Coca-Cola Bundt Cake #BundtBakers

This Coca-Cola Bundt Cake is moist and delicious, a bit of Southern tradition in the shape of a Bundt, perfect for your next get-together, family celebration or picnic. 

The traditional Southern Coca-Cola cake is usually baked in a 9x12 in or 23x31mm rectangular pan, and is very similar to a Texas Sheet Cake. For this month’s Bundt Bakers theme of caffeinated cakes, I decided to make one in a Bundt pan instead.

I did debate with myself about the wisdom of such a move because Coca-Cola cake is normally served straight out of the pan it’s baked in. I did wonder if it would turn out of a Bundt. Turns out that my fears were justified.

So, a little word of advice: Do not skimp on the buttering and flouring of the pan for this cake or you might struggle to turn it out nicely. Mine stuck a little bit but I managed to get it successfully unstuck with a thin rubber spatula. 

Since we are still isolating for the most part, I made a small cake in my favorite 6-cup Nordic Ware anniversary pan. Feel free to double the batter for a 12-cup pan (and, of course, increase the baking time) if you have a large family. 

Coca-Cola Bundt Cake

Because this is cake, after all, don’t even think about using diet or zero Coke. It would also be sacrilegious to use Pepsi. As my daughters would say, fight me. 

Ingredients

For the cake batter:

1 cup or 200g granulated sugar

1 cup or 125g all-purpose flour, plus extra for the pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 can (6 oz or 177ml) regular Coca-Cola (not Diet or Coke Zero)

1/4 cup or 57g unsalted butter, plus extra for the pan

1/4 cup or 30g unsweetened natural cocoa powder

1/4 cup or 60ml buttermilk

1 large egg, at room temperature

For the Coca-Cola glaze:

1 cup or 125g confectioners' sugar, sifted 

2 to 3 tablespoons Coca-Cola 

Optional for decorating:

Haribo cola bottle sweets

Method

Preheat oven to 350°F or 180°C, butter and flour a 6-cup Bundt pan. In a large bowl, whisk together the sugar, flour, baking soda and salt. 

In a small saucepan over a low heat, melt the butter with the Coke and cocoa. Bring it to a simmer, stirring occasionally until the butter is melted and the mixture is completely combined and warm. 

Fold the warm mixture into the flour/sugar mix, until just combined. If there's still a little flouring showing, that's just fine. 

In a small bowl, whisk the egg and buttermilk until blended. Quickly whisk a couple of tablespoons of the thick batter into the eggs. Add two more tablespoons, still whisking briskly. 

Now add the egg mixture to the batter and whisk to combine.

Pour the batter into your prepared Bundt pan.

 Bake for about 35-40 minutes or until a wooden skewer inserted in center comes out clean.

Set the pan on a wire rack to cool for about 15-20 minutes. Run your clean wooden skewer around the sides of the pan and then invert it on a serving plate. 

Leave to cool completely before drizzling on the glaze. 

To make the glaze, sift the powdered sugar into a mixing bowl to remove any lumps. Add Coca-Cola a tablespoon at a time until you get a good pouring or drizzling consistency, depending on how thick you like it. You may not use all of the Coke. (Guzzle the rest of the can - baker's privilege.)

Once the cake is completely cooled, pour or drizzle the glaze over it. I like to use a piping bag with a small tip to make the drizzle more controllable but that’s not essential. Decorate with Haribo cola bottle sweets, if using. 

Enjoy! 

