Showing posts with label cakes. Show all posts
Showing posts with label cakes. Show all posts

Thursday, March 17, 2016

Banana Coconut Pineapple Bundt #BundtBakers


This tropical cake is a wonderful mix of banana and pineapple, with a hint of coconut from coconut cream. Perfect for a tropical vacation cake. 

This month my Bundt Baking group is taking a tropical vacation and we are traveling by Bundt pan. Our lovely cruise director is Christiane from Taking on Magazines. Climb aboard as we cast off for sunny climes and don’t forget to check out the aft end of this post for all the tropical vacation inspired Bundts we have baked for you today.

Mine comes to you by way of South America and was adapted from this recipe on My Colombian Recipes.

Ingredients
For the cake batter:
1 cup or 200g sugar
1/4 cup or 60g butter
2 ripe bananas
3 eggs
1 1/2 cups or 190g flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup or 240ml unsweetened coconut cream (not milk)
1 small can (8 oz or 227g) pineapple chunks in light syrup

Pineapple glaze:
3/4 cup or 95g powdered sugar
Pinch salt
1 tablespoon + pineapple syrup from can till desired drizzling or pouring consistence is reached

Method
Preheat oven to 350°F or 180°C.  Grease and flour a 10- or 12-cup Bundt pan. The 10-cup will give you a taller cake than mine as I used a 12-cup.

Drain the pineapple chunks and save the syrup. We will use some of it for the glaze.

Chop the chunks up into small pieces. Tip the cutting board up on one end and let the extra juice drain off the other side. I put some paper towels there to catch the runoff but you can put a plate or put the whole thing in a clean sink.



Cream the butter and sugar together in a mixing bowl with electric beaters or in the bowl of your stand mixer. Add in the bananas and beat again to mash and combine.



Add the eggs and beat again.



In a separate bowl, sift together your flour, baking powder, baking soda and salt.

Add the pineapple bits to the flour mixture and stir it about lightly to coat the pineapple with flour and separate the bits.



Add the flour/pineapple to the mixing bowl along with the coconut milk. Beat to combine.


Pour the batter into your prepared Bundt pan and bake in your preheated oven for 35-40 minutes or until a wooden toothpick or skewer comes out clean.



Leave to cool for about 10 minutes and then turn out on a wire rack to cool completely.

To make the pineapple glaze, measure your powdered sugar and a pinch of salt into a small bowl and add one tablespoon of the light syrup reserved from the can of pineapple. Mix well.

Add more pineapple syrup a little at a time, stirring well with each addition, until the glaze reaches the consistency you prefer.

Drizzle or pour the glaze over the cake when it is completely cool.



Enjoy!



Check out all the lovely tropical Bundts we have for you this month!


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. 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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Posted by at 4:05:00 AM 0 comments
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Thursday, August 20, 2015

Nutella Bundt with Nutella Glaze #BundtBakers

Nutella Bundt with Nutella Glaze #BundtBakers Fudgy and soft with a subtle nuttiness, this Nutella Bundt cake with Amaretto and ground almonds, topped with slightly warmed Nutella, is a brownie-like confection that every chocolate or Nutella fan will love.
Fudgy and soft with a subtle nuttiness, this Nutella Bundt cake with Amaretto and ground almonds, topped with slightly warmed Nutella, is a brownie-like confection that every chocolate or Nutella fan will love.

When they were growing up and still at home, I would occasionally find an empty Nutella jar in one of my daughter’s bedrooms - most often the elder, if truth be told - scraped clean of sticky hazelnut chocolate and abandoned under the bed. They spread it on toast, rolled it up in crepes and, as just mentioned, ate it with a spoon. They come by Nutella love naturally, a tale you can read about here, along with a recipe for my Nutella Swirl Muffins. When they went off to university in Providence, no stores near them seemed to carry the creamy delight of our young lives. One year I even sent them jars ordered on Amazon as a special treat, in celebration World Nutella Day. When they were coming home for Christmas last year, I bought a very large jar of Nutella in anticipation (750g or 1.7 lbs by weight) and stashed it in the cupboard. It was opened, a little Nutella was eaten and then, the holidays over, they left. That big jar has been languishing there for eight months now, mocking me each time I opened the cupboard door, threatening to turn rancid, as old things with oil will ever do. I began to scour the internet for recipes with Nutella and finally settled on this one from Nigella Lawson’s site.

I had to adapt it slightly for lack of all the ingredients, but this is essentially Nigella’s cake, fudgy, soft and brownie-like in texture. The additional Nutella warmed and poured on top is mine though. I had to get through that jar, folks!

Without further ado, here’s my contribution to this month’s Bundt Bakers Sprinkles theme, hosted by Terri of Love and Confections. August is Terri’s birthday month and what better way to celebrate than with Bundts with sprinkles. Hope your birthday was the best, Terri!

Ingredients
For the cake:
6 large eggs
1/2 cup or 120g unsalted butter, softened
1 1/2 cups or 400g Nutella or whatever hazelnut chocolate spread you have on hand
1 tablespoon Amaretto liqueur
1 cup (spooned in, not tightly packed) or 100g ground almonds
3 1/2 oz or 100g dark chocolate
1 pinch salt

For the glaze:
1/2 cup or 135g Nutella

To decorate:
Some sprinkles, of course, to fit our theme

Method
Preheat the oven to 350°F or 180°C and prepare your Bundt pan by buttering and flouring it, or use the baking spray that already has flour in it. That's what I usually do.

Carefully separate your eggs into whites and yolks. Melt the chocolate for your batter in a microwaveable bowl using a few short zaps and stirring well in between. Set aside to cool.

In a large mixing bowl, use your electric beaters or stand mixer to beat the butter and Nutella together and then add the Amaretto, egg yolks and ground almonds. Beat well.



Fold in the cooled, melted chocolate.



In a large bowl, whisk the egg whites with the pinch of salt until soft peaks form.

Add a large dollop of the fluffy whites into the chocolate bowl and stir with a spatula or spoon to loosen the chocolate batter.

Now add the rest of the egg whites, a dollop at a time, folding gently to combine the whites with the chocolate batter with each addition. You are trying to keep it light so this is not the time to mix vigorously. Just gently fold.



Spoon your batter into the prepared Bundt pan, making sure to fill all the curves and crevices. I used my Nordic Ware heart pan (<Amazon affiliate link) with a 10-cup capacity.


Bake on the center rack of your preheated oven for about 40-50 minutes or until it is all puffed up and springs back when touched.

It was even higher when I first took it out but it didn't seem to appreciate my big oven mitt thumb on the tip of the heart. 

It starts to deflate when you take it out of the oven, but don’t be alarmed. This is just concentrating the fudgy-ness inside. Cool for 10 minutes then turn the cake out of the Bundt pan onto a wire cooling rack.



Allow to cool completely before attempting to decorate.

When the cake is cool, warm the Nutella gently in a microwaveable vessel until it can just pour. If it gets too hot and runny, let it cool until it is just pourable but won’t run down the sides of your cake too quickly. Scoop a little up with a spoon and drizzle it back into the vessel to test the consistency.

Pour the warmed Nutella onto your cake and decorate with the sprinkles of your choice, or perhaps some chopped nuts.



Enjoy!



Here are this month's "Sprinkles" Bundts:



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 our of 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.




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Posted by at 4:41:00 AM 0 comments
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