I was so mad at my Bundt pan! Refused to use it again, definitely close to buying a new one. OK, it was probably my fault, I did spray it but should have also dusted with flour. I made a banana bread recipe that you bake in a Bundt pan. When I turned it over, half of the cake came out and the top half we ate out of the pan…delicious but ugly. Today I decided to give the Bundt another chance. I love love love donuts, so why not a giant donut. I also love nutmeg and nutmeg is the dominant flavor, besides the tender vanilla cake and drizzled glaze. Everything came out to my satisfaction, so the Bundt pan was lovingly washed and put in it’s place in the cupboard. All is well.
1 cup butter, softened
1½ cups sugar
4 large eggs
2 tsp vanilla
3½ cups flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp nutmeg
1 tsp salt
1 cup buttermilk
2 cups powdered sugar
1/4 cup water
Preheat oven to 350°F. Coat a 12- to 15-cup Bundt pan with baking spray and dust with flour. Beat butter and sugar in stand mixer using paddle attachment until fluffy. Add eggs 1 at a time, beating after each addition. Add vanilla. In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Add flour mixture to butter mixture alternately with buttermilk, beating until just combined after each addition. Spoon batter into prepared pan; gently tap on counter 3 to 5 times to release air bubbles.
Bake about 50 minutes, until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 minutes. Invert cake out of pan onto a cutting board or platter, then gently flip cake back over so rough side is facing up. Let cool on wire rack completely, about 1 hour. Whisk together powdered sugar and water in a medium bowl until smooth. Brush over cooled cake. Recipe from southernliving.com
This is a winner! Moist, flavorful, beautiful, tall bundt cake with toffee bits, pecan pieces, and caramel sauce. This cake might almost make you forget about chocolate!
Brown Sugar Pound Cake:
1½ cups butter, softened
2 cups brown sugar
1 cup sugar
1 cup whole milk
3 cups flour
1 tsp baking powder
1/2 tsp salt
1 (8 oz) pkg toffee bits
1 cup chopped pecans
Preheat oven to 325°. Spray bundt pan with nonstick spray and sprinkle with flour. In large bowl of mixer, cream butter, brown sugar, and sugar. Mix in eggs one at a time. In medium bowl, stir together flour, baking powder, and salt. Add dry ingredients alternately with milk, mix until well combined. Mix in toffee bits and pecans. Spoon batter into prepared pan. Bake 75-85 minutes, until pick inserted in center comes out clean (I had to bake mine about 90 min). Cover cake during baking if starts to get too brown. Cool cake in pan 30 minutes. Remove cake from pan and cool completely on wire rack. Put cake on serving plate and drizzle with caramel sauce. Cake recipe from ladybehindthecurtain.com.
1 (14 oz) can sweetened condensed milk
1 cup brown sugar
2 Tbl butter
1/2 tsp vanilla
Combine sweetened condensed milk and brown sugar in saucepan. Bring to boil over medium-high heat whisking constantly. Remove from heat, add butter and vanilla. Drizzle sauce over cake while it is warm, it thickens as it cools.
One Year Ago: Chocolate Chip Cookies 52
Two Years Ago: Chocolate Chocolate Chip Cinnamon Rolls
Three Years Ago: Double Chocolate Walnut Brownies
I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 12 most viewed posts of 2013, thanks for stopping by…CHEERS!
One Year Ago: Happy New Year! Top 10 of 2012
Chocolate and hazelnut!
½ cup butter, softened
1¼ cups sugar
¼ cup oil
2 tsp vanilla
3 cups flour
1 tsp baking soda
½ tsp salt
1¼ cups milk
1½ cups chopped hazelnuts
1 cup Nutella, divided
Preheat oven to 350°. Cream butter and sugar. Add oil, eggs, and vanilla; mix well. Stir together flour, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture. Stir in chopped hazelnuts. Spoon half batter into sprayed and floured bundt pan. Spoon ½ cup Nutella over the batter in pan. Carefully spoon remaining batter over Nutella layer. Bake 45-50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes, turn out onto wire rack to cool completely. Warm remaining ½ cup Nutella in microwave slowly on low power to make a little more spreadable, spread/drizzle over top of cake.
One Year Ago: Piña Colada Sweet Rolls
Two Years Ago: Cranberry Walnut Upside-down Cake
I had this mixed up and in the oven in ten minutes! The perfect cake to whip up for company or to take and share. Moist and delicious with that flavor combination we love, chocolate and peanut butter!
Peanut Butter Chocolate Chip Cake:
1 yellow cake mix
1 cup milk
3/4 cup chunky peanut butter (or creamy)
1 tsp vanilla
1 cup mini semi sweet chocolate chips
Preheat oven to 350°. With electric mixer, mix together cake mix, milk, peanut butter, eggs, and vanilla. Beat 2 minutes until fluffy. Stir in chocolate chips. Pour into well greased and floured bundt pan. Bake for 45-50 minutes or until pick inserted in center comes out clean (after about 20 minutes I usually lay a piece of foil loose over the top of pan so it doesn’t get too brown). Cool in pan about 10 minutes then invert onto cooling rack. Cool completely.
Chocolate Peanut Butter Frosting:
2/3 cup semisweet chocolate chips
1/3 cup peanut butter
1 Tbl butter
1/2 cup chopped honey roasted peanuts (optional topping)
Microwave chocolate chips, peanut butter, and butter slowly, stirring at intervals, until melted. Spread over top of cake, gently pushing to coax some frosting to run down the sides. Sprinkle with chopped nuts.
One Year Ago: Coconut Cupcakes with Coconut Cream Cheese Frosting
Two Years Ago: Frosted Cinnamon Milk Chocolate Chip Cookies
I think it is the cold weather that leads me to dwell on cinnamon rolls. So, here we are, another luscious way to make and consume one of the most wonderful of comfort foods.
Cinnamon Roll Dough:
¼ cup warm water
2¼ tsp dry yeast
3 Tbl sugar
¾ cup warm water
1 Tbl oil
1 tsp vanilla
3 cups flour
1 tsp salt
Sticky Pecan Topping:
1/4 cup butter, melted
1/4 cup brown sugar
1/4 cup light corn syrup
1/4 cup chopped pecans
1/2 tsp cinnamon
3/4 cup brown sugar
2 tsp cinnamon
1/8 tsp salt
¼ cup butter, softened
In mixer bowl, sprinkle yeast over warm water and sprinkle sugar over yeast. Let sit until foamy. Add the 3/4 cup warm water, oil, vanilla, remaining flour, salt. Mix to well combined and knead. Let rise until doubled.
Preheat to 350°. Mix topping ingredients and spoon into bottom of well sprayed bundt pan. Mix brown sugar, cinnamon, and salt. Roll out dough to about a 20″×10″ rectangle. Spread butter over dough and sprinkle all cinnamon filling evenly over dough, press down. Roll from one long end to other long end, pinch seam. Lay dough around the bundt in a ring, pinch ends together.
Bake for 25-35 minutes, I use a thermometer and take from oven when internal temperature reaches 200°. Cover with foil part way through baking in begins to get too brown. Cool on wire rack in bundt for 10 minutes. Put serving plate over bundt pan and invert. If some of the topping stays in pan, spoon onto top of cinnamon roll bundt. Cool a few minutes and slice.
One Year Ago: Carmelitas
If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.