As I mentioned above, this month’s Bundt Bakers theme is caffeinated cakes. Many thanks to our host, Rebekah of Making Miracles for her behind-the-scenes work and the fun theme. Check out the other caffeinated Bundts below: 

• 7 Up Bundtlets by Sweet Sensations
• Caramel Macchiato Mini Bundts by Magical Ingredients
• Coca-Cola Bundt Cake by Food Lust People Love
• Coffee and Baileys Individual Bundts by A Day in the Life on the Farm
• Coffee Chocolate Bundt Cake by Making Miracles
• Dirty Chai Mini Bundts by Culinary Adventures with Camilla
• Espresso Chocolate Bundt Cake by Patyco Candybar
• Ginger & Lemon Green Tea Bundt Cake with Lemon Glaze by Patty's Cake
• Marble Coffee Bundt by Sneha's Recipe
• Vietnamese Coffee Bundt Cake by All That's Left Are The Crumbs

#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 Coca-Cola Bundt Cake! 

 .

Korean-style Short Rib Noodles (Instant Pot)

Flavorful and more-ish, these Korean-style Short Rib Noodles are delicious the first day and even better as leftovers. If you are so lucky! 

Since we discovered that we can share Notes on our Apple devices a few years ago, my husband and I have several lists going all the time. The grocery shopping list and the to-do around house list get often updates. One of my favorites is a list of dishes that is called “would have again.”

If a recipe makes it on the “would have again” list, I know it’s a real keeper because dishes don’t get added that often. In fact, right now there are only seven things on there. That doesn’t mean there aren’t other dishes I make regularly, like spag bol, grilled chicken Caesar or gumbo. They just aren’t special enough to make the list. 

As you can see, the third one down is this very recipe. It’s that good. And because I use an Instant Pot, it’s pretty quick as well. 

Korean-style Short Rib Noodles (Instant Pot)

If you’d rather serve the short ribs with rice, just skip the noodle steps but I just want to say that you’ll be missing out. The sauce soaks into the noodles and makes them fabulous. I don’t think this would be the same over rice. This recipe is adapted from one on Food Network Kitchen where they use a 6-quart Instant Pot. Mine is 8-quart model. 

Ingredients

1/4 cup or 60ml soy sauce

3 tablespoons gochujang

2 tablespoons dark brown sugar (25g)

thumb-sized piece ginger, peeled and grated 

1 small apple (about 3 1/2 oz or 100g)

2 cloves garlic, minced

2 tablespoons toasted sesame oil

2 lbs or 900g crosscut bone-in beef short ribs (flanken style)

1 lb or 450g linguine or noodle of your choice

To garnish:

2 green onion tops - green part only - sliced thinly on the diagonal

2 tablespoons toasted sesame seeds

crushed red pepper 

Method

Whisk together the soy sauce, gochujang, ginger, brown sugar, garlic, sesame oil and 1/4 cup water in your Instant Pot. 

Peel and core the apple then grate it on the large holes of a box grater. Add the apple to the pot. Give everything a good stir. 

Add the short ribs to the pot and stir to coat with the sauce. 

Close the Instant Pot and make sure the valve is on Seal. Set to pressure cook for 25 minutes. 

After the pressure cook cycle is complete, follow the manufacturer's guide for quick release.  When the quick release cycle is complete carefully unlock and remove the lid. 

Skim off most of the oil and discard any bones that have fallen off of the meat. 

Cook the noodles according to package instructions, till just al dente. Drain and pour them into the Instant Pot. 

Stir well to coat the noodles. Put the lid back on the unplugged pot for five minutes. 

Stir again and serve garnished with the green onions and a sprinkle of toasted sesame seeds and crushed red pepper, if desired.  

Enjoy! 

It's MultiCooker Monday so I've got a whole lot of small appliance recipes for you! Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Air Fryer Bread Manchurian from Sneha's Recipe
• Chicken and Lentil Soup (Instant Pot) from Karen's Kitchen Stories
• Crockpot Corned Beef with Stout & Onion Gravy from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Dr. Pepper Brisket (Instant Pot) from Palatable Pastime
• Instant Pot Honey Garlic Chicken Thighs from Making Miracles
• Instant Pot Vegan Bottle Gourd and Masoor Dhal Curry from Magical Ingredients
• Korean Sparerib Noodles (Instant Pot) from Food Lust People Love
• Slow Cooker Mahi Mahi Tacos from A Day in the Life on the Farm
• Yorkshire Pudding Wraps (Toaster Oven) from Sid's Sea Palm Cooking

Multicooker Monday is a blogger group created by Sue of Palatable Pastime for all of us who need encouragement to make better use of our small appliances like slow cookers, Instant Pots, Air Fryers, rice cookers and sous vide machines. We get together every third Monday of the month to share our recipes. If you are a food blogger who would like to post with us, please request to join our Facebook group. 

