Baked Apples for SRC

Apples filled with dried fruit, chopped walnuts, brown sugar and cinnamon, cooked all together to make the perfect Fall time snack or dessert. Cooked in the microwave always for a quick and delicious treat anytime of the day. 

Cool air with beautiful Fall colors in the trees has gently settled into South-Western NH.  With this change in weather I have found myself quickly becoming more drawn to all the flavors that I associate with the Fall such as pumpkins and apples.  Pies, cakes and bars have been rolling out of my oven at lightening speed.  I blame most of it on the vast amount of gorgeous apples that this Fall season has provided. The apples that are dropping off of the trees this year are big, beautiful and tasty.   The unlimited supply of apples has given me the extra push to produce as many baked confections that I can find which calls for apples.  

Baked Apples is a recipe that fell quickly into my "all things baked with apples" category.  Thus, as I was browsing through Lori's Culinary Creations, my Secret Recipe Club assignment for this month,  I quickly picked Lori's recipe for Baked Apples.  Believe it or not it was my very first time making a recipe for baked apples.  I am delighted to say that my first try at baked apples was perfect!  I love the recipe I discovered from Lori!  It was simple, quick and delicious.  

  

Lori's recipe calls for Jonagold or Braeburn apples - I had Cortland apples on hand so I used them knowing that Cortlands bake up nicely and I wasn't disappointed.  I then filled each 1/2 of prepared apple with a mixture of brown sugar, cinnamon, chopped nuts and some dried fruit and then covered the apples securely with plastic wrap and popped the pan in to the microwave.  I wasn't quite sure how the baked apples would come out due to being "baked" in the microwave.  I had nothing to fear.  4 minutes cooked in microwave and the filled apples came out to perfection.  They were a tender texture and the filling melted beautifully into the apples.  

 I have no doubt that all of Lori's recipes on Lori's Kitchen Creations are just as good as this recipe for Baked Apples.  I was amazed and quite impressed with the variety and amount of recipes she has showcased on the her blog.  I am looking forward to baking up a batch of Pineapple Cornbread - I love all things made with cornmeal.  I also want to make a HUGE batch of her Creamy Cilantro Ranch Dressing - I am a die hard lover of cilantro. 

     Baked Apples 

(recipe from Lori's Kitchen Creations)

Ingredients:

2 large apples - Jonagold, Braeburn or Cortland, cored and cut in 1/2

2 TBSP dried cranberries

2 TBSP raisins

2 TBSP chopped walnuts

2 TBSP brown sugar, lightly packed

1 tsp ground cinnamon

1-2 TBSP butter

Directions:

In a small bowl combine all together dried fruit, nuts, brown sugar and cinnamon.  Lightly spray a microwave proof baking dish that will contain your apples.  Place apples inside baking dish cut side up.  

Fill with mixture and then evenly dot each filled apple with butter.  Cover dish securely with plastic wrap on all sides except one allowing for one corner to vent.  

Cook in microwave for 4 minutes.  Allow to cool for 2 minutes before serving.  A scoop of ice cream is lovely on top of each baked apple if you wish! 

Enjoy! 

                            Happy Baked Apple Making!

An InLinkz Link-up

Triple Chocolate Zucchini Cake with Sprinkles (#BundtBakers)

Terri of Love and Confections chose this month's theme for the Bundt Baker's --->  SPRINKLES!!  "If it can be sprinkled and used to decorate a Bundt inside or out, then it's fair game" were the guidelines given by sweet Terri. I couldn't be more delighted with this theme.  Sprinkles on top makes everything better is what I believe.  Don't you?!  Not only does sprinkles make ice cream, whipped cream, cake or cupcakes look fancy and pretty but also yummy and special too.  Thank you, Terri for picking such a brilliant theme this month!

Right away I knew I wanted to use the chocolate sprinkles I had in my pantry from King Arthur Flour.  Some sprinkles can have a very bland and stale taste but NOT the chocolate sprinkles from King Arthur.  These chocolate little treasures are like mini chocolate kisses landing on your tongue when eaten.  I honestly think they are the BEST sprinkles ever! Paired with these sprinkles I thought it only appropriate to bake a recipe from King Arthur Flour and I knew exactly which one I wanted to bake -  Chocolate Zucchini Cake.  I had baked this cake earlier this summer and was astonished at how simple and delicious the recipe came out.  It was not only moist but decadent.  Cocoa powder along with semi-sweet chocolate chips and espresso powder all make up the rich chocolate flavor and then the zucchini and sour cream added into the batter allows for a ultra moist cake. This is a cake that you will make once and then make again and again.  You can bake it in a 9x13 or a bundt pan - either way is perfectly fine.

