This recipe caught my eye as I was looking for something to make for potluck. I had a partial bag of cranberries in the freezer and figured now was the time to use them. So glad I did. This recipe is easy and tasty. I would like to tell you whether or not it keeps for a couple days, but it was all gone by the end of potluck.
November 15 is National Bundt Cake day and I usually try to bake a new bundt cake every year since I was inspired by Mary the Food Librarian. I’ve been saving this bundt to make for that day for a couple months. Now that it is freezing out I have an excuse to warm up the house through baking. In the future I will change the recipe from the original (besides the glaze) I found in the Fall Baking Special from Better Homes and Gardens. I’m including those changes below. I thought the original might have too many nuts for my family’s taste, but put them in anyway…that was a bit of a fail. I also originally used Greek yogurt for the plain yogurt listed and I’m thinking that I either need to use regular yogurt or part milk, part Greek as it was a bit dry for my taste. However, the brown butter glaze I swapped out for the original coffee glaze really bumped up the brown butter goodness!
I hope you enjoy!
Brown Butter Bundt (adapted from Better Homes and Gardens Fall Baking)
- 3/4 cup butter
- 1/2 cup pecan pieces toasted and finely chopped
- 2 cups packed dark brown sugar
- 2 tsp all purpose flour
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1 1/2 cups plain yogurt (or 1/2 cup milk and 1 cup Greek yogurt)
- 4 TBSP Butter
- 3/4-1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 TBSP milk
In a medium saucepan melt butter over medium heat. Reduce to medium-low. Continue to cook, without stirring for 5-6 minutes or until butter becomes brown and fragrant. Transfer to a small bowl. Cover and chill for 2 hours or freeze for 30 minutes or until firm.
Preheat oven for 325 degrees. Spray 10 inch-bundt pan with Pam with Flour or similar spray.
For filling, in a small bowl combine pecans, 1/2 cup of the brown sugar, and the 2 tsp of flour. Add 3 Tablespoons of the browned butter and work in with fingers or a fork until mixture is crumbly; set aside.
In a medium bowl, mix together 3 cups flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl of an electric mixer beat the remaining browned butter with an electric mixer on medium speed until softened. Add the remaining 1 1/2 cups brown sugar and cream together. Add the eggs, one at a time, beating after each addition until well combined. Stir in vanilla.
Add the flour mixture alternatively with yogurt (or milk/yogurt mixture) on low speed until just combined.
Spoon half of the batter into the prepared pan, spreading evenly. Sprinkle batter in the pan evenly with filling. Spoon remaining batter over filling, spreading to cover.
Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool about 45 minutes more.
Brown 4 tablespoons of butter over medium heat in a small saucepan. Once butter is browned add powdered sugar and vanilla. Mix until moistened. Add 1-2 TBSP milk until it is the desired consistency. Immediately drizzle over bundt cake and allow to set.
The thing about birthdays around our house is that if there is a party/cake/special dinner around here I am the one planning/making it. A while back my husband mentioned that I should plan something for my birthday. WHAT???? Ummm, no. What would be lovely for my birthday is sleeping in, someone less cooking, cleaning, kid watching etc. But I’m a mostly SAHM so really this “job” is not something one gets a break from. However, I did decide to make some cake yesterday and it is wicked good!
This weekend we stopped by The Big Apple Farm and I got some Macoun apples. They are amazing! I’m not a huge pie person so I decided to do look for an old fashioned cake recipe. There are several in Classic Home Desserts by Richard Sax. I decided to try/adjust “Margaret’s Apple Cake”. I halved the recipe, lowered the amount of sugar, switched some types up took out the nuts etc. So far every recipe I’ve tried in this book has been yummy!
Apple Cake (This recipe can be doubled and put into a 13 x 9 pan)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 3/8 tsp salt (or 1/4 tsp plus a pinch)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup sugar
- 1/4 cup packed dark brown sugar
- 1 egg
- 1/2 cup buttermilk
- 2 small apples peeled, diced apples (about 1 cup)
- 1/4 cup dark brown sugar
- 1 1/2 TBSP all-purpose flour
- 1 1/4 tsp cinnamon
- 1 1/2 TBSP cold unsalted butter, cut into pieces
Preheat the oven to 350 degrees. Butter an 8-inch square baking pan and set aside.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and salt. Set aside.