Pin these Korean-style Short Rib Noodles!

 .

Salt-and-Vinegar Chip Crusted Cod Fingers

These salt-and-vinegar chip crusted cod fingers bake up deliciously crunchy on the outside, tender and flakey on the inside. They are super easy to make. 

As I mentioned in yesterday’s easy tartar sauce recipe post yesterday, my family loves fish and chips. Battered and deep-fried, the traditional fish for this quintessential British dish is either cod or haddock. Additionally, salt and malt vinegar are often sprinkled on the fish as it is served.

Since I rarely deep-fry anything at home, this baked version made with a light batter and crushed potato chips and panko is a tasty substitute. And you don’t even have to add the salt and vinegar. It’s there already!

Salt-and-Vinegar Chip Crusted Cod Fingers

You can use your favorite potato chip flavor for this recipe but I recommend using the thicker kettle chips, whichever flavor you choose. This recipe is adapted from one for baked chicken tenders on Recipe Tin Eats.

Ingredients

1 lb or 450g cod loin

Fine sea salt

Freshly ground black pepper

Ground cayenne pepper

For the batter: 

1 egg

2 tablespoons mayonnaise

2 tablespoons flour

1 tablespoon Dijon mustard

For the breading:

1 cup or 100g crushed salt-and-vinegar kettle chips

1 cup or 80g panko-style bread crumbs

Olive oil for drizzling

To serve:

Tartar sauce and/or ketchup (Get the recipe for my favorite easy tartar sauce here.) 

Parsley to garnish - optional

Method

Preheat your oven to 400°F or 200°C and prepare a large baking pan by lining it with baking parchment or a silicone liner. 

Dry the cod loin with paper towels and cut it into 8-10 pieces. 

Lightly salt (keeping in mind that the potato chips will also add some saltiness) and pepper the cod. 

Combine the panko with the crushed potato chips in a large bowl. 

In another bowl, whisk together the egg, mayonnaise, flour and mustard until you have a smooth batter. 

Carefully add the cod into the batter one or two pieces at a time and turn to coat.

Use a pair of tongs to gently transfer the cod to the panko/chip bowl. 

Cover the top and sides with the breading and press so that it adheres. 

Transfer the cod to the prepared baking pan. Continue this process until all the fish is battered and breaded. 

Drizzle the cod with a little olive oil.

Bake for 15- 17 minutes in your preheated oven, or until the outsides are crispy golden and the insides are lovely and flakey. Turn the pan around halfway through to make sure the fish browns evenly. If you are a thermometer using person, you are looking for an internal cooked temperature of 145°F or 63°C. 

Serve immediately with tartar sauce and/or ketchup to dip. Parsley to garnish – optional.

Enjoy! 

Happy Sunday FunDay! We are sharing recipes, both sweet and savory, that are made with chips to celebrate National Potato Chip Day, which happens to be today. Check them out below! Many thanks to our host, Rebekah of Making Miracles. 

• Butterfinger Potato Chip Cookies by Palatable Pastime
• Cheesy Potato Chips Skillet Pie by Sneha's Recipe
• Doritos Taco Salad by Making Miracles
• Kachri Bateta by Mayuri’s Jikoni
• Parmesan-Garlic Pita Chips by Amy's Cooking Adventures
• Parmesan Potato Chips by Karen's Kitchen Stories
• Potato Chip-Crusted Abalone by Culinary Adventures with Camilla
• Potato Chip Crusted Cod by A Day in the Life on the Farm
• Salt-and-Vinegar Chip Crusted Cod Fingers by Food Lust People Love

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Salt-and-Vinegar Chip Crusted Cod Fingers!

