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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Sausage Stuffed Sourdough Crescent Rolls #BreadBakers

Made one day and baked the next morning, these Sausage Stuffed Sourdough Crescent Rolls are the perfect breakfast at home or on the go.  

I had a very different kind of breakfast bread planned for this event but for the first time in a very long time, much to my disappointment, the recipe was a complete failure. Honestly, I’m not sure where I went wrong. 

Fortunately, these guys came out so good that I ate two back to back. I’m not kidding! Smoked sausage in sourdough crescent rolls may be my new favorite breakfast.

Sausage Stuffed Sourdough Crescent Rolls

This recipe is adapted from An Italian in my Kitchen. Use your favorite cooked sausage in the rolls. Mine is smoked jalapeño sausage. 

Ingredients

3 tablespoons unfed sourdough starter (discard) 

1/4 cup or 60ml lukewarm milk, plus extra for a milk wash before baking 

1/4 teaspoon active dry yeast

2 tablespoons butter, melted and cooled

1 large egg yolk, lightly beaten

1 tablespoon granulated sugar

1 cup or 125g all purpose flour plus more for rolling out the dough 

1/4 teaspoon salt

8 cooked sausages (I used smoked jalapeño ones.)

Method

In the mixing bowl add half of the flour, the sourdough starter, milk, sugar and yeast. Whisk until combined. 

Next add the melted butter, egg yolk and beat again.

Sift in the rest of the flour and the salt. 

Knead until smooth and elastic. This is quite a sticky dough but resist the urge to add too much flour. When dough is really sticky, I use a scraper to stretch it out on a clean countertop. 

Then use the scraper again to fold it over onto itself. 

And over again. 

Repeat those three steps until the dough is smooth and elastic, about 7-10 minutes. 

Let the dough rest for 15 minutes. Line a baking pan with baking parchment or a silicone liner. 

On a lightly floured surface, roll the dough into a circle about 13 inches or 33 cm. Cut the circle into 8 triangles.

Place one sausage at the wide end, then roll up each triangle. Wet the point of the triangle with a little water if it doesn't want to stick. 

Place the sausage stuffed rolls on your prepared baking pan. Cover the rolls with greased cling film and put the rolls in the refrigerator to rise for 12-24 hours.  

In the morning or whenever you are ready to bake, remove the crescent rolls from the refrigerator and set them aside to warm up for about an hour. When they are almost room temperature, preheat the oven to 350°F or 180°C. 

Brush the rolls with a little milk. 

Bake the stuffed crescent rolls for 20-25 minutes or until they are golden. 

Remove them from the pan and set on a wire rack to cool. 

We love them with mustard but you can eat these lovely sausage rolls just as they are as well. 

Enjoy!  

Today’s Bread Bakers’ theme is breakfast breads. Check out all the great recipe links below. Many thanks to our host, Swathi of Zesty South Indian Kitchen.

• Breakfast Garbage Bread from Making Miracles
• Danish Crisps from A Messy Kitchen
• English Muffins from Culinary Adventures with Camilla
• Flax Meal Breakfast Bread from Ambriosia
• Fresh Cherry Chocolate Sourdough Bread from Zesty South Indian Kitchen
• Multigrain Blueberry Bread from What Smells So Good?
• Montreal-Style Bagels from Karen's Kitchen Stories
• Rhubarb Strawberry Spiced Sourdough Bread from Cook with Renu
• Sausage Stuffed Sourdough Crescent Rolls from Food Lust People Love
• Spicy Masala Veggie Paratha from Magical Ingredients
• Sourdough Angel Biscuits from Palatable Pastime
• Sourdough Crepes from A Day in the Life on the Farm
• Sourdough Discard Pancakes from Sneha’s Recipe


                                                     
#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.



Pin these Sausage Stuffed Sourdough Crescent Rolls!

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Icelandic Happy Marriage Cake - Hjónabandssæla

Icelandic Happy Marriage Cake is traditionally made with a rhubarb jam filling – purists take note – everyone else can use their favorite jam in the middle. 

It seems like there are as many recipes for Happy Marriage Cake as there are happy marriages but the three ingredients they all seem to include are sugar, butter and oats. They also pretty much agree on how the bottom is pressed or smoothed into the pan. After that, it’s a big free-for-all. 

