Chocolate Swirl Buns #BreadBakers

Wendy chose chocolate as this month's Bread Bakers theme. Pretty much the best theme ever if you ask me. I've wanted to do cinnamon rolls in this style for a while so it was an easy switch to add chocolate instead. The only problem is that I made these on the evening before I needed to do a fasting blood test. I planned on eating one during one of my class breaks but I was caught up doing rosters and looking up other stuff and completely forgot about them. When class wrapped up at around 10:40, I was STARVING and couldn't eat anything - not even one of these buns. I honestly contemplated putting off my bloodwork just so I could try one of these. I was hungry, man. I had to WAIT until the next day to try these. TORTURE. Don't be like me. Plan ahead. 

Scroll down to see what other chocolate yumminess is coming your way today.

Cinnamon Swirl Buns

Ingredients

300 grams flour 

30 grams sugar

2 tablespoons dry milk 

1 teaspoon instant yeast

1/2 teaspoon salt 

100 ml milk 

1 egg

60 grams butter

1 teaspoon vanilla 

Filling 

5 tablespoons sugar (see note)

4 tablespoons of butter

3 tablespoons cocoa 

1 tablespoon flour 

a pinch of salt 

Egg wash

1 egg

a splash of water

Directions

Whisk together flour, sugar, dry milk, yeast and salt. Add in the remaining dough ingredients and knead for approximately 7 minutes or until you have a smooth tack dough that pulls away from the mixing bowl. 

Place in a greased bowl and allow to bulk ferment at room temperature for about 2 hours until doubled or overnight in the fridge. I used the fridge option. 

Mix all the filling ingredients together. 

Grease a 12 cup capacity muffin tin. 

When the dough is ready, roll out to approximately 32 cm x 36 cm.  

Spread the filling on thinly. 

With a short side facing you, fold the dough in thirds. You should now have a 32 cm x 12 cm rectangle. 

You can chill the dough at this step or wait until after you cut into strips. Chilling makes it easier to work with. 

Cut the dough into 8 strips (4 cm x 12 cm). 

Next, use a sharp knife to cut twice down the length of each strip to make three strands. Plait the three strands together. 

Roll the plait along its length into a ball and place in the greased muffin tin.

Cover and allow to proof for an hour. 

When the buns are almost ready, preheat the oven to 350 F. 

Just before baking, brush the buns with the egg mixed with water. 

Bake for 20 minutes or until golden. 

Remove from the pan as soon as you can or they might stick to the pan.

Notes

• This is not very sweet. Feel free to taste the filling and add more sugar as needed. Next time I might use powdered sugar so that I can skip the flour and have a smoother filling. 

• Chocolate Chip Breadsticks from Karen's Kitchen Stories
• Chocolate Chocolate Chip Mini Loaves from Food Lust People Love 
• Chocolate Crepes from A Day in the Life on the Farm
• Chocolate Fudge Sauce Star Bread from Sneha's Recipe
• Chocolate Protein Oat Banana Waffles from Cook with Renu
• Chocolate Swirl Buns from Passion Kneaded
• Double Chocolate Chip Bread from Palatable Pastime
• Lemon and Ginger Scented White Chocolate Sourdough from A Messy Kitchen
• Milk and Chocolate Rolls from Magical Ingredients

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Kakaós Csiga - BreadBakers

HAPPY END OF THE YEAR to my Bread Bakers family. Thanks for taking on laminated doughs, which require a lot of extra work, at an already busy time of the year. 

I decided to go with kakaós csiga (cocoa snails) from Hungary. Chocolate plus laminated dough? Perfection. See also: I had a completely different plan when I chose the theme but I couldn't remember what it was. That one also included chocolate but that's all I can remember. Kakaós csiga have a bit of a fun history. A baker made them for his 33rd birthday, and everyone loved them so he started selling them. Side note: As I type this, I am in the final hours of my own birthday. I wish I had left a cocoa snail to enjoy today because I wasn't able to bake a cake. However, these were finished in no time! I finished baking around 5 PM one evening and went to teach until almost 11. When I got out of class, half of them were gone. My brother declared them the best things I have ever baked! I wanted to protest but I really couldn't think of anything better.  On Sunday he came by and asked if I was making more. Sadly, I was not. But since he loves laminated dough so much, I will have to see what I can incorporate into our Christmas dinner/breakfast for him.

 Speaking of, less than two weeks to Christmas. Are you ready? I am not. I ordered half my gifts and just hope they will get here before Christmas Day. I'll figure out the other half after the rush. 

Be sure to scroll down to see all the other amazing creations from the Bread Bakers! 

