Passionfruit Pound Cake #BundtBakers

Tart and sweet with a tender crumb, this passionfruit pound cake is topped with an equally flavorful passionfruit glaze.

As I said when I shared my lemon drizzle version, pound cake is one of the most dependable cakes you can make for any party or occasion. It’s simple but elegant and everybody likes it.

You can gussy it up by serving pound cake with fruit or a scoop of ice cream on the side but I think a simple glaze is perfection, especially if it complements the flavor of the cake, like this one does. 

If you are fortunate enough to find fresh passionfruit in your local market at a reasonable price, scoop the pulp out and freeze it in an ice cube tray for storage in a freeze bag or airtight container. You’ll thank me later when it’s out of season and expensive!

Passionfruit Pound Cake

I use my Nordic Ware 6-cup anniversary Bundt pan (<affiliate link) for this twist on a classic pound cake but feel free to use your favorite. 

Ingredients

For the cake batter:

1 1/2 cups or 190g all-purpose flour, plus more for dusting the pan

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/2 cup or 125g plain yogurt

1/4 cup or 60ml fresh passionfruit pulp

1 1/4 cups or 250g granulated sugar

1/2 cup or 113g unsalted butter, softened, plus more for buttering the pan

3 large eggs

For the passionfruit glaze:

3/4 cup or 95g powdered sugar

1 tablespoon fresh passionfruit pulp

1 teaspoon milk, plus a drop or two more, if the glaze is too thick

Method

Preheat your oven to 325°F or 163°C. Lightly butter and flour a 6-cup Bundt pan. 

Scoop the seeds out of your passionfruit with a spoon. 

Strain out the seeds from your passionfruit pulp and then put a spoon or two back in. I like the look of them, but too many make their crunch unwelcome. 

Whisk together your yogurt and passionfruit pulp in a measuring bowl and set aside.

In a medium sized bowl, whisk together your flour, salt, baking soda and baking powder. This incorporates air in the mix and saves you from needing to sift the dry ingredients.

With electric beaters or in your stand mixer, beat the sugar and butter until they become pale yellow and fluffy.

Scrape down the bowl with a rubber spatula, then add in the eggs, one at time, beating briefly, until each is incorporated.

Add half of the flour mixture along with half of the yogurt mixture. Beat at low speed until just incorporated.

Scrape down the bowl with a rubber spatula then repeat the process with the other half of each mixture, beating again on low until just mixed. Pour or spoon the batter into your prepared Bundt pan and smooth out the top.

Bake in the preheated oven for about 35-40 minutes, checking it about three-quarters of the way through. If the top is browning too quickly, cover it with foil for the remaining baking time.

Remove from the oven when a wooden toothpick comes out clean and the sides are pulling away from the pan slightly.

Leave to cool for about 10 minutes then invert the Bundt pan on a wire rack. 

Cool completely before drizzling with glaze.

To make the passionfruit glaze, mix the powdered sugar and the passionfruit pulp until all the sugar has dissolved. Spoon on to the cooled cake. 

Enjoy!

This month my Bundt Baker friends are celebrating fathers everywhere with beautiful Bundts! Many thanks to our host Wendy of A Day in the Life on the Farm. 

• Culinary Adventures with Camilla: Carrot Cake Mini Bundt
• Sneha's Recipe: Date and Walnut Bundt Cake
• Magical Ingredients: Eggless Basundhi Bundt Cake 
• Making Miracles: Fresh Apple Bundt Cake 
• Palatable Pastime: Lemon Raspberry Marbled Bundt Cake 
• A Day in the Life on the Farm: Oreo Bundt 
• Food Lust People Love: Passionfruit Pound Cake Bundt 
• Patyco Candybar: Sangria Bundt Cake 

#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/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Pin this Passionfruit Pound Cake!

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Chocolate Filled Bundt Bread #BreadBakers

This lovely Bundt loaf boasts loads of dark chocolate in a slightly sweet yeast bread, with a thick chocolate glaze. Perfect for a decadent breakfast or even dessert.

This month my Bread Bakers are pushing out the cacao boat, using cocoa, chocolate or carob in a variety of breads. Many thanks to my fellow Dubai blogger, Shireen from Ruchik Randhap, who is hosting this great event.

I bookmarked this recipe from Just a Pinch more than a year ago, renaming it Chocolate Filled Yeast Bundt Cake so maybe Bread. From a quick read through, it sure sounded more like bread than cake. I ended up adjusting a few ingredients so it's even more bread-like than the original but whatever you call it, it's good and chocolatey.

