Blueberry-Coconut Bundt ~ #BundtAMonth

May 8, 2013 By 32 Comments

I learned something about myself on Friday. I’m getting old, and I’m so not hardcore. I don’t stay up late, wake up with hangovers, go clubbing, sky dive, or bungie jump. And you know what? I’m okay with that.

I’m more of a sit-back-and-watch-the-crazies while slowly sipping on a cocktail kind of gal. I realized just how non-hardcore I am when Squirrel and I were at the Limp Bizkit concert on Friday evening. I was standing against the rail on the second tier balcony above the stage so I would have a decent view of the stage and sort of seclude myself from the crowd. Thank goodness I did, because as soon as the show started, the crowd went bonkers. Like, gigantic mosh pit bonkers! I’ve been to several concerts, none of which have been as rowdy and wild as this one. I watched a guy leap over the second floor railing as if he could fly. Well…he couldn’t. He ended up landing on some poor innocent soul on the first floor. Crazy! I would have feared for my life if I wasn’t safely isolated upstairs and away from the crowd of wild monkeys.

I had a great view of the crowd from the second floor. Looking down over the rail, all I could see was a sea of people swaying back and forth like rolling waves, their heads bobbing up and down with the beat of the music. My brother-in-law was brave enough to face the crowd of wild monkeys. Squirrel and I? Not so much. I would have been trampled, kicked, and knocked around like a weightless rag-doll. I would have drowned in the sea of people. But not my brother-in-law. I watched him bump and sway with the crowd. I watched him like a hawk, fearful that he may go down and never resurface. He was a crowd-surfing trooper. I was in awe of his bravery.

I may not be a hardcore, crowd surfing diva, but I’m hardcore in other, less brutal ways. I can garden with the best of them. I’m a hardcore vegetable planter. Does that count? I can mix a cocktail like no other. How about that? Does that count as hardcore?

I know one thing. I’m a hardcore foodie–always have been, always will be. Who needs crowd surfing when you have baking skills?

Blueberry Coconut Bundt | www.themessybakerblog.com-7143

This month’s #BundtaMonth theme is berries, and since blueberries are one of my favorite berries, I decided to bake a blueberry-coconut bundt.

Blueberry Coconut Bundt | www.themessybakerblog.com-7145

This bundt recipe was inspired by this very delicious blueberry muffin recipe I made a few weeks ago from Honey What’s Cooking? The muffins were so good that I had to create something else that combined the flavors of blueberry and coconut.

Blueberry Coconut Bundt | www.themessybakerblog.com-7142

The slightly sweet cake is buttery with a moist, tender crumb. Each bite is bursting with sweet blueberries and flecks of toasted coconut. I added a bit of lemon zest to brighten up the cake and add an extra layer of flavor.

I consider this the perfect breakfast cake. It’s not too sweet and pairs well with a cup of coffee or tea.

Blueberry Coconut Bundt | www.themessybakerblog.com-7151

Enjoy!

Don’t forget to check out the other berrilicious bundts:

We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.

Here ís how you can be a part of Bundt-a-Month:
• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 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

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 choose from hundreds of Bundt cake recipes.

5.0 from 2 reviews

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Blueberry-Coconut Bundt
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1½ cups all-purpose flour
  • 1 cup white whole wheat flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup toasted coconut
  • 1 stick unsalted butter
  • ¾ cup sugar (I used Zulka)
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 tsp. lemon zest
  • 1 cup buttermilk
  • 1½ cups blueberries (do not thaw if using frozen)
  • ½ cup sliced almonds
  • ¼ cup coconut

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  2. In a large bowl, whisk together all-purpose flour, white whole wheat flour, baking powder, baking soda, salt, and toasted coconut. Set aside.
  3. In the bowl of a stand mixer, cream butter and sugar until fluffy and pale in color, about 3 minutes. Add the eggs one at a time, incorporating well after each addition. Add vanilla and lemon zest; beat to combine.
  4. Scrape down the bowl. Add the flour mixture to the egg mixture in 3 batches, alternating and ending with the buttermilk. Scrape down the bowl and give it one more whisk.
  5. Fold in the blueberries.
  6. Add the sliced almonds and ¼ cup of coconut flakes to the bottom of the bundt pan. Transfer the batter to the bundt, directly over the almond/coconut mixture. Smooth the batter with a rubber spatula.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes; transfer to a wire rack and allow to cool completely. Slice and eat.

 

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Chocolate Cherry Coke Cake ~ #BundtAMonth

April 3, 2013 By 40 Comments

If there was one thing that I absolutely couldn’t live without, it would have to be cake. Life would be drab and boring without its soft, tender layers and creamy frosting. I love that cake is so versatile. It’s like a blank painter’s canvas, begging to be transformed and have its tender layers painted with exotic flavors.

This month, An and Lora Challenged the #BundtAMonth group to use cherries. I love cherries! You know spring has arrived when the beautiful scarlet orbs line the grocery store shelves. Brilliant reds, pale pinks, and black gems. Mmm, I love them all.

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6758

My aunt requests a cherry cake every year for her birthday in March. I don’t even bother to ask her what type of cake she wants to make her because it’s always the same answer–cherry! So, for my aunt’s birthday, and this month’s cherry themed #BundtAMonth, I’m making a chocolate cherry coke cake. Yum, right? My aunt is one lucky lady.

