Tag Archive: bundt cake

Strawberry Bundt Cake

My dear friend, Debbie, gave me this recipe years ago and it has stood the test of time.  She was a school teacher.  You know, teachers have the best recipes.

You don’t have to wait for Mother’s Day when the strawberries are at their peak to have some good fresh strawberry taste.  I get anxious for some of those flavors when it is cold outside and this one is really intense, rather dense and sweet.  The cake gets more moist the longer it rests. I make it to take to work and share with all the people I work with a day or so later.

One time Debbie and I made this cake into cupcakes and served it as a strawberry dessert with a little whipped cream with a strawberry slice.  We added orange zest to the cream.  It was the hit of a church luncheon and everybody wanted the recipe.

Our church has talked about another cookbook.  This recipe would have to be included in her memory.  I think that would be a great project and get everyone to add their family favorites.  I bet there would be some great finds.  That’s a thought for a new project.  Writing and editing a cookbook is a real job.  Have you tried putting your family recipes together?  It brings back a lot of wonderful memories and preserves those recipes and memories for your family.  I’ve written two for my family.  It was a lot of fun.

Strawberry Bundt Cake

We are sharing this at Saturday Dishes.  Get your best strawberry dish and come share.

Saturday Dishes

Carrot Bundt Cake

Birthdays in December always creep up on me. My middle daughter’s (usually near Thanksgiving), my daddy’s (day the tree had to be up) and Hank’s (already deep in Christmas prep and shopping) are 3 that have caught me off-guard forever. Then I have the guys at work. Juan’s birthday came and went, and I missed it. I asked him what his favorite cake was to make up for that. His reply was carrot cake without a moment’s pause.

I just wasn’t in the mood to mess with layers and a sheet cake seems sort of thoughtless. So I decided on a Bundt cake. I love my Bundt pan. Anything I make in it comes out good. So I “Googled” carrot cake in a Bundt and Cooks.com came up with this recipe. Simple and good. I will keep this one to reuse.

I didn’t read the recipe too closely though. On the way home from work I stopped by the store to get buttermilk and pineapple. This recipe has no buttermilk so don’t think I

Ieft it out. I even went back to the www to be sure I hadn’t printed the wrong recipe. No buttermilk in this one.

I’ve never like frosted Bundt cakes. I like to see the shape. But the cream cheese frosting is the most important part. How to do that? I piped this one. I had the idea we could have our carrot cake with cream cheese icing and eat it too – without too much icing. Although there is nothing wrong with it. I believe my friends really like the frosting best and the cake is a way to conduct that ooey, gooey sweetness.

Enjoy!

Sharing with:
Down Home Blog HopHungryLittleGirlAdorned From AboveSweet 2 Eat Bakingmop it up mondays

Pumpkin Streusel Cake for Pumpkin Delights Series

I am very happy to republish this recipe as part of the Pumpkin Delight Recipe Series organized by Savannah McQueen of Hammock Tracks.  Boy did she start off with a great recipe!  One I am going to have to try right away.  If you are interested in the chicken or grits recipe(s) mentioned you can find them here

In the meantime, here is my first humble entry.  Then I am going to go back through the ages and get all my best pumpkin stuff.  You all enjoy reviewing the recipes from all the sites below.

I was thinking about a Sunday dinner menu and all the components of it.  Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert.  So, I made the whole thing.  Not good for the diet, but boy did it taste good!   The Hatch green chiles were a great addition to the cheese grits.  For the chicken, no low fat boneless skinless stuff.  Legs and thighs with the skin on were on my menu.  My son said he hadn’t had that much good food to eat in a long time.  “Music to a mother’s ears!”  Of course, the second helping of everything put him out for a nap.

I topped it off with a Pumpkin Pecan Streusel Cake.  I’m taking that to a pot luck dinner, but I needed a taste tester.  He volunteered.  He said it was great, if all the sugar didn’t put him in a coma.  I doubt it will do that.  It was a huge cake slice though.

This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal.  It was fun.  Yes, I thinking cooking is fun and very relaxing.   Then I had to take pictures and write about it to share with you, my friend.  Wish you were here in my kitchen to join me.

