Category: Bundt

Pumpkin Spice Buttermilk Bundt

10/29/2019

[Ed. note: Once again, since it's Halloween, our four-pawed special-guest blogger returns.]

Okay. Hello. Marlowe here. Mom and Dad say it okay to write because I has a did last Halloween (www.moveablefeast.me/blog/mini-butterscotch-apples) and then also as well again repeated here (www.moveablefeast.me/blog/sauteed-white-beans-with-kale). Dad better give me raise of more treats or I bite him. [Ed. note: We'll talk.]

Mom say Halloween one of her favorites times of year, which I no understand because weird little people ring doorbell all night and everybody tell me to stop barking. But I guess okay since little people very nice to me and give me lots of pets and scritches. Howevers nobody let me have any of small packages that they put in their bags, maybe I need to talk to union repersentartive.

Since it Halloween, Mom and Dad dress me up. You may remember I was UPS driver last year. This year I something called Little Red Riding Hood, and also a lumberjack. Mom like Riding Hood since good story, Dad like lumberjack because he keeps singing some silly song and I no know what a Monty Python is. Also not want speculate what Dad do in spare time. [Ed. note: More treats, yes! I think we can work something out.]

Mom says to tell you this cake like "little bite of autumn on your plate," which strange since though I a dog even I know you no can put a season on dinnerware. Duh. Oh, she also say this no need frosting and what the fresh hell who are you Mom?

Besides weird little people ringing doorbell, Mom and Dad like to put on even weirder movies like Hocus Pocus, The Blair Witch Project, Shaun Of The Dead, and The Shining. Me no like when that guy puts face through the door.

Mom and Dad say wish you all Happy Halloween, and Dad say please click ads on right-hand side because that give me more minty treats that good for teeth.

Thank you for reading and hope you like bundt cake!

PS: Last year Mom also went crazy with pumpkin motif and this quote-unquote epic pumpkin bread (www.moveablefeast.me/blog/epic-pumpkin-bread).

PPS: We no just stuffing ourselves with pumpkin stuff and candy, also try be healthy with this butternut squash chickpea stew, which Dad should have more of because he taking shape of school bus I always afraid of (www.moveablefeast.me/blog/butternut-squash-chickpea-moroccan-stew).

Me also not know what up with "Amok Amok Amok."

I wish I were a kitteh, just like my dear Papa!

Adapted from: Cozy Cakes Cottage
Number of servings: 10-12

Ingredients

2 ¼ cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon ground allspice
¾ teaspoon nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 ⅓ cups canned pumpkin
¾ cup buttermilk
1 teaspoon vanilla
1 cup unsalted butter, room temperature [Ed. note: God yes it's back ROOM TEMPERATURE]
1 cup granulated sugar
¼ cup brown sugar
3 eggs (large)
Powdered sugar (for sprinkling)

Directions

Preheat oven to 350° F.
Spray bundt pan (10-11 cup capacity) with Baker's Joy (or butter and flour). Set aside.
Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
Mix pumpkin, buttermilk and vanilla in another bowl. Set aside.
In the bowl of a stand-alone mixer (I used a hand mixer), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture).
Pour batter into prepared bundt pan. Bake for about 45 minutes (check at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist).
Cool about 10 minutes and remove from pan. Let cool completely. Sprinkle with powdered sugar.

5 Comments

Caribbean Rum Bundt Cake

5/8/2018

2 Comments

You might not think of rum in conjunction with the Kentucky Derby, but since it's such a booze-heavy event, my clients at last Saturday's party didn't seem to mind this Caribbean Rum-Soaked Bundt cake. Neither did the friends we hosted the previous Thursday, who we were thanking for a very comfortable (and stylish) ride to and from the airport. In fact, it was such a hit both times that I'm considering breaking out a third one for a client's upcoming Mother's Day luncheon. [Ed. note: The same cake thrice in one week? Is this allowed?]

While the BF likes many different types of liquors [Ed. note: As the late Robin Williams said, "I am not an alcoholic–I simply prefer living in a liquid medium"], rum is not my favorite, so I actually wasn't sure if I would take to this dessert. Oh, so wrong. There were no crumbs left on my plate, it was that good.

It's a boozy, evergreen (any season) cake that only uses one bowl, is super easy to transport, and if you follow the directions should not stick to the pan. BF chose the rum, and he chose one with lovely vanilla and caramel notes [Ed. note: Bacardi Select w/black label, but have fun with it], and it turned out super moist and fragrant. The flavor even seeps in more over time, so it was even better the following morning with coffee and tea.

The recipe is adapted from King Arthur Flour and they explain, "Yes, there's a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying." They are not kidding.

Adapted from: King Arthur Flour (www.kingarthurflour.com/)
Number of servings: 16 slices

Ingredients
Cake

2 cups (8.5 ounces) King Arthur Unbleached All-Purpose Flour
1 ½ cups (10.5 ounces) sugar
3.4-ounce box instant vanilla pudding mix (not sugar-free)
2 teaspoons baking powder
1 teaspoon salt
½ cup (4 ounces) unsalted butter, softened
½ cup (3.5 ounces) vegetable oil
½ cup (4 ounces) milk, at room temperature
4 large eggs, at room temperature
½ cup (4 ounces) rum, plain or spiced
2 teaspoons vanilla extract
¼ teaspoon butter-rum flavor, optional (rum flavor was used here)
Butter and flour, or almond flour, for dusting baking pan

Syrup

8 tablespoons (4 ounces) unsalted butter
¼ cup (2 ounces) water
1 cup (7 ounces) sugar
¼ teaspoon salt
½ cup (4 ounces) rum, plain or spiced
½ teaspoon vanilla extract

Directions

Preheat the oven to 325 °F.
Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
Place flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until the mixture is thoroughly combined and sandy looking.
Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
Stir in the rum, vanilla, and butter-rum flavor.
Spritz a 10- to 12-cup Bundt pan with cooking spray. For a more nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly (shake out any excess). Pour the batter into the prepared pan and spread level with a spatula. NOTE: I buttered and floured the Bundt pan.
Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove from the oven.
Leave the cake in the pan to cool slightly while you make the syrup.
In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil, then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from heat and stir in the vanilla.
Using a long skewer, poke holes all over the cake. Pour about ¼ cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat until all the syrup is used.
Cover the pan loosely with plastic wrap and allow cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350 °F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove from the oven, and tip it onto the serving plate.
Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
Wrap securely or place under a cake cover, and store at room temperature (should last several days). Freeze for longer storage (up to a month).

NOTES:

For the cake, I used this 10-cup Heritage Bundt Pan.
Make this 24 hours before serving (this is a day-before, not day-of cake).
When baking, I measure flour and sugar using a scale (instead of volume). You would be surprised at the difference between using a scale versus a measuring cup. For convenience, I included both volume and ounces.
King Arthur calls for spritzing your Bundt pan with cooking spray. In my experience, this ruins your non-stick pan surface (leaves an unremoveable sticky residue). Alternatively, I melt my butter and brush it on every crevice of the pan and then sprinkle flour, shaking out all the excess. Even with its kooky swirl pattern it comes out of the pan perfectly every time.

2 Comments

Citrus Champagne Bundt Cake

12/30/2017

4 Comments

New Year's Eve is a perfect time to pop open a bottle of bubbly, but here you can have your cake and drink it too.

The BF and I love our new year's resolutions [Ed. note: I promise to get out and run as soon as I can fit through the door], and January will be a chance to reboot the holiday-sweet mode to eat cleaner and leaner. However, for tonight let's celebrate with this citrus champagne bundt cake. Have it with bubbly when the Times Square Ball drops, or with coffee while you watch parades and football the next morning.

Thank you all for reading, commenting, liking, and spreading the word about the blog! I wish you all a very happy and prosperous 2018.

Adapted from: Tutti Dolci
Number of servings: 12

Ingredients

2 ½ cups flour
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ½ cups sugar
3 tablespoons fresh citrus zest (blend of tangerines and Meyer lemons were used here)
10 tablespoons unsalted butter, at room temperature
2 large eggs, at room temperature
1 cup champagne or prosecco
¼ cup freshly squeezed citrus juice
1 teaspoon vanilla extract
powdered sugar, for dusting

Directions

Preheat oven to 350 °F and spray a 10-cup bundt pan generously with nonstick spray (you can butter and flour if desired). Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
Combine sugar and citrus zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Mix in flour mixture on low speed until almost incorporated. Add champagne, citrus juice, and vanilla; mix on low speed until just combined. Do not overmix.
Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 40 to 44 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. Dust with powdered sugar before serving.

NOTE: For baking pan, I used this 10-cup Heritage Bundt Pan

4 Comments

Feast Mode

Pumpkin Spice Buttermilk Bundt

Caribbean Rum Bundt Cake

Citrus Champagne Bundt Cake

Author

Archives

Categories