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6776
This was my very first attempt at a cake that was completely developed by me. Math was involved… A heck of a lot of math. So much math that I had a headache after adding, subtracting, dividing, and multiplying. I’m no math wiz (hence the degree in English), but I pulled through. Tah dah!

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6761

This cake is fudgy and perfectly moist. It’s sweet, but not too sweet. Each bite includes a burst of cherries that pairs perfectly with the rich chocolate. My aunt gobbled it up!

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6770

The chocolate ganache is smooth and velvety. The cake is good with or without the ganache, but who can resist almond spiked ganache?

Chocolate Cherry Coke Cake | www.themessybakerblog.com-6779

Enjoy!

Check out the other cherry themed bundts:

Join Bundt-A-Month. Here’s how:

  • Simple rule: Use cherries and bake us a Bundt for March
  • Post it before April 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

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 choose from hundreds of Bundt cake recipes.

5.0 from 3 reviews

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Chocolate Cherry Coke Cake
Author: 
Recipe type: Cake, Chocolate
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cake
  • 1¾ cups granulated sugar
  • 13 tbs. unsalted butter, at room-temperature
  • 1 tsp. vanilla extract
  • ½ tsp. almond extract
  • 3 eggs, at room-temperature
  • 1 cup cherry coke
  • ½ cup boiling water
  • ½ cup cocoa powder
  • 2¾ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. kosher salt
  • 1-21 oz. can cherry pie filling
Ganache Drizzle
  • 1 cup heavy cream
  • 1 cup dark chocolate
  • ¼ tsp. almond extract

Instructions
Cake
  1. Preheat the oven to 350 degrees F. Liberally grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. In a small bowl, whisk together boiling water and cocoa powder until smooth (the mixture will be thick). Gently whisk in the cherry coke until just combined. Set aside.
  4. In the bowl of your stand mixer attached with the paddle, cream butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition and scrapping down the sides of the bowl. Whisk in vanilla and almond extracts.
  5. Turn the mixture down to low and slowly add the flour mixture in three batches, alternating and ending with the cherry coke mixture, scraping down the bowl after each addition. Whip the batter until smooth. Fold in the cherry pie filling.
  6. Transfer the batter to the bundt pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the pan for 30 minutes; remove from pan and allow to cool completely before drizzling on the ganache.
Ganache
  1. Add heavy cream to a small saucepan. Heat the cream over medium-low heat and bring it to a boil. Take the cream off of the heat once it comes to a boil and add the chocolate. Whisk until smooth, then whisk in the almond extract. Drizzle the ganache over the cooled cake.

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Hummingbird Cake with Cream Cheese Glaze ~ #BundtAMonth

March 7, 2013 By 51 Comments

I love dessert. Cake, pie, brownies, cookies… If it’s sweet, I’ll most likely fall in love with it. Sometimes I wish I could be more like my Dad. He can sit right next to a perfectly frosted cake and nothing. Not a finger in the frosting, not a sliver, not a “Is it time to eat cake yet?” plea. Nothing! Me? I’m more of a dessert-first kind of gal.

I take after my very wise grandfather. He believes that there’s a second stomach; an overflow stomach, of sorts. It’s the stomach that’s reserved for dessert, and dessert alone. Nothing else enters the dessert stomach but sweet treats. Now, not everyone has this second stomach; only a select few. Here’s how you can tell if you have a dessert stomach. You can eat a full meal, whether it be Thanksgiving, Christmas, or a five-course meal at a fancy restaurant, and still have room for dessert directly after the meal. If you can do that, then there’s a good chance that you’ve been blessed with a dessert stomach. If so, consider yourself a lucky duck.

This hummingbird cake was made for our tropical themed #BundtAMonth. Since not everyone has that very exclusive second dessert stomach, I had my family over to eat it for breakfast. Dessert first–problem solved!

Hummingbird Bundt w- Cream Cheese Glaze | www.themessybakerblog.com-6358

My family LOVED this cake. It reminds of a gigantic loaf of banana bread…except way better because pineapples and cream cheese glaze get added to the mix.

Hummingbird Bundt | www.themessybakerblog.com-6369

If I allowed myself, I could have eaten the glaze by the spoonful, shoveling spoon after spoon of creamy glaze into my mouth. It would have been a dream come true if I did.

Hummingbird Bundt | www.themessybakerblog.com-6380

Just look at that cake dripping with glaze and topped with toasted pecans. Who could resist?

This was my first time making a hummingbird cake. I’ve heard of it, but didn’t really know the details. Well, I researched it. Wikipedia defines it as follows:

Hummingbird cake is a banana pineapple spice cake from the United States. Ingredients include flour, sugar, salt, ripe banana, pineapple, cinnamon, pecans, vanilla, eggs, and leavening agent. It is often served with cream cheese frosting.The cake has been a tradition in the Southern United States since the mid 19th century.The first known publication of the recipe was in a February 1978 edition of Southern Living by L.H. Wiggin. It was elected the magazine’s favorite recipe in 1990, and won the Favorite Cake Award at the 1978 Kentucky State Fair. The cake has two or three layers with pecans, mashed bananas, crushed pineapple and cream cheese frosting. (Wikipedia)

I decided to take the four layers and condense it into one fine-looking bundt. The result is a beautiful, moist cake without all the fuss.

