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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#MuffinMonday~ Allspice Cinnamon Chip Streusel Muffins

October 22, 2012 By 18 Comments

Happy Monday, all!

Monday’s aren’t normally my favorite day of the week, but this Monday is different. After being confined to my house and my couch for two weeks due to a foot injury, it’s good to get back to my normal life (even if that means going back to work).

I jammed my foot on a rock almost three weeks ago and what I thought was a broken bone was actually a pretty serious infection. I would have never thought jamming your foot on a rock would lead to an infection. The first time I ever walk around my parents’ back yard barefoot, and I end up with two infected toes. If it’s going to happen, it’s going to happen to me.

Not being able to walk meant no cooking or baking, which just about killed me. I’m not equipped for sitting still and watching television all day. I’m accustomed to being active, running around like a crazy person in order to fit everything into my day, and being in the kitchen. Naturally, I got a bit sad and I may have eaten an entire box of Entenmann’s crumb donuts to make myself feel better.

This week’s muffin recipe is an allspice streusel muffin, which I adapted slightly by adding a handful of cinnamon chips and some orange zest and juice. You don’t know how happy I was to get back into the kitchen and make these muffins. I was giddy with excitement.

The warmth of the allspice warms the soul of these chilly fall mornings, and the cinnamon chips give the muffins an extra burst of spicy sweetness.

These muffins get a generous sprinkling of brown sugar and allspice streusel that creates a lovely sweet crunch on top of the muffin.

Ooooooh, look at those sexy cinnamon studs. Drool!

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#MuffinMonday~ Allspice Cinnamon Chip Streusel Muffins
Author: 
Recipe type: Muffins
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

Adapted from Baking From My Home To Yours
Ingredients
  • Streusel
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ tsp. ground allspice
  • 5 tbs. cold unsalted butter, cut into cubes
  • Muffins
  • 2 cups all-purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • 1 tbs. baking powder
  • 1 tsp. ground allspice
  • ¼ teaspoon salt
  • 1 stick unsalted butter, melted and cooled
  • 2 large eggs
  • ½ cup whole milk
  • ¼ cup fresh squeezed orange juice
  • ¼ tsp. pure vanilla extract
  • Zest of 1 orange
  • 1 cup cinnamon chips

Instructions
  1. Preheat the oven to 375 degrees F. Line or grease a muffin tin.
  2. For the streusel:
  3. Place flour, brown sugar, and allspice in a small bowl and whisk to combine. Use a pastry cutter to cut in the butter until the mixture resembles course crumbs. Set aside.
  4. For the muffins:
  5. In a large bowl, whisk together flour, sugar, brown sugar, baking powder, allspice and salt.
  6. In a large glass measuring cup or small bowl, whisk the melted butter, eggs, milk, orange juice, orange zest, and vanilla extract together until well combined.
  7. Pour the liquid ingredients over the dry ingredients and whisk until just combined.
  8. Fold in the cinnamon chips.
  9. Divide the batter evenly among the muffins tins. Top the muffins with 1 tablespoon of streusel.
  10. Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean.
  11. Transfer the pan to a rack and cool for 5 minutes before carefully
  12. removing each muffin from its mold.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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