Avocado Bundt Cake With Strawberry Glaze#BundtBakers

Avocado in cakes might sound a little strange but this was a wonderful cake! Avocado does not interfere with the cake flavors, it actually adds a subtle flavor.

Strawberry Glaze is so easy frosting and it’s paired perfect for this bundt. This Avocado Bundt Cake is soft, moist and so delicious!

For December's Bundt Bakers, our Host Rebekah Rose Hills  of Making Miracles asked us to bake up a cake that utilizes the colors red and green. 

Cup Measurement - 250 ML Cup
Ingredients 
1½ Cups All Purpose flour
1½ Teaspoon Baking powder
½ Teaspoon Baking soda
¼ Teaspoon Salt
¾ Cup Caster Sugar
2 Large Eggs
1 Ripe Avocado  -  used Hass 
¾ Cup Vegetable oil
¾ Cup Milk
For the Strawberry Glaze
2 - 3 Tablespoons Strawberries Crush
1 Teaspoon Lemon juice
1 Cup Icing Sugar

Method
Preheat the oven to 180°C..

Sift the flour, baking powder, baking soda and salt together and set aside.

Mash the avocado very well in a small blender jar along with 1/3 cup milk. Set this aside.
Beat the sugar and eggs, until light and fluffy. Continue to beat on lower speed pouring a little oil at a time till all the oil is well combined. Now add the avocado mash.
Alternating, beat in dry ingredients and the remaining milk on low speed. Starting and ending with dry ingredients.

Pour the batter into the greased bundt pan.

Bake for 40 - 45 minutes. Do a toothpick test to make sure it comes out clean.

Cool completely before frosting.

Combine the ingredients for the glaze in a bowl. Mix until well combined and it's pouring consistency.  

Pour this over the cooled cake.

 Slice & Enjoy!!

Labels :American,  Avocado, Bundts,  Bundt Bakers, Dessert, Strawberry

#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.

December 2020 - Bundt Bakers -Red & Green  Bundts and our host is
Rebekah Rose Hills  

• Avocado Bundt Cake With Strawberry Glaze by Sneha's Recipe
• Christmas Bundt Cake with Almond and Orange by Patyco Candybar
• Christmas Marble Bundt Cake by Making Miracles
• Christmas Wreath Bundt by A Day in the Life on the Farm
• Kentucky Butter Cake by Sweet Sensations
• Matcha Mochi Bundt Cake by Culinary Adventures with Camilla
• Pistachio Rose and Tutti Fruity Bundt Cake by Magical Ingredients
• Red Velvet Cream Cheese Bund by Palatable Pastime
• Sour Cream Vanilla Bundt by Food Lust People Love

Bundt Butter Tea Cake#BundtBakers

Whenever there is a carving to have some cake  for tea or  have an unexpected guest for tea, then this cake is quick to bake. Have all the ingredients in the pantry, dump it into a bowl and mix mix.  Ta da in 40 minutes from start to finish it's done. This cake taste more delicious when warm. A simple buttery flavor plain tea cake will be loved by all. 

Do try this.

Ingredients
125 Grams Butter
1 Teaspoon Vanilla essence
200 Grams Caster sugar
2 Eggs
150 Grams All Purpose Flour 
75 Grams Self-raising flour 
1/4 Teaspoon Baking soda
125 Ml Milk

Method

Preheat oven at 180°C .
Grease a deep an 8" bundt pan and dust it well with flour. Keep aside.
Beat ingredients in medium bowl on low speed with electric mixer until just combined.

Beat on medium speed until mixture is smooth. Pour mixture into prepared pan.

Bake cake in the preheated oven for 40-50 mins or until the skewer inserted comes out clean.

Let the cake rest in pan for 5 minutes then turn onto wire rack to cool.  

So soft 

When warm slice it and enjoy

Labels : Bundts, Bundt Bakers, Butter, Tea Cake

Bundt Bakers July 2020 our host for the month is Sue . Thanks Sue for hosting this event.

Let Freedom Ring! (Freestyle Bundt Cakes of All Types)

Bundt Butter Tea Cake from Sneha’s Recipe
Buttery Pound Cake from Palatable Pastime (You are Here!)
Lemon Poppyseed Bundt Cake from Making Miracles
Red Velvet Bundt Cake with Cherries Fruit Topping and Cream Cheese Icing from Pat Y Co. Candy Bar
Sourdough Chocolate Bundt Cake from Food Lust People Love
Strawberry Rhubarb Bundt Cake from A Day in the Life on the Farm
#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.

Cherry Bundt With Homemade Maraschino Cherries#BundtBakers

At last it's time to bake a Cherry Cake using my very own Homemade Maraschino Cherries! I made these in June 2019 and refrigerate them.

