Mini Mummy Bundts - #BundtBakers

We have a fun Bundt Bakers this month! T'is the spooky season and Simply Inspired Meals asked us to bake up some spooky Bundts. This was my first time working with fondant (what took me so long?) and it was super easy to make and super easy to decorate my Bundts. After all, I didn't need to wrap them perfectly. Sign me up for imperfect decorating.

I wanted to test out some spice cakes and adapted a Snickerdoodle Vegan Cupcake recipe from The Pretty Bee. I added extra spices and lowered the sugar a bit. It's a really delicious cake - very moist and has a great crumb. However, it might not have been the best application for my Bundts. Without eggs or another binder, the cake is extremely tender and really difficult to take out in one piece. I am sharing the recipe below because it is one that I will definitely use again for cupcakes but I'd use My Cake School's Spice Cake for my Bundts. 

Scroll down to see all the other spooky bundts this month!

Mini Mummy Bundts 

Spice Cake 

Ingredients

1/2 cup oil 

3/4 cup brown sugar 

1 1/2 cups flour 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/2 teaspoon ginger 

1/2 teaspoon nutmeg 

3/4 cup cold water

1 1/2 teaspoons vanilla 

1 teaspoon white vinegar

Directions

Preheat oven to 375 F. Grease and flour four 1-cup capacity mini Bundt pans. 

Whisk together the oil and brown sugar. 

In a separate bowl, mix together flour, baking soda, and all the spices. 

In yet another bowl, mix water, vanilla, and vinegar. 

Add half the flour mixture and mix until just incorporated. Pour in the water mixture and mix until incorporated on low speed. Add the remaining flour mixture and stir in until just incorporated. 

Pour into well-greased mini Bundt pans and bake 18 to 20 minutes or until a toothpick inserted into the little cakes comes out clean. 

Marshmallow Fondant

Place 4 ounces of marshmallows along with 2 tablespoons of water in a bowl. Melt over a bain marie or at 30-second intervals in the microwave. 

When the marshmallows are fully melted, stir in 5 ounces of SIFTED powdered sugar. Scrape out the mixture onto a well-greased surface. 

Grease your hands with shortening and knead the marshmallow mixture until it all comes together. This could take up to 7 minutes. If the mixture is sticky, add some more powdered sugar. If it is dry, sprinkle it with a teaspoon or so of water. I have read that corn syrup actually works best here but I did not try it. Coat the finished fondant in shortening and store it in an airtight container.

Mummify your Mini Bundts

Roll out fondant to about 1/8 of an inch thickness. You can go thicker or thinner. It really comes down to what you feel comfortable with. Cut strips and wrap them haphazardly around your cake. For eyes, I used cereal and mini chocolate chips. 

Spooky Bundt Cakes

• Boo Spiders in Chocolate Orange and Pumpkin Bundt Cake by Patyco Candybar
• Dark Mark Skull Cakes by Simply Inspired Meals
• Halloween Blood Bundt by Sneha's Recipe
• Mini Ghost Bundts by A Day in the Life on the Farm
• Mini Mummy Bundts by Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Cinnamon Walnut Applesauce Bundt - #BundtBakers

I baked this bundt to take to a little get-together with some of my childhood friends/cousins. The best part about this bundt (apart from the flavour) is how quick it is to put together. I had very little time and I was able to throw this together while probably half asleep, run to a meeting while it cooled, and then glaze and pack it up to take with me. 

This month, the Bundt bakers are showcasing applesauce. Applesauce can be used as a substitute for butter or oil in cakes and it helps to make a cake moist. I took a very simple approach here. Applesauce is the main ingredient rather than a substitute. Be sure to visit the other Bundt Bakers below to see how they used applesauce in their bundts. 

Cinnamon Walnut Applesauce Bundt

Ingredients 

Cake

2 1/2 cups flour

1 cup brown sugar

2 teaspoons cinnamon 

1 teaspoon baking powder

1 teaspoon baking soda 

1 teaspoon salt

1/2 teaspoon nutmeg

1 1/2 cups applesauce 

3/4 cups oil 

2 eggs 

3/4 cup chopped walnuts 

Directions 

Grease a 10-12 cup bundt pan. Preheat oven to 350 F. 