Ingredients
For the dough:
4 cups or 500g all purpose flour, plus extra for kneading
1/4 cup or 50g sugar
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
2 large eggs, at room temperature
1 1/3 cup or 315ml warm milk (110°F or 43°C)

Note: If you are using organic or unpasteurized milk, heat it to 180°F or 82°C and then cool down to the right temperature. Read more about how, why and when to scald milk here at Pastry Chef Online.

For the filling:
12 oz or 340g dark chocolate

For the glaze:
6 oz or 170g dark chocolate,
2 tablespoons butter, plus extra for greasing Bundt pan
1 tablespoon golden syrup

Optional: Sprinkles for decorating

Method
Grease a 10-inch  or 25cm Bundt cake pan with butter and sprinkle with flour.

Sift the flour into the bowl of your stand mixer and add salt, yeast, sugar, eggs and warm milk.

Mix with the bread hook until all of the flour has been incorporated into the wet ingredients and you have a sticky dough.

Cover the dough bowl with a kitchen towel and leave it in a warm place for about an hour or until the dough doubles in size.

When the hour is almost up, melt the 12 oz of dark chocolate either in a double boiler or in the microwave with a few short zaps. Set it aside to cool a bit.

Sprinkle your clean work surface with flour and knead the dough for a few minutes.

Roll out the dough into a rectangular shape that is 12 x 16 in or 31x41cm. Spread the cooled chocolate on it.

Roll the up the dough, jelly roll style, starting from the longer side. Pinch the ends together.

Quickly move the roll to your greased Bundt cake pan, trying to make sure the seam side is down. Sprinkle with flour and then cover with a towel for 30 minutes.

Start preheating your oven so it will be at 350°F or 180°C when the 30 minutes are up.

After half an hour

Bake in the preheated oven for 30 to 35 minutes. Leave plenty of headroom for the bread to rise. Because rise it certainly will!

Leave to cool for about 15-20 minutes and then turn out onto a wire rack. I had to trim some off of one side of my bottom to get it to stand up straight.

For the glaze, warm up all ingredients in a double boiler or with a few good zaps in a microwaveable bowl until chocolate is melted. Let it cool a little and pour over the bread.

Decorate with sprinkles, if desired.

Enjoy!

Breads with Cocoa, Cacao or Carob in any form

• Chocolate & Cherry Swirl Breads from The Bread She Bakes
• Chocolate Orange Swirl Buns from Mayuri's Jikoni
• Chocolate and Vanilla Brioche from Kidsandchic
• Chocolate Banana Quick Bread from Basic N Delicious
• Chocolate Buttermilk Quick Bread from Cindy's Recipes and Writings
• Chocolate Cinnamon Rolls from A Day in the Life on the Farm
• Chocolate Filled Bundt Bread from Food Lust People Love
• Chocolate Hazelnut Banana Bread from Hezzi-D's Books and Cooks
• Chocolate Monkey Bread from Sara's Tasty Buds
• Chocolate Peanut Butter Chip Quick Bread from Magnolia Days
• Chocolate Peanut Butter Cinnamon Rolls from From Gate to Plate
• Chocolate Yeast Bread from Cook's Hideout
• Croatian Povitica - Chocolate Walnut Swirl Bread from Herbivore Cucina
• Dark Chocolate Cherry Pocket Bread from Karen's Kitchen Stories
• Dark Chocolate Chip Hot Cross Buns from Baking in Pyjamas
• Double Chocolate Espresso Scones from Wholistic Woman
• Double Chocolate Zucchini Bread from Sizzling Tastebuds
• Egg Free 45 Minutes Chocolate Buns from Gayathri's Cook Spot
• Eggless Chocolate Babka from I Camp in my Kitchen
• Eggless Chocolate Swirl Buns from Seduce Your Tastebuds
• Eggless Triple Chocolate Scones from Spill the Spices
• Four-Chocolate Sour Cream Quickbread from What Smells So Good?
• Leopard Print Bread from Spiceroots
• Pain Au Chocolat (Chocolate filled Croissants) from G'Gina's Kitchenette
• Pane Al Cioccolato - Chocolate Bread from Ruchik Randhap
• Petits Pain au Chocolat - Mini Chocolate Croissant from Sneha's Recipe
• Sourdough Cacao Sweet Bread from The Schizo Chef
• Sweet Russian Chocolate Braid from Hostess At Heart
• Two Chocolates Greek Yogurt Banana Bread from La cocina de Aisha

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send me an email with your blog URL to foodlustpeoplelove@gmail.com.