In the bowl of an electric mixer beat butter on medium-high speed until creamy. Gradually add the white and brown sugars and beat until light and fluffy. Add the egg and beat until smooth. Add the dry ingredients alternately with the buttermilk beginning and ending with the flour mixture. Stir in the apples by hand until just blended; do not overmix. Pour the mixture into the prepared pan.
For the topping: place all the ingredients in the bowl of a food processor and process until crumbly. Alternatively, cut together by hand. Scatter over the batter in the prepared pan.
Bake the cake until a toothpick inserted in the center comes out clean, about 30 minutes.
I’ve wanted to participate in the Bundt-a-Month over at Baker Street for a while, but this is the first month that I’ve actually done it. The theme for this month was cherries. I originally wanted to do a chocolate bundt with a cream and cherry filling so the flavors would be like Black Forest Cake. However, I just couldn’t get excited about it and was quickly running out of time last Friday to get something baked for potluck at church.
My hubby then asked if there was any ice cream in the house and I remembered the pint of Ben & Jerry’s Cherry Garcia that I had hidden in the chest freezer in the basement. (And yes, I do need to hide the good stuff around here or it will all be eaten in one sitting by my tall-dark-and-handsome). At that point I abandoned the chocolate cake base and went for a strong vanilla base with cherry and chocolate chunks throughout. I used the Vanilla Bean Bundt as my starting point. In my humble opinion I think it turned out great. And even with all the desserts that were leftover at potluck I only had two small pieces left to bring home. Robert and Eddie quickly took care of those so I’m guessing that it was enjoyed by all. The only change I would make in the future is to put the cherries and chocolate on top instead of the middle as they mostly still sunk to the top even though they were tossed with some flour.
Cherry Garcia Bundt
10 to 12 servings
Nonstick Pam with flour Baking Spray
2 teaspoon vanilla
1 TBSP vanilla paste
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup plus 6 tablespoons unsalted butter (1 3/4 sticks), room temperature
3/4 cup vanilla sugar
1/4 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1/2 cup buttermilk
Standard Bundt pan (10-inch-diameter Bundt pan with 33/4-inch-high sides)
Position rack in center of oven and preheat to 325°F. Butter and flour standard Bundt pan, then spray pan with nonstick spray or spray really well with Pam Baking.
Whisk flour, baking powder, and salt in medium bowl to blend. Remove 2 tsp of the flour mixture and set aside.
Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat vanilla and vanilla paste. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition.
Mix the chocolate chunks with 1 tsp of reserved flour mixture. Mix cherries with the remaining 1 tsp of flour mixture.
You want to follow this link to the recipe. Trust me. I picked up some Meyer Lemons in Maine when I was there last week (yes, I’m sure MA has them too, but they were 4 times the price as those I found in Maine).
This cake would make a lovely addition to an Easter celebration. My only change in the future would to be to cut cold (not melted) butter into the streusel topping.
Doesn’t that picture just look like summer on a plate? This plate includes my newest baking obsession the whipped cream “pound” cake and strawberries from our garden.
Pound cakes are a great foil for fresh fruit in my opinion. But often that whole “pound” part makes them seem a bit heavy to me. This cake is a lighter tasting (probably not in calories) version that I very slightly adapted from Great Coffee Cakes, Sticky Buns, Muffins and More by Carole Walter. I currently have this book from the library, but it is on my wish-list as well. I’m not a huge cake fan unless it is of the “breakfast cake” variety. Seriously, who are we kidding with the whole “coffee cake” thing? We just wanted to come up with a way to eat cake for breakfast. I’m ashamed to say I had some a couple days ago with my usual breakfast yogurt in place of toast because I talked myself into the notion that it was faster to to cut off a slice than toast the bread. My friends/colleagues that I was rushing to meet were rather amused…
This cake doesn’t weigh you down and you can taste the sweetness of the cream, but it isn’t overly sweet. It is wonderful with berries or without. It is important that the cream is very cold before you whip it (I put mine in the freezer for about 10-15 minutes before whipping). I also put the bowl and beaters in the fridge for a bit to really keep everything cool.