Whisk flour, brown sugar, cinnamon, baking powder, baking soda, salt, and nutmeg. 

Mix together applesauce, oil, and eggs. 

Add the wet ingredients to the dry ingredients stirring until just combined. Next, fold in the pecans. 

Pour into prepared pan. 

Bake 40 minutes or until a toothpick inserted into the bundt comes out clean. 

Cool, glaze if desired, and enjoy. 

Notes

• I adopted this from a fellow Bundt Baker - Magnolia Days. 
• I didn't measure for the glaze. I mixed together some softened butter (a small amount - about a tablespoon) and confectioner's sugar. I then added a little milk until it got to the consistency that I liked. Then I thought that some cinnamon would be perfect so I added a dash and a pinch of salt. Glazes rarely work for me but this one was great. 
• You could probably cut down on the nuts a bit. I didn't get a picture of the inside but 3/4 cup chopped nuts was a lot of nuts! I guess I chopped pretty small. 

• All That’s Left Are The Crumbs: Amish Applesauce Bundt Cake 
• Patyco Candybar: Applesauce Bundt with Caramel Glaze 
• A Day in the Life on the Farm: Applesauce Spice Cake 
• Magical Ingredients: Caramel Coconut Apple Bundt Cake 
• Passion Kneaded : Cinnamon Walnut Applesauce Bundt 
• Food Lust People Love: German Applesauce Cake with Cinnamon Glaze

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Chocolate Overload Bundt - #BundtBakers

I have been without an oven for the last six weeks and to say that it stressed me out, is putting it mildly. I am so glad that I am finally able to bake again and especially in time for this month's Bundt Bakers. This month, our host Rebekah chose the theme Angel or Devil. I didn't think twice about making something with all the chocolate. Today also happens to be my "brainiversary" so something chocolate was definitely needed to celebrate. Before they removed the pesky little brain tumour, I had actually given up chocolate in hopes of reducing the pain from trigeminal neuralgia. It's only right that we pile on the chocolate today. 

Be sure to scroll down to see all the other Bundts the bakers made today. It seems we only have one "angel" in a sea of chocolate devils. 

Chocolate Overload Bundt

Ingredients

Cake

240 grams (2 cups) all purpose flour

400 grams (2 cups) sugar

84 grams (1 cup) cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder 

1 teaspoon salt 

2 eggs, room temperature

1 cup warm coffee

2/3 cup buttermilk 

1/3 cup oil 

1/3 cup yogurt 

2 teaspoons vanilla

Glaze

1/3 cup condensed milk 

1/4 cup chocolate chips

splash of vanilla

Topping

Anything chocolate that you can think of

-Cookies, Candy, Chocolate Bars, Truffles, Chocolate Chips

Directions

Thoroughly grease a 10-12 cup Bundt pan. Preheat the oven to 350 F. 

Whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. 

Whisk the eggs and add to the flour mixture along with the coffee, buttermilk, oil, yogurt, and vanilla. 

Beat for a couple minutes until smooth. This is a thin batter. 

Pour into the prepared Bundt pan. 

Bake 45-50 minutes or until a long skewer inserted into the centre comes out clean. 

Cool then turn out. 

When the Bundt, is almost cool, prepare the glaze. In a small saucepan on low heat, stir together the condensed milk and chocolate chips until smooth. You can also do this in a bowl on top of a pan of simmering water. Just ensure that the bowl does not touch the water. 

When all the chocolate has been melted, remove it from the heat and add a splash of vanilla. Allow it to cool slightly and then pour it over the cake. 

Top with all the chocolatey things that can fit on your Bundt. Alas, you don't have a lot of room on top of a Bundt cake so serve with some chocolate on the side. It's chocolate overload! 

