Olive Oil and Thyme Mini Bundt Cakes

Subtle elegance. That is this cake. Simply Delicious. A little crunchy on the edges and moist and perfect on the inside. When I made my first Olive Oil cake, I had some of my mommy friends over and they all loved it. One friend, Ligia, loved it so much, she asked me to teach her how to make it. .  her first cake ever! So, today was the day.

For Ligia, we made a separate olive oil large-sized bundt cake but I wanted to try mini bundts with lemon and thyme. I absolutely love all of these flavors. Thyme is one of my favorite herbs. .  and it’s so pretty! I love how you can see little specks of it in the cake.

Today was lovely and the cakes turned out great. It was so fun for me to teach my friend and see the excitement in her eyes.  Baking does this to you. And Madeline even got to have a play date while we were baking. Usually, when we have friends over, they are Phoebe’s friends, age 5 and up; but today she got to play with someone closer to her age and she had a blast. It was so cute.

If you’ve never tasted Olive Oil cake- for the love of God!! – You need to bake this. This cake is that good.

Olive Oil and Thyme Mini Bundt Cakes

 

Print

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

This recipe is for (8) mini bundt cakes. If you want to bake a regular sized bundt, bake at 350 degrees for about 30 minutes.

Author: Hip Foodie Mom

Recipe type: Dessert

Serves: 8

Ingredients

• 4 large eggs
• ¾ cup granulated sugar
• ⅔ cup extra-virgin (good tasting) olive oil
• ⅓ cup melted unsalted butter
• Finely grated zest and freshly squeezed juice of 1 lemon
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon fine sea salt or iodized salt
• 1 heaping tablespoon fresh thyme (leaves only)
• confectioners’ sugar for dusting

Instructions

1. Preheat oven to 375 degrees F. Prep mini bundt cake pan with non-stick cooking spray and light flour if desired (knock out excess flour).
2. Using your electric mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed for about 3 minutes. Drizzle in the olive oil and melted butter and continue to mix. Fold in the lemon zest and juice.
3. In a separate bowl, mix together the flour, baking powder, salt and thyme. Gradually add the dry ingredients into the wet egg mixture and stir until evenly combined, scraping down the sides of the bowl with a rubber spatula if needed.
4. Pour the batter into the prepared wells of the mini bundt pan and bake for about 18-20 minutes. Cool the cake on a wire rack for about 10 minutes. When cool enough to handle, invert the mini bundt pan and let the cakes cool completely on a rack. Dust with confectioners’ sugar and enjoy!

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Adapted from the Newlywed Cookbook by Sarah Copeland. If you want to try adding thyme in a shortbread cookie, this recipe is also delicious!

Strawberry and Orange Bundt Cake

If you told me 3 years ago that I would have a food blog and would be head over heels in love with baking and cooking, I would have laughed in your face. Back then, I only knew of one food blog. One. That was it. And the only reason I knew of it was because a lot of my friends were following her . . I think mainly because of her Korean dishes and beautiful cupcakes.

Back then, I had no idea this entire blogging universe or blogosphere really even existed.

Fast forward almost 3 years . . because Madeline will be 3 years old in November and I fell in love with cooking again while on maternity leave after I had her. Oh how life has changed since this little firecracker came into my life. I now probably follow 20 or 30 food blogs. .  more if you count the fabulous ones that I stumble upon once or twice on FoodGawker.

Sometimes people ask me how I got into blogging and why I do it, especially now that there are so many food blogs out there. You can read my About Page or the short answer is this: I enjoy it. I’m doing this for me. I love telling stories and cooking and baking. If someone actually tries one of my recipes and enjoys it or tells me how it worked for them, I am over the moon. This is all I need. And I can’t let the numbers get to me. In fact, I don’t check any stats. Unless I absolutely have to. My husband checks from time to time . .  so I’ll leave that part of this to him.

And because I have a food blog, I get to buy and taste different kinds of chocolate for research. I eat out occasionally for ideas. I sometimes sample various types of desserts or cupcakes. Again for important research purposes only. I flip through cookbooks and magazines and other food blogs for inspiration. I get to meet new bloggers and read their stories.  And, best of all, I get to bring you fabulous treats like this one today.

I know this looks like a big doughnut but I love doughnuts.  This might be my favorite bundt cake I have baked so far. And I’ve baked a lot these past several months.  After baking Dorie’s Orange Almond Tart, I became reacquainted with delicious navel oranges again. With kids, I always seem to buy the smaller mandarin oranges only. That tart changed everything.