Frost the cake with chocolate chips that are melted onto the warm cake (as the original recipe calls for) or glaze it with a simple vanilla glaze and sprinkle it with SPRINKLES as I did. Either way is delicious.  Also, keep in mind that you can use whole pastry flour instead of all-purpose flour - I used half whole wheat and half AP flour and it gave the cake a wonderful texture and flavor. 

Triple Chocolate Zucchini Bundt Cake with Sprinkles
                                               (recipe from King Arthur Flour)

Cake Ingredients: 
1/2 cup butter, at room temperature
1/2 cup canola oil
1 3/4 cup sugar (I used 1 1/2 cups sugar - I also have used 1 cup maple syrup and 1/2 cup sugar with great success)
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 cup sour cream, buttermilk or yogurt
2 1/2 cups flour
3/4 cup baking cocoa or Dutch-process cocoa
2 tsp espresso powder, optional but tasty
3 cups shredded zucchini (about a 10" zucchini)
1/2 cup semi-sweet chocolate chips

Vanilla Glaze Ingredients:
2 Tbsp butter, melted
3 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (more or less if needed for desired consistency)
chocolate sprinkles

Directions:
Preheat oven to 325 degrees F.  Grease bundt pan and set aside.

In a large mixing bowl, beat together butter and oil until smooth.  Add in sugar, vanilla extract, baking soda and powder and salt until smooth.  Beat in eggs.

Add in sour cream, buttermilk or yogurt alternately with the flour.  Add in cocoa and espresso powder, mixing until all is smooth.

Gently fold in shredded zucchini and chocolate chips.  Spoon batter into prepared pan and place into oven.  Bake for 35-40 minutes or until toothpick comes out clean when inserted into center.

Mix up glaze while cake is cooling completely.   In a medium bowl combine all glaze ingredients - except for the sprinkles -  mix until smooth.  Pour glaze over cooled bundt and then sprinkle with sprinkles.  Serve with happiness!

br /> Here are this month's "Sprinkles" Bundts:

• Black Onyx Bundt Cake from Living the Gourmet
• Bourbon Walnut Pound Cake from Magnolia Days
• Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
• Bundt Cake Extra Chocolateado from la mejor manera de hacer...
• Celebration Confetti Bundt Cake from Cali's Cuisine
• Chocolate Bundt Cake with Sprinkled Pink Glaze from la cocina de Aisha
• Chocolate Chip Cheese Cake from Tea and Scones
• Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
• Chocolate Walnut Cake with Sprinkles from FoodJam
• Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
• Crazy Coco Bundt Cake from Los Chatos Chefs
• Eggless Fingermillet Chocolate Bundts with Sprinkles from Seduce Your Tastebuds
• Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
• Funfetti Bundt Cake from Liv for Cake
• Funfetti Bundt Cake from Recipes, Food & Cooking
• 'Guild the Lily' Bundt from Jane's Adventures in Dinner
• Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jammin' Jimmies Bundt from Noshing With The Nolands
• Nutella Bundt with Nutella Glaze from Food Lust People Love
• Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
• Orange Dreamscicle Confetti Cake from Our Good Life
• Pistachio Sprinkled Bundt Cake from Sew You Think You Can Cook
• Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
• Sprinkled Jelly Donut Bundt Cake from Making Miracles
• Sprinkled Triple Chocolate Zucchini Bundt Cake from Baking and Creating with Avril
• Sprinkles of Love Cake from A Day in the Life on the Farm
• Strawberry Sprinkled Bundt Cake from The Freshman Cook
• Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
• Vanilla Mini Bundts from Passion Kneaded
• Watermelon Bundt Cake from Eat, Drink and Be Mighty

#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 or ingredient.

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

FIVE Ingredient Blueberry Brownies

Blueberries.
Chocolate.
Both are my favorites.  Combined together they make magic.  Pure, delicious magic!