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Cinnamon Crown Bundt with Biscoff Pecan Filling #BundtBakers

This delicious Bundt is baked with what is essentially one vanilla butter cake batter and one filling made with spicy Biscoff cookie spread, pecans, oats and cinnamon. Here’s the twist: half of the filling is added to half of the batter, creating several layers of flavor.

Ah, cinnamon. It’s one of my favorite spices. It can be used in sweet recipes or even savory meat dishes, especially in this part of the world. As much as I enjoy the challenge of unusual ingredients for our Bundt Baker themes, I loved that our February host, Lauren from Sew You Think You Can Cook chose something so normal as cinnamon this month. Who doesn’t love cinnamon!

This cinnamon Bundt cake recipe is adapted from the cookbook Bundt Classics, which is published by Nordic Ware. The book was a gift from my sister when she came out to visit me here in Dubai and is full of fabulous recipes created especially for Bundt pans. I baked the Bundt in a beautiful new pan (Nordic Ware’s Blossom) that I received from friends for my birthday. So with the oven on in my chilly kitchen and the smell of cinnamon wafting through the air, I was feeling very cozy and pretty special.

Ingredients
For the filling:
2/3 cup or 80g chopped pecans
2/3 cup or 70g jumbo oats
2/3 cup or 190g Biscoff Cookie Spread
2 teaspoons cinnamon

For the batter:
2 1/2 cups or 315g or all-purpose flour
1 1/2 cups or 300g sugar
3/4 cup or 85g unsalted butter, softened
3/4 cup or 180ml milk
2 large eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt

To serve: powdered or confectioner’s sugar.

Method
Preheat your oven to 350°F or 180°C degrees. Prepare your 10-cup Bundt pan by generously greasing it with butter and coating with flour or use  nonstick spray meant for baking.

In a small bowl, thoroughly mix together all the ingredients for the filling. Set aside.

In a large mixing bowl, combine flour, sugar, butter, milk, eggs, vanilla, baking powder and salt.

Mix with a hand mixer or stand mixer at medium speed for 3-4 minutes. Spoon half of the batter into your prepared pan.

Divide the filling in half and sprinkle one portion onto the batter in your baking pan.

Tip the other half of the filling into the big mixing bowl and beat for another minute or two, or until everything is well combined.

Spoon over filling in the pan.

Bake for about 50-55 minutes, or until the cake is golden at the edges and a toothpick inserted in the center comes out clean.

Cool in the pan for about 10 minutes, then invert onto a cooling rack.

Sprinkle with powdered sugar to serve.

Enjoy!

Check out all the cinnamon loveliness we have for you this month:

• Apple Cinnamon Bundt by Tammy at Living the Gourmet
• Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
• Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
• Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Bundt Cake by Kathya at Basic N Delicious
• Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
• Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
• Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
• Cinnamon Crown Cake by Stacy at Food Lust People Love
• Cinnamon Dolce Coffee Bundt Cake by Felice at All That's Left are the Crumbs
• Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
• Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
• Cinnamon Roll Bundt by Margaret at Tea and Scones
• Cinnamon Swirl Bundt by Sue at Palatable Pastime
• Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
• Cinnamon Toast Bundts by Olivia at Liv for Cake
• Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
• Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
• Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
• Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
• Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
• Snickerdoodle Bundt Cake by Teri at The Freshman Cook
• Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
• Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
• Tea Chai Bundt Cake by Rocio at kidsandchic
• Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
• Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker

#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.

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Root Beer Float Bundt #BundtBakers

Frosty root beer with a big scoop of vanilla ice cream – that is to say, root beer cake with vanilla ice cream glaze or a root beer float – in Bundt cake form!

You know that feeling your teeth get after drinking Coke, kinda gritty like they are rough as you rub them together? I hated that as a child so I wouldn’t drink Coke. My favorite beverage was root beer, and if it wasn’t on the menu, I’d order Sprite or 7Up. Remember the uncola? My parents divorced when I was nine so every summer my sisters and I would travel to spend time with our father. In the early years he lived in South America – known to some as The Land of No Root Beer. Okay, I’m the only one who called it that. It is a fact though that until just a few years ago, most of the world was The Land of No Root Beer. I guess it’s a typically American thing. Anyway, when we went to visit Daddy, my mom always packed a small bottle or two of root beer extract so that I could make my own libation. Non-bubbly root beer wasn’t quite the same as the bottled stuff but it was way better than a summer without root beer. Truth.