Kakaós Csiga

Ingredients

Butter Block 

250 grams butter

2 tablespoons flour 

Dough 

500 grams flour 

1 egg 

250 millimetres milk 

2 tablespoons sugar 

2 1/2 teaspoons yeast 

1/2 teaspoon salt 

Filling 

50 grams butter, softened

20 grams cocoa

85 grams sugar 

Egg wash 

1 egg

1 teaspoon water

Directions 

Dice the butter and then mash it with 2 tablespoons of flour until smooth.  Lay out a sheet of parchment and mark a 5-inch square in the center. Place your butter in this square. Fold the parchment around it. You can then flatten it as needed in the parchment. You're essentially creating a parchment pocket. It's a lot easier to handle the butter this way. 

Place the butter in the fridge to chill while you work on the dough. 

Knead all the dough ingredients together until smooth. Allow dough to rest for at least 30 minutes. I placed mine in the fridge because Jamaica's still extremely hot. You can rest it on your counter if your home is cooler. Resting the dough makes it a lot easier to work with. 

Roll out the dough to a 7-inch square. Place the butter block diagonally on the dough so that the points of the butter square face the sides of the dough square. Fold the corners of the dough around the butter.  See the image here. 

On a floured surface, roll out the dough that's now encasing butter into a 12" x 8" rectangle. Now you're going to perform a book fold. 

I didn't take pictures during the folding process because I needed to work quickly before the butter warmed up too much. But Sunday Baker has amazing pictures of the folding process.  Go visit. 

After the book fold, wrap the dough in plastic wrap and place it in the fridge to chill for at least 30 minutes. 

Remove from the fridge and roll out again to a 12" x 8" rectangle. You want to always roll with a short side facing you. Now you're going to perform a letter fold. Fold one-third of the dough over the middle of the dough. Then fold the opposite end over the top. 

Wrap the dough and chill it once more. Once it's chilled, perform another letter fold. 

Chill the dough once more before shaping. I actually chilled mine overnight but 30 minutes is fine. 

Mix the cocoa and sugar for the filling together. 

Cut the dough into two so you can work with one-half of the dough at a time. 

Roll each half out to about 14" x 18".  Rub softened butter over each half and then sprinkle evenly with the cocoa-sugar mixture. 

Tightly roll out the dough, just as you would for cinnamon rolls. Cut one-inch slices and place them on parchment-lined baking sheets. I've seen some persons allow their snails to touch a bit and others leave space between them. I went with space. 

Allow to proof at room temperature until almost doubled and puffy. This could take about an hour. 

Just before they are ready, preheat the oven to 425.  Brush with egg wash and then bake for 15 minutes or until golden.

Notes

• Lumpy butter is bad. It will break through your dough. Don't be impatient. 
• Your dough and butter should be pliable. If they are too hard, it is impossible to roll out. But they can't be out too long, or your butter will start melting. 
•  Be patient. It will work out in the end.

• Cranberry Brie Appetizer Pinwheels from A Messy Kitchen
• Croissant Bread from Karen's Kitchen Stories
• Herbed Cheese Scrolls from Sneha's Recipes
• Kakaós Csiga from Passion Kneaded
• Rough Puff Pain au Chocolat from Food Lust People Love

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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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.

 

Red Velvet Cupcakes - #FoodieExtravaganza

I have not participated in Foodie Extravaganza in aeons but I had to join for this very special one. Today we are celebrating the arrival of Lauren's gorgeous baby girl! Lauren started this group many years ago and it was an absolute pleasure to bake something to celebrate her and her precious little one! Congrats, Lauren!!! Scroll down to see what the other ladies are bringing to this virtual baby shower.

I chose these red velvet cupcakes because I had been eyeing them a couple weeks ago. Deb from Smitten Kitchen promised more chocolate flavour than you'd typically have in a traditional red velvet cake. I am typically not interested in red velvet but I am glad that I tried this. Definitely more flavourful than others that I have tried. And while delicious and moist and all things good, I think I will stick to chocolate. I am too much of a chocoholic to be satisfied by a hint. 

Red Velvet Cupcakes

Adapted from Smitten Kitchen

Yield ~ 9 cupcakes

Ingredients

1 cup plus 2 tablespoons cake flour

3 tablespoons cocoa powder

1/2 teaspoon salt 

1/2  cup oil 

3/4 cup sugar 

1 egg

2 tablespoons red food colouring

1/2 teaspoon vanilla 

7 tablespoons buttermilk

1/2 teaspoon baking soda 

1 teaspoon vinegar

Directions

Preheat oven to 350 F. Line a cupcake pan with cupcake wrappers. 