Hummingbird Bundt | www.themessybakerblog.com-6389

I bet you’ll discover your dessert stomach after one look at this beauty.

Hummingbird Bundt | www.themessybakerblog.com-6363

Enjoy!

Check out the other tropical bundt cakes:

Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
White Chocolate Guava Cake by Kim from Ninja Baking

 
5.0 from 3 reviews

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Hummingbird Cake with Cream Cheese Glaze
Author: 
Recipe type: Cake, Bundt Cake
Cuisine: Adapted from Southern Living
Prep time: 
Cook time: 
Total time: 

Serves: 10-12
 

Ingredients
  • Cake Batter
  • 1½ cups chopped pecans, toasted and chopped
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 4 ripe bananas
  • 3 large eggs
  • 1 (8-oz.) can crushed pineapple (do not drain)
  • ¾ cup canola oil
  • 2 teaspoons vanilla extract
Glaze:
  • 4 ounces cream cheese, softened
  • 2 tbs. unsalted butter, softened
  • 1½ cups sifted powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tbsp. milk

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour your bundt pan.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt. Set aside.
  3. Sprinkle 1 cup of your chopped pecans into the bottom of your prepared bundt pan. Set aside.
  4. In a separate large bowl, mash the bananas (I find it easiest to use a potato masher). Whisk in the eggs. Whisk in the crushed pineapple, canola oil, and vanilla extract.
  5. Add the dry ingredients to the banana mixture in three batches, stirring after each addition. Pour the batter over the pecans; smooth with a rubber spatula.
  6. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 30 minutes; remove the cake from the pan and cool on a wire rack completely before glazing.
Glaze
  1. In the bowl of a stand mixer or a large bowl with a hand mixer, add cream cheese and butter. Beat until smooth. Slowly beat in the powdered sugar until smooth. Beat in vanilla extract. Slowly add the milk, 1 tablespoon at a time, beating after each addition. You want the glaze thin enough to drizzle over the cake. When the glaze reaches drizzling consistency, it’s ready.
  2. Drizzle the cooled cake with glaze and sprinkle with remaining toasted pecans. Serve.

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 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.

Link to BundtaMonth on Facebook- http://www.facebook.com/BundtaMonth

Link to BundtaMonth on Pinterest- https://pinterest.com/bakerstreet/bundtamonth/


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Dark Chocolate Bailey’s Irish Cream Cupcakes

February 14, 2013 By 22 Comments

Shame on me! If I were you, I’d be pointing your finger at me in shame with a look of utter disapproval. Why? Because it has been far too long since I’ve baked and posted a cupcake recipe. Me! The girl who owns cupcake t-shirts, a cupcake Tiffany necklace, cupcake dessert plates, and the list goes on. Well, the dry spell ends here. Today I plead for forgiveness with this dark chocolate Bailey’s Irish cream cupcake recipe. A gift for you, from me, on Valentine’s Day.

Bailey's Irish Cream Cupcakes 1 {www.themessybakerblog.com}-6294

I stumbled upon this recipe on Tutti Dolci as I was perusing the long list of food blogs that I love. Laura, the baking mastermind behind Tutti Dolci, is a girl that I could seriously see myself becoming friends with. She believes that dessert should come first. I mean, that right there is my life’s motto. Eat dessert first! Laura clearly knows what she’s talking about.

I decided to make Laura’s Bailey’s Irish Cream Cupcakes for the Super Bowl party that I co-hosted with my girlfriend. Being the queen of adaptation, I made a few minor changes.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6285

I made these cupcakes with Hershey’s special dark cocoa powder. The result was a rich, chocolatey cupcake the color of dark espresso.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6307

The cake was moist and mildly sweet, creating the perfect base for the sweet Bailey’s buttercream to rest its swirled, fluffy peaks.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6305

The buttercream is light and fluffy with hints of roasted cinnamon and toasted caramel. It’s silky on your palette and melts in your mouth.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6300

Together, the rich chocolate and creamy buttercream are the perfect Valentine’s Day marriage. Add a few festive sprinkles or grated chocolate to the top and you’re sure to put a smile on that special someone’s face.

Bailey's Irish Cream Cupcakes {www.themessybakerblog.com}-6311

Now, go smooch that special someone. Happy Valentine’s Day!