And magically, after years of trying to replicate this very recipe I was given the secret to it's success.  Only 5 simple ingredients create these brownies.  FIVE.  An egg, some oil, water, Ghirardelli brownie mix (because that's really the best kind brownie mix around) and blueberries.

I jumped for joy with this lovely, lovely recipe finally in my hands.  I felt as though I had won the lottery, found a pot of gold at the end of the rainbow and the biggest treasure chest of my dreams were all given to me at once as I walked away with this recipe in my hands.  My prayers had been answered.  Blueberry Brownies could now be accomplished with perfection.

I am delighted to pass on this recipe to all of you chocolate loving, blueberry loving friends.  I honestly think it will change your world in a decadent chocolate, rich texture, blueberry packed loveliness kind of way.

Please pay it forward and whip up a batch of these brownies as quickly as possible.  Share them with as many people as you can.  It is crucial that we spread the love and deliciousness of Blueberry Brownies with everyone in the world.  I really think that world peace can now be accomplished with Blueberry Brownies at our side.  Please help me with this cause.

FIVE Ingredient Blueberry Brownies 

Ingredients:
1 box Ghirardelli brownie mix
1 egg
1/3 cup oil
1/3 cup water
1 1/2 cups blueberries, fresh or frozen

Directions:
Preheat oven to 325 degrees F.  Lightly grease an 8x8 pan and then line with parchment paper - set aside.

In a large bowl combine brownie mix, oil, water and egg.  Mix until smooth.  Gently fold in blueberries.

Pour batter evenly into prepared pan and bake for 35-40 minutes or until toothpick inserted into center comes out clean.  Cool, cut and serve and spread the love!  

Happy FIVE Ingredient Blueberry Brownie Baking!

Blueberry Shortbread Tart (SRC)

Each month for the Secret Recipe Club I get giddy with excitement.  This excitement is over discovering a wonderful food blog and recipe from said blog that I have been assigned to for the month, through the SRC.  Excitement over such a thing may sound silly, but seriously, it is the God honest truth.  This feeling is similar (I suppose) to discovering a chest of gold at the end of a treasure hunt.  As soon as my monthly SRC assignment comes to me via email, the hunt begins.  I use caution, diligence and great care as I search for that perfect gem of a recipe on my assigned food blog that gives my baking heart an extra beat in its rhythm and happiness in it's song. 

This month I am beyond delighted, beyond excited, and just plain old jumping up and down with happiness to share the recipe that I picked from Mother Would Know.  A recipe for,  Blueberry Shortbread Tart (also called Shortbread Tart with Jam).  Simple, delicious and amazing.  Really, really amazing.  Uniquely amazing at that.  I state this fact of "unique amazing-ness" because the shortbread crust is actually grated, that is right, GRATED, not rolled, but GRATED into the tart pan. Once the crust has been made it is then wrapped carefully in plastic wrap and then frozen in the freezer.  Then after it is fully frozen,  it is then GRATED into the precious tart pan (a pie plate or 9x13 baking pan can also be used), gently patted down into place and then layered with a fruit jam of your choice.  I chose blueberry as that is the fruit that my world revolves around at the moment.  Any kind of jam can be used.  Home made, store bought, whatever floats your boat. 

The best part of this treasure of a tart is that the list of ingredients can be counted on your two hands and the steps are as easy as 1, 2, 3 to make it.  I am a busy lady so discovering quick, easy and scrumptious recipes are definite keepers in my world.  I was able to whip up the shortbread, wrap it up tightly,  place it in the freezer, wrap up a shower gift, do both my girls hair and even change my outfit within a 20 minute period of time today.  Then, 4 hours later I completed the tart within just 15 minutes and popped it into the oven.  For me, baking often gets squeezed into the small gaps of free time.  This tart is the perfect example of such a need. 

Laura, who is the creative master behind, Mother Would Know, has a fantastic flare for collecting, producing and guiding her readers through her vast amount of delicious recipes.  If you like this recipe I am sharing today with you, just you wait as Laura's whole blog has recipes, one after the other, that are mouth watering, unique, beautiful and enticing.  I love the beautiful pictures she uses along with well written language and descriptions that go hand in hand with all of her recipes.  Provencal Vegetable Soup Au Pistou , Balsamic Blueberry Blast, Tuna Stuffed Tomatoes are just a few of the recipes I plan to make from Laura's collection in the near future. 