Some recipes want you to crumble the balance of the “cake” on top of the rhubarb. Others suggest you try to spread it (impossible!) or even roll it into thin sausages to be put on top lattice-like before baking. I wish I could tell you my source for this pat-the-dough method but I saved this recipe ages ago and didn’t save the link. 

The origins of this recipe are likewise fraught. Some say it is from the 1950s. Others claim their grandmothers and their mothers before them made this. One blogger said the only proper time to eat/serve Happy Marriage Cake is at a wedding reception while another claimed that it got its name because it is an inexpensive treat a newlywed wife can make her husband the day after.

Here’s what I can tell you. It’s buttery. It's oaty. Love the rhubarb in the middle. It’s good! 

Icelandic Happy Marriage Cake - Hjónabandssæla

You can use store-bought jam in place of the rhubarb but choose something with a bit of sharpness. If your jam is quite thick, consider loosening it with the addition of some lemon or lime juice. This is not meant to be super sweet but a just right blend of sweet and tart. I used frozen rhubarb since fresh is ridiculously expensive where I am right now. Check your supermarket's frozen section. You might be as pleasantly surprised as I was by how affordable rhubarb can be. 

Ingredients

For the rhubarb jam:

3 cups or 325g chopped fresh or frozen rhubarb

1/4 cup or 50g granulated sugar

1 teaspoon vanilla extract

For the cake:

1 3/4 cups or 158g rolled oats

1 3/4 cups or 220g all-purpose flour

1/2 cup or 100g granulated sugar

1 teaspoon baking soda

1/2 teaspoon fine sea salt

3/4 cup + 2 tablespoons or 200g butter, softened

2 eggs, lightly beaten

1 cup or 240ml rhubarb jam

For serving: cream or vanilla ice cream, for serving (optional)

Method

First we’ll make the rhubarb jam, which is very much like a very thick rhubarb sauce. Combine the rhubarb, sugar, and vanilla in a medium pot. 

Cook over medium heat, stirring occasionally, until rhubarb has completely broken down and thickened, about 25 minutes. If you can pull a spoon through it and it doesn't run back together, you are good to go. 

Remove the jam from the heat and cool completely.

Preheat your oven to 400°F or 200°C. 

To make the cake dough: Combine the oats, flour, sugar, and baking soda in a large bowl.  

Mix in the softened butter until evenly incorporated.

Add the beaten eggs and mix until a stiff dough forms.

Lightly grease a 9 x 9 in or 23 x 23cm baking pan. Line it with baking parchment. You can skip the greasing step if you'd like but I find just a little butter helps keep the baking parchment in place. 

Evenly press about 2/3 of the dough into the prepared dish. My dough weighed 776g (27 oz by weight) so I used 517g (18 oz by weight) for the bottom. 

Spread with the rhubarb jam. 

Using the remaining 1/3 of dough, dampen your hands with water and take a small piece of dough and flatten it between your hands. Place the piece of flattened dough on top of rhubarb.  

Continue in this manner, using smaller pieces of flattened dough to fill in the gaps between the larger pieces, until the rhubarb is almost completely covered.

Bake for 20 minutes, or until the top of the cake is lightly browned.

Cool on wire rack. 

Cut into squares to serve.

Serve with cream or vanilla ice cream, if desired.

Enjoy!

Today my fellow Baking Bloggers are all sharing recipes made with oats. Check them out below! Many thanks to our host and organizer, Sue of Palatable Pastime. 

• Baked Oatmeal with Rhubarb by A Day in the Life on the Farm
• Buttermilk Oat Flour Pancakes by The Redhead Baker
• Cherry Rhubarb Crisp by Palatable Pastime
• Chewy Oatmeal Cookies by Making Miracles
• Chocolate Cherry Oatmeal Cookies by Karen's Kitchen Stories
• Fresh Cherry and Nectarine Crisp With Oat Streusel by Magical Ingredients
• Icelandic Happy Marriage Cake - Hjónabandssæla by Food Lust People Love
• White Chocolate Chunk Oats Cookies by Sneha’s Recipe

Baking Bloggers is a friendly group of food bloggers who vote on a shared theme and then post recipes to fit that theme one the second Monday of each month. If you are a food blogger interested in joining in, inquire at our Baking Bloggers Facebook group. We'd be honored if you would join us in our baking adventures.

Pin this Icelandic Happy Marriage Cake 

- Hjónabandssæla!

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