5.0 from 4 reviews

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Dark Chocolate Bailey’s Irish Cream Cupcakes
Author: 
Recipe type: cupcakes, cake
Cuisine: Adapted from Tutti Dolci
Prep time: 
Cook time: 
Total time: 

Serves: 20-24
 

Ingredients
Cupcakes
  • 1 cup boiling water
  • ¾ cup Hershey’s Special Dark cocoa powder
  • ½ cup Bailey’s Irish Cream w/ a hint of caramel
  • 1 cup sugar
  • 6 tbs. unsalted butter, at room-temperature
  • 2 tsp. vanilla extract
  • 2 eggs
  • 1⅔ cup all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp. baking powder
  • ¼ tsp. kosher salt
Bailey’s Buttercream
  • 3 sticks unsalted butter, at room-temperature
  • 3 cups powdered sugar
  • small pinch cinnamon
  • 2 tbs. Bailey’s Irish Cream w/ a hint of caramel

Instructions
  1. Preheat oven to 350 degrees F. Line two muffin tins with baking papers.
  2. Whisk together boiling water and cocoa powder, cool completely. Whisk Bailey’s Irish Cream into the cooled cocoa mixture.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar, butter, and vanilla extract until pale in color and fluffy. Add eggs and beat well.
  4. In a large bowl, whisk together flour, baking soda, baking powder, and salt. Add half the flour mixture to the sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
  5. Fill each baking cup ⅔ of the way full with batter. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pans for 2 minutes on a wire rack. Carefully remove the cupcakes from the pans and cool completely before frosting.
Bailey’s Buttercream
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy. Reduce speed to low and add powdered sugar 1 cup at a time until smooth. Add Bailey’s and cinnamon; beat on medium speed until light and fluffy.
  2. Fit a pastry bag with a large round tip and pipe a fluffy cloud onto each cupcake. Sprinkle with grated chocolate or colored jimmies. Store leftover cupcakes in an airtight container at room temperature up to 2 days.

 

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Mojito Bundt Cake ~ #BundtAMonth

January 25, 2013 By 17 Comments

Today I’m celebrating my love for mojitos in the form of a cake for this month’s citrus themed #BundtAMonth. As you may know, I adore mojitos. They’re my absolute favorite cocktail. When An from Bakerstreet announced that January’s theme was citrus, this cocktail instantly came to mind.

Citrus is a great way to brighten and add mucho flavor to desserts. It’s also a great way to brighten this dreary winter weather we’ve been having. At this point, I’m willing to give up an hour of sleep if it means I get some daylight back at the end of the day. Getting dark at five o’ clock doesn’t agree with me. All it does is make me lazy, tired, and sad. I thrive on sunlight, as I think we all do. When the sun is out, I have more energy. It gives me the charge I need to exercise, conquer the laundry, and stay up past seven o’ clock. No sunlight = no energy, which = messy house.

It may be awhile before I get the sun back. In the meantime, I’ll let citrus brighten my day and my cake.

This bundt cake may appear plain, but I promise you, it’s far from plain. It’s full of zesty lime, coconut milk, and–drum roll–coconut rum. And, if that weren’t enough, it gets topped with a mint and rum syrup.

The warm cake soaks up the syrupy glaze creating a moist cake with a crispy crust. It’s beyond delicious.

To prevent myself from consuming this entire cake, I shared half of it with my parents. The cake wasn’t even in the house for 5 minutes before my mom cut herself a nice, thick slice. The entire time she’s eating, I hear her saying, “Wow, this cake is really good, Jenn. I really like how light it is. It’s super moist, too. Mmm, the lime really shines.” I suppose she liked it.

Enjoy!

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 could read – #BundtaMonth: Lemon Surprise Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

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 choose from over 350 Bundt cake recipes.

5.0 from 1 reviews

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Mojito Bundt Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Cake
  • 3 cups all-purpose flour
  • 1 tbs. baking powder
  • ½ tsp. kosher salt
  • 1 cup unsalted butter, at room-temperature
  • 2 cups granulated sugar
  • 4 eggs
  • 1 tsp. vanilla extract
  • zest of 3 limes
  • ¼ cup lime juice (about 3 limes)
  • 2 tbs. coconut or white rum
  • 1 cup coconut milk
Glaze
  • ½ cup sugar
  • ¼ cup water
  • ½ cup fresh mint, roughly chopped
  • 2 tbs. coconut or white rum
  • 1 tbs. lime juice

Instructions
  1. Preheat the oven to 325 degrees F. Grease and flour a bundt pan.
  2. In a medium-sized bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 5 minutes.
  4. Add eggs, one at a time, mixing well after each addition.
  5. Add the vanilla, rum, lime zest, and lime juice. Whisk to combine.
  6. Add the flour mixture to the butter mixture, alternating with the coconut milk. Mix until the batter is smooth and flour is fully incorporated.
  7. Transfer the mixture to the prepared bundt pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool on a wire rack in the pan for 30-minutes before removing.
  9. Poor the glaze slowly over the warm cake, allowing the cake to soak up the glaze.
  10. Allow the cake to cool fully. Slice and serve.
Glaze
  1. In a medium-sized saucepan over medium heat, add sugar, water, and mint. Bring the mixture to a gentle boil and cook until the sugar dissolves. Take off the heat and allow to cool for 15 minutes before straining. Add the rum and lime juice.

 

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Sweet Potato Bourbon Bundt Cake~ #BundtAMonth

December 1, 2012 By 36 Comments

Welcome to another #BundtAMonth series. This week we were encouraged to use booze in our cakes. Booze!

I’ve been known to throw back a cocktail or two (or three), so when I heard that December’s bundt theme was “Boozy Cakes,” I did a little dance. I love incorporating alcohol into my baked goods. Besides, who doesn’t enjoy a little cake with their booze? Wink, wink.

