Category Archive: Bundt a Month

#BundtaMonth posts participating in the group founded by An of Baker Street and Lora of Cake Duchess

Jul 10 2013

#BundtaMonth: Buttermilk Bundt Cake with Salted Caramel Icing

I expected to be a little more refined by this point in my life. To have moved on from the struggling 20s to a sense of being more settled, having matured and grown up. Instead, I find the bar is still far out of reach and while I keep trying, I swear someone is moving it further and further away.

Buttermilk Bundt Cake with Salted Caramel Icing - poet in the pantry

Those who know me are well acquainted with my bad luck with automobiles. It’s nearly epic, actually. The whole 5ish years I was a stay-at-home mom, I drove a 1998 Chevy Blazer that was riddled with … quirks. First the wipers grew a mind of their own, selecting their own speed and often refusing to be stopped by a mere flick of a switch. A bit of recall work should have fixed that nuisance but, alas, it returned. Then the air conditioning went. The leather seats I loved became pretty darn uncomfortable in the summer, but it was manageable. I didn’t grow up with air conditioning–it can hardly be called a necessity. When the heat went, I had to remember to dress warmly and plan to pull over periodically to de-ice the windshield, if necessary. Most of my trips were in town, so it didn’t matter much, but driving to school and back could get interesting at times. I was pretty annoyed when the 4WD went, and the fix that was supposed to fix that didn’t work, but hey, I had some flexibility. I just wouldn’t drive if the roads were bad. The Blazer was paid for–it didn’t owe me a thing.

When I returned to the work force we decided to replace the Blazer with a more reliable mode of transportation. My Christmas gift that year was our first car loan in years on a 2005 Volkswagen Beetle with less than 90,000 miles. It was Sundown Orange and it was a dream by comparison. At least, until the transmission started acting up. By the time I had had the car for 7 months, I could no longer drive it. Once the car was well warmed up, the transmission got jumpy and it wasn’t exactly safe to drive. Stuck between a rock and a hard place–having the loan to pay but no extra money to replace or repair the transmission–it found a shady spot in the driveway to hunker down and I was back to driving the Blazer.

Buttermilk Bundt Cake with Salted Caramel Icing

By the Fall, my husband needed replacement transportation. Enter my grandfather’s 1992 Geo Metro Convertible. It was as basic as a car could be with hand-crank windows, a tape player, and little noise reduction padding. But it was free, so it was the right price for me. By the end of October, with winter looming and no desire to drive a rear-wheel drive vehicle 40 miles round-trip every day, I started driving the Geo. It was a small victory in that it was the first time I had driven a standard transmission since my partial paralysis to my left leg–it scared the hell out of me at first, actually–but I grew used to it and drove it the next 6 months.

All the while, the Beetle remained, a constant reminder of how the best laid plans don’t always work out the way we expect.

Buttermilk Bundt Cake with Salted Caramel Icing

This June, a co-worker replaced her 1997 Subaru Outback Wagon and offered it to us, free. It came with rust holes in the rear wheel wells and the caveat that it may not last 6 months, but it didn’t cost me a thing other than the registration. And right now, that works for me. It has air conditioning. It has heat. The wipers work the way they’re supposed to. And the seats are my favorite–leather. It may not be flashy, and today the exhaust fell apart on the way to work, but it works. It gets me there and back. Which is more than I can say about Clementine, that damn Bug I want to squash in my driveway.

While I may have a questionable vehicular past, it has taught me much, too. Tolerance. Appreciation. When your gas gauge can’t be relied upon, your tripometer is your best friend. Always stash a rag somewhere safe under the hood. If you smell something sickeningly sweet, you better check your coolant. That when your engine is overheating, you need to check the radiator for leaks, add water to the coolant tank, as needed, and blast the heat to draw the hot air away from the engine–at least for a few miles, til you can get it looked at. If you turn the key and the car doesn’t start, you can tell by the sounds if it’s the battery (and possibly the alternator) or the starter that’s the problem. There are certain places jacks go if you have to change a tire. (And scissor jacks should be outlawed!) Rain-X should be handed out with all cars–but most especially with those that have schizophrenic wipers. I can check my own oil and have to, often. I can add more, too.

Butermilk Bundt Cake with Salted Caramel Icing

No, this is not the glamorous life I had hoped to lead by this age, but it’s not such a horrible thing. I don’t have a fluffy, Angel Food Cake existence, but there is salted caramel from time to time, and we eat cake, too, even if it’s a little more dense. It’ll be okay. There will be time for that later, right?

5.0 from 2 reviews

Buttermilk Bundt Cake with Salted Caramel Icing
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cake
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2¼ cups granulated sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 3 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon Himalayan pink salt
  • 1 cup buttermilk
Icing
  • ¼ cup (4 Tablespoons) unsalted butter, cubed
  • ½ cup light brown sugar, lightly packed
  • ⅓ cup heavy whipping cream
  • ½ teaspoon fleur de sel (flaky sea salt)
  • 1 cup confectioners’ sugar (sifted, if you want to avoid lumps)
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour (or coat in baking spray) a 10-cup Bundt pan and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar, beating until light and fluffy (3-4 minutes).
  3. Beat in the eggs one at a time, fully incorporating the first before moving on to the next. Scrape the sides of the bowl as needed.
  4. Beat in the vanilla extract.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting with the dry and ending with the buttermilk in 3 additions.
  7. Spread in the prepared Bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle comes out clean.
  8. Cool on a wire rack for 15 minutes, then place a cooling rack over the top and invert the pan, releasing the cake onto the rack. If it doesn’t release immediately, let it cool a little longer. You may need to loosen the sides with a butter knife.
Icing
  1. In a small saucepan, heat the butter, brown sugar, and cream.
  2. Bring to a boil, stirring constantly.
  3. Remove from heat and transfer to the bowl of a stand mixer fitted with the whisk attachment.
  4. Sprinkle the fleur de sel over the surface and turn the mixer onto 7 or 8 for 2 minutes.
  5. Turn off, add the confectioners’ sugar, and whip again for another 2-3 minutes, scraping the sides as needed.
  6. Place some wax paper or aluminum foil under the cake, still on the rack, and pour the glaze over the top of the cake (I spooned it over the top, adjusting to try to get an even coating).
  7. Let sit for 2 hours before serving.

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a Bundt using caramel
  • Post it before July 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Caramel Swirl Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Here are this month’s caramel creations from the other Bundt-a-Month bakers:

Even more Bundt fun!

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous Bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.


Jun 07 2013

#BundtaMonth: Lemon Raspberry Swirl Bundt Cake

Changes of season are a mixed blessing for me. While I love seeing how the world is constantly evolving, working its way through the growth cycle, it tends to bring a very negative side effect to me: sinusitis.

lemon raspberry swirl bundt cake

Any time the weather rapidly alters, a sinus infection sets in. This has been my norm since I became an adult and while it helps that I can fairly easily recognize the pattern–and therefore also have a pretty good idea of what’s in store for me–it still is a pretty lousy way to welcome Summer.

lemon raspberry swirl bundt cake

It started with laryngitis and intense fatigue last week. In fact, this was out of the ordinary, so I wrote the whole thing off as viral and gave myself a couple of days to sleep as much as I could, hoping that and Emergen-C would halt this illness in its tracks. Instead, it, like the weather, changed course, heading for my sinuses next. What’s happened since has been one yucky, miserable mess.

Even though I often endure sinus infections, I only seek treatment maybe 1/3 of the time. I am not a fan of antibiotics and tend to reserve them for when they’re absolutely necessary–which isn’t a bad idea at all. This time, sadly, I couldn’t tough it out. I dragged my sorry butt to the urgent care clinic near work and put myself through the paces. An hour later, I was writhing in pain from the first 2 doses of a Z-pack. I forgot that I needed to eat something with substance when taking antibiotics–a mistake I will not soon forget.

lemon raspberry swirl bundt cake

This cake got me through that pain. This cake saved me. For with its moist and meaty crumb (meaty?), it fortified me, soaking up the acid eating away at my stomach and letting me get on with my day. It tasted great, too–the best kind of cure! Rich and lemony, with just the right touch of raspberry to balance it out. Not overly sour–just right. My sweet, soothing relief.

lemon raspberry swirl bundt cake

Of course, feel free to eat this any time. No need to save it for when you’re at your worst. But if you do, you’ll know that at least this sunshiney surprise will brighten your day. Something to look forward to when all you want to do is curl up into a ball on the floor and disappear.

