Yield: 1 Bundt Cake
The busy period at work is finally over (sorta) so I have finally been able to get back into my baking and what better way than this month’s bundt challenge from the ‘Bundt Bakers’ group. Our theme for the month: Coconut! Whilst I like coconut I sometimes feel that it can be too dry at times so I thought I would use coconut milk in the cake batter and Malibu (Coconut Rum) in the glaze.
The cake itself if fantastically moist with the combination of banana and coconut milk and they blend together without overpowering each other. If you want substitute the vanilla bean paste with a tablespoon of vanilla extract. I am sure you will enjoy this cake as much as I do!
A big shout out to my new Bundt Baking friends and especially to Terri Truscello Miller at http://loveandconfections.blogspot.com/ for hosting this month’s event.
Yield: 1 Bundt Cake
Yummy, Yummy, Yummy!
I am super excited about this cake as it’s my first event / challenge since I have joined ‘Bundt Bakers’ that I get to share with you all! Since joining I have been obsessing over what type of bundt cake I should make given this month’s theme of ‘Boozy Bundt Cakes’. After much deliberation and going back and forth I decided to use Frangelico and Fig and this is the outcome.
The figs are simmered with Frangelico, vanilla bean and cinnamon to produce a wonderfully delicate infused cake batter than in turn bakes into a lovely and moist with a slightly chewy crust. The addition of more Frangelico in the glaze gives it that lovely kick without becoming overpowering. This is an absolute keeper of a receipe!
A big shout out to my new Bundt Baking friends and especially to Lauren Mitchell for hosting this month’s event.
Adapted from: ‘Huckleberry’ by Zoe Nathan
Yield: 25cm / 10-inch Cake
Can you stop at just one slice?
As you may have already realised, I love all things to do with blueberries. Therefore, when I came across a cake in one of my new cookbooks – ‘Huckleberry’ by Zoe Nathan – I knew that I just had to try it. I have had to rework the receipe as it originally used cornmeal, an ingredient that is not readily available in Australia.
Instead of the cornmeal I used polenta and it adds a great texture to the cake, making it wonderfully chewy with little ‘pops’ of tart blueberry juiciness. The cake is not overly sweet, rather buttery with a great crunch from the raw sugar topping. I think it makes an ideal afternoon teacake as it is also very easy to whip up.
Please don’t use frozen blueberries, however should you not be able to get fresh blueberries try using another type of fresh berry such as raspberries, strawberries, blackberries etc.
Adapted from: ‘Lick the Bowl Good’ by Monica Holland
Yield: 23cm / 9-inch Cake
Orange & Poppy Seed Cake with Candied Orange Peel
I made this cake on a bit of a whim after noticing some forlorn looking oranges sitting neglected in the fruit bowl at home. Whilst I love orange juice, I’m not a fan of eating oranges. Mainly because I find the whole process too messy and sticky. I mean, why is it that even if you are really careful when eating oranges you still end up with some spot that hours later is sticking to everything?
The cake is moist and dense and distinctly ‘orange-y’, perfect for afternoon tea. I have topped it with an orange glaze and candied orange peel which gives a great distinction between the soft cake and chewy orange peel.
Salted Caramel adapted from: http://sallysbakingaddiction.com
Yield: 1 Bundt Cake
Gorgeous cake with a wonderful crown of salted caramel and nuts
You may call me crazy but I actually love caramel more than chocolate! I was introduced to salted caramel several years ago by one of my wonderful sister’s and became instantly addicted. There is something about salty and sweet that I can’t get enough of! Maple syrup and bacon, apple and cheese, watermelon and feta, chocolate and pretzels… the list goes on!
Combining the salted caramel with some toasted hazelnuts and slivered almonds onto of a tender, buttery cake just seemed like a natural step with my obsession. However, the salted caramel is amazing on a good quality vanilla ice-cream, or pancakes, or for any receipe you may have that you think could use a dollop of awesomeness!
Make sure that you don’t wait more than 5-10 minutes after you finish baking to flip the cake over to remove the pan or the caramel will set and stick to the sides of the pan and make a mess to remove. Yes, I do speak from experience… may have gotten a little distracted looking at cookbooks on Amazon… oops! No matter what this cake is a keeper!
Adapted From: The Sweet Life – Desserts from Chanterelle by Kate Zuckerman
Yield: 1x 10 inch Cake
So beautiful… I almost don’t want to slice it
I fell in love with this recipe before I even made it… Almond, Vanilla Bean and Brown Butter… You had me at hello!
I’ve made a couple of tweaks to the original receipe and the outcome is a wonderfully moist cake with a crunchy topping. The vanilla and almond flavours combine wonderfully to infuse the cake with an almost custardy taste.
Whilst there are a lot of sub-components that need to be prepped it’s not an overly hard cake to throw together. Serve warm if possible.
Yield: 1 x 26cm Cake
This receipe came about as I have a good friend at work that is gluten intolerant and every time I show up at work with my latest baked goods I have to tell her she can’t have any. I feel terribly mean so set out to remedy the situation by baking the best gluten-free cake she has ever eaten! Now whilst she did say that her Mum’s cakes will always be better, and wouldn’t we all say that, she did admit that this cake was pretty perfect!
The cake’s texture is lovely and light with a moist crumb. Pairing pistachio in the cake and rosewater in the glaze reminds me of old fashioned Turkish delight. However if you aren’t a fan of rosewater feel free to omit it and replace with water or just dust with icing sugar instead of using a glaze.
Adapted from: Baking for all Occasions by Flo Braker
Yield: 1 Bundt Cake
I love blueberries! I used to buy punnets of them and sit there popping blueberry after blueberry into my mouth enjoying the sharp burst of juicy sweetness. Then one day, many years ago I stumbled across a receipe for blueberry muffins and there started my obsession with using the delicious fruit in my baking endeavors.
The cake is really tender and has a lovely buttery flavour, the blueberries sink to the bottom of the pan and create a lovely crown once inverted. If you don’t have any blueberry’s on hand feel free to try the receipe with another type of berry.
Also, if you’re like me and hate waste then this receipe quite nicely uses up the extra egg yolks that you will have if you have made the Nutmeg Cupcakes w/ Rum Buttercream from my previous post.
Try to stop at just one piece