Notes

• Cake recipe slightly adapted from The Stay at Home Chef. 
• My glaze was still a bit too runny because I started pouring it early. Be patient. 

• Sneha’s Recipe: Black & White Pound Bundt 
• Passion Kneaded: Chocolate Overload Bundt Cake 
• Patyco Candybar: Dark Angel Bundt Cake 
• Magical Ingredients: Devil's Black Forest Bundt Cake 
• A Day in the Life on the Farm: Devil's Bundt Cake 
• All That's Left Are The Crumbs: Devil's Food Cake Bundt with Chili Caramel Sauce 
• Making Miracles: The Devil's Mini Bundt Cakes 
• Food Lust People Love: Lighter Lemon Pound Cake 

Lime and Thyme Mini Bundts

The Bundt Bakers have a fun theme this month. We are baking with herbs! I decided to try out a sweet herby Bundt using thyme as my herb. This is quite fitting since thyme is the main (perhaps only, honestly) herb in Jamaican cuisine. We add it to everything - rice & peas, soup, chicken, fish - you get the idea. 

I adapted this recipe from My Cake School. I absolutely love their recipes and this one in particular uses the reverse creaming method. Cakes made using the reverse creaming method are said to have a finer crumb and be a bit more velvety. Check out Cook's Illustration's comparison between traditional creaming and reverse creaming here. 

Thanks for hosting this month, Wendy. Scroll down see what herbs everyone is baking with today.

Lime & Thyme Mini Bundts

Yield: 12 Mini Bundts

Ingredients 

Cake

285 g cake flour

300 g sugar

2 tablespoons fresh thyme leaves

zest of 2 limes

1/2 teaspoon salt 

2 1/2 teaspoon baking powder

169 g butter, soft but still cold, cut into pieces,

4 eggs, room temperature

1 cup milk , room temperature

1/4 cup lime

2 tablespoons oil 

Syrup

1 cup water 

1 cup sugar

1 sprigs of thyme

2 tablespoons lime juice

Directions

Grease 12 one-cup capacity mini bundt pans. Preheat oven to 350 F. 

Combine flour, sugar, thyme leaves, lime zest, salt, baking powder in a mixing bowl. Whisk for thirty seconds. 

In a separate container, combine eggs, milk, lime juice, and oil. 

With the mixer on low speed, add pieces of butter one at a time to the flour mixture. Increase the speed to medium. The mixture should be like coarse sand. 

Add half the egg mixture and beat for 1 1/2 minutes. Scrape and add half of the rest of the egg mixture. Beat for 20 seconds and then add the remaining mixture. Beat again for 20 seconds. 

Scoop into the prepared mini Bundt pans.  

Bake 12-15 minutes or until a toothpick inserted into a mini Bundt comes out clean. 

While the cakes are baking, prepare the lime and thyme syrup. Add the water, sugar, and thyme to a pot. Heat over low-medium heat stirring constantly until the sugar has completely dissolved. Remove the pot from the heat and add the lime syrup. 

Brush the warm Bundts with some of the syrup while they are still in the pan. When they are cool enough to remove from the pan, remove them and brush them with more of the syrup. 

You can add a glaze if you wish. Reserve some of the lime syrup and add to some powdered sugar until you have reached your desired consistency. 

Enjoy.  

 

• Blueberry Citrus Thyme Bundt Cake from All That’s Left Are The Crumbs 
• Buttery Herb Sourdough Monkey Bread from Food Lust People Love
• French Kissed Mini Bundts from A Day in the Life on the Farm 
• Jalapeno Cheddar Corn Bundt from Magical Ingredients 
• Lime and Thyme Mini Bundts from Passion Kneaded
• No Knead Pizza Bundt Bread from Sneha’s Recipe  
• Sweet Peppermint Bundt Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Rum Cake - #BundtBakers

Rum Cake

I swore I was not going to bake any cakes until I lost all the weight I gained this mango season. But after doing some really hated burpees, I thought I earned a reward. Rum cake to be specific. My fellow Jamaicans think of a fruit cake when I mention rum cake but tourists think vanilla cake soaked in rum. I guess the Tortuga style cake is what they are offered in the resorts? Who knows.  This one is definitely a vanilla cake since fruit cakes are not my first preference. 

