Pumpkin Bundt Cake with Cinnamon Butter Glaze

Amazing, moist, delicious, pumpkin-y, perfect, and gone in 2 days. Seriously, so good!!!! I think I'll have to make another one soon!

Pumpkin Bundt Cake with Cinnamon Butter Glaze
Recipe slightly adapted from Swappin' Spoons

3 cups sugar
1 cup canola oil
4 eggs, cold
15 oz can of pure pumpkin puree
1 tsp vanilla
3 1/2 cups whole wheat flour
2 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp allspice
2 tsp cinnamon
1 tsp fresh ground cloves
2/3 cup warm water

Glaze:

2 cups powdered sugar
1/2 tsp cinnamon
2 TBSP melted butter
1/2 tsp vanilla
1/4 cup milk


Whisk together sugar through vanilla in medium bowl. In large bowl whisk together flour through cloves. Mix dry into wet until combined. Stir in warm water.

Pour batter into greased bundt pan. Bake at 350 for 1 hour or until a toothpick comes out clean.

Let cool in pan for 10 minutes and then turn out onto wire rack and cool completely.

Mix glaze ingredients and pour onto cooled cake.

Pink Lemonade Bundt Cake

My daughter had a half day at school yesterday and asked if she could bake something since she had a free afternoon. Considering what a bake-a-holic I am there was NO way I was going to tell her no. Both kiddos love helping me in the kitchen and I am happy to pass on my love of all things culinary to my children.

My daughter chose a pink lemonade bundt cake that I pinned on Pinterest (which, by the way, she also LOVES Pinterest. She is definitely my kid!). Both kids climbed on the counter and we set to work making this delicious cake.

This cake is perfect for tiny bakers because it starts with a cake mix. You really can't get any easier than that. It is sweet and tart and yummy!

Enjoy!

Pink Lemonade Bundt Cake
Recipe from Sugar Baby Aprons

1 (18.25 ounce) package lemon cake mix
1 (3 ounce) package instant lemon pudding mix
4 eggs
1/3 cup vegetable oil
1/2 cup milk
1/2 cup pink lemonade concentrate
4 drops pink or red food color, optional


Glaze:
1 cup frozen pink lemonade concentrate, thawed
1/2 cup white sugar




Preheat oven to 350. Grease and flour one 10-inch tube pan or
bundt pan.


Combine the cake mix, lemon pudding mix, eggs, vegetable oil, 1/2
cup lemon concentrate and the milk. Mix until smooth. Pour the batter
into the prepared pan.


Bake at 350 for 50 minutes to 1 hour.

Remove from oven and prick cake all over with a fork. Immediately
pour lemonade glaze over top of cake.


Let cake stand in pan until almost cool.


LEMONADE GLAZE:

Combine the remaining thawed frozen lemonade and the white sugar. Mix
thoroughly and pour over still warm cake.

Cherry Limeade Pound Cake

This is one of the best cakes I have ever had! It is so moist and extremely delicious! All my family could say while eating it was "Mmmmmmmmmm"! You MUST make this cake ASAP!!!

Cherry Limeade Pound Cake
Recipe from RecipeGirl

CAKE:
3 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
3 cups granulated white sugar
1 1/2 teaspoons freshly grated lime zest
5 large eggs
3/4 cup Cherry 7-Up (*see tips below)
2 cups pitted and quartered fresh sweet cherries

GLAZE:
1 1/4 cups powdered sugar, sifted
2 Tablespoons Cherry 7-Up
1 1/2 teaspoons freshly grated lime zest

Directions:


1. Preheat oven to 325 degrees F. Grease and flour a 12-cup bundt cake or tube pan.

2. In a medium bowl, whisk together flour and salt

3. In a large bowl, use an electric mixer to cream together butter and sugar. Add lime zest. Beat in eggs one at a time, until each is well incorporated. Mix in 1/3 of the flour mixture at a time, alternating with the 7-Up. Stir in cherries.

4. Scoop batter into the prepared pan. Tap the pan on the counter several times to rid the batter of any air bubbles. Bake 1 hour and 15 minutes, or until sharp, thin knife inserted into the center of the cake comes out clean. Place the pan on a wire rack and let cool for 20 minutes, then place a serving plate over the top and gently flip over. Give the bottom of the pan a few taps if you need to loosen the cake from the pan. Let cake cool completely on the serving platter before topping with the glaze.

5. Prepare glaze: in a medium bowl, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake.

Tips:


*If you only have regular 7-Up, Sprite, or even generic lemon-lime soda on hand, go ahead and use that- but add in a splash of maraschino cherry juice to make it a cherry flavored soda- and make sure it still comes out to 3/4 cup. For the glaze, use 1 1/2 Tablespoons of soda + 1/2 Tablespoon juice.