Pumpkin Streusel Cake

 Cake

  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 15 oz. can pumpkin
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice

 

Streusel

  • 1 cup flour
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, melted
  • 1 ½ cup chopped pecans

 

 

 

Preheat oven to 350°.  Grease a Bundt or tube pan well.

In a stand mixer, combine the butter and sugar and beat until fluffy on medium.  Add the pumpkin and eggs and mix well.  Combine the flour, baking powder, cinnamon and spices.  Add the flour mixture to the pumpkin mixture and beat on low speed just to combine.  Stir with a spatula to be sure all ingredients are well combined.
Bake the cake for 55-60 minutes or until a tester comes out clean.  Cool 10 minutes on a baking rack.  Invert on a plate.  Using another plate turn the cake streusel side up for a pretty presentation.Combine the streusel ingredients in a bowl.  Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

Drizzle with a maple glaze(below)

Maple Glaze

  • 2 tablespoons butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring

Milk to thin to the consistency needed to drizzle on the cake.

Have a slice and enjoy!

 

 


Sharing with:

The Mandatory Mooch

i should be mopping the floor-for the Iron Chef Mom!

Taffy Apple Poundcake–You Try It!

Taffy Apple Pound Cake a guest post by Big Sister

I am really enjoying working on this website with my mom.  It has challenged my cooking and baking skills.  I was feeling good about them.  Truth be told, even though we have this site and another cookbook, I still always go back to the original book my mom gave to us when I was in college.  It has all my favorite recipes and I know their page numbers by heart.  Even though some of the pages have missing ingredients written in by hand and all the instructions aren’t complete, I know it.  Faults and all.  It is also the home of my nemesis.  Page 65 has the Taffy Apple Pound Cake.  My mom made it once for me and it was delicious.  That is the last time she made it for me.  I have tried to reproduce it myself many times all with disastrous results.  Overcooked, missing ingredients, burnt etc.  None of these are the fault of the directions.  Rather it is my impatient and hasty cooking style.

As I said, I was feeling good.  It was time to take on my nemesis once again.  So, I sat down and read the recipe and instructions twice.  Then I began to gather my ingredients:

  • 16 caramels
  • 1 ½ cups butter
  • 4 ½ cups of powdered sugar-sifted
  • 6 large eggs-room temperature
  • 3 ¼ cups flour
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 ½ cups of peeled, cored and chopped apples
  • 1 tablespoon of vanilla

I resolved to approach this slowly and methodically.  I began by unwrapping and cutting each caramel into 8 pieces placing in a bowl with a tablespoon of flour.  I don’t have the beloved apple-peeler –slicer—corer, so by hand I peeled, cored and chopped about 3 apples.  I sifted the powdered sugar.   I combined the cinnamon and allspice with the flour.

I pre-heated the oven to 325° and greased and floured a 12 cup bundt pan.

Once all this was done I placed the butter in my Kitchen Aid mixer with the paddle attachment and creamed the butter.  Then I slowly added the sugar (about 1/3 of a cup at a time).  Making sure each addition was incorporated.  I added the eggs one at a time.  Then I added the flour about 1/3 of a cup at a time with the mixer on low.  Last I added the vanilla, caramel and apples.  The mix itself looked divine!

I placed the mixture into the pan and spread it evenly.  I placed the pan into the oven, set the timer for 1 hour and 20 minutes and crossed my fingers.

I kept a close eye on things.  No smoke, no cake running over the edge.  Things appeared to be going well.  The timer dinged and I took a deep breath………

I opened the oven and it looked just perfect!  I inserted the toothpick and it came out cleanly.  I removed the pan from the oven and set on wire rack to cool for 10 minutes.

After 10 minutes I grabbed my oven mitts and prepared myself to unveil my master piece…………..

CURSES!  This is what happened.

ARRGGGHHH….my first reaction was to throw it away and tear out that page from the cookbook.  I did pick up a piece of it though and it tasted great!  So, I think I will use this to make a trifle or something.  I guess I still need to practice more.

If you try this and find a secret hint for me along the way that leads to success send us an email.  I would love to know what it is.

Have you had a chance to enter your recipe or craft to our blog hop?  If not, here is the 411:
  • Enter your link below.  No ads please.
  • Please follow me using the buttons that are floating around here somewhere ;)
  • Please share the link to this page or the button above in your linked post
  • Tell your friends.
  • Come back on Friday (10/5) to see the most linked features from the hop.
  • Take a look at some of the other stuff out there and leave a comment or two.  You might make a new friend!