The idea for this cake derived from my grandfather’s love for sweet potato pie. Every year I ask him what he’d like to see on the dessert table for Thanksgiving, and every year his answer is always the same, “I wouldn’t mind a sweet potato pie.” I don’t even know why I continue to ask. I didn’t make  him a pie this year, but I sure did fancy up a sweet potato bundt cake for him.

Since this month’s theme is “Boozy Cakes,” I decided to give my sweet potato bundt a little bourbon buzz. The bourbon is not shy in this cake, but it’s not overwhelming either. It’s the perfect balance of earthy sweet potato and warm, spicy bourbon.

I’m going to let the cake speak for itself. Drum roll, please!

Isn’t she a beauty?

I swear the cake knew she was the best dessert at the table. She had this haughty attitude going. “Hmph, you other desserts have nothing on me. I mean, just look at me with my gooey, sweet maple bourbon glaze and my dense, moist interior. I’m the star of Thanksgiving!”

I gotta hand it to her; she was right. Everyone adored this cake. There were oohs and aahs echoed throughout the room as everyone passed the cake dishes around. My grandmother even tried stealing a sliver before dinner, but I shot her down.

I was nervous as I handed my grandfather the first slice of cake, then I proceeded to stare at him intently, waiting for him to take the first bite and for his approval. I received a thumbs up, which is code for yum. I don’t think he’ll be missing the sweet potato pie any time soon.

This cake is my new favorite cake. It’s moist, slightly sweet, but not overly sweet. The sticky glaze soaks into the cake, creating a crisp, sugary crust. The toasted pecans add a warm crunch, and the bourbon kisses your lips with its warm, boozy tingle.

Have a boozy holiday…responsibly, that is.

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
Banana Pineapple Bundt Cake with Coconut Rum Glaze by Carrie from Poet In The Pantry
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 from 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 Diet Hood
Vanilla Mini Bundt Cakes with Kahlúa by Alice from Hip Foodie Mom
 
5.0 from 2 reviews

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Sweet Potato Bourbon Bundt Cake
Author: 
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • Cake:
  • 4 large eggs
  • 2 cups granulated sugar
  • ½ cup canola oil
  • ½ cup unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 cups pureed sweet potatoes
  • 3 cups all-purpose flour
  • 1½ tsp. cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • ½ cup bourbon
  • ½ cup buttermilk
  • Glaze:
  • ½ cup brown sugar
  • ¼ cup unsalted butter
  • 2 tbs. maple syrup
  • ½ cup toasted pecans, chopped
  • 3 tbs. bourbon

Instructions
  1. Preheat the oven to 350 degrees F. Generously grease and flour a bundt pan.
  2. In the bowl of a stand mixer, beat eggs and sugar at high speed (speed 6 on my Kitchen-Aid) for 3 minutes or until thick and pale. Add oil, melted butter, and vanilla, beating at a low speed until just combined. Add the sweet potato puree, beating until just combined and stopping to scrape down the sides of the bowl.
  3. In a separate bowl, add flour, cinnamon, nutmeg, baking powder, baking soda, and kosher salt. Whisk to combine.
  4. In a measuring cup, whisk together the bourbon and buttermilk.
  5. Gradually add the flour mixture to the egg mixture, alternating with the buttermilk mixture. Beat at a low speed after each addition until just combined.
  6. Pour the batter into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan on a wire rack for 30 minutes. Remove from pan and allow to cool fully on the wire rack.
  7. Glaze: While the cake is baking, bring brown sugar, butter, and maple syrup to a boil in a small saucepan over medium heat. Boil for 2 minutes, then add the pecans. Remove from heat and stir in the bourbon.
  8. Drizzle the glaze slowly over the warm bundt cake, allowing it to soak into the cake.

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 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.

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Maple Pecan Bundt~ #BundtAMonth

November 7, 2012 By 36 Comments

Well, hello November. It’s so nice to see you, even if you arrived sooner than expected. Thanksgiving is only 15 days away. Fifteen! Wasn’t it just August and warm? Now it’s blustery and cold and almost mitten season.

I have a very special treat for you guys today. My friend An from Bakerstreet and Lora from Cake Duchess invited me to participate in #BundtAMonth. What’s #BundtAMonth? It’s an entire month dedicated to bundt cakes, of course. An and Lora pick an ingredient and announce it the first week of every month. If you’re a bundt lover, all you have to do is use the ingredient to create a delicious bundt, mini or large, and link it up to An and Lora’s blogs throughout the month. Fun, right? A month that celebrates cake- I don’t mind if I do.

This month’s theme is Spicy November. I chose apple pie spice and made a maple pecan bundt with a maple and apple pie spice glaze.

This cake has everything. Moist? Check. Filling? Check. Maple and apple pie spice glaze? Check and check. I made this cake for my mom’s birthday and it was devoured by her party guests.

What makes this cake so special is the sweet, nutty filling. Pecans, brown sugar, maple, and butter create a dense filling that livens up the cake.

Enjoy!

Make sure you check out the other spicy bundts:

Here’s how you can join the #BundtaMonth party:
 - Bake your Bundt for November following the theme – Spice.
- Post it before November 30, 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 and Anuradha’s announcement posts.
 
