this into a well greased bundt pan with butter or coconut oil ( I used coconut oil) and pour the batter.
Bake it in a preheated oven at 180°C for 30 to 35 minutes or until a tooth pick inserted comes out clean.

In a large microwave proof bowl/jar mix in the apricot juice and golden syrup. Microwave on high for 2 minutes. Then give it a good mix and keep aside.

When the cake it baked, let it rest for 7 -10 minutes. Un mold it, then wipe the bundt pan with a tissue paper to remove as much as you can any particles of the cake stuck to pan. Place the cake back into the same pan. 

Then poke it with a tooth pick and gently pour the apricot and golden syrup mix over the cake slowly as it is being absorbed.

Let is sit for an hour or so, or till all the syrup is absorbed. 

Loosen the sides with a silicone spatula and unmold it into a serving plate taking care not break the sides of the cake. 

Slice ... so soft and moist. 

Enjoy this soft, moist and fluffy cake.

My Notes
The quantity of syrup is more so do not un mold it into a plate or deep dish since it will not be totally absorbed into the cake. I have made the apricot juice at home- recipe to follow.

Labels: Bundts, Golden Syrup Apricot Juice, Homemade, 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 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.  

Bundt Bakers September 2021
Syrup Bundt Cakes

• Apple Cider Syrup Bundt by Palatable Pastime
• Apricot & Golden Syrup Bundt by Sneha's Recipe
• Banana Bundt with Arequipe Syrup by patyco candybar
• Gateau de Sirop - Cajun Cane Syrup Cake by Food Lust People Love
• Root Beer Bundt by A Day in the Life on the Farm

Milk Chocolate Bundt Muffins#BundtBakers

My Mom would be delighted to have these chocolate muffins. They are dense but delicious.

Makes 5 Small Muffins
Ingredients
60 Grams Egg - See Notes 

30 Grams Caster Sugar 
50 Grams Butter - melted 

100 Ml Milk 

1 Teaspoon Vanilla essence 

140 Grams All Purpose Flour
10 Grams Corn Flour
1 Teaspoon Baking powder 

¼ Teaspoon Sea Salt 

50 Grams Milk Chocolate - chopped 

Method

In a bowl sieve all the dry ingredients- flour, corn flour, baking powder and salt
In another bowl, add all the wet ingredients, sugar, egg, melted butter, milk, vanilla essence, with a hand whisk, whisk all lightly till well incorporated. Add all the dry ingredients and mix lightly till no traces of flour is seen. Do not over mix. 

Pour little of the batter into the silicones then place chopped chocolate pieces

again fill the batter on top, place chocolate pieces.

Bake in a preheated oven at 170°C for 20-22 minutes.

Enjoy them with your tea or coffee!!
Labels: Bundts, Muffins, Chocolate, Bundt Bakers

My Notes

For the egg. I took one small egg and one small egg yolk only it weighed around 63 grams, which is added to the muffin batter. If you have a large egg that will do.

Mom's Favorite Chocolate Bar Bundt Baker Event for May 2021, our Host of the month is Patricia Pilar Ramirez Moreno of Patyco Candybar , thank you for hosting this event. 

 #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    

• Almond Joy Inspired Bundt Cake from Magical Ingredients
• Coconut Slice Bundt from Sweet Sensations
• Hershey's Chocolate Almond Bar Bundt from A Day in the Life on the Farm
• Hershey's Cookies'n'Creme Bundt Cake from Patyco Candybar
• Milk Chocolate Bundts Muffins. from Sneha´s Recipe
  
• Nuggle Mini Bundt Cakes from Passion Kneaded
  
• Snickers Bundt Cake from Food Lust People Love
• Symphony Candy Bar Chocolate Bundt Cake from Making Miracles. 

Chocolate Mayonnaise Bundt With White Chocolate Ganache#BundtBakers

You will definitely love this Chocolate Mayonnaise Cake, it's rich in flavor and a dense cake , but, soft and moist. Mayonnaise makes the cake soft and moist. This can be made with egg based or vegan based Mayonnaise.

1 Cup = 200Ml
Ingredients
Dry Ingredients
2 Cups All Purpose Flour
1¼ Cup Caste Sugar
1/3 Cup Cocoa Powder
2 Teaspoons Baking Powder
Wet Ingredients
1 Cup Mayonnaise- I used Mayonnaise With Egg
1 Cup Water
¼ Teaspoon Salt
1 Teaspoon Vanilla essence
For White Chocolate Ganache
150 Grams  Dark Chocolate -  cut into small pieces
1/3 Cup Heavy Cream
¼ Cup Milk
1 Teaspoon Butter


Method 

Sift all the dry ingredients - flour, cocoa powder, baking powder in a mixing bowl.
In a large bowl add the mayonnaise, salt, vanilla essence and ½ of the water . Whisk in to form smooth batter.
Grease the cake pan and layer it with parchment paper. Pour in the cake batter and tap the cake pan gently to release the air bubbles and it also gets spread evenly.

Bake this cake at 180°C for 30 minutes or till the cake is done.

Do test with a toothpick and it must come clean.

Unmold the cake when completely cooled.
White Chocolate Ganache

Place the chopped chocolate cream and milk in a medium sized sauce pan. Place the sauce on a double boiler , stirring till the chocolate melts. When the chocolate melts, stir it well add the butter, mix it well and allow to stand for 30 minutes or till it thicken a little but still is in pouring consistency ( I placed it in the refrigerator till it thickened a little). 

Pour this into a piping bag and frosted the cake. Let it set completely.

Slice, Enjoy!!

Labels: Chocolate, Bundts, Bundt Bakers, Mayonnaise, White Chocolate, Ganache

#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 Wendy of A Day in the Life The Farm , thank you for this wonderful theme. Check out the flavors from our Celebrating Love Bundts below: 

• Chocolate Brandy Cake by Food Lust People Love
• Chocolate Mayonnaise Bundt With White Chocolate Ganache by Sneha's Recipe
• Death by Chocolate Bundt Cake by Palatable Pastime
• Ferrero Rocher Bundt Cake by Magical Ingredients;
• Full of Love Chocolate Bundt Cake by Making Miracles
• Heart Healthy Chocolate Pumpkin Bundt by A Day in the Life on the Farm
• Here's My Heart Amaretto Bundt by Sweet Sensations
• Love & Chocolate Beet Bundt Cake by Patyco Candybar
• Persian Love Cake, Bundt-Style by Culinary Adventures with Camilla