Showing posts with label Bundts. Show all posts
Showing posts with label Bundts. Show all posts
Showing posts with label Bundts. Show all posts
Showing posts with label Bundts. Show all posts

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.

Continue Reading
4 comments
Share:

Quatre-Quart Bundt Cake#BundtBakers

This classic French cake, the Quatre-Quart, is also known as a pound cake elsewhere. It's a simple and can be enjoyed as a tea cake.
Made this cake for the community rosary  held in my house.
Ingredients5 Eggs
250 Grams Caster sugar
250 
Grams All Purpose Flour
2 Teaspoons Baking powder
250 
Grams  Butter - melted - I used salted
1 Teaspoon Vanilla Essence

Method
Preheat the oven to 180 C  degrees  Grease and flour two 7 inches bundt  tins. 
Whisk together the eggs and caster sugar until light and fluffy. Whisk in the flour and baking powder, then the melted butter. Spread the cake mixture into the prepared bundt tins. 
Bake in the preheated oven until a skewer inserted near the center comes out clean, about 40 to 45 minutes. 
When it cools dust it with icing sugar and serve.

Labels : French Cuisine,Pound Cake, Bundts, Tea Cake, Bundt Bakers
Sending this to Bundt Bakers our Host is Lara from Tartacadabra http://tartacadabra.blogspot.com

Almond-Brown Butter Bundt Cake by Katin špajz
Baba Rum Bundt Cake by Merce's Cake
Brioche Bundt Cake by I Love Bundt Cakes
Bundt Cake Quatre-Quarts Breton by Patyco Candybar
Chez Panisse Almond Bundt by Sweet Sensations
French Opera Bundt Cake by Tartacadabra
Île Flottante (Floating Island) Bundt by Food Lust People Love
Quatre-Quart Bundt Cake by Sneha's Recipe
Tarte Tatin in a Bundt Pan by A Day in the Life on the Farm
Tropézienne Bundt Cake by Patty'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. We take turns hosting each month and choosing the theme or ingredient. You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.
BundtBakers

Continue Reading
3 comments
Share:

Dream White Cake#BundtBakers

This cake is soft, delicate and beautiful. This is my hubby's birthday cake. He was so delighted to see this cake.
Ingredients

For the Cake  

1.1/4 Cup All Purpose Flour
1/4 Cup Cornflour 

3/4 Teaspoon Vanilla Powder 
 1/4 Teaspoon  Salt 
1/2 Tablespoon Baking powder 
113 Grams Unsalted butter
1 Cup Caster Sugar 

1/2 Cup Milk  
3 Egg Whites at room temperature

For Butter Cream

100 Grams Unsalted white butter, at room temperature 
1/2 Teaspoon Vanilla powder 
A Pinch of Salt

3 - 3.1/2 Cups Icing sugar 
1 Tablespoon or more Milk

Method

Seperate the eggwhites into a big bowl.
In a sauce pan heat butter and milk till the butter just melts.

Grease a 6.1/2 inch loose bottom bundt pan.
Preheat the oven to 170°C.
For the Cake

Whisk the egg whites till they start  to double in volume and  become stiff. Gradually add the sugar and beat it till the mixture turns white and silky.
In an other bowl sieve all purpose flour, corn flour, vanilla powder, baking powder and salt together. 
To this add hotmilk and butter mixture and  mix it well. 
To this add egg white mixture in parts and fold in using a spatula. 
Do not overmix.
Pour  the batter into the bundt pan  and bake for 25 to 30 minutes. 
Once baked  then transfer it onto a cooling rack. Cool it completely. Then remove it from the pan.  Keep it overnight to cool. 
When cooled cut  the brown top of the cake. Slice into two parts.
For butter cream frosting
The butter should be at room temperature and completely soft.
Combine the butter, vanilla and salt in a large bowl using a hand mixer or a stand mixer. Add the sieved icing  sugar 
1/2 cup at a time.

Beat till the mixture gets smooth and fluffy. If it gets a little thick only then add a little milk  to get the right consistency. In case it gets liquidy, add more icing sugar.