5.0 from 1 reviews

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Maple Pecan Bundt
Author: 
Recipe type: cake, dessert
Cuisine: Adapted from Nigella Lawson
Prep time: 
Cook time: 
Total time: 

Serves: 8-10
 

Ingredients
  • Pecan Filling:
  • ½ cup all-purpose flour
  • 2 tbs. unsalted butter, at room temperature
  • 1 tsp. apple pie spice
  • 1½ cups pecans, toasted and chopped
  • ½ cup maple syrup
  • Cake:
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. apple pie spice
  • 9 tbs. unsalted butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 cup sour cream
  • Glaze:
  • ½ cup maple syrup
  • 1 tbs. fresh orange juice
  • ¼ cup powdered sugar
  • ¼ tsp. apple pie spice

Instructions
  1. Preheat oven to 350 degrees F. Grease and flour your bundt pan.
  2. Pecan Filling:
  3. In a small bowl, add flour and butter. Using a pastry cutter or fork, cut the butter into the flour until coarse crumbs form. Mix in apple pie spice, pecans, and maple syrup until well combined. The mixture will be thick and sticky. Set aside.
  4. Cake:
  5. In a large bowl, add flour, baking powder, baking soda, and apple pie spice. Whisk to combine.
  6. In the bowl of an electric mixer, cream butter and sugar until fluffy and pale in color.
  7. Beat in eggs one at a time, mixing well after each addition.
  8. Add the flour and beat until just combined.
  9. Beat in the sour cream. Scrap down the sides of the bowl and make sure the mixture is well mixed. The batter will be thick.
  10. Spoon a little more than half the batter into the prepared bundt pan. Take your spatula and create a shallow well, causing some of the batter to go up the sides of the pan to create a rim. This well will house the pecan filling and prevent it from leaking and sticking to the sides of the pan.
  11. Spoon the maple filling carefully into the well , then cover the filling with the remaining batter. Smooth the top and bake for 35-40. Test the cake with a toothpick where it hits the cake and not the filling (as the filling will stick to your tester).
  12. Let the cake cool on a wire rack for 15-30 minutes before removing it from the pan.
  13. Glaze:
  14. In a small bowl, whisk together maple syrup, lemon juice, powdered sugar, and apple pie spice.
  15. Drizzle the warm cake with the maple glaze.

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#SundaySupper Back to School Peach Clafoutis

August 12, 2012 By 29 Comments

It’s Sunday, and you know what that means… #SundaySupper! Today we’re celebrating #SundaySupper with back to school recipes from Katie Workman’s Mom 100 cookbook.

Summer flew by! I feel like the school year just ended, and now it’s almost time to do it all over again. Ugh! I start the fall semester on August 30th, so it’s time to get things ready for the upcoming semester. I have books to buy, binders to organize, and book bags to prepare. This happens to be my last semester before I graduate with my Bachelor’s in English. I can’t describe how excited I am to be graduating. I will finally get my life back after this final semester. Be prepared world, you’re about to be travelled. I haven’t had a real vacation since my honeymoon in 2007. That’s about to change.

I chose to make Katie’s peach clafoutis recipe for this week’s #SundaySupper. 1. I love peaches. I’ve been eating them like they’re about to go out of style and, in a way, they are. 2. I’ve never made a clafoutis and that just didn’t seem right. 3. Peaches are at their peak in August. They’re ripe, juicy, and sweet. I just couldn’t resist this recipe.

Can you see why I couldn’t resist this recipe?

I made a special trip to my local farm for some big ol’ juicy peaches for this dish. They’re the size of a soft ball. They’re HUGE!

As you’re biting into these peaches, the juice just runs down your arm. That’s when you know it’s a good peach.

Clafoutis batter is very thin. This is normal, so don’t worry.

You’re going to need to blanche the peaches in boiling water in order to get their skins to come off. To do this, bring your water to a boil and plop the peaches in carefully. Boil for 40 seconds.

Quickly transfer the peaches to a prepared ice bath. Give them a turn in the bath and take them out of the water.

The skins will slide right off with the tug of your fingers.

Slice the peaches. Be careful. They’re slippery little buggers.

Line the peaches in the bottom of a buttered casserole dish. Something pretty since you’ll be serving it right out of the pan.

Pour the batter over the peaches and bake.

The peaches rise to the top during the baking process. It’s magic! The top of the clafoutis gets all caramelized and brown. So good!

The cake itself is creamy inside, almost like a custard or a bread pudding. It is beyond moist.

This clafoutis is great way to start the morning on a school day. I added some whole wheat flour and cut back on the sugar to healthy it up a bit. I can totally see myself eating this before school with a cup o’ Joe. Yum!

Kids will also love this dish. It will help kick start their brains in the morning and keep them full until lunch.

Happy #SundaySupper!

Make sure you check out the other Back to School #SundaySupper recipes:

Easy Breakfast ideas:

Lunchbox Wraps:
Easy Weekday Suppers:
After School Snacks:

Peach Clafoutis

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. kosher salt
1/2 cup sugar
1/2 tsp. cinnamon
2 cups 2% milk
3 large eggs
1 tbs. vanilla extract
3 large peaches or 4-5 small peaches
1/4 cup brown sugar

Preheat the oven to 350 degrees F. Butter a medium-sized baking dish (you will be serving the clafoutis in the dish you bake it in, so pick something pretty).