Huge hugs of gratitude to Laura for "welcoming" me into her lovely food corner of her world!  I feel honored and completely delighted to now have this precious recipe for Blueberry Shortbread Tart and I look forward to collecting many more treasures from Mother Would Know in the future. :-) 

Blueberry Shortbread Tart

(recipe discovered on Mother Would Know)

Ingredients:

2 sticks, unsalted butter at room temperature

1 cup sugar

2 egg yolks

2 cups flour

1 tsp baking powder

1/4 tsp salt

1 cup jam of your chose

1/2 cup fruit (to match jam flavor) - my addition 

Directions:

In a medium bowl whisk together flour, baking  powder and salt.  Set aside.

Beat butter until light and fluffy.  Add in sugar and beat for a good 2 minutes to incorporate well into the butter.  Add in egg yolks - beat to combine.  Slowly beat in flour mixture - mix until just incorporated.  

Wrap dough in plastic wrap and place in freezer for at least 2 hours - until dough is completely frozen. 

Preheat oven to 350 degrees F.  Using a hand grater, grate 1/2 of dough into a tart pan, pie plate or baking dish of your choice.  With your fingers, gently guide grated dough evenly all around your pan.  Tap down slightly.  Place remaining dough in freezer while you spread jam over crust.  Layer with fresh fruit and then grate remaining dough over the jam/fruit layer. 

Bake for 35-40 minutes.  Watch carefully so that edges of tart do not burn.  I used a pie shield (as did Laura) to help keep the edges from NOT burning. 

Remove tart from oven when it becomes fragrant and golden brown.  Cool tart for 30 minutes before slicing and serving.  Enjoy!! 

Happy Blueberry Shortbread Tart Baking!

 

An InLinkz Link-up

Strawberry Lemonade Bundt Cake ~ #BundtBakers

 Believe it or not it's that time of the month that #BundtBakers present their creative creations of deliciousness.  This month the theme for #BundtBakers was chosen by the extremely talented,   Anne of From My Sweet Heart.  In the cake, on the cake, around the cake or all of it,  lemon was the theme.  Immediately I knew that I wanted to use the combo of strawberries and lemons.   Strawberries paired with lemons are lovely.  The sweetness of the berries balances out the tartness of the lemons and together they are a fantastic pair,   complementing one another fully.   

 I loved this cake from the moment I started mixing all the ingredients together.  The batter is flavored with grated lemon, lemon juice and a small amount of lemon extract.  All three lemon sources allow for the perfect lemon taste to the cake.  A delicate yet perfect lemon flavor shines in each bite of this cake.  Sour cream, butter and eggs all lend a hand in offering a richness to the cake too.  And then lastly the strawberries which are sliced and diced and then tossed with a little bit of flour and powdered sugar are folded into the batter to pair up with the lemon.  A perfection of a cake.

 A simple glaze of powdered sugar and lemon juice could easily be used to drizzle over this bundt.  I decided I wanted to have a bit of a fancier topping than just a simple glaze.  I also needed to cover up some of the areas on the cake that didn't release as gracefully from the pan as I had hoped.  I added some melted butter, lemon peel and dash of lemon extract to the powdered sugar and lemon juice to create exactly the topping I was after.  I was delighted visually as was my taste buds.  The frosting topped off the cake perfectly with decadence.

 Embrace the strawberry season as fresh strawberries are in abundance and bake up this cake.  Or buy some fresh strawberries at the super market if you can't pick them fresh.  This cake is perfect for those that want to impress yet simple enough to do so with truly very little effort.  

I send Anne big hugs of happiness for her fantastic choice of a "lemony" theme for our #BundtBakers group this month.  I enjoyed every minute of baking with lemons (and strawberries) by my side!   I also want to thank the creator of this group, Stacey of Food Lust People Love, for the amazing job she does to keep all the bits and pieces together to make the #BundtBakers such a fantastic group each and every month.  Merci beaucoup to both of you!!! 