Ingredients
½ Cup Packed Homemade Maraschino Cherries
1½ Cups All Purpose Flour 

½ Teaspoon Baking Soda
1 Teaspoon Baking Powder
115 Grams Salted Butter
1 Cups Caster Sugar
2 Large Eggs -  separated
1/3 Cup Cherry Syrup 
1/3 Cup Sour Cream

Two drops Pink Color

½ Teaspoon Vanilla Essence
2 Tablespoons All Purpose Flour

Method
Butter a bundt pan well and keep aside.
For the Cherries 

Drain 1 cup of pitted and de-stemmed maraschino cherries from their syrup ( one jar of homemade) and set aside, reserving the syrup for use in this recipe. Letting them sit draining on the counter in a strainer.  Use a few paper towels and pat the cherries somewhat dry, so that they are not dripping in syrup. Finely chop the cherries. 
Sprinkle the fine-chopped cherries  with 2 Tablespoons all purpose flour and stir with a fork to incorporate.

For the Cake Batter
In a  bowl,  beat  the egg whites until light, fluffy and forms soft peaks. 

In a another bowl cream the butter, sugar, till light and creamy, add the egg yolks one at a time and continue to beat till incorporated . Add the essence and mix well, now add the sour cream and continue to beat till incorporated.  Add the flour and cherry syrup little at a time and on low speed continue to beat till the flour and syrup is incorporated. Now fold in the egg whites with a spatula  a little at a time till no white specks are seen and the egg whites are well mixed.

Divide this batter into three parts.
In one part add pink color and the cherries, fold it in well with a spatula till the color is evenly mixed in the batter.

In the prepared bundt pan first add one part of the white batter at the bottom and  level it with a spatuala.  Now spread the cherries pink batter and spread it evenly.  

Pour the remaining white batter and spread it evenly.  

Tap the pan on the work surface lightly and bake it in a preheated oven at 180°C,  for  30 to 35 minutes or until toothpick test inserted in center shows clean.

Cool it completely and then un mold. 

 Enjoy.. this so soft and spongy!! My hubby is pestering me to make this again.

Labels : Cherries, Homemade, Bundts, Bundt Bakers , Maraschino 
Bundt Bakers March 2020:

Cherry Bundt Cakes
Banana Split Bundt Cake from Food Lust People Love
Black Forest Bundt Cake from Making Miracles
Cherry Bourbon Bundt from Sweet Sensations
Cherry Cake With Homemade Maraschino Cherries from Sneha's Recipe
Cherry Chocolate Chip Cake from Palatable Pastime
Cherry Jelly and White Chocolate Bundt Cake from Patyco Candybar

• #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.

Swirl Biscoff Bundt#BundtBakers

This Swirl Biscoff Bundt is showstopper for any occasion. It's moist, soft bundt, the swirls look so beautiful and it springs back to the touch. This bundt cake can be made one day in advance. Let cool completely and store at room temperature overnight. Add the glaze an hour before serving. Un mould the cake when it is hot or else the Lotus spread gets stuck to the pan sides. 

My bunt did crack while un moulding since I removed it when cooled completely.  Camouflaged it with the glaze so not very noticeable. Made this cake for our wedding anniversary. 

Ingredients 
For the Cake275 Grams All Purpose Flour
3/4 Teaspoon Baking powder
1/4 Teaspoon Baking soda
1/2 Teaspoon Salt
140 Grams Butter
175 Grams Caster Sugar
1/2 Tablespoons Vanilla essence
3 Eggs
200 Ml Buttermilk
1/2 Cup Heaped Biscoff /Lotus Spread
For the Glaze
1 Tbsp Unsalted Butter - melted
A Pinch of Salt
½ Teaspoon Vanilla essence
½ Cup Heaped Icing Sugar - sifted
1½ Tablespoons Milk

Method
For the cake
Preheat oven to 180°C.
Butter and flour a  bundt pan.
Sieve together flour, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time as you continue to beat. Add in vanilla and mix until incorporated. On low speed, add in flour mixture in three additions, alternating with buttermilk, just until incorporated.

Spoon half of the batter into prepared bundt pan and smooth with a spatula. 

Top batter with 1/2 cup Lotus spread, dropping by spoonfuls over the batter. 

Use a toothpick to very gently swirl the spread into the batter.

Spoon remaining batter evenly over the spread and carefully smoothen it with a spatula. Tap pan  again to reduce air bubbles.

Bake for 55 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; carefully invert onto rack and cool completely.
For the Glaze

Whisk together melted butter, salt, vanilla, icing sugar, and milk in a small bowl. 

Drizzle glaze over cooled cake and let set before serving. 

Store leftovers in an airtight container at room temperature.

This is soft and moist cake.. Enjoy!!

Labels : Bundts, Biscoff, Lotus Spread, Bundt Bakers, Egg, Icing Sugar

November 2019 - Bundt Bakers - Biscoff Bundts  and our host is Catherine Cappiello Pappas

Biscoff Bundt Cake by Living the Gourmet
Biscoff Lotus Crumble Toffee Bundt Cake by Patyco Candybar
Biscoff Sock-It-To-Me Bundt Cake by All That’s Left Are The Crumbs
Brown Sugar Bundt with Biscoff Glaze by The Sweet Sensations
Gingerbread Bundt with Cookie Butter Frosting by A Day in the Life on the Farm
Pumpkin Biscoff Bundt Cake by Making Miracles
Speculoos Stuffed Brownie Bundt by Food Lust People Love
Swirl Biscoff Bundt by 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. If you still have any questions, please reach out to the group directly on Facebook! Happy Baking!

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.