Posts Tagged ‘bundt cake’

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Cranberry Cake

December 31, 2018

I am loving cooking with my toddler. He was very excited to help with this cake, and we all loved that it was not ultra sweet. The cranberries and lemon make it a very bright cake, even for the winter.

You will need:

  • 2 sticks unsalted butter, room temperature
  • 1 c sugar
  • 1 c packed brown sugar
  • 4 eggs
  • 2 t vanilla extract
  • 1 t baking powder
  • 1 t ground cinnamon
  • 1/4 t ground ginger
  • 1/4 t ground nutmeg
  • 1/4 t ground cloves
  • 1/4 t salt
  • 2 1/2 c flour
  • 1/2 c sour cream
  • 12 oz fresh cranberries, picked through to discard any that have gone soft
  • 1 lemon, zested and juiced
  • Approx. 1 c powdered sugar

Then you will…

  1. Preheat your oven to 350 degrees. Grease a bundt pan with nonstick cooking spray.
  2. In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
  3. Mix in the eggs, vanilla, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  4. Mix in half of the flour and the sour cream.
  5. Mix in the remaining flour.
  6. Fold in the cranberries.
  7. Spread into the prepared bundt pan.
  8. Bake for 45-60 minutes or until golden on the sides. A tester in the middle should come out clean.
  9. Allow to cool for 15 minutes before inverting onto a serving plate.
  10. Allow to cool another 15 minutes before icing.
  11. In a small bowl, combine the lemon zest and juice with the powdered sugar to make a smooth glaze. Drizzle over the cake before serving.

20181125 Cranberry Cake 03

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Walnut Coffee Cake

February 18, 2016

 

20160122 Walnut Coffee Cake 03D and I enjoy coffee cake, especially when we are having a quiet weekend at home. This one has a lovely layer of cinnamon and walnuts in the middle that works well with the nutmeg-spiced cake batter.

You will need:

  • 1/4 c brown sugar
  • 1 3/4 c sugar, divided
  • 1 T + 1/2 t ground cinnamon, divided
  • 1 c walnuts, roughly chopped
  • 3/4 c butter, room temperature
  • 3 large eggs, lightly beaten
  • 1 1/2 t vanilla extract
  • 1/2 t ground nutmeg
  • 1 1/2 t baking soda
  • 1 1/2 t baking powder
  • 1/4 t salt
  • 3 c flour
  • 1 1/2 c yogurt (plain or vanilla)

 

 

Then you will…

  1. Preheat your oven to 350 degrees. Butter a bundt pan liberally.
  2. In a medium mixing bowl, combine the brown sugar with 1/2 cup of the sugar, the walnuts, and 1 tablespoon of the cinnamon. Set aside.
  3. In a large mixing bowl, cream together the butter with the remaining 1 1/4 cups of sugar until lightly and fluffy.
  4. Whisk in the eggs until light and creamy.
  5. Whisk in the vanilla, nutmeg, remaining cinnamon, baking powder, baking soda and salt.
  6. Mix in the flour and yogurt, alternating, until smooth.
  7. Spread 1/3 of the topping on the bottom of the bundt pan.
  8. Top with half of the batter
  9. Top with the remaining topping.
  10. Spread the remaining batter on top.
  11. Bake for 45-60 minutes, or until a toothpick in the middle comes out clean. It should be golden.
  12. Allow to cool in the pan for 10 minutes before turning out on a wire rack to continue cooling.
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