Strawberry Lemonade Bundt Cake 
               (recipe adapted from I Heart Nap Time) 

Cake Ingredients-
1 cup unsalted butter, softened
2 cups sugar
3 eggs
2 TBSP fresh lemon juice
zest of 2 lemons
1/2 tsp lemon extract
2 1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
8 oz sour cream
1 1/2 cups fresh strawberries, diced
1/2 cup powdered sugar
2 TBSP flour 

Frosting Ingredients-
4 TBSP butter, melted
1 cup powdered sugar
zest of 1 lemon
1/2 tsp lemon extract
1-2 TBSP fresh lemon juice - more or less depending on what consistency you want

Directions -

Preheat oven to 375 degrees F.   Grease and flour bundt pan - set aside. 

In a medium bowl whisk together flour, baking soda and salt - set aside. 

In a large bowl beat together butter, sugar and lemon zest for 2-3 minutes.  Add in eggs, one at a time, beating well with each addition.  Add in lemon juice and lemon extract. 

Add to butter mixture the flour mixture and sour cream - alternating between the 2, starting and ending with the flour.   

In a medium bowl toss strawberries with powdered sugar and flour.  Gently fold strawberries into batter.  Pour batter into prepared bundt pan.  

Place cake into oven and reduce oven temperature to 325 degrees F.  Bake for 60 min - 1 hr and 10 minutes or until toothpick inserted into the middle of cake comes out clean.  Cool cake for 20 minutes before inverting onto serving plate.  Cool completely before frosting (or glazing).

While cake cools make your frosting.  Melt 4 TBSP of butter and pour over powdered sugar in a medium bowl.  Stir to incorporate.  Add in zest of lemon,  lemon extract and lemon juice and mix well.  Alter consistency of frosting by adding in more lemon juice if you wish. Pour over cooled cake, using a butter knife if needed to direct the frosting to a specific location.  Slice and enjoy!! 

Happy Strawberry Lemonade Bundt Cake Baking!

• Bee's Knees Lemon Honey Bundt from Food Lust People Love
• Blueberry-Lemon Breakfast Bundt from Cali's Cuisine
• Bundt Cake de Limón from La Mejor Manera de Hacer
• Eggless Lemon Bundt Cake from Seduce Your Tastebuds
• Extra Lemon Bundt Cake from Los Chatos Chefs
• Lavender Lemon Cake from Magnolia Days
• Lemon & Lime Cheese Bundt Cake from Un Mordisco Un Pecado
• Lemon Apple Upside Down Bundt Cake from Simply Veggies
• Lemon Basil Bundt Cake from Tartacadabra
• Lemon Bundt Cake from Recipes, Food and Cooking
• Lemon Buttermilk Bundt Cake with Tart Lemon Glaze from Sew You Think You Can Cook
• Lemon Confetti Bundt Cake from Our Good Life
• Lemon Curd Bundt Cake with Lemon Glaze from I Love Bundt Cakes
• Lemon Honey Bundt Cake from Brunch with Joy
• Lemon Marble Bundt Cake from Jenny and Sweets
• Lemon Poppy Seed Bundt Cake from Liv for Cake
• Lemon Poppy Seeds Bundt Cake from La Cocina de Aisha
• Lemon Poppyseed Bundt from A Day in the Life on the Farm
• Lemon Rhubarb Bundt Cake from From Gate to Plate
• Lemon Ricotta and Poppyseed Bundt Cake from Spice Roots
• Lemon Ricotta Bundt Cake from Love and Confections
• Lemon-Cranberry Poppyseed Bundt Cake from Take A Bite Out of Boca
• Mini Limoncello Bundts from Living the Gourmet
• Pink Lemon Pound Cake from Making Miracles
• Pink Lemonade Bundt from Jane's Adventures in Dinner
• Rhubarb Pound Cake Bundt with Lemon Glaze from Brooklyn Homemaker
• Soft Lemon Rosemary Bread from Passion Kneaded
• Spring Strawberry Lemon Bundt Cake from Adventures in All Things Food
• Strawberry Lemonade Bundt Cake from Baking and Creating with Avril
• Sweet Lemon Bundt with Blackberry Glaze from From My Sweet Heart

#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 right here. We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting

My girls love being in the kitchen with me.  Stirring, measuring, rolling and mixing are all skills that they have become comfortable with and are quite good at doing.  Yes, there is often a thin layer of flour or sugar on the counter when all is said and done but the smiles on their faces and confidence in their step makes the mess worth every inch. 