Prepare an ice bath by adding ice and water to a large bowl.

Bring a large pot of water to a boil. Add the peaches to the boiling water and cook for 40 seconds. Transfer the peaches from the boiling water to the ice bath with tongs or a slotted spoon. Give them a turn in the ice water then remove. Slip of the skins and cut the peaches into slices.

Arrange the sliced peaches on the bottom of your prepared baking dish.

In a large bowl, whisk together the flour, salt, sugar, and cinnamon.

In a separate bowl, whisk together the milk, eggs, and vanilla. Pour the wet mixture into the dry mixture and whisk until the batter is smooth. Pour the batter over the peaches.

Sprinkle the brown sugar over the top of the clafoutis half way through the baking process.

Bake for about 1 hour, or until a knife inserted into the center comes out clean and the clafoutis is brown on top. The center will jiggle a bit, that’s okay.

Adapted from Katie Workman

 

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#SundaySupper Caramel Stuffed Snickerdoodle Cupcakes

July 1, 2012 By 61 Comments

It’s Sunday, so gather up your family because today we’re celebrating #SundaySupper with July 4th recipes. I’m getting ready for backyard barbecues, fireworks, sparklers, and fun times with the family.

I made caramel stuffed snicker doodle cupcakes for the 4th, and they are out-of-this-world AMAZING!

I took these cupcakes to my brother’s girlfriend’s graduation party, and they were a huge hit. I made 24 cupcakes and they were gone within 45 minutes. I had people hovering over me as soon as I sat the cupcake container on the table. All I saw were arms coming at me from every direction, snagging cupcake after cupcake. Needless to say, the guests didn’t waste any time. I suppose they were hungry for cupcakes!

The cupcakes get filled with caramel and topped with a vanilla whipped frosting.

I drizzled the top with a little caramel to fancy it up a bit.

Enjoy your holiday around the family picnic table with loved ones!

Don’t forget to check out what the other #SundaySupper foodies are making for the 4th of July:

Main Dishes:

Salads and Sides:

Desserts:
Fabulous Pairings by Martin from ENOFYLZ

Caramel Stuffed Snickerdoodle Cupcakes

adapted by Martha Stewart

1 1/2 cups all-purpose flour

1 1/2 cups cake flour

1 tbs. baking powder

1/2 tsp. kosher salt

1/2 tbs. ground cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 tsp. vanilla extract

1 1/4 cups milk, room temperature

1 recipe caramel

1 recipe whipped vanilla frosting, recipe follows

Preheat ovem to 350 degrees F. Line 2 standard muffin tins with paper liners.

In a medium-sized bowl, sift together both flours, baking powder, salt, and cinnamon.

In the bowl of an electric mixer on medium speed (I use a kitchen-aid on speed 4), cream the butter and sugar until pale and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition and scrapping the bowl as needed. Beat in the vanilla. Reduce the speed to low and add the flour mixture in three batches, alternating with the milk, and beating until combined after each addition.

Divide batter evenly among the lined cups with an ice cream scoop, filling each cup until it’s about 3/4 of the way full. Bake, rotating tins halfway through, until a cake tester inserted in the center comes out clean, about 18-20 minutes.

Transfer tins to wire racks and let cool for 10 minutes in the pans before removing, and allow them to the cool completely on wire racks.

Whipped Vanilla Frosting

adapted by Sweetopolita

3 sticks unsalted butter, room temperature

3 cups confectioners’ sugar, sifted

2 tbs. milk

1 tbs. vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 6 minutes until pale and creamy. Add the milk and vanilla and beat for another minute. Fill a pastry bag fitted with a Wilton 1M tip.

To Assemble:

Using a teaspoon, remove a 1-inch hole from the center of each cupcake. Use a teaspoon to fill each cupcake with a dollop of caramel. Pipe over the caramel filling with the vanilla whipped frosting. Using a fork, drizzle caramel over each cupcake. Enjoy!

 

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Strawberry Pastel Swirl Cake & Birthday Wishes

June 26, 2012 By 48 Comments

I celebrated my birthday two Saturdays ago, and I’m just now getting around to sharing it with you. I do apologize for my lack of organization skills on getting this post together sooner. I’m not going to lie, I love my birthday. There’s cake, gifts, streamers, fancy tissue paper, oodles of brightly colored candles, and singing. Every year, my family takes turns calling me and serenading me with the “Happy Birthday” song. It’s a family tradition that I look forward to each and every year. My family and husband went out of their way and spoiled me this year for my birthday, and I enjoyed every moment of it.

Since I’m now in my late 20′s (sob, boo-hiss), I had to go all out and make myself a fancy birthday cake. My favorite color is pink, so I made an all pink cake- inside and out! I made a strawberry cake with pink whipped vanilla frosting, three different shades of pink to be exact. I found both recipes on Sweetapolita.

Isn’t she a beauty? I took three different shades of pink and swirled them together. Surprisingly, it was super easy. I watched Rosie’s video, and she did a wonderful job explaining the steps. You can watch it here.

The strawberry cake was absolutely delicious and super moist. It was a real crowd pleaser and, since it was my birthday, I treated myself to two slices. Yum!

