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I just bought a new bundt pan, any great recipes out there for the baking impaired? Thanks!
- Thread starter dawn_mo
- Start date
REC: The Fruitcake Hater's Fruitcake
Don't let the name fool you, this is not necessarily a holiday dessert. It's more like carrot cake than anything else. I've made this many times and it always gets rave reviews.
http://www.christmas-cookies.com/recipes/recipe86.thefruitcakehatersfruitcake.html
Don't let the name fool you, this is not necessarily a holiday dessert. It's more like carrot cake than anything else. I've made this many times and it always gets rave reviews.
http://www.christmas-cookies.com/recipes/recipe86.thefruitcakehatersfruitcake.html
John Thorne's Chocolate cake in T&T
http://www.finerkitchens.com/swap/forum6/15_JOHN_THORNES_CHOCOLATE_CAKE
http://www.finerkitchens.com/swap/forum6/15_JOHN_THORNES_CHOCOLATE_CAKE
GayR's Blueberry poundcake. Check out other cake recipes up in T&T
http://www.finerkitchens.com/swap/forum1/24598_Just_put_this_in_the_oven_-_Blueberry_Pound_Cake
http://www.finerkitchens.com/swap/forum1/24598_Just_put_this_in_the_oven_-_Blueberry_Pound_Cake
Dawn, Another absolute favorite - Raspberry Almond Coffee Cake
Raspberry Almond Coffee Cake
Kim Rizk, "Hay Day Country Market Cookbook"
Yield: 10 - 12 servings
Ingredients:
Filling:
1/2 cup old fashioned rolled oats
1/2 cup almonds, sliced
1/2 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, chilled
Cake:
1 stick unsalted butter
1 cup sugar
2 eggs
1/4 teaspoon almond extract
3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups buttermilk
2 cups fresh raspberries
1-1/2 teaspoons lemon zest, finely grated
Confectioners' sugar for dusting
More fresh raspberries for garnish
Preheat oven to 350 Degrees F. Lightly butter and flour a 10-inch bundt pan.
Prepare the filling: Combine the oats, almonds, brown sugar and cinnamon in a food processor and pulse several times to blend. Add the butter and pulse to cut in and form a crumbly mixture. Cover and set aside.
Prepare the cake batter: In a mixing bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the almond extract.
In another mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add this to the creamed mixture in batches, alternating with the buttermilk, and mix until smooth. The batter will be thick. Stir in the raspberries and lemon zest.
Spread 1/3 of the batter in the prepared pan, then sprinkle the filling evenly over the batter. Spread the remaining batter evenly over the filling layer.
Bake until the cake has risen and browned, and a toothpick inserted in the center comes out clean,
45 to 55 minutes.
Remove the cake from the oven and cool for at least 10 minutes in the pan. Then turn out onto a serving platter. Sprinkle with confectioners' sugar and fill the middle with more fresh raspberries shortly before slicing and serving.
This is a fabulous recipe. I had posted this over at epi back in 2002. I hope you try it.
Raspberry Almond Coffee Cake
Kim Rizk, "Hay Day Country Market Cookbook"
Yield: 10 - 12 servings
Ingredients:
Filling:
1/2 cup old fashioned rolled oats
1/2 cup almonds, sliced
1/2 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, chilled
Cake:
1 stick unsalted butter
1 cup sugar
2 eggs
1/4 teaspoon almond extract
3 cups all purpose flour
2 teaspoons baking soda
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups buttermilk
2 cups fresh raspberries
1-1/2 teaspoons lemon zest, finely grated
Confectioners' sugar for dusting
More fresh raspberries for garnish
Preheat oven to 350 Degrees F. Lightly butter and flour a 10-inch bundt pan.
Prepare the filling: Combine the oats, almonds, brown sugar and cinnamon in a food processor and pulse several times to blend. Add the butter and pulse to cut in and form a crumbly mixture. Cover and set aside.
Prepare the cake batter: In a mixing bowl, cream the butter and sugar together with an electric mixer on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Blend in the almond extract.
In another mixing bowl, whisk together the flour, baking soda, baking powder and salt. Add this to the creamed mixture in batches, alternating with the buttermilk, and mix until smooth. The batter will be thick. Stir in the raspberries and lemon zest.
Spread 1/3 of the batter in the prepared pan, then sprinkle the filling evenly over the batter. Spread the remaining batter evenly over the filling layer.
Bake until the cake has risen and browned, and a toothpick inserted in the center comes out clean,
45 to 55 minutes.
Remove the cake from the oven and cool for at least 10 minutes in the pan. Then turn out onto a serving platter. Sprinkle with confectioners' sugar and fill the middle with more fresh raspberries shortly before slicing and serving.
This is a fabulous recipe. I had posted this over at epi back in 2002. I hope you try it.
cynupstateny
Well-known member
Maple Walnut Pound Cake with Maple Glaze- this is really good. Just make
sure you BRUSH the entire inside with melted butter.
MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE
Maple syrup isn't exclusive to New England; Northern Minnesota and Wisconsin produce it, too. And walnuts — a perfect partner for maple syrup — are harvested throughout Missouri. The sweet syrup and crunchy nuts team up here in an old-fashioned pound cake.
Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves
For cake:
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
For glaze:
Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
Makes 12 Servings.
Bon Appétit
November 1995
sure you BRUSH the entire inside with melted butter.
MAPLE WALNUT POUND CAKE WITH MAPLE GLAZE
Maple syrup isn't exclusive to New England; Northern Minnesota and Wisconsin produce it, too. And walnuts — a perfect partner for maple syrup — are harvested throughout Missouri. The sweet syrup and crunchy nuts team up here in an old-fashioned pound cake.
Cake
1 3/4 cups coarsely chopped walnuts (about 6 ounces), toasted
2 1/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) unsalted butter room temperature
1 1/4 cups sugar
5 large eggs
1/2 cup pure maple syrup
3/4 teaspoon maple flavoring
1/2 teaspoon vanilla extract
Glaze
1/4 cup (1/2 stick) unsalted butter
2 tablespoons pure maple syrup
2 tablespoons whipping cream
6 tablespoons powdered sugar, sifted
12 walnut halves
For cake:
Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Finely grind walnuts in processor. Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter and sugar into large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in maple syrup, maple flavoring and vanilla extract (butter may look curdled). Mix in dry ingredients. Fold in ground walnuts.
Pour batter into prepared pan. Bake cake until top is golden and tester inserted near center comes out clean, about 1 hour. Transfer pan to rack; cool cake about 10 minutes. Using small knife, cut around sides and center of pan to loosen cake. Turn cake out onto rack and cool completely. (Can be prepared 2 days ahead. Wrap tightly in foil and store at room temperature.)
For glaze:
Melt butter with maple syrup and cream in heavy small saucepan. Remove from heat. Add powdered sugar and whisk until smooth. Cool glaze until slightly thickened, about 15 minutes. Drizzle glaze over pound cake. Arrange walnut halves decoratively on top of cake. Let cake stand until glaze sets, about 15 minutes.
Makes 12 Servings.
Bon Appétit
November 1995
Dawn, This is not T&T yet - Recipe "Chipotle Apple Pecan Cake," sounds like a great fall recipe
Chipotle Apple Pecan Cake
Prep: 40 minutes
Bake: 1-1/4 hours
Oven: 325 Degrees F.
3 cups all purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground chipotle pepper
3/4 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1-1/2 cups cooking oil
1-3/4 cups sugar
3 eggs
1 tablespoon vanilla
3 large (1-1/4 lb.) sweet-tart apples, peeled, cored and diced (3 cups)
1 cup chopped pecans, toasted
1 recipe Spicy Caramel Glaze
Preheat oven to 325 Degress F. Light coat a 10-inch fluted tube pan with cooking spray, lightly sprinkle with flour. Set aside.
In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt and cloves; set aside.
In a mixing bowl beat oil and sugar with elctric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
Bake 1-1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes;
invert on rack. Place rack over b aking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving.
Makes 16 servings.
Spicy Caramel Glaze: In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 teaspoon ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Let stand 1-1/4 hours until slightly thickened. Drizzle over warm cake.
Recipe Source: Robin Kline
Better Homes & Gardens 9/05
This made my mouth water, typing the recipe. As soon as the cool weather hits this will be made.
Chipotle Apple Pecan Cake
Prep: 40 minutes
Bake: 1-1/4 hours
Oven: 325 Degrees F.
3 cups all purpose flour
2 teaspoons ground cinnamon
1-1/2 teaspoons ground nutmeg
1 teaspoon baking soda
1 teaspoon ground chipotle pepper
3/4 teaspoon ground ginger
1/2 teaspoon ground white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
1-1/2 cups cooking oil
1-3/4 cups sugar
3 eggs
1 tablespoon vanilla
3 large (1-1/4 lb.) sweet-tart apples, peeled, cored and diced (3 cups)
1 cup chopped pecans, toasted
1 recipe Spicy Caramel Glaze
Preheat oven to 325 Degress F. Light coat a 10-inch fluted tube pan with cooking spray, lightly sprinkle with flour. Set aside.
In a bowl combine the 3 cups flour, cinnamon, nutmeg, baking soda, chipotle, ginger, white pepper, salt and cloves; set aside.
In a mixing bowl beat oil and sugar with elctric mixer on medium speed until combined. Add eggs, one at a time; beat well after each addition. Beat in vanilla and as much flour mixture as you can. Stir in remaining flour mixture, apples, and pecans. Spoon batter into pan.
Bake 1-1/4 hours, until wooden toothpick inserted near center comes out clean. Meanwhile, prepare Spicy Caramel Glaze. Cool cake in pan 10 minutes;
invert on rack. Place rack over b aking sheet. Drizzle warm cake with Spicy Caramel Glaze, respooning glaze that drips on baking sheet over cake. Cool completely before serving.
Makes 16 servings.
Spicy Caramel Glaze: In a saucepan combine 1/2 cup packed brown sugar, 1/4 cup butter, 1/4 cup whipping cream, and 1/2 teaspoon ground chipotle pepper. Bring to boiling, stirring occasionally. Boil gently 2 minutes. Remove from heat. Stir in 1 teaspoon vanilla. Let stand 1-1/4 hours until slightly thickened. Drizzle over warm cake.
Recipe Source: Robin Kline
Better Homes & Gardens 9/05
This made my mouth water, typing the recipe. As soon as the cool weather hits this will be made.
W
whipappeal
Guest
Gay, would this work with about 1 cup of raspberry preserves? >>>
Instead of the fresh raspberries? Or do you think the jam would sink?
Fresh raspberries are about to vanish, here. smileys/frown.gif
Instead of the fresh raspberries? Or do you think the jam would sink?
Fresh raspberries are about to vanish, here. smileys/frown.gif
W
whipappeal
Guest
Ok, thanks to you both for the tips! smileys/smile.gif I'll give it a try, soon.
agm_cape_cod
Well-known member
CHOCOLATE BANANA CAKE
CHOCOLATE BANANA CAKE
Unsweetened cocoa powder
1 3/4 cups plus 2 Tablespoons sifted unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 1/2 teaspoons instant coffee powder
3 eggs, room temperature
1 1/2 cups banana puree (about 5 large very ripe bananas)
1 1/2 cups semisweet chocolate chips
Powdered sugar
1. Position rack in center of oven and preheat to 325 F.
2. Liberally butter an 8-cup bundt pan and dust with unsweetened cocoa powder. Tap out excess.
3. Sift next 5 ingredients (flour through salt) into a small bowl.
4. Using an electric mixer, cream butter. Add brown sugar and coffee powder, beat until light and fluffy. Scrap down bowl.
5. Beat in eggs one at a time, then beat two minutes. Scrap down bowl.
6. Mix in dry ingredients alternately with banana puree, beginning and ending with dry ingredients.
7. Fold in chocolate chips.
8. Spoon into prepared pan. Bake until cake is firm to touch in the center about 70 minutes.
9. Cool in pan 10 minutes. Invert onto rack and cool completely.
10. Dust with powdered sugar just before serving.
NOTE: I love this recipe for using up very ripe bananas. Since I don’t like my bananas past slightly green, I put the ripe ones in the freezer peel and all. When I use them for this recipe all I do is remove, thaw them and squeeze them into the bowl. They are already pureed.
CHOCOLATE BANANA CAKE
Unsweetened cocoa powder
1 3/4 cups plus 2 Tablespoons sifted unbleached flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/3 teaspoon salt
3/4 cup unsalted butter, room temperature
1 1/2 cups firmly packed dark brown sugar
1 1/2 teaspoons instant coffee powder
3 eggs, room temperature
1 1/2 cups banana puree (about 5 large very ripe bananas)
1 1/2 cups semisweet chocolate chips
Powdered sugar
1. Position rack in center of oven and preheat to 325 F.
2. Liberally butter an 8-cup bundt pan and dust with unsweetened cocoa powder. Tap out excess.
3. Sift next 5 ingredients (flour through salt) into a small bowl.
4. Using an electric mixer, cream butter. Add brown sugar and coffee powder, beat until light and fluffy. Scrap down bowl.
5. Beat in eggs one at a time, then beat two minutes. Scrap down bowl.
6. Mix in dry ingredients alternately with banana puree, beginning and ending with dry ingredients.
7. Fold in chocolate chips.
8. Spoon into prepared pan. Bake until cake is firm to touch in the center about 70 minutes.
9. Cool in pan 10 minutes. Invert onto rack and cool completely.
10. Dust with powdered sugar just before serving.
NOTE: I love this recipe for using up very ripe bananas. Since I don’t like my bananas past slightly green, I put the ripe ones in the freezer peel and all. When I use them for this recipe all I do is remove, thaw them and squeeze them into the bowl. They are already pureed.