Powered by Linky Tools

Sharing with Strut Your Stuff Saturdays:

Freedom FridaysFoodie Friends Friday Thursday Favorite Things

Apple-i-cious

Happy Fall Ya’ll!  This is a Blog Hop!  A little impromptu soiree for the season.

I have been reading all the Fall recipes and my mind is just turning.  I want in on this action.  Apples are one of my favorites. I have a feeling apple season is not doing anybody’s diet any good.  “An apple a day…”  Well that is if you eat the apple without anything else.  When I put it in a cake or a crisp with ice cream or brown sugar maple glaze the healthy aspect of apples are negated!

This simple cake just begged to be made.  It is so easy and quick to mix up.  All the ingredients should be on any reputable pantry shelf.  At least they are in my pantry.  My youngest daughter seemed to have a negative amount of flour last weekend.  I’m sure she’s fixed that by now. I did remind her on the way to the store that she needed some.

I am looking forward to a bright fall weekend with a little cooler temps than we have had.  Hope yours is good too!  Use this recipe or any of my other apple recipes listed below to make your own memory and share your apple-i-cious or just fall craft or recipe with me in the linky party at the bottom of this post.

[badge]


Apple Spice Cake with Brown Sugar Maple Glaze

  •  2 cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups apples, peeled, cored and finely diced

Glaze

  • ½ cup butter
  • 1 cup brown sugar
  • 2 teaspoons milk or cream
  • 1 teaspoon maple flavoring
  •  Toasted pecan halves

Preheat the oven to 350°.  Grease and flour a 12-cup fluted tube cake pan.

I used my apple peeler/corer/sliced to quickly prepare the apples.  (I know that’s why these apple recipes are so easy to make.)  I just adore that little mechanical device.  It’s not like my computer that gives me error messages!

In the mixing bowl of my Kitchen Aid stand mixer with the paddle attachment combine the sugar, oil, eggs, and vanilla.  In a separate bowl combine the flour, soda, salt, cinnamon, all spice, and nutmeg.  Whisk to distribute the dry ingredients.  Add these to the mixing bowl and mix just until well incorporated.

Fold in the apples and pour into the prepared cake pan.

Bake for 1 hour to 1 hours 15 minutes, or until a tester comes out clean.

It will look cracked on the top.  Don’t over bake or it will dry out.

 

 

As soon as the cake comes out of the oven let it cool in the pan on a wire rack for 10 minutes.  Run a knife around the edges and invert on the cake plate.

While the cake is cooling in those 10 minutes prepare the glaze.

Bring the brown sugar, butter and milk to a boil and stir constantly for 2 minutes. Turn the heat off and add the maple flavoring.  Immediately spoon the glaze over the cake.  Add pecans if so desired.  I have a huge bag of pecan halves in my freezer I need to use from last year’s crop.

 

Linky Party

    •  Enter your link below.  No ads please.
    • Please follow me using the buttons that are floating around here somewhere ;)
    • Please share the link to this page or the button above in your linked post
    • Tell your friends.
    • Come back on Friday (10/5) to see the most linked features from the hop.
    • Take a look at some of the other stuff out there and leave a comment or two.  You might make a new friend!

Powered by Linky Tools

 

Sharing with:

Barns and Noodles

Jam Hands

Hank’s Barbecued Chicken and My Pumpkin Streusel Cake

The last weekend of summer is what Labor Day means to me.   I hope the weather man knows that and begins to forecast cooler weather.   I skipped watering the flowers for a couple of days and they were drooping and looking frail from the heat and lack of water.

I did think about a grilled meal for this long weekend and what would go with it.  Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert.  So, I made the whole thing.  Not good for the diet, but boy did it taste good!   The Hatch green chiles were a great addition to the cheese grits.  For the chicken, no low fat boneless skinless stuff.  Legs and thighs with the skin on were on my menu.  My son said he hadn’t had that much good food to eat in a long time.  “Music to a mother’s ears!”  Of course, the second helping of everything put him out for a nap.