Recently my girls and I decided that we really should make a chocolate cake.  We had already made a lovely chicken dinner all together so why not finish it off with a fantastic chocolate cake!  I grabbed this recipe from Taste of Home and within 15 minutes the girls and I had placed our cake into the oven.  Boom! The hardest part was waiting for it to bake....and then of course cool so we could frost it. 

We all agreed that this cake was THE. BEST. ONE bowl chocolate cake we had ever made (even though it was really the first one we had ever made).  It was moist, chocolaty and very tasty. A chocolate perfection.  The frosting and sprinkles made it extra special as it really could be eaten without such decadence but who eats chocolate cake without frosting?  Not our household.  Cake and frosting are always paired together. 

Grab your kiddos and have some fun in the kitchen baking up this cake.  It is truly simple to make.  And of course delicious too!   Definitely well worth the wait for it to bake, cool and frost.  

ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting 
        (recipe from Taste of Home)

Cake Ingredients:
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup baking cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup canola oil
1 cup buttermilk
1 cup hot water 

Chocolate Buttercream Frosting Ingredients:
1/2 cup unsalted butter, at room temperature
2-3 cups powdered sugar
1/4 baking cocoa
1 1/2 tsp vanilla extract
3-4 TBSP milk - to get desired consistency
Sprinkles, chopped nuts, mini chocolate chips - if you wish to make your cake extra special


Directions:

Preheat oven to 350 degrees F.  Butter and flour a 9x13 pan and set aside.

In a large bowl whisk together first 6 ingredients.  Add in eggs, oil and buttermilk.  Mix well all together and then add in hot water and mix to combine.  

Pour batter into prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.  Cool completely before frosting.

Make frosting by beating butter until light and fluffy - about 3 minutes.  Add in powdered sugar and then cocoa and vanilla.  Add in milk 1 TBSP at a time to achieve desired consistency. 

Frost cake and sprinkle with sprinkles, chopped nuts, mini chocolate chips etc.   Enjoy! 

            Happy ONE Bowl Chocolate Cake with Chocolate Buttercream Frosting Baking! 

Triple Lemon Bundt Cake #BundtBakers

 

It is with great honor and delight that I present to you my first post as being part of a lovely group of food bloggers called, #BundtBakers.  #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 right here. http://www.pinterest.com/flpl/bundtbakers/ Links are also updated after each event on the BundtBaker home page. http://www.foodlustpeoplelove.com/p/bundtbakers.html

We take turns hosting each month and choosing the theme/ingredient.  This month the lovely Anshie from SpiceRoots  has chosen the theme as "Hidden Surprise" - Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices. The only requirement was that the cake be filled/stuffed inside.  Thank you so very, very much Anshie for all the work you put into hostessing this group this month.  It has been so much fun for me!  This month there are about 36 participants who have baked up a bundt cake with Anshie's theme of "Hidden Surprise" in mind. Please scroll to the bottom of this post to see the links to every one's cakes.  I can't wait to see what everyone has come up with.  I choose to bake a Triple Lemon Bundt Cake.  I have always loved baking with lemon.  It's fresh and light and has a lovely fragrant flavor. 

 

 If you are a lemon lover this is the cake for you as it is packed with lemon goodness both inside and out.  The cake starts off with the simplicity of a lemon pound cake that surrounds a decadent tunnel of lemon curd.  The cake is then topped off with a delicate lemon glaze. 

The beauty of this cake not only comes from it's visual presentation but also because it can feed quite a lot of hungry lemon loving mouths.  I shared the cake with my family, multiple friends and even my knitting group and I still have a nice size portion remaining.

I loved every one's happy reaction to the discovery of the surprise of the lemon curd that was slightly swirled within the cake.  The pound cake had a perfect texture that held the lemon curd enough so that it didn't fall to the bottom of the cake. If the cake had been lighter in texture it would not have worked as well. 

Grab some lemons and join me in baking up a wonderful cake that is sure to please and surprise all your lemon fans. 