To Assemble the Cake

Place one layer of the cake on a cake stand. Scoop in as much buttercream as you desire on it and spread it evenly using a spatula. Place the other layer over it. Now scoop in some more buttercream on top and spread it.
To get a good finish on top. Spread a thin layer of buttercream and place the cake in the fridge for 15 minutes. This ensures that the buttercream layer firm's up. This will help to spread the last layer easily and evenly. Spread one more layer of buttercream and refrigerate again.
Place your spatula in hot water. Remove the cake from fridge and smoothen the top using the spatula dipped in hot water. Wipe the spatula before smoothing. This will give a smooth finish to the cream. 
Here the Dream White Cake is ready.
Slice it and enjoy with family and friends.
Labels : Bundts, Bundt Bakers, Dream White Cake, Buttercream frosting,Birthday Cake 

 
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Host: Nichole Little. You can see all our of lovely Bundts by following our Pinterest board. 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 Bundt Bakers who have baked White Bundts this month: 

Almond Wedding Cake  Food Lust People Love
White Chocolate Mud Bundt Cake  All That’s Left are the Crumbs
Yolks Bundt Cake  Merce’s Cake
Dream White Cake  Sneha’s Recipe
Kentucky Bourbon Butter Cake  Cookaholic Wife
Coconut and White Chocolate Bundt Cake  Patyco Candybar
White Chocolate Bundt with Apple Cider Glaze  Sweet Sensations
White Chocolate Bundt  A Day in the Life on the Farm

Continue Reading
3 comments
Share:

Black Bottom Apple Bundlets#BundtBakers

Today for Bundt Bakers I, am posting these beautiful and delicious Black Bottom Apple Bundlets. These are so cute, they do not require any icing or extra trimmings, they are so yum on it's own. 
By the way these are suitable for any occasion, a formal affair,  to a breakfast treat or will make an excellent dessert too, top them up with a scoop of ice cream - of your choice and serve.. yum yum..surely whoever part takes of this dessert are lucky to enjoy this.
For our event this month the theme is "Apples" and our Host is Wendy Thank you Wendy for hosting this event.

Few I, made in a aluminium bundt molds, these had to be loossend from the sides then unmold, the silcions one are the best for these Black Bottom Apple Bundlets.  

If you have any bundts remaining then refrigerate them. These taste yum even when cold.

Makes 12 bundlets
Ingredients
For the Apple topping
2  - 3 Big Apples - skinned and cubed
¼ Cup Brown Sugar
1 Tablespoon Heaped Unsalted butter

For the Cream Cheese topping
150 Grams Cream cheese
¼ Cup Brown Sugar
1 Large Egg 

½ Teaspoon Vanilla essence 
For the Black Bottom
¾ Cup All Purpose Flour
½ Cup Apple Juice
3 Tablespoons Oil
¼ Cup Brown Sugar
3 Tablespoons  Cocoa powder
1½ Teaspoon Apple Cider Vinegar
½ Teaspoon Vanilla essence
½ Teaspoon Baking soda
½ Teaspoon Cinnamon powder
¼ Teaspoon Salt

Method

For the Apple topping
In a pan cook apples, brown sugar and the butter , Cook, stirring once, 5 minutes or until apples are caramelized.
Let cool.
For the Cream Cheese topping
Meanwhile  in a bowl beat cream cheese, brown sugar, vanilla essence and the egg until smooth, light and fluffy . Set aside.
For the Black Bottom
In another bowl place the remaining  brown sugar, cinnamon powder, cocoa powder, flour, baking soda, salt, vanilla essence, apple cider vinegar, apple juice (except cooked apples) and whisk until well blended.

Divide evenly among  the bundts - at the bottom add a 
tablespoon cocoa mix then a heaped tablespoon cream cheese mixture, top each with a tablespoon apples.
These beauties are ready to go into the oven. 

Bake 20 to 25 minutes in a preheated oven at 180 degrees C or until cheese mixture has puffed and set.
Ready and out..hmmm
Cool them on a wire rack completely,  before removing from  the moulds.
Enjoy them with a cuppa or tea or coffee.
  Serve them as a dessert with a scoop of ice cream of your choice.. yum yum.
Labels : Bundt Bakers, Bundts, Apple, Black Bottom Apple Bundlets, Healthy, Cream Cheese, Baked
Take a look at the Apple Bundts other's are sharing today.
Apple Bundt with Caramel Glaze by A Day in the Life on the Farm
Apple Butterscotch Bundt Cake by Katin špajz|
Apple Crumb Ring Bundt by Living the Gourmet
Apple Zucchini Nut Mini Bundts by All That's Left Are The Crumbs
Black Bottom Apple Bundlets by Sneha's Recipe
Caramel Apple Bundt Cake by Merce`s Cake
Quinoa and apple bundtcake with rum by Cookpad
Reduced Carb Apple Pecan Spice Cake by Palatable Pastime
Toffee Apple Bread Pudding Bundt by Food Lust People Love
Vegan Apple & Oats Mini Bundt Cakes by Patty's Cake

Continue Reading
4 comments
Share: