Tag Archive: Bundt a Month

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.

Jan 16 2013

#BundtaMonth: Almond Clementine Bundt Cake

You know Old Man Winter will be here soon when the crates of clementines start making their appearance at grocery stores. Winter time is clementine time, and I am grateful for them. Easily peeled little bursts of flavor, they’re inexpensive and well-loved by my spawn. We have them in the fridge as long as we can get them for a reasonable price.

almond clementine bundt cake

The thing is, what do you do with clementines other than strip them bare and devour them in their naked glory? You could add them to a nice salad with some sliced almonds and a nice soy-ginger dressing, sure. Maybe make a fresh ambrosia with pineapple and shaved coconut. But what about baking? Why don’t we see them in more goodness fresh from the oven? That’s about to change!

almond clementine bundt cake

For January’s #BundtaMonth challenge, we were asked to make a cake utilizing the bounty of citrus available right now. Any citrus. Lemon seemed like a sure thing. Lime, too. But I wanted to try something different–enter the innocent clementine, not-so-innocent anymore. It was time to add a little heat to this relationship. Would this delicate little fruit be up to the task? You bet!

almond clementine bundt cake

There are a few recipes floating around for clementine cakes, including one where you boil the clementines for 2 hours and then process them–skins and all–before tossing them into the cake batter. While intrigued by this notion of using the whole fruit, time wasn’t on my side for an experiment like this. It would have to wait. Instead, I decided to reverse engineer a vegan recipe back to an ominvore’s playground. Because I’m crazy like that.

almond clementine bundt cake

Making this again, I would chop the almonds more finely. I keep my nuts in the freezer to prevent them from going rancid and I didn’t give them enough time to thaw before I put them through the hand grinder. I broke some teeth off of it. Oops! Haste makes waste… I may even try almond meal next time, for a fluffier cake. Otherwise, no complaints! Everybody loved it–a nice change from the usual bundt cake fare.

5.0 from 1 reviews
Almond Clementine Bundt Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 8
Ingredients
  • ½ cup unsalted butter, softened
  • ¾ cups raw (turbinado) sugar
  • 2 large eggs
  • ¼ cup plain Greek yogurt
  • ½ cup freshly squeezed clementine juice (from about 3 clementines)
  • 1 teaspoon amaretto
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup almonds, finely chopped
  • 1 tablespoon clementine zest, finely grated
  • confectioners sugar for dusting
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9-inch Bundt pan and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy.
  3. Add the eggs, one at a time, beating until well incorporated.
  4. Add yogurt, clementine juice, amaretto, and vanilla extracts, beating until smooth.
  5. In a large bowl, whisk together flours, baking powder, and salt.
  6. Add flour mixture to mixer bowl and mix on low until combined.
  7. Add almonds and zest and mix on low until just combined.
  8. Scoop batter into the prepared Bundt pan, spread it evenly, and bake for 45 minutes, or until a cake tester inserted in the center comes out clean.
  9. Cool cake in pan on a wire rack for 15 minutes.
  10. Carefully invert onto a serving plate, hopefully releasing the cake in one piece.
  11. When cooled completely, dust with confectioners sugar.

Here are the other fabulous bundts this month!

Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life
Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days
Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love
Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal
Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom
Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic
Grapefruit Yogurt Bundt Cake by Kate from Food Babbles
Lemon Bundt with Lemon Curd by Holly from A Baker’s House
Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands
Orange Chocolate Marble Bundt by Paula from Vintage Kitchen
Orange Olive Oil Cake by Katerina from Diethood
Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street
Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious
Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC

Want to participate? Here’s how you can be a part of Bundt-a-Month:

- Simple rule: Use mandarin, orange, citrus lime, yuzu, lemons, key lime or ANYTHING citrus – and bake us a Bundt for Tangy January
- Post it before January 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 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 to choose from over 350 Bundt cake recipes.