5.0 from 1 reviews

Lemon Raspberry Swirl Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cake
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 ½ teaspoons Himalayan pink salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ cup buttermilk
  • ½ cup lemon juice (freshly squeezed from 2-3 lemons)
  • Zest of 2 lemons
  • 1 cup (16 Tablespoons) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • ¼ teaspoon pure lemon extract
  • ½ cup + 2 Tablespoons raspberry preserves
Glaze
  • 4 ounces organic cream cheese, softened
  • 2 Tablespoons unsalted butter, softened
  • Zest of 1 lemon
  • ⅔ cup confectioners’ sugar
  • 2 Tablespoons raspberry preserves
  • 2 Tablespoons lemon juice (freshly squeezed)
  • 1 to 2 Tablespoons whole milk
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
  2. In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
  3. In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
  5. Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
  6. Add the lemon extract.
  7. With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
  8. Spread half the batter in prepared pan.
  9. Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
  10. Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  11. Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.
Glaze
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
  2. Add the confectioners’ sugar, preserves, and lemon juice.
  3. Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don’t accidentally thin it out too much.
  4. Spread or drizzle over the top of your cooled cake (depending on the consistency).
Notes
I still seem to be a bit inept at making a pretty drizzle, always making it too thick or too thin. I guess what I’m trying to say is that if you don’t get your consistency just right for the glaze, it’s not the end of the world.
checking the cake's doneness

photo by Brian Vibert

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

And now for our #BundtaMonth participants and their swirly, twirly bundt cakes!

Even more bundt fun! Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.

Mar 07 2013

#BundtaMonth: Lime Glazed Bundt Cake

When I first joined #BundtaMonth, I thought I’d have problems coming up with reasons to bake a cake every month. I was wrong. I should have remembered: we like to party at work. Or eat, at least. Nobody ever turns down cake there.

Lime Glazed Bundt Cake

This month’s theme was tropical cakes, which fit in quite nicely with the beach-themed birthday celebration we had this week. Tropical flavors always make me think of sandy shores, dipping my toes in cerulean water with an icy drink in hand. And what will that drink probably have as an ingredient or adornment? Lime! I had to use it!

Lime Glazed Bundt Cake

I used to even have a sand castle shaped bundt pan. But, alas, that one is trashed now. It was silicone and it got gummy and I got tired of trying to scrub it clean when all it wanted to do was shake around like Jell-o. This fairy cottage cake is the next best thing–a Christmas gift from my husband, who has enthusiastically encouraged my cake-baking endeavor. Like I said, no one says no to cake.

Lime Glazed Bundt Cake

The cake is pretty tasty all on its own–how could it not be with all that yummy Kerrygold butter in it?–but the lime glaze balances it out beautifully. I was afraid it would be too sour and, luckily, I was wrong. I may add some lime zest to the cake batter next time to add a little unexpected twist, but other than that, this was about perfect. And a fantastic cake to whip up to bring to any occasion! (Or just eat at home… huddled under the blankets where you’re begging for sunshine, counting the days until spring’s arrival.)

5.0 from 2 reviews

Lime Glazed Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Cake
  • 2¾ cups all purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup (16 Tablespoons) Kerrygold unsalted butter, softened
  • 1½ cups organic granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole fat canned coconut milk, well shaken
Glaze
  • 1 cup confectioners sugar
  • 2-3 Tablespoons freshly-squeezed lime juice (from 1-2 limes)
  • 1 teaspoon lime zest
Instructions
  1. Preheat oven to 325 degrees and set the rack in the middle of the oven. Grease and flour well your bundt pan (or use baking spray) and set aside.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle, beat the butter on low to medium-low speed for 1 minute, scraping the sides and beater if it gets stuck to them.
  4. Add the sugar and beat on medium-low until light and fluffy, up to 5 minutes.
  5. Beat in the eggs one at a time, waiting to add the next until the first is fully incorporated.
  6. Add the vanilla extract.
  7. With the mixer on low to medium-low, mix in ⅓ of the flour mixture. Add half the coconut milk. Then half of the remaining flour. Then the rest of the coconut milk. And finally, the rest of the flour.
  8. Spoon into prepared bundt pan and bake for 50-60 minutes, or until golden and a cake tester inserted in the center of a section comes out clean.
  9. Remove from oven and set on cooling rack for 10 minutes. Then place a plate over the top and invert, hopefully releasing the cake onto the plate.
  10. Cool completely before drizzling the glaze.
Glaze
  1. In a medium bowl, whisk together the confectioners sugar, 2 Tablespoons of lime juice, and the zest. Add the rest of the lime juice if it needs to be thinned more. (I went with 3 Tablespoons this time, but I probably should have made it a little thicker.)
  2. Spoon over cooled cake, as desired.