The Bundt Bakers are baking with booze today. Scroll down to feast your eyes on some other boozy cakes.

Rum Cake

Ingredients

Cake

315 grams all purpose flour

42 grams cornstarch

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/4 cup oil

1/4 cup rum

1 tablespoon vanilla

170 grams butter

2 cups sugar

4 eggs

Rum syrup

1/4 cup butter

1/2 cup sugar

1/4 cup water

1/2 cup strong rum (I used J Wray & Nephew white Overproof)

1/2 teaspoon vanilla

Directions

Preheat oven to 350 F.

Thoroughly grease a Bundt pan.

Whisk flour, cornstarch, baking powder, baking soda, and salt. 

Whisk together buttermilk, oil, rum, and vanilla. 

Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing each until it's is blended in. 

Alternate adding the dry mixture and the wet mixture. Add the dry mixture in 3 parts and the wet in 2 parts. Mix only until it is just combined and there are no streaks of flour. 

Pour the mixture into the thoroughly greased Bundt pan. 

Bake 40 minutes or until a skewer inserted into the cake comes out clean. 

Immediately after the cake is out of the oven, start on the rum syrup. Add the butter, sugar, and water to a saucepan over medium low heat. Simmer until the sugar has completely dissolved. 

Remove from the flame and add the rum and the vanilla. 

Poke the cake, still in the pan, several times with a long skewer. Slowly drizzle about a third of the syrup over the cake. Let it rest for 5-10 minutes. 

Turn the cake out onto a platter and poke the cake several times again. Slowly drizzle the remaining syrup over the cake. Don't rush it, you want it to soak into the cake and not run off. 

• Caramel & Rum Upside Down Pineapple Bundt Cake by Sneha's Recipe
• Coffee Liqueur Bundt Cake by Patyco Candybar
• Lemon Rum & Coconut Bundt by Sweet Sensations
• Mojito Bundtlets by A Day in the Life on the Farm
• Piña Colada Bundt Cake by Food Lust People Love
• Rum Cake by Passion Kneaded

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Nuggle Mini Bundt Cakes #BundtBakers

These mini Bundts are filled with chopped bits of a chocolate bar called Nuggle. Nuggle is made in Trinidad by Charles Chocolates. They describe them as having lots of peanuts, chewy fudge, creamy caramel in milk chocolate. And when you pull one out of the package, that's exactly what it looks like - a pile of peanuts covered in chocolate. 

Because of all the nuts, it has 7 g of protein and my mother treats it like a protein bar. She buys one or two each time she is out running errands. When she is doing her monthly shopping, she buys a few bars to save for when she's heading out again. And then she eats them all at once. Suffice to say, she loves Nuggle. 

This month, Bundt Bakers are putting their mother's favourite chocolate bars into Bundt cakes. I grabbed a Nuggle, scroll down to see what chocolate bars the other Bundt Bakers grabbed. 

Nuggle Mini Bundt Cakes

Yield: 4 mini Bundt cakes

Ingredients 

Cake 

3/4 cup (90g) flour 

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup butter, room temperature

1/2 cup sugar 

1 egg

1/4 teaspoon vanilla 

1/4 cup milk

1 54g Nuggle bar finely chopped

Topping 

Chocolate sauce 

1/2 54g Nuggle bar 

Directions 

Thoroughly grease and flour four 1 cup capacity mini Bundt pans. Preheat oven to 350 F. 

Whisk flour, baking powder, and salt and set aside. Cream butter and sugar until fluffy. Add the egg and beat well. Scrape the sides of the bowl if necessary then beat in the vanilla. 

Add the flour mixture in three parts alternating with the milk, starting and ending with flour. 

Mix until well-combined. Next, gently fold in the chopped Nuggle You might be tempted to add more Nuggle pieces. However, too many pieces might cause your mini cakes to stick. 