Triple Lemon Bundt Cake 

(recipe slightly adapted from The Christan Science Monitor)

Ingredients:

1 cup unsalted butter, at room temperature

2 cups granulated sugar

2-3 large lemons 

4 eggs

1 cup buttermilk

3 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

3/4 cup lemon curd (I used Dickinson's - homemade is fine too)  

1 cup powdered sugar

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 12 cup bundt pan - set aside. 

Beat butter until light.  Add in sugar and beat together until light and fluffy -  about 2-3 minutes.  Add in eggs one at a time - beating well in between each egg.  

Grate rind of 2 lemons (1 will be for the cake batter, the other for the glaze) and juice enough lemons to equal 1/4 cup + 2 TBSP of juice (set aside for glaze).  Add rind of 1 lemon and 1/4 cup lemon juice to the butter, sugar and egg mixture.  Mix well all together.

In a medium bowl whisk together flour, baking powder, baking soda and salt.  Add dry ingredients to butter mixture, alternating with buttermilk. Scrape down sides of bowl when needed.

Pour 1/2 of cake batter into prepared cake pan.  Spoon lemon curd into center of batter and then carefully run a butter knife through the curd and batter to slightly incorporate.  Spoon remaining batter over curd.  Smooth batter evenly with the back of a spoon or an off set knife. 

Bake for 50-55 minutes - the top will be golden brown and will not wiggle when shaken.  Cool cake for at least 30 minutes before inverting to a serving plate.  

While cake cools completely make glaze by combining powdered sugar, 2 TBSP lemon juice and 1/2 of the remaining grated rind. Add in more lemon juice if you wish to have thinner glaze.  Spoon glaze over completely cooled cake. Sprinkle remaining rind over glaze.  Slice and serve. 

Happy Triple Lemon Bundt Cake Baking!

Please enjoy the links below to see what my fellow #BundtBakers have created too! If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com. 

• Almond Crunch Cake - Magnolia Days 
• Balsamic Strawberries Bundt Cake - Our Good Life 
• Banana Bundt Cake with Apple Filling - Jenny and Sweets 
• Banana Maple Bundt Cake with Chocolate Star  - Un Mordisco Un Pecado 
• Black and White Surprise Bundt Cake - Patty's Cake 
• Blueberry Surprise Bundt - Living the Gourmet 
• Chocolate and Vanilla Polka Dot Bundt - Passion Kneaded 
• Chocolate Bundt Cake with Oreo Cheesecake Filling - Recipes, Food and Cooking 
• Chocolate Cheesecake Stuffed Peanut Butter Bundt Cake - Sew You Think You Can Cook 
• Chocolate Surprise Bundt Cake - The Freshman Cook 
• Citrus Raspberry Bundt - Noshing With The Nolands 
• Confetti Zebra Cake - Eat, Drink, Be Mighty 
• Cookie Dough Bundt Cake - Liv for Cake 
• German Mozarthupf - A Kingdom for a Cake 
• Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl - Brooklyn Homemaker 
• KitKat Surprise Bundt Cake -Simply Veggies 
• Lemon Blueberry Van Halen Bundt - Food Lust People Love 
• Orange and Strawberry Jam Bundt Cake - Baking Yummies 
• Pear and Blue Cheese Bundt - Jane's Adventures in Dinner 
• Polka Dot Bundt Cake - Brunch with Joy
• Raspberry Filled Lemon Bundt - A Day in the Life on the Farm/ 
• Real Nutella Bundt Cake - Baking in Pyjamas 
• Savory Monkey Bread Stuffed Bundt - Adventures in All Things Food 
• Sour Cream Boozy Hazelnut Bundt Cake - Sidewalk Shoes 
• Spring Break S'mores Cake - Tea and Scones 
• Strawberry Cheesecake Bundt Cake - Basic N Delicious  
• Strawberry Twinky Bundt Cake - I Love Bundt Cakes 
• Strawberry Swirl Cream Cheese Pound Cake - Big Rigs 'n Lil' Cookies 
• Surprise Bundt - Mummy & Cute
• Surprise Filled Chocolate Bundt Cake - Media Ración Doble, Por Favor 
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(SRC) Raspberry Almond Coffee Cake

Happy Monday!  It's always nice to start off the week on a happy note.  It sets the mood for the rest of the week I believe.  Setting the mood for the week on a delicious note is not a bad idea either.  And I've got just the treat for you - Raspberry Almond Coffee Cake.  A delicious cake layered not once but twice with a surprise sweetness and then topped off with an almond crumble. There is a cinnamon sugar layer and then a layer of precious raspberries in this coffee cake making it extra special. 