Whisk cake flour, cocoa powder, and salt. 

In another bowl, beat oil and sugar until well blended. Next, beat in the egg. 

Add the red food colouring and vanilla and beat well. 

Scrape down the sides of the mixing bowl. 

Alternate adding the flour and the buttermilk in two batches.

Scrape the bowl again. 

Place baking soda in a small dish then stir in the vinegar. Add immediately to the batter with the mixer running on low. Mix for 10 seconds.

Scoop batter into prepared cupcake pan. 

Bake 15 - 20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean. 

Cool and frost as desired. 

Notes

• I used a lot less oil than the original recipe and was happy with how the cupcakes turned out. You can check out the original recipe and decide for yourself. 
• I used liquid food colouring. Check out the original recipe for the amounts needed for a gel colour. You would still need to dissolve it in water to avoid moisture loss. 
• I did not use the traditional cream cheese frosting. This is a simple butter, powdered sugar, vanilla, and milk frosting. Oh, and a splash of rum. It needed a little something!

• Classic Carol Chicken Salad from Palatable Pastime
• Cobb Dip from A Day in the Life on the Farm
• Coconut Filled Tartlets - East Indian from Sneha's Recipe
• Melon Prosciutto Chevre Salad with Mint Dressing from Food Lust People Love
• Pink and Blue Sandwich Cake Cookies from Our Good Life 
• Red Velvet Cupcakes from Passion Kneaded
• Toasted Sesame Seed Crackers from Karen's Kitchen Stories
• Tortilla Taco Cups from Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? 

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

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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

Jamaican Sweet Potato Pudding with Pineapple Sauce

Sweet potatoes and pineapple won September's Crazy Ingredient Challenge poll. Two relatively sweet ingredients and I, the dessert queen, almost made a savoury dish. Oh the horror. I pictured sweet potato cupcakes with a pineapple frosting, piped all perfectly like a sunflower. Perfect piping? Quite a dream. So why no cupcakes? Simple reason. Jamaican sweet potatoes are a bit different from American sweet potatoes. On the outside, the skin is a reddish colour. On the inside, they are white, yellow, or orange. It's not easy to find the orange ones in my area. The water content is also different. American sweet potatoes are WET compared to ours. With that in mind, I didn't want to try them in cupcakes. I couldn't think of another dessert so I decided to go savoury

Source

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But then I remembered that there is one way that we do use sweet potatoes in dessert. And that's in a sweet potato pudding. The sweet potato is grated - a good a workout for the arm - and then combined with spices, coconut milk and a little flour. Some add rum, cornmeal, and other tubers too. Traditionally, this would be baked over coals and with coals piled on top too. "Hell at the top and hell at the bottom."

This was my second time making sweet potato pudding. The first time, I used American sweet potatoes and that pudding probably took as long as the Thanksgiving turkey to bake. Silly me forgot that the American sweet potatoes had a higher water content and did not compensate. It still tasted good though - just not as firm. If you do try with American sweet potatoes, I honestly cannot tell you how much liquid to use. I'd have to get some and try again. You can find the variety of sweet potatoes that we have here in an international supermarket. In the Cuban supermarkets in Miami, they are labelled "boniato". Other places call them to "batata" and Trudy says she finds them labelled as "Japanese sweet potatoes".

Remember to look at the other sweet potato and pineapple creations below.

Jamaican Sweet Potato Pudding with Pineapple Sauce

Ingredients
Pudding
900 grams sweet potato
200 grams brown sugar
120 grams flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
700 ml coconut milk
1 teaspoon vanilla
1/2 teaspoon browning (optional)
Sauce
1 20 ounce can pineapple pieces
2 tablespoons cornstarch
4 tablespoons butter
1/2 cup brown sugar
Maraschino cherries, chopped
splash of rum


Directions

Preheat oven to 350 F. Grease a 9" pan and line it with parchment paper.

Grate or process the sweet potatoes and set them aside. In another bowl, mix together sugar, flour, ginger, cinnamon, nutmeg, and salt. Toss in the sweet potatoes until they are coated. Pour in the coconut milk, vanilla, and browning (if using). Stir until combined.

Bake 45 minutes or until the pudding is set.

For the pineapple sauce, drain the pineapple and reserve 3/4 cup of liquid. Whisk together the liquid with the cornstarch until well dissolved. In a small saucepan, melt the butter and then ad the sugar and cornstarch mixture. Keep stirring! Let the mixture boil for one minute and then add the pineapple pieces and cherries. Keep stirring until the fruit is warm then remove from the heat and stir in a splash or three of rum.

Serve over pudding.

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