Divide among the four pans. 

Bake 15 minutes or until a toothpick inserted into a cake comes out clean. 

Cool until the little cakes are still a bit warm then carefully remove from the pan. 

Top with just enough chocolate sauce to let the Nuggle pieces stick to the top. Sprinkle with chopped Nuggle. 

Enjoy!

 

• Almond Joy Inspired Bundt Cake from Magical Ingredients
• Coconut Slice Bundt from Sweet Sensations
• Hershey's Chocolate Almond Bar Bundt from A Day in the Life on the Farm
• Hershey's Cookies'n'Creme Bundt Cake from Patyco Candybar
• Nuggle Mini Bundt Cakes from Passion Kneaded
• Snickers Bundt Cake from Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

 

Mini Peanut Butter Bundts - #BundtBakers

I have been thinking about this month's Bundt Bakers for months! I haven't been able to participate in Bundt Bakers consistently so when I see a theme that I can do, I get a bit excited. Thanks for hosting and choosing this theme, Wendy!

This recipe is slightly adapted from Sally's Baking Addiction and is actually a cupcake recipe. Sally uses creamy peanut butter plus crushed peanuts because she finds chunky peanut butter to be drier. However, I already had a huge jar of chunky that I was saving just for this recipe and decided to risk it. The mini bundts were extremely moist! Definitely not dry. I could see how some extra peanuts could add some extra flavour but I loved them as is with some crunchy from the chunky peanut butter. Loved, loved, loved them! 

I happily had this as my post-class snack yesterday and am looking forward to eating another one later today. I showed my students one of them and they were not happy that they were stuck online and couldn't taste my cake in person. I must admit, I was teasing them. Side note: The class has nothing to do with food but somehow we always end up talking food. The first day of class, we all got to talking about how hungry we were. Last week we were talking about cakes and it came out that one of the students and I share a birthday. That is probably the 8th person I know born on my birthday.

Mini Peanut Butter Bundt Cakes 

Yield: Four 1-cup mini Bundts.

Ingredients

150g  all purpose flour 

1/2 teaspoon soda

1/4 teaspoon salt 

1/2 cup canola oil 

1/2 cup of peanut butter 

1 cup brown sugar

1 egg, room temperature

1/3 cup of yogurt, room temperature

1 1/2 teaspoons of vanilla

3/4 cup milk, room temperature

Directions 

Grease and flour four mini Bundt pans. My pans hold a cup of liquid each. You might have a little left over, so you can bake a little cupcake too. Preheat the oven to 350 F.

Whisk flour, baking soda, and salt. Use a mixer to mix oil, peanut butter, egg, yogurt, and vanilla. Add the flour mixture and milk and mix until completely combined.

Fill each mini Bundt about 2/3rds full. Bake 20-25 minutes. 

Cool and enjoy.  

• Banana Bundt with Cocoa Peanut Butter Glaze from Sweet Sensations
• Chocolate Peanut Butter Bundt Cake from Patyco Candybar
• Easy Frosted Peanut Butter Bundt Cake from Making Miracles
• Mini Peanut Butter Bundts from Passion Kneaded
• PB & J Mini Bundt Cake from Culinary Adventures with Camilla
• Peanut Butter Cake With Cream Cheese Peanut Butter Frosting from Sneha's Recipe
• Peanut Butter Cream Cheese Pound Cake from Palatable Pastime
• Peanut Butter, Nutella and Banana Bundt from A Day in the Life on the Farm
• Walnut Butter Bundt Cake from Food Lust People Love

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page

.