I topped it off with a Pumpkin Pecan Streusel Cake.  I’m taking that to a pot luck dinner, but I needed a taste tester.  He volunteered.  He said it was great, if all the sugar didn’t put him in a coma.  I doubt it will do that.  It was a huge cake slice though.

This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal.  It was fun.  Yes, I thinking cooking is fun and very relaxing.   Then I had to take pictures and write about it to share with you, my friend.  Wish you were here in my kitchen to join me.

Hank usually order cheese grits or scalloped potatoes, salad and broccoli with the chicken.  He cooked outside while I cooked inside and I cleaned up.  He had menus that went together.  I miss those menus, but not the cleaning up. I am celebrating his menu this weekend and adding a Pumpkin Streusel Spice Cake to top it all off.

Green Chile Cheese Grits

  • 1 cup grits (quick cooking, not instant)
  • 4 cups salted water (bring to a boil)
  • 1 stick Parkay margarine
  • 3 cups grated cheese, Cheddar is my favorite
  • 2 eggs, well beaten
  • 1 teaspoon Tabasco Sauce (or more)
  • 4-5 Hatch green chiles , roasted, peeled, seeded and diced

Cook the grits according to package directions.  (I don’t like the instant grits, but quick grits is all I can find any more.)

When the grits are done, add the eggs and beat in quickly.  Add the remaining ingredients and mix well to melt the margarine and cheese.

Pour into a well-buttered casserole dish and bake uncovered for 45 minutes at 350°.  The edges should begin to brown and crisp.  Remove from the oven and allow to rest for at least 15 minutes to set before serving.

 

Bar-B-Que Chicken

  • 1 large chicken or 6 large chicken parts  (We like legs and thighs)
  • Salt and pepper
  • 1 cup vinegar
  • water
  • Hank’s bar-b-que sauce or your choice of bottled sauce (see below)

Put the chicken in a large bowl and add enough water to cover.  Add 1 cup vinegar and salt and pepper.  Let marinade in the refrigerator at least an hour or 4 is better.  Drain well and pat dry.    Season generously with salt and pepper.

Place 2 pieces of chicken in a foil square and I sometimes double wrap them if using skin-on chicken.   Wrap tightly to allow to steam.  I use a gas grill,  but coals work too.  Turn over 2  times (every 15 minutes).  Then remove the chicken from the foil and allow to brown on the grill and baste with the bar-b-que sauce.

Hank’s bar-b-que sauce was unique.  It involved a basic bottled Cattleman’s Bar-B-Que sauce, a couple of tablespoons of butter, lemon pepper dry marinade, catsup, mustard, Worcestershire sauce, soy sauce, salt and pepper and finally 2 tablespoons of brown sugar.  What a concoction!  I seldom do all that.  Any bottled sauce works for me in a pinch. 

Pumpkin Streusel Cake

 Cake

 

  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 15 oz. can pumpkin
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice

 

Streusel

  • 1 cup flour
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, melted
  • 1 ½ cup chopped pecans

 

Preheat oven to 350°.  Grease a Bundt or tube pan well.

In a stand mixer, combine the butter and sugar and beat until fluffy on medium.  Add the pumpkin and eggs and mix well.  Combine the flour, baking powder, cinnamon and spices.  Add the flour mixture to the pumpkin mixture and beat on low speed just to combine.  Stir with a spatula to be sure all ingredients are well combined.

Combine the streusel ingredients in a bowl.  Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix evenly over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

Bake the cake for 55-60 minutes or until a tester comes out clean.  Cool 10 minutes on a baking rack.  Invert on a plate.  Using another plate turn the cake streusel side up for a pretty presentation.

Drizzle with a maple glaze(below)

Maple Glaze

  • 2 tablespoons butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring

Milk to thin to the consistency needed to drizzle on the cake.

Have a slice and enjoy!

 

I think I will take this to my favorite parties this week.  Mrs. Happy HomemakerKing’s Court,
  Jam Hands Or so she says  Recipe Box

 

Holy Jam Cake!