Dec 02 2012

Banana Pineapple Bundt Cake with Coconut Rum Glaze for #BundtaMonth

It’s dark these days. Very dark. I wake up before dawn. I leave for work just as the sun is starting to make its way over the hill behind our house. And by the time my work day is complete, it’s dark again. Winter will be upon us soon, though I can feel the oppression already.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

I could use a taste of the tropics. Just a little something reminiscent of lazy beach days and boys with trays full of drinks just waiting to serve you. This is not my real life, sadly, where the closest I can get is lounging on the couch and begging one of my children to grab me a bottle of water. But I can certainly dream, and eating this Banana Pineapple Bundt Cake with Coconut Rum Glaze will surely help transport me to a white sandy beach with turquoise waves lightly crashing in the background, lapping the shore gently in a lulling bit of white noise… The white outside my window right now? A dusting of snow and frost on the car windshield. Pass the coconut rum… I could use a drink! The only time I get to wear my sunglasses? At night.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

5.0 from 1 reviews
Banana Pineapple Bundt Cake with Coconut Rum Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16
Ingredients
Cake
  • 1 cup pecans, coarsely chopped
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 3 large eggs, lightly beaten
  • 4 large ripe bananas, lightly mashed
  • 1 8-ounce can crushed pineapple (do not drain)
  • ¼ cup coconut oil, melted
  • ¼ cup (4 Tablespoons) unsalted butter, melted
  • 1½ teaspoons vanilla extract
Soak
  • ¼ cup coconut rum
Glaze
  • 1 cup powdered sugar (sifted, if you want to ensure no lumps)
  • 2-4 Tablespoons canned coconut milk, well shaken
  • 2 Tablespoons coconut rum
Instructions
Cake
  1. Preheat oven to 350 degrees Fahrenheit. Grease and flour (or spray with baking spray) a bundt pan and set aside.
  2. Spread the pecans on a baking sheet and toast them in the preheating oven for about 10 minutes, stirring halfway through baking time and baking until fragrant. Cool before chopping and using.
  3. In a large mixing bowl, stir together the flour, sugar, baking soda, ground cinnamon, and salt.
  4. Add the eggs, mashed bananas, pineapple, coconut oil, butter, and vanilla extract, stirring until just moistened.
  5. Scatter chopped pecans evenly in the bottom of the prepared bundt pan.
  6. Spread batter into bundt pan and bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted in the center comes out clean.
  7. Remove to a wire rack and cool for 15 minutes.
  8. Using a butter knife, loosen the edges of the cake from the pan, then invert over the wire rack, releasing the cake (hopefully in one piece) to cool completely (could take 2 hours).
Soak
  1. Brush coconut rum over the top of the cake (or pour very slowly) in 3 additions, allowing to absorb all the alcohol in between. (You can use more rum if ¼ cup is not enough for your tastes.)
Glaze
  1. Whisk together the glaze ingredients, adjusting the liquid to your consistency preference.
  2. Plate the cake and pour the glaze over the top.
  3. Can be covered and kept at room temperature up to 3 days.

Banana Pineapple Bundt Cake with Coconut Rum Glaze

What did the other lovely ladies helping usher in December’s boozy bundts make?

 
Araby Spice-Limoncello Bundt Cake with Limoncello Glaze by Lora from Cake Duchess
Bailey’s and Buttershots Bundt Cake by Karen from In The Kitchen With KP
Chocolate Bourbon Mini Bundt by Holly from A Baker’s House
Chocolate Port Bundt Cake by Paula from Vintage Kitchen
Eggnog Rum Pound Cake by Dorothy from Shockingly Delicious
Madeira Pound Bundt Cake by Renee from Magnolia Days
Mint Chocolate Chip Bundt Cake with Creme de Menthe by Laura from The Spiced Life
Shirley Temple Bundt Cake by Kim Beaulieu of Cravings Of A Lunatic
Spiked Eggnog Bundt Cake with Bourbon Glaze by Kate from Food Babbles
Sweet Potato Bourbon Bundt by Jennie from The Messy Baker Blog
Long Island Iced TeaCake by Deb from Knitstamatic
Rum and Raisin Butter Bundt with Rum Honey Glaze by Stacy from Food Lust People Love
Tiramisu Bundt Cake with Kahlúa Mascarpone Glaze by Anuradha from Baker Street
Vanilla and Bourbon Cake by Kate from Diethood
Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom

Here’s how you can be a part of Bundt-a-Month:
- Get inspired by your favorite cocktail, mocktail or just use your favorite liqueur and bake us a Bundt for Boozy December.
- Post it before December 31, 2012.
- 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 both 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 to choose from over 350 bundt cake recipes.

Older posts «

Fetch more items