TWD: Double Apple Bundt Cake

Yes, I realize this doesn't look like a Bundt cake. There are two reasons for that.

Reason #1- I quartered the recipe and used a mini cake tin.

Reason #2- The cake was really moist and didn't unmold well. I am blaming that on the fact that I used homemade apple butter instead of storebought. I don't know for certain if that is what caused it, but that's my story and I'm sticking to it!

So, what does one do when a cake doesn't unmold well? You crumble the cake, throw it in a pretty dish, and whip up some cream to top it all off. Oh, and maybe a little spoonful of homemade apple butter!

I want to say that the cake was absolutely delicious. Between the apple butter, the grated fresh apples, walnuts, and the raisins... YUM, YUM, and YUM!

Thanks to Lynne of Honey Muffin for hosting this week. The recipe can be found at her blog or on page 184 of Baking:From My Home to Yours.

Root Beer Bundt Cake

Before I tell you about this FANTASTIC cake, let me talk about my talents for a moment. My talents live in the kitchen, not with the camera. I will give myself a pat on the back and say that my pictures have improved A LOT over the last two years. However, I am a baker/cook, not a photographer. Why am I saying this? Well, because it is extremely difficult to make a small, round chocolate cake with fudgy frosting look pretty. The point is that it is AMAZING, so hopefully you can overlook the round brown blob on a plate and make this cake!

I purchased the Baked cookbook a little over a year ago and immediately was intrigued by this Root Beer Bundt Cake. So much has happened in the last year, though, that this cake kind of got pushed to the bottom of my "to bake" list.

I am SO glad I jumped in and made it yesterday. I absolutely LOVE this cake and will definately be making it again when Nathan comes home. The cake is so moist and chocolately with a nice root beer flavor. The root beer isn't overpowering, but I love the depth it provides for this cake.

The frosting also gets a kick from the root beer and is so rich. I wanted to just eat the frosting with a sp0on, but I am glad I put it on the cake. So good! The recipe suggests serving this cake a la mode to make it more root beer float-ish and while the cake doesn't need it, I will definately serve it with a scoop of homemade ice cream next time.


Now what are you waiting for? Go buy some root beer and make this cake. Don't make the same mistake I did and wait a year to make it. It is so good that it deserves to be made TODAY!


Root Beer Bundt Cake
Baked: New Frontiers In Baking

2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

Frosting:
2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoons salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

For the cake:
Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together.

In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough.

Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto a platter.

For the frosting:

Put all the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and smooth.

Use a spatula to spread the fudge frosting over the crown of the Bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

SMS: Sweet Potato Cake with Cinnamon Rum Glaze

I was on the fence with this recipe. I don't eat sweet potatoes all that often, but Nathan loves them and asked if I could make this cake.

I made the cake as written, glaze and all. Usually I would omit the rum from the cake since I don't drink, but I was making this for Nathan and I thought he would enjoy the cake, glaze and all.

The cake itself was delicious. It was the glaze I had a problem with. The rum flavor was way to strong for me and I ended up just eating the inside of the cake. Nathan, on the other hand, really liked the cake. Considering he was the one I was making it for, I would call that a success.

Thanks to Lorelei of Mermaid Sweets for hosting this week. The recipe can be found at her blog.

TWD: Not So Mocha-Walnut Bundt Cake

It is no secret that I don't care for coffee-flavored food. Sure, I enjoy my cup of coffee in the morning, but this has become a recent development. I remember when I first got married that I couldn't stand the smell of Nathan's coffee in the morning. I think what changed my mind is the fact that I now have two children and wake up at 430 in the morning to work out before they wake up. I NEED that caffeine fix!

With that being said, I really wanted to try this bundt cake. It sounded fantastic! The dark layer calls for espresso powder and 1/4 cup of coffee. I substituted 1/4 cup water and 1 TBSP cocoa powder. Mmmmm... a walnutty vanilla & chocolate swirled cake. Delicious!

I loved this cake and will definately make it again! Plus, after making this, I have decided that I really need to buy more bundt pans. There are so many great ones out there!

Thanks to Erin of When in Doubt... Leave it at 350 for hosting this week. The recipe can be found at her blog.

TWD: All in One Holiday Bundt Cake

This is the perfect choice for Tuesdays with Dorie this week! All in One Holiday Bundt Cake is filled with all the ingredients that are perfect for this time of year. Cranberries, pumpkin, apples, pecans, and all the yummy spices that go along with them; ginger, nutmeg, and cinnamon. This bundt cake is so easy to mix up and it tastes phenomenal!