Chocolate Chip Pumpkin Bundt - #BundtBakers

A couple months ago, I lamented that we were finally getting some rain (goodbye, drought!) but unfortunately, I did not have any pumpkin seeds to plant. I finally got some seeds and stuffed them in random places all over the backyard. I spotted two plants today. The rains seem to have stopped but hopefully, my little pumpkin plants can flourish. I'm going to toss the seeds from the pumpkin I used for this month's bundt down there too. The more the merrier. I envision a backyard filled with more pumpkin than I could ever eat. That actually happened early last year. I made so many pumpkin breads for a church sale, gave away some, and steamed lots of pumpkin for dinner. I am suddenly craving a pumpkin and coconut cream pasta from Usain Bolt's Tracks & Records. C'mon pumpkin! Grow!

I used fresh pumpkin puree in this Bundt but feel free to use the canned stuff. I don't get the canned stuff here so I either roast the pumpkin or stick it in the slow cooker (no water!). I find that it is best to cook twice the weight that I need for a recipe. This helps to account for the water lost during the cooking process. 

There is pumpkin galore from the Bundt Bakers today. Scroll down to see them all. Thanks for hosting, Stacy!

Chocolate Chip Pumpkin Bundt 

Ingredients 

2 3/4 cups flour 

2 teaspoons baking soda

2 teaspoons cinnamon

2 teaspoons ginger 

1/2 teaspoon nutmeg

1/2 teaspoon salt

1 cup chocolate chips

4 eggs

1 cup oil

1 1/2 cup brown sugar 

2 cups (15 oz) pumpkin puree

1 teaspoon vanilla 

Directions 

Preheat oven to 350 F. Thoroughly grease and flour and Bundt pan. 

Whisk flour, baking soda, cinnamon, ginger, nutmeg, and salt. Toss in the chocolate chips and stir. 

In a separate bowl, whisk the 4 eggs, then add the remaining ingredients. Beat thoroughly. 

Pour the wet ingredients into the dry ingredients. Stir until incorporated. The batter is thick!! Don't overmix. 

Pour the batter into the prepared Bundt pan.  Bake 55-60 minutes or until a skewer inserted into the centre of the cake comes out clean. 

Cool completely before removing from the pan. Glaze the cooled cake, if desired. 

Enjoy!

• Buttermilk Pumpkin Bundt + a Browned Butter Glaze from Culinary Adventures with Camilla
• Chocolate Chip Pumpkin Bundt from Passion Kneaded
• Pumpkin Bundt with Caramel Icing from Palatable Pastime
• Pumpkin Chai Spiced Bundt Cake from Tartacadabra
• Pumpkin Chocolate Bundt from A Day in the Life on the Farm
• Pumpkin Studded Bundt from Sneha's Recipe
• Sour Cream Mini Pumpkin Bundt Cakes from Making Miracles
• Spiked Pumpkin Gingerbread Bundt from Food Lust People Love
• The Perfect Pumpkin Coffee Cake with Maple Glaze from Patyco Candybar
• White Chocolate Pumpkin Cake with Chai and Cardamom from Sweet Sensations

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Boozy Orange Ginger Bundt #BundtBakers

For this month's Bundt Bakers, our host, Sandra, wanted us to “dress up our Bundts”. It's rare that I add so much as a glaze to my Bundts because the perfect consistency still eludes me and also because my brother hates all things glaze and frosting. He complained about the glaze on my morning glory Bundt. "Would have been better without that sweet thing." But forget my brother, this month I was going to shine! I had visions of a flower garden on my Bundt. Dreams. So lovey. Because here's the deal - I can't pipe a flower. I've mastered the 1M swirl but still can mess that up too. So the roses and pansies that I envisioned? Yeah right. My dining table was covered with blobs of frosting before I gave up and grabbed a random tip and piped some stars on the poor Bundt. Learn to pipe roses has been on my to do list for a few years but I just have not gotten around to it. Maybe this summer? My Covid19/Summer to do list is already crazy long.

I adapted this Bundt from King Arthur's Harvey Wallbanger cake. I have never heard of it before but it has alcohol so that was appealing. I didn't have Galliano so I added rum and then added extra zest and some ginger. The alcohol bakes out for the most part so the cake could do with an alcohol soak but I was trying to avoid having my brother complain about a sweet soak AND frosting. I need his help eating this cake! So go ahead - pour a rum syrup on. The crumb here is tight and almost reminds me of a pound cake. I think I'll try this base recipe again with some different flavours. Be sure not to overbake, I saw some reviewers complain about the cake being dry. Mine wasn't.