When our host Laura, of Baking in Pyjamas, chose Beverages for this month’s Bundt Baker theme, I thought I was being original in wanting to make a root beer flavored cake, but as often happens when theoretical brilliance strikes, the internet revealed that many people had beat me to it. I also found many recipes for frosting using ice cream, but this may be the first Bundt cake to combine the two, root beer float style. Or not. At some point a person just has to stop searching the web for reassurance and get on with baking.

Ingredients
For the root beer cake batter:
2 cups or 475ml root beer (Do not use diet root beer! You are baking CAKE, after all.)
1 cup or 100g unsweetened cocoa powder
1/2 cup or 115g unsalted butter
1 1/4 cups or 250g granulated sugar
1/2 cup, firmly packed, or 100g dark brown sugar
1/2 teaspoon root beer flavoring or 1 teaspoon root beer extract
2 cups or 250g all-purpose flour
1 teaspoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

For the ice cream glaze:
2/3 cup or 156ml melted rich vanilla bean ice cream
1/4 teaspoon salt
1 3/4 cups or 220g powdered sugar

Method
Preheat your oven to 325°F or 163°C and prepare your 10-inch Bundt pan by spraying it liberally with nonstick cooking spray; alternatively, butter it then dust lightly with cocoa powder and knock out the excess.

Cut your butter into small chunks. In a medium sized pot, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted and you have a nice homogeneous chocolatey sauce.

Add the sugars and whisk until dissolved. Add the root beer flavoring and whisk again. Remove from the heat and leave to cool.

In a mixing bowl, whisk the flour, baking powder, baking soda and salt together. If your whisking arm is tired, take a short break. We've got more whisking coming up and the chocolate mixture needs a little more cooling time anyway. Probably.

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. A few small lumps may be visible but that’s okay.

Just keep folding. 

Pour the batter into the prepared pan.

Bake for 45 to 50 minutes. Test for doneness with a wooden skewer. When it comes out clean, your cake is done.

Transfer the pan to a wire rack and leave to cool for about 10 minutes. Gently loosen the sides of the cake from the pan and turn it out onto the rack. Leave to cool completely while you get on with making the glaze.

In a mixing bowl, add the salt to the melted vanilla ice cream along with one cup or 125g of icing sugar. Whisk well to combine. Keep adding the remainder of the sugar a little at a time, stirring well with each addition, until you reach your desired consistency of glaze. I like a thick glaze so I added all of the sugar.

Once the cake is completely cooled, drizzle on the glaze or pour it completely over the Bundt.

Since I had baked in the Nordic Ware Heritage pan and wanted to emphasize its wonderful swirls, I didn’t use all the glaze this recipe makes. Store any leftover glaze in the refrigerator. You can spoon more on when serving the cake, if desired.

Enjoy!

Has your favorite beverage been transformed into a Bundt this month? Check out our link list of 30 drink inspired recipes to see!

• Apple Cider Bundt Cake from That's My Home
• Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook
• Apple Cider Bundt Cake from A Day in the Life on the Farm
• Apple Cider Pound Cake from Sew You Think You Can Cook
• Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life
• Apple Spice Latte Bundt from Living the Gourmet
• Black Forest Hot Chocolate Bundt from Baking in Pyjamas
• Cava Bundt Cake from La mejor manera de hacer...
• Chai Bundt Cake from Jane's Adventures in Dinner
• Chocolate Chai Bundt Cake from Basic n Delicious
• Chocolate Expresso Bundt Cake from En la cocina de Caro
• Dark 'n Stormy Bundt Cake from Eat, Drink, and Be Mighty
• Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker
• Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake
• Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
• Milo and Condensed Milk Bundt Cake from Passion Kneaded
• Mojito Bundt Cake from Baking Yummies
• Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake
• Pacharán & Apple Bundlettes from I love Bundt Cakes
• Pumpkin Coffee Bundt Cake from Los Chatos Chefs
• Pumpkin Spice Latte Bundt Cake from Liv for Cake
• Red Wine Chocolate Bundt Cake from Brunch with Joy
• Root Beer Float Bundt from Food Lust People Love
• Tiramisu Bundt Cake from Patty's Cake
• Vanilla Chai Honey Latte Bundt from Tartacadabra
• White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines
• White Russian Mini Bundt Cakes from Magnolia Days

#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.

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