The name for this cake was originally Juanita’s Jam Cake because a woman named Juanita gave the recipe to my mom.  Then it got shortened to Jam Cake.  It came to be Holy Jam Cake one Sunday when I made it to take to a pot luck dinner at church.  This was the first time I had ever made it to take outside my family circle and it stuck.  Of course, it would do that when I was taking it somewhere.  Thus the name Holy Jam Cake.  And who knows what I said when it wouldn’t come out of the pan in one piece.  I gently pried the stuck top (about ¼ of the top) out of the pan and placed it on the cake. I had to come up with a quick cover.  I made the lemon glaze just to cover it up and it was a huge hit.  The lemon with the Red Plum jam was a great combination.

Today, because I didn’t tell them I was taking them out, they came out of the pans perfectly.  I guess taking a photo is safe too.   I have started using that non-stick spray with flour for my Bundt cakes and it works pretty good.

The cakes form a nice crust.  I think from the jam.  They look a little dark but that is the way they always look.  I double this recipe for the Bundt pans.  But for the 9×13” this recipe makes a nice size.

My friend, Sharon, told me to add a drop or two of red food coloring to make it a very festive cake for Christmas.  This is a must for her family then.

It can be glazed with the lemon glaze or served warm with a scoop of vanilla ice cream.

Red Plum Jam Cake

  • 2 eggs, room temperature
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • ½ cup buttermilk (room temperature)
  • ½ cup any flavored jam (Red Plum is the Contessa’s favorite)
  • ½ teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups all-purpose flour

Set oven for 350°.

Prepare your pan with non-stick spray.

Mix the baking soda with the buttermilk and set aside.  Cream the eggs, sugar, and oil.  Add the jam and buttermilk to the batter.   Combine the flour and spices.  Mix in all at once.   Mix until smooth.

Bake in various shapes. Today it was 2 small Bundt pans at 350° for about 40 minutes.

A regular Bundt takes about 1 hour at 350°.  I cool the cake for 10 minutes and gently turn onto a cooling rack.  Wrap in foil and these freeze well, but who am I kidding.  No freezing for these.  These are going to church tomorrow for the monthly baked goods gathering for the shelter.

A 9×13” pan takes 35 minutes at 350°.

Lemon Glaze

  • 2 cups powdered sugar (sifted)
  • 1-2 tablespoons lemon juice (or whatever it takes to make the glaze easy to drizzle over the cake)

 

Apple Dapple Bundt Cake

Use Those Gadgets…see what you get

Do you have a lot of gadgets in your kitchen?  I do.  Occasionally, I decide to clear out the drawers and cabinets and keep the basics.  I find duplicates of some things.  I have two rasps, a zester, and small hand-held grater.  I have brushes.  Three sets of measuring spoons and I don’t know how many measuring cups.  How did I collect so many things?  Those aren’t things I get as gifts.  So I know I fall victim to a well arranged display at a cooking shop and take total leave of my memory when I buy something new.  I found 4 different sets of mini-cupcake papers for various holidays.

I have read some really good apple cake recipes recently.  It reminded me of one a co-worker from California gave me. Just for this recipe I had to have an apple peeler/corer/slicer from the Pampered Chef.  You know one of those home party shows. I could probably stock a party with all the gadgets I have.  This really speeds up the process of preparing the apples and makes them all consistent sizes. So it is deserving of a special place in a cabinet so I can use it once a year – maybe.  It is fun to use. 

Apple Dapple Cake

  •  3 eggs
  • 1-½ cups vegetable oil
  • 2 cups granulated sugar
  • 2 teaspoons Mexican vanilla
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 3-½ cups diced raw tart apples      (Granny Smith work for me)
  • 1 cup chopped pecans
  • 1 cup flaked coconut

Mix together eggs, oil, sugar and vanilla until light and fluffy.  Whisk in a separate bowl the flour, soda, salt and cinnamon.    Set aside 1 cup of dry ingredients to toss with the apples. Add the remaining flour mixture to wet ingredients

Prepare the apples.  Toss together with pecans, coconut and 1 cup flour mixture.

Add apple mixture to eggs, oil, and sugar.  Fold into the batter with a spatula.

Bake in a Bundt or mold pan that has been greased and floured well.

Bake 1 hour 10-15 minutes at 350°.  Cool in the pan on a rack for 10 minutes.  Turn out on a plate and allow to cool.  Keep in a covered cake server or cover tightly with foil until ready to serve.  This is great served with a little fresh whipped cream or a scoop of ice cream.