There's a list of beautifully dressed up Bundts below the recipe. Be sure to scroll down to check them out.


Boozy Orange Ginger Bundt

Ingredients 

3 cups flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/4 cup rum (I used Jamaican White Rum)
1/4 cup vodka
1/2 cup butter
1 3/4 cup sugar
2 tablespoons orange zest
3 tablespoons grated ginger
1/3 cup oil
2 teaspoons vanilla 
4 eggs



Directions 

Preheat oven to 350 F. Thoroughly grease a 9 cup Bundt pan.
Whisk together flour, cornstarch, baking powder, and salt. Set aside.
Mix orange juice, rum and vodka.
Cream butter, sugar with the orange zest and grated ginger. Beat in oil and then add vanilla. Add the eggs one at a time, beating until each disappears before adding the other.
Scrape bowl.
Add 1/3 of the flour mixture, mixing until it just disappears and then 1/2 of the orange juice mixture. Scrape down the bowl.
Add another third of the flour mixture once again mixing until it just disappears and then add the remaining orange juice mixture. Add the final portion of flour, mix until it just disappears and scrape down the bowl. Mix for another minute.
Pour into well greased Bundt pan. Bake 45-50 minutes or until a skewer or spaghetti inserted into the Bundt comes out clean.

• Boozy Orange Ginger Bundt from Passion Kneaded
• Candied Meyer Lemon Almond Bundtlets from Food Lust People Love
• Chocolate Peanut Butter Bundt Cake from Making Miracles
• Million Dollar Bundt Cake from Sweet Sensations
• Mocha Bundt with White Chocolate from Sneha's Recipe
• Triple Oreo Bundt Cake from Simply Veggies
• Whipped Cream Bundt Cake from I Love Bundt Cakes
• White Chocolate Mocha Cake from Patyco Candybar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our home page.

Morning Glory Muffin Bundt - #BundtBakers

I baked a Bundt!!

Goodness, it feels like it's been a million years since I have used a Bundt pan and even longer since I've baked a cake in it. I was seriously in need of some baking therapy and was overjoyed when Wendy chose a Bundt Bakers theme that I could participate in. This month the Bundt Bakers are celebrating National Muffin Day by using the muffin method for our Bundts. The muffin method of cake baking involves combining your dry ingredients in one bowl and then your wet ingredients in a separate bowl. You then mix them together just until combined. Not overmixing is key or you'll end up with a rubbery cake or muffin. I've made many a rubbery muffin when I get too eager.

The morning glory muffin combines some of my favourite things to use in a muffin so it was definitely a perfect choice for this month. Sometimes I think I love a spiced carrot cake a bit more than I love a chocolate cake. And then I eat a really good chocolate cake and change my mind.

I'm doing what I typically do when I really love something that I bake - hoarding it! Hiding it from everyone! I brought slices for my coworkers yesterday and then changed my mind. I'm horrible, I know. I'll bake them something special soon. Truthfully though, I tend to worry that they might not like something as much as I do.

Be sure to scroll down and check out all the other bundts made using the muffin method. Thanks for hosting, Wendy!

Morning Glory Muffin Bundt 

Ingredients 
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon salt
1/2 teaspoon ground nutmeg
3 eggs
1 1/2 cups sugar (I used light brown)
3/4 cup buttermilk
3/4 cup oil
2 cups shredded carrots
1 cup shredded apple
1/2 cup shredded coconut
8 oz crushed pineapple, drained

Directions

Grease a 12-cup Bundt pan THOROUGHLY.  Preheat the oven to 350 F.

Whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg. In a separate larger bowl whisk eggs, sugar, buttermilk, and oil.  In a third bowl toss together the carrots, coconut, and crushed pineapple.