Whipped Cream Pound Cake with Strawberries
- 1 cup heavy cream (really cold)
- 1 1/2 cups sifted all purpose flour (spoon and level)
- 1 1/2 tsp baking powder
- 1/8 tsp salt
- 4 large eggs, room temperature
- 1 1/3 cup superfine sugar
- 1 tsp vanilla extract
- 1/2 tsp vanilla paste (or additional extract)
- Pam with flour for the Bundt pan
- Strawberries, sliced
Place a rack in the lower third of the oven. Preheat the oven to 350 degrees. Spray a Bundt pan with Pam with Flour spray and set aside.
In a medium bowl, whisk together, flour, baking powder and salt. Set aside.
In the bowl of an electric mixer fitted with a whip attachment, beat the eggs on medium-high speed for 5 minutes. Add sugar 1 TBSP at a time, taking about 4 minutes to add the whole amount. Then add vanilla extract and paste and mix until blended. Stop and whip the cream as directed below.
In another chilled bowl, whip the cream on medium-low speed until firm speaks form. (don’t overmix or it will become grainy). Set aside.
Turn electric mixer to low and add the dry ingredients in to additions, mixing until just blended (scrape down bowl as needed).
Remove the bowl from the mixer. Using an oversized rubber spatula, fold in the whipped cream, one third at a time. Be sure to thoroughly fold in the batter.
Spoon batter into the prepared pan and smooth the top with a large spoon. Bake for 50-60 minutes. (if your pan is dark turn heat down to 325). The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center comes out clean.
Remove cake from oven and place on a cooking rack for 20 minutes. Invert pan onto the rack and carefully lift it off. Let cake cool completely. Serve with strawberries.
Store leftovers in either a covered cake pan, or covered with plastic wrap. The cake can be frozen.
This cake is rustic and simple looking, but so wicked yummy! There are a number of myths/folklore surrounding the name “buckle”. My favorite is that the cake is so full of fruit that it “buckles”.
The recipe comes from Rustic Fruit Desserts by way of Bon Appetit. The recipe that appeared in the magazine was made with cranberries and orange. The recipe calls for some vanilla crumb. I made a triple batch of the vanilla crumb and put it in the freezer. Now this recipe comes together in a couple of minutes.
1 cup (5 ounces) all-purpose flour
3/4 cup (5 1/4 ounces) granulated vanilla sugar
1/4 cup packed (1⅞ ounces) light brown sugar
1/4 teaspoon fine sea salt
1/2 cup (4 ounces) cold unsalted butter, cut into 1/4-inch cubes
1 tablespoon pure vanilla extract
In the bowl of a food processor, process the flour, sugars, salt, and butter until coarse crumbs form. Drizzle the vanilla extract over the crumbs and pulse briefly to distribute. Store leftovers in the freeze for future use.
1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated vanilla sugar
1 tablespoon pure vanilla extract (or half extract half vanilla bean paste)
1/2 cup (5 ounces) sour cream
2 cups sliced strawberries
Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray. Sift the flour, baking powder, and salt together in a bowl.
Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and vanilla-sugar together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
Fold in 1 cup of the strawberries. Spread the mixture into the prepared pan.
Distribute the remaining 1 cup strawberries over the cake and sprinkle the crumb topping over the strawberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Some thoughts on physical therapy…I have to go. TWICE a week at 7 AM. That is the time it starts not, the time I have to get out of bed to get there my friends. I am so tired! My alarm went off at 6 AM because I was going to be all ambitious and take a shower first so I could come right back, help Robert drop the car off at the shop (don’t even get me started on that) and then change and leave.
But as I lay in bed, in the dark I mean it is really DARK at 6 AM(hate that time change) I figured that the whole “physical” part of physical therapy may mean that I would want to shower after. So I hit the snooze on my phone for 20 minutes. Boy did Robert love that!