 .

Easy Tartar Sauce

This easy tartar sauce has just three ingredients but it’s my absolute favorite to accompany any fish from cod to salmon, whether deep fried, baked, poached or pan-fried.

If you'd like to make the salt and vinegar chip crusted cod fingers you see with the tartar sauce in these photos, the link is here. So crunchy and delicious! Even better, they are baked not fried! 

I have a personal rule that if a restaurant menu has fish and chips on it, I have to order that. It’s a family favorite and we spend much time discussing the merits of 1) the flakiness of the fish 2) the crunchiness of the coating 3) the batter to fish ratio 4) the crisp outside vs fluffy inside of the chips aka French fries and 5) the texture and flavor of the mushy peas. 

No one else seems to like tartar sauce so I judge that completely on my own. For me, that tartar sauce is a must-have side for dipping but rarely does a restaurant sauce match the one I make at home. 

Easy Tartar Sauce

I recommend using a microplane to grate the onion if you have one. If not, use the smallest holes on your normal grater. Personally, I don’t want to crunch on a piece of onion. Aside from the capers, I don’t like bits in my tartar sauce. And speaking of the capers, you can substitute the larger ones for the non-pareils but chop them up with a sharp knife so they are better distributed in the sauce. 

Ingredients

about 1 tablespoon finely grated onion

1 – 1 1/2 tablespoons non-pareil capers, plus pickling juice

3/4 cup or 173g your favorite store-bought or homemade mayonnaise

Method

Grate the onion directly into the bowl so you don’t lose any of the onion juice. (See note above about the grater to use.) Add in the capers. 

Stir in the mayonnaise along with a tablespoon of the pickling juice from the caper bottle. 

Cover with cling film and chill until ready to use but at least 30 minutes so the flavors can meld. 

Serve with your favorite fish! 

Enjoy!

Pin this Easy Tartar Sauce!

 .

Easy Sourdough Pancakes #BreadBakers

These easy sourdough pancakes use sourdough discard to add lots of flavor and baking powder and soda for rise so they can be cooked immediately. Serve with lashings of butter and syrup! 

Like everyone who nurtures a sourdough starter, I’m always looking for tasty ways of using the discard or even fed starter. I’ve posted three of those recipes in the last year: Quattro Stagioni Sourdough Pizza, Cauliflower Sourdough Crumpets and even a rich chocolate Bundt cake. And I’ve made many more that never got shared. 

In short, we are friends of sourdough! Most of the recipes call for an overnight rise in the refrigerator or the addition of another rising agent like baking powder or yeast if you want to use the dough or batter right away. 

Easy Sourdough Pancakes

Since you use discard for this recipe, the sourdough flavor is mild but still discernible. These got two thumbs up each from my three taste testers. The batter makes about 2 dozen pancakes. If you want to serve all the pancakes at once, put your oven on warm and pop them in there on a baking pan as you make them. Keep them covered with foil.

Ingredients

2 cups or 250g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons granulated sugar

1 teaspoon salt

1 cup or 227g sourdough starter

1 1/2 cups or 355ml milk

1 large egg

2 tablespoons canola or other light oil

To cook: 1-2 tablespoons canola or other light oil

Nonstick griddle or skillet

Method

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

Add the sourdough starter, milk, egg and oil. Whisk again until just combined.

Heat your nonstick griddle over a medium flame then use a heatproof basting brush to brush a little oil evenly on the griddle. Use a small measuring cup to pour pancake batter on the hot griddle to create four pancakes about 4-4 1/2 in or 10-11 1/2 cm wide. 

Cook the pancakes on the first side until bubbles form on the top and start to pop, then carefully flip the pancakes over one by one.

Cook them on the second side for an additional 1-2 minutes or until the pancakes are cooked through and golden brown.