I used crasins instead of cranberries because of my own error. I bought two bags of cranberries a week ago, threw them in the freezer, and forgot to take them out when mixing the cake. Since the cranberries are supposed to be chopped and I didn't feel like chopping frozen berries, I used craisins instead. I think it still turned out great and now I have cranberries to make other goodies with!

Thanks to Britin of The Nitty Britty for hosting this week. The recipe can be found at her blog.

TWD: Classic Banana Bundt Cake

I almost completely forgot that it's Tuesday! It's only 10:30 AM, so it's not too bad, but still. :) I was sitting here clearing out my Google reader when I saw TWD posts. Oops! And to make matters worse, I COMPLETELY forgot to take a picture. I gave the loaf to a friend and I am just now realizing that I didn't take a picture. This is not my day, is it?

At least I baked it, though. To be honest, I have finished all my TWD and SMS recipes for the month because my kitchen is being packed up on Monday. So, now to write up these posts so I don't lose track of days!

I cut this recipe in half and baked it in a loaf pan. It was incredibly moist and very banana-y. Everyone who ate it enjoyed it, so that is a good thing.

Make sure you check out the TWD blogroll to see pictures of this yummy cake and you can find the recipe at Mary's fantastic blog, The Food Librarian.

Snickerdoodle Bundt Cake & Snickerdoodle Scones

Whoa... I am BEHIND on posts! I made these recipes weeks ago and am just now getting around to posting them. It has nothing to do with the food. I promise you they were delicious. But for some reason I have a huge pile up of posts in my draft folder. I need to get on top of it! :)

I love snickerdoodles. They are such delicious little cookies. I tried Snickerdoodle Blondies and fell in love with them. Julia from Dozen Flours posted a comment on the blondies telling me that she had also made a cake. Then I saw it on Ingrid's blog (3 B's) and knew I had to give it a shot.

It was a HUGE success! Such a simple looking cake, but it packs a big flavor punch. It was so good plain, but I bet it would be great warm with a big scoop of vanilla ice cream. YUM! Writing this post is making me want to whip up another bundt cake right now!

Also, I figured since I am so behind on posts, I would double up and have a snickerdoodle party! We all know I love scones and these were great! I loved the addition of cinnamon chips, but they would be great without them, too. I know those chips are a pain to find!

Enjoy!

Snickerdoodle Bundt Cake

Dozen Flours

2 teaspoons ground cinnamon

1 cup white sugar

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon Kosher salt

1 cup unsalted butter, at room temperature

1 cup white sugar

1 cup light brown sugar

3 eggs, at room temperature

2 teaspoon vanilla extract

1 cup full-fat sour cream, at room temperature

In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon. Mix together really well and set aside.

Preheat oven to 325F. Here's the exact way I made the crust: Using a spray product like Pam with Flour,generously spray a 9 inch Bundt pan, being careful to cover all the nooks and cranies, as well as the center tube. (Note: If you don't want to use Pam with Flour, you can just grease the pan with shortening.) Gently dust the entire inside of the pan with the sugar and cinnamon mixture. You should only need about 1/4 to 1/2 cup of sugar, but you want to try and evenly coat the inside surface of the pan, including the tube. Save the remaining sugar and cinnamon mixture and set everything aside.

Sift together the flour, baking powder, baking soda and salt. Set aside.Beat just the butter on medium speed for one full minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar.

Mix for 2 minutes until the mixture looks light brown and uniform in color. Add the eggs one at a time, beating each for 1 full minute. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/4 to 1/3 of a cup of the cinnamon sugar mixture over top the cake. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. (If you run out of cinnamon sugar, you can mix just 1/4 cup of sugar + 1/2 teaspoon of cinnamon together for the top of the cake. It should be more than enough.)

Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

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Snickerdoodle Scones

Craving Comfort

1/2 cup sour cream
1/2 teaspoon baking soda
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup butter
1 egg
2 teaspoons cinnamon
1/2 cup cinnamon chips. (optional)
additional cinnamon sugar

Preheat oven to 350º.

Spray baking sheet with cooking spray.

Combine sour cream and baking soda in a small bowl. Set aside.

Combine flour, sugar, baking powder, cream of tartar and salt in another bowl.

Cut in butter until mixture resembles fine breadcrumbs.

Combine egg with sour cream mixture. Add cinnamon.

Gently stir into flour mixture until moist.

Place on baking sheet and pat into a 3/4 inch thick circle.

Cut into 8 wedge shaped pieces. Move slightly so they are not touching.

Dust with cinnamon-sugar.

Bake 15 to 20 minutes or until golden brown.

Drizzle with glaze:

2 cups powdered sugar

1/2 teaspoon vanilla

1/2 teaspoon cinnamon

Water/Milk to thin to desired consistency