Speaking of extra special, the blog I discovered this recipe on is more than extra special - it's SUPER DUPER extra special!! I found this recipe on Inquiring Chef - my assignment for the Secret Recipe Club this month.  What an absolute gem Jess is from Inquiring Chef!  Jess lives in Bangkok, Thailand (YES, Bangkok, Thailand) with her hubby and twin baby girls.  She whips up gorgeous, gorgeous dishes and sweets that make your heart pitter patter and your mouth drool.  She writes her posts with simplicity yet with details that bring you right into her world.  And best of all she allows you to follow the growth of her beautiful, beautiful girls Molly and Clara.  In fact she updates their pictures and developmental progress every month.  I am on the edge of my seat for their 1 year old update coming up at the end of this month.  Please make sure you check out Inquiring Chef not only for Jess' cutie pie girls but also for all her fantastic recipes.  Jess' blog is not to be missed. 

 The next time you are looking for delicate yet delicious cake to serve for brunch, a snack or simply as a dessert please don't hesitate to whip up this very cake.  It can be made in a 9" spring form pan (as both Jess and I did) or you can use a 9x13 pan.  Either size pan would be just fine.  And for the raspberry layer, fresh or frozen berries can be used.  I actually used a combo of both as I didn't have enough fresh to fully cover the batter as I wanted to do and it came out just fine.  I would also like to point out that this cake is really not overly sweet as often cakes can be.  Only 3/4 of a cup of granulated sugar is used in the batter.  The almond topping also call for sugar which gives a perfect pairing with the "not too sweet" cake.

With a lovely cake recipe in hand and the promise of Spring to arrive soon I wish you all a fantastic and fabulous week ahead of you! May it be a happy, successful and easy week each and every one of you. :-)

Raspberry Almond Coffee Cake 
   (recipe from the lovely food blog, Inquiring Chef)

Topping Ingredients - 
1 cup all purpose flour
3/4 cup brown sugar, packed
1/2 tsp kosher salt
1/2 tsp cinnamon (my addition) 
1/2 cup silvered or sliced almonds
6 TBSP cold unsalted butter, cut into 1/4" cubes

Cake Ingredients - 
1 1/2 cup all purpose flour
1 TBSP cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt 
3/4 cup granulated sugar + 3 TBSP sugar, divided 
6 TBSP unsalted butter, at room temperature 
2 large eggs
1/2 tsp vanilla extract
1 cup buttermilk
2 cups raspberries, fresh or frozen 
1 TBSP cinnamon 

Directions - 

Make topping mixture by whisking together the flour, brown sugar, salt and cinnamon until well combined.  Add in cold butter cubes and mix into dry ingredients with your fingers or pastry cutter.  Butter should be incorporated into the dry ingredients until large crumbs form.  Refrigerate topping mixture until ready to use.

Preheat oven to 350 degrees F.  Grease a 9" spring form pan and set aside.  Make the cake batter by using a medium bowl to combine flour, cornmeal, baking powder, baking soda and salt.  Set dry ingredients aside.  Beat butter and 3/4 cup sugar in a large mixing bowl.  Add in eggs one at a time - beat well with each addition. Add in vanilla extract too. 

 Add in dry ingredients to the wet mixture in 3 separate additions - alternating with the buttermilk - starting and ending with the dry ingredients. Once all has been mixed well together pour 1/2 of batter into prepared pan. 

Combine 1 TBSP cinnamon and 3 TBSP sugar in a small bowl.  Sprinkle evenly over 1/2 of cake batter layer.  Spoon remaining batter over cinnamon & sugar layer.  Carefully spread with the back of a spoon or an off set knife if need be.  Sprinkle raspberries over this layer and then the topping mixture.  Bake for 55-60 minutes or until cake is golden brown and toothpick inserted into the center comes out clean.  

Cool cake, slice and enjoy! 

Jess has stated that this cake is great as a "make ahead" cake as it only gets better each day.  Store in an air-tight container at room temp for best results. 

 Happy Raspberry Almond Coffee Cake Baking!

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