 
Other tropical bundts this month:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use any tropical fruit – and bake us a Bundt for March
  • Post it before March 31, 2013.
  • Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
  • Add your entry to the Linky Tool below
  • Link back to Lora’s and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Disclosure: I am member of the Kerrygold Food Blogger Network and was provided with free Kerrygold unsalted butter, which was used to make this recipe. All opinions and photographs remain my own, unless otherwise stated.

Feb 02 2013

#BundtaMonth: Chocolate Chobani Bundt Cake

I never was a huge cake fan, always preferring brownies or cookies to the mess inherent with cakes. But it may just be because, for most of my life, the only cake I ate was the kind that came out of a box. Bonus points for ease of use, and always exceptionally moist, but also kind of boring, and full of all kinds of creepy chemicals. Nah, I’ll pass.

Chocolate Chobani Bundt Cake

I’ve tried making several cakes from scratch now, having particular success with the Samoa cupcakes I made for my first blogiversary in 2011. But there’s something to be said for dumping everything in a bowl, mixing by hand, and being done with it. Why over-complicate the situation?

This is the cake for you. One bowl, one cake pan, one spatula. Alright, you do have some measuring cups and various spoons, too, that will require a washing, but it’s so much easier than mixing up 2 or 3 separate parts–in 2 or 3 separate bowls–and uniting them in cakey bliss just before they enter the burning hot fires of hell. Nah. I have a life to live!

Chocolate Chobani Bundt Cake

Make sure you use a really large bowl–I barely fit this in my Pampered Chef batter bowl and that’s 2 quarts. Other than that, spray away your bundt pan, pour it in, and marvel at the cake you just created in about the same time it takes to make box mix. Only this is a million times better. Go, you!

5.0 from 1 reviews

#BundtaMonth: Chocolate Chobani Bundt Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup hot water
  • 2 teaspoons instant espresso powder
  • 1 cup Ghirardelli unsweetened cocoa powder
  • 2½ cups all purpose flour
  • 1 teaspoon Himalayan pink salt, finely ground
  • 2½ teaspoons baking soda
  • 2 cups raw (turbinado) sugar
  • 3 large eggs
  • ½ cup grapeseed oil
  • 1 16-ounce container Chobani Vanilla Chocolate Chunk Greek yogurt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray well with baking spray) a 10-cup bundt pan and set aside.
  2. In a very large (bigger than 2-quart) mixing bowl, whisk together the water, espresso powder, and cocoa powder until smooth and no lumps remain.
  3. Add the rest of the ingredients and stir by hand, trying to be sure there are no dry spots but do not overmix.
  4. Pour into the prepared Bundt pan.
  5. Bake on the center rack for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let sit for 15 minutes.
  7. Place cooling rack over the top, invert the pan onto the cooling rack, and (hopefully) the cake will come out in one piece.
  8. Cool completely before serving.

Chocolate Chobani Bundt Cake

February is begging to be bathed in chocolate, and that’s just what we did with #BundtaMonth this time. Dark, milk, or white, it’s all good. Let’s see how the other ladies used chocolate in their wonderful creations this month:

 

Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks
Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom
Chocolate Espresso Bundt Cake by Holly from A Baker’s House
Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking
Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple
Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands
Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic
Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love
Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life
Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP
Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles
Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days
Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious
Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street
White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen

 

Inspired to bake your own chocolatey Bundt cake? Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use chocolate – and bake us a Bundt for February
  • Post it before February 28, 2013.
  • Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts.

Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

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