Continue the process until all the pancakes are done. As mentioned above, unless you are serving them a stack at a time to the waiting hordes, you can put them on a pan in a warm oven covered with foil until you are ready to serve.

Serve the pancakes warm with butter and syrup. 

Refrigerate leftovers, if any. They can be rewarmed in the microwave or toaster.

Enjoy! 

This month my Bread Baker friends are sharing griddle breads. Check them all out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Bread In A Frying Pan From Magical Ingredients
• Buss Up Shut Bread From Karen's Kitchen Stories 
• Buttermilk Scallion Flatbreads From Ambrosia 
• Easy Sourdough Pancakes From Food Lust People Love
• Ham and Cheese Corncakes From A Day in the Life on the Farm
• Homemade English Muffins From Making Miracles
• Malabar Partha From Zesty South Indian Kitchen
• Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
• Purple Kale Paratha (Kale Flatbread) From Cook with Renu
• Sourdough Crumpets From A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakershome page. We take turns hosting each month and choosing the theme/ingredient.

Pin these Easy Sourdough Pancakes!

 .

Red Cabbage Apple Mandarin Salad

Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day. 

This salad is inspired by one created by Chef Katy Sparks that I found a few years ago when I was searching online for winter salads. We love salads all year round and this one is one of my favorites because of the mix of tart and sweet with the added boost of flavor from the orange syrup. 

You will have some of the orange syrup left over. Drizzle it over pancakes or even hot buttered toast. Hope it brightens your day too! 

Red Cabbage Apple Mandarin Salad

If you can’t find mandarin oranges, use clementines, navel oranges or whatever sweet citrus you do have to hand. Blood oranges would be good in this salad too. Larger oranges can be cut into big sized pieces. I’ve given the weights of my onion, cabbage, apple and mandarins below but know that if yours weigh a little more or less, it’s all good. This salad is very forgiving. It’s also easily doubled or trebled. 

Ingredients

For the mandarin orange double syrup:

1/2 cup or 50g sugar

1/4 cup or 60ml water

zest peeled thinly from 1 mandarin (see photo below)

For the salad:

1/2 Spanish onion (6.5 oz or 184g whole) 

1/4 cup or 60ml walnut or cider vinegar

1/2 large green apple (9.5 oz or 270g whole)  

1 small red cabbage (about 1 lb or 450g whole)

2 tablespoons mandarin orange double syrup

3 mandarin oranges (each about 2.3 oz or 65g whole)

Method

First, to make the mandarin double syrup, heat all the ingredients in a small pot over a low heat until the sugar is completely dissolved. Set aside to cool. Store in a clean jar. 

Slice the onion as thinly as you can and put it in a large bowl with the vinegar. 

Cut the half apple in half again and remove the core. Slice it as thinly as you can and toss the apple slices in the vinegar with the onion. This will keep them from turning brown. 

Discard any tough outer leaves of the cabbage. Cut it in half and then remove the core. Slice the rest of the cabbage as thinly as you can. Add the orange syrup to the apples and onion and toss to combine. Add in the cabbage and toss again. 

Peel the mandarins, carefully removing all of the white pith. Separate into pegs. 

Add the mandarin pegs to the salad and toss again. Serve the salad at room temperature or chilled.

Enjoy!

Happy Sunday FunDay! Today we are serving up healthy salads we hope you will enjoy! Check them out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Broccoli and Cauliflower Salad from Palatable Pastime
• Golden Apple & Potato Salad from Sneha's Recipe
• Irish Cheddar Honey Mustard Broccoli Salad from  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Japanese Potato Salad from Karen's Kitchen Stories
• Kale Salad with Strawberry Vinaigrette from Culinary Adventures with Camilla
• Red Cabbage, Apple, Mandarin Salad from Food Lust People Love
• Sesame Chicken Salad from Making Miracles
• Super Nacho Taco Salad from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Red Cabbage Apple Mandarin Salad!

 .