I had almost escaped the house at 6:40 AM when Maya heard me get a drink in the kitchen. Yes, my cell phone in the covers going off 4 times didn’t wake her, but taking a glass out of the cabinet to get water for my thyroid medicine did. Really? I swear she has bionic ears! So I had to get her settled back in bed, with the pink lights on and books in her bed so she won’t wake up Robert and Micah (yeah, that didn’t work either).
So it turns out that physical therapy was “physical” but not necessarily sweat inducing other than the “oh my that really hurts kind of sweat”. Walking the halls at the school was even more painful once I got to work because my leg was already tired. And, joy of joys I get to go back this afternoon and present at the faculty meeting. The data is not good…they will not be happy…so I made them cookies (more on that later) so hopefully the messenger won’t get shot.
This Meyer Lemon Glazed Butter Cake is also quite deceptive. It is easy to make. It is unassuming looking. Yes, I didn’t get a picture. You all should know by now that this doesn’t always happen. Particularly when there is no fun decoration…it looks like a yellow cake from a round cake pan. Of course I could be one of those food bloggers who spend large amounts of money on props to set up these lovely photos and would never think of just putting a yellow cake on a Mickey Mouse plate and calling it a day. But that is so what I did. Consider this a quick cake that can be thrown together for a family meal or when friends pop by for a moment. They will just be impressed with cake not what it looks like.
The texture of this cake is semi-custard like. Robert was a BIG fan!
Meyer Lemon Glazed Butter Cake adapted slightly from Gourmet
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Rounded 1/4 teaspoon salt
1/2 cup plus 1 tablespoon whole milk
1 1/2 tablespoon grated lemon zest
1/2 teaspoon pure vanilla extract
1 stick unsalted butter, softened
3/4 cup granulated sugar
3 large eggs at room temperature 30 minutes
3-4 TBSP powdered sugar
1/4 cup Meyer Lemon juice
Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.
Whisk together flour, baking powder, and salt. Stir together milk and vanilla.
Beat together butter, zest and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
Whisk together confectioners sugar and lemon juice until smooth.
Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze. Cool completely.
Cake can be glazed 1 day ahead and kept at room temperature.
This is the cake I should have made for Micah’s birthday (what I did make if you missed it). I love a Bundt cakes and Meyer lemons are a real favorite of mine. I made this cake last Thursday night so there would be some dessert in the house for my mother-in-law and Robert to eat as I recover from my knee surgery. I had planned to send some home with my MIL, but Robert forgot to send some with her in the post surgery madness on Saturday. Probably a good thing as I’m taking much longer to recover from this surgery than I “normally” do and according to my family there is a dearth of baked goods and general cooking going on this last week. Oh poor them…
I found this recipe on Baking Bites (Meyer Lemon Bundt Cake). I wasn’t sure if the 2 TBSP of zest was pack or unpacked so I’m guessing I added a bit more than originally called for (I packed). I also used more juice and less sugar in the glaze as with this bundt pan the glaze mostly runs down the decorations.
If you have any Meyer Lemons around I would suggest this cake!
I debated on whether or not to share this baking disaster. Micah’s birthday really stuck up on me this year. We had a lot going on and then everyone got sick. I had been hoping that I could borrow a train cake pan from someone in the area. But no one had one. A friend sent me a link for this wicked cute train cake made out of a number of small loaf cakes. I figured that I could just pull out my favorite cake recipe and be good to go.
Then all of a sudden it was his birthday and I didn’t have all the ingredients I needed in the house. I had a cake mix so I figured not big deal I would just use that as I’ve never really done much in the carving/decorating end and I might need to spend more time on that. Mistake…So not as good. And then came the carving/decorating. Turns out I have no discernible talent in that. Need to take a class. As I posted on Facebook, I would say that Maya decorated it, but really that would be an insult to her as she is a much better decorator.
I share these pictures not to have people contradict me on how the cake looks. I spent several hours working on it and I know that is isn’t pretty. But when Micah saw it his little face lit up and he screamed “cho-cho cake”! That made it all worthwhile. Now he didn’t actually eat much of it. More played with it. Then he took a bite and looked at me like “really Mummy this isn’t so good”. He was right…that’s my boy!