Add the flour mixture to the egg mixture and stir gently until just barely combined. Fold in the carrot mixture.

Pour into the thoroughly greased Bundt pan.
Bake 45-55 minutes until a long skewer inserted into the Bundt comes out clean.
Cool then invert onto a wire rack.

Share. Maybe.

• Berry Lemon Bundt from Sweet Sensations
• Blueberry Muffin Supreme from Patyco Candybar
• Cinnamon Roll Bundt Cake from Cookaholic Wife
• Jambul/Java Plums Giant Bundt Muffins from Sneha's Recipe
• Morning Glory Muffin Bundt from Passion Kneaded
• Orange Poppyseed Mini Muffin Bundts from A Day in the Life on the Farm 
• Peanut Butter Chocolate Chip Muffin Bundt from Food Lust People Love
• Pecan Sticky Bundtlette Muffins from Palatable Pastime
• Sour Cream Coffee Cake Muffin Bundt Cake from Making Miracles

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our ;Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Cinnamon Dolce Latte Mini Bundt #BundtBakers

Chocolate will always be my first, second, and third love but coffee flavoured desserts hold a special place in my heart too. Starbucks Java Chip ice cream, I still think about you. Often. Come back. I know my brother loves coffee and I wanted to make him a coffee cake for his birthday in March. I experimented with some muffins and they failed spectacularly. Normally I can eat my baking fails but not that time. OK. I still ate them slowly. But it wasn't pleasant. I did another test on a mini cake but the coffee flavour just wasn't right. 

When I saw this month's Bundt Bakers theme - Coffee Shop Bundts - I realised the universe really wanted me to make something coffee flavoured that I would love. And this time, I did. My large Bundt pans and I are in a fight (oh the sticking!) so I decided to go back to my mini pans. It made sense too since I've baked A LOT this past month and I really need to cut back on the sweets. I can't complain about my pants not fitting if I keep sampling all the things. The Black Forest cake that I had for dinner last night does not count. 

I went with coffee and cinnamon rather than my buddy chocolate but I loved it anyway. Thanks for a great theme, Felice! Satisfy your coffee cravings by scrolling down to see what the other Bundt Bakers made. 

Cinnamon Dolce Latte Mini Bundt 

Yield: 6 mini 1 cup Bundts

Ingredients

1/4 cup butter
1/4 cup oil 
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking powder 

1 teaspoon cinnamon

1/2 teaspoon salt
1/2 cup buttermilk 
4 teaspoons instant coffee

Directions 

Grease and flour six 1-cup mini Bundts. Grease well! Preheat oven to 350 F. 
Mix together butter, oil, and sugar until thoroughly combined. Beat in eggs one at a time and then add vanilla. 
Whisk together flour, baking powder, cinnamon and salt. 
Dissolve the instant coffee in the buttermilk.
Alternate adding the flour mixture and the buttermilk mixture to the egg mixture. Start and end with the flour mixture. 

Pour the batter in prepared pans. Bake 15-20 mins or until a toothpick inserted into a cake comes out clean.
Glaze, if desired. I added a bit of cinnamon to some powdered sugar and then added enough water to get the glaze to a consistency that I liked. No recipe there because I'm still just guessing where glazes are concerned.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. And don’t forget to take a peek at what our other talented bakers have baked this month ~

• Cappuchino Bundt Cake with Coffee Glaze from Merce's Cake
• Cardamom Mochaccino Bundt from Sweet Sensations
• Chocolate Mocha Bundt from Simply Inspired Meals
• Cinnamon Dolce Latte Mini Bundt from Passion Kneaded
• Dirty Chai Bundt Cake from All That's Left Are The Crumbs
• Eggless Chai Bundt from Sneha's Recipe
• Liquid Cocaine (Espresso-White Chocolate) Bundt from Food Lust People Love
• Sweet Vanilla Bean Cold Brew Bundt Cake from The Spiced Life
• Tricolor Irish Coffee Bundt Cake from patycocandybar
• White Chocolate Pumpkin Bundt from Living the Gourmet