Can you believe my mother made me cook on my birthday? Here’s what we ate:

Let me apologize in advance for the not-so-appealing pictures. I ran out of the house without my real camera and had to use my iPhone. Mmm, sautéed farmer’s market squash and zucchini with onions, garlic, and Land O Lakes Olive Oil & Sea Salt butter.

My mom requested I make another batch of these potatoes.

My family surprised me with crabs that the men steamed while the ladies drank cocktails. They were AMAZING!

We steamed sweet corn with the crabs and holy toledo was it delicious! I’m not sure if any of you have ever experienced corn steamed with crabs, but it is the best thing you will ever eat… Ever! The corn soaks up the flavor from the crabs and seafood seasoning, and it is ridiculously tasty. I literally took down 4 ears of corn that day. It’s that good.

Mmm, crab loot.

Here’s a peek at my family dynamics. Warning: It’s about to get very interesting.

So, here’s the story. My dad has a thing against doves. Apparently, they throw all of the seed out of the bird feeders. Don’t ask! So, my mom had a clever idea to buy him a squirt gun for Father’s Day to fight off the doves. That’s right, you heard correct, my dad is at war with the doves. He calls it his Dove Blaster 2000, and every time he catches a dove on the bird feeder, WHAM! he shoots it with 5 simultaneous blasts of water, causing the dove to fly for cover. Mission accomplished!

Of course, none of us cared about the doves except for my father, so I took possession of the squirt gun and started an epic birthday party water gun fight. There was only one gun, so we all took turns vigilantly surprising one another with blasts of cold water when least expected.

The best shot was when I caught my aunt leaning over the crabs. She was conveniently wearing a dress, so I blasted her in the booty with a generous shot of water. She squealed like a pig; it was hilarious! I may have been turning twenty *cough* but I’m still a kid at heart.

Look what I received for my birthday!

*Squeel!* It’s an amazing lens, and I love it.

Strawberry Cake with Whipped Vanilla Frosting

from Sweetapolita

1 3/4 cups granulated sugar

1 (3 oz) package strawberry flavored gelatin (I used Jell-O)

1 cup butter, softened

4 eggs, room temperature

3 cups cake flour, sifted

1 tbs. baking powder

3/4 tsp. salt

1 cup whole milk, room temperature

1 tbs. vanilla extract

1/4 cup strawberry puree

Instructions:

1. Place 5 strawberries in the bowl of a food processor and pulse until smooth. Set aside.

2. Preheat oven to 350°F. Butter, line with parchment, and flour two round 9-inch cake pans, tapping out the excess. Set aside.

3. In a medium bowl or measuring cup, combine and stir the milk, strawberry puree, and the vanilla. Set aside.

4. Sift and whisk dry ingredients together in a medium bowl, and set aside.

5. In the bowl of an electric mixer fitted with the paddle attachment, cream the sugar, gelatin, and butter on medium speed until light and fluffy, about 5 minutes.

6. Add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl with a spatula.

7. Add the wet & dry ingredients to the creamed mixture alternating, beginning and ending with dry ingredients and mixing just enough after each addition to incorporate, but not overmix.

8. Divide the batter between the two pans, spreading it evenly with a rubber spatula.

9. Bake 25-30 minutes or until a cake tester comes clean when inserted into the center. Be careful not to overbake. Check cakes at 20 minutes, but not before. Check the cake every 2 minutes after that. When the cake is finished baking, take it of the oven and let cool on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. Gently turn cakes upright, so the tops are up and cool completely.

10. Wrap tightly and store at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

Whipped Vanilla Frosting:

3 sticks + 2 tablespoons unsalted butter, softened

3 1/2 cups confectioners’ sugar, sifted

3 tbs. milk

1 tbs. vanilla extract

a pinch of salt

Instructions:

1. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed. The butter will become very pale & creamy.

2. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light and fluffy. Best used right away.

For the top color, I used 2 drops of AmeriColor Electric Purple

For the center color, I used 2 drops of AmeriColor Mauve

For the bottom color, I used 2 drops of AmeriColor Electric Pink

Separate the frosting into three different bowls, reserving a 1/2 cup for the filling, then add your chosen food coloring to each bowl and mix until all of the white has disappeared.

To assemble:

Place the first layer of cake face up on a cake plate (preferably one that spins. I would highly recommend you invest in one if you’re going to do a lot of cake decorating). Place the reserved frosting on top of the first layer and spread evenly over the cake with an off set spatula. Add the second layer, face down so the smooth part is exposed, on top of the frosted layer.

Begin by frosting the top of the cake with your darkest color, smoothing with an off-set spatula. Next, add the next darkest color of frosting to the bottom of the cake with a straight cake spatula, smoothing as you go. The final layer to be frosted is the middle layer, and you’ll use your lightest color frosting. You’ll want to swirl the middle layer into the top and bottom layers, slightly.

Jennie’s Notes:

I suggest that you watch Rosie’s video before you frost your cake. It really helped me understand how to execute the technique. Click here to watch Rosie’s very informative technique video on how to frost the pastel swirl cake.

Feel free to use your favorite colors to frost this cake. Just pick three variations of your favorite color.

 

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