I LOVE the combination of the navel oranges + strawberries in this bundt cake. The strawberry flavor is more subtle but you certainly taste it. Next time, I am definitely going to add more strawberries. And the aroma is amazing!  The smell of this bundt cake alone will make you smile. Oh. So. Good.

And my 5 year old tells me that I must ALWAYS add the chocolate sprinkles. Always.

I hope you enjoy!

Strawberry and Orange Bundt Cake

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Hip Foodie Mom

Recipe type: Deseert

Cuisine: Bundt Cake

Serves: 10-12

Ingredients

For the Bundt Cake:

• 2 navel oranges; you will use the zest + the oranges
• 1 cup (2 sticks) unsalted butter, softened
• 1⅔ cups granulated sugar
• 3 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon Kosher salt
• 1 cup strawberries; chopped into semi-small chunks. If you can, dry them on a paper towel for an hour or so beforehand.

For the Chocolate Ganache Glaze:

• about 1 cup heavy cream
• 2 cups chocolate chips or your favorite chocolate, finely chopped. I recommend using a mixture of semi-sweet + bittersweet or bittersweet + dark chocolate

Instructions

1. Preheat oven to 350° F. Using non-stick cooking spray, generously grease and lightly flour a Bundt pan and set aside; I have had the most luck using non-stick cooking spray + flour to release perfect bundt cakes.
2. Zest both oranges and set aside. Peel the remaining white part and place the orange wedges into a food processor to puree (remove any seeds if there are any). Set aside.
3. Using an electric stand mixer fitted with the paddle attachement, cream the butter and sugar together for about 4-5 minutes until light and fluffy. Add the eggs, one at a time, waiting until each is fully incorporated. Add the orange puree, zest and vanilla extract and mix until well combined.
4. In a separate bowl, mix together the flour, baking powder, and salt. While, your mixer is on low, add your flour mixture slowly into the wet ingredients until fully combined. Last, add the strawberries and gently mix into the batter.
5. Pour the cake batter into the prepared Bundt pan, spreading so that it is evenly distributed. Bake for about 60 minutes or until a tester inserted in the cake comes out clean.
6. Allow the cake to cool in the pan for about 15-20 minutes before inverting onto a wire rack to cool.
7. Place the chocolate pieces in a small bowl and set aside. Heat the heavy cream in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir from the middle out, until all of the chocolate is melted and the mixture is smooth.
8. Pour the ganache on the cooled bundt cake, and top with the fresh strawberries if desired.

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Adapted from Bake and Bait.

BundtaMonth for May

We’re celebrating berries!  Blueberries, strawberries, blackberries. .  whatever. .  check out all of the fantastic bundt cakes below!

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D’s Books and Cooks
• Lemon Berry Bundt by Holly at A Baker’s House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen

Here is how you can be a part of Bundt-a-Month:

• Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May
• Post it before May 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Chocolate Lava Cakes!

If you are looking for the most decadent, rich, chocolatey, gooey, delicious, and EASY dessert recipe. .  this is it, my friends.  I’m not sure why I thought making chocolate lava cakes would be difficult but this is the easiest dessert to make. Ever. No electric mixer is needed. You mix everything by hand. And you can even heat up the butter and chocolate in the microwave. Doesn’t get much easier than that. All you need are ramekins. .  and I guess you could even get away with a muffin tin and cupcake liners if you wanted to.  I haven’t tried this but I don’t see why this wouldn’t work?

Hopefully, this shot is all you will need to persuade you to make these babies. Oh so good. The key to my chocolate lava cakes is using good quality chocolate, like Ghirardelli, and using a combination of both semi-sweet and bittersweet chocolate. I highly recommend this. This is also what I do now when I bake chocolate chip cookies. Amazing. You can even mix in instant coffee granules . . I am definitely doing this next time.

I hope you enjoy!

Chocolate Lava Cakes!

 

Print

Prep time

10 mins

Cook time

12 mins

Total time

22 mins

 

Author: Hip Foodie Mom

Recipe type: Dessert

Serves: 4

Ingredients

• about 4 teaspoons granulated sugar
• ½ cup butter (one stick), cubed
• 4 ounces good quality chocolate, chopped (I highly suggest a combination of bittersweet and semisweet chocolate!)
• 1 cup confectioners’ sugar
• 2 eggs
• 2 egg yolks
• ¾ teaspoon vanilla extract
• 6 tablespoons all-purpose flour
• ½ teaspoon salt
• Whipped cream (optional)
• Additional confectioners’ sugar (optional)
• fresh berries (optional)
• Special equipment suggested: small ramekins

Instructions

1. Preheat your oven to 400 degrees.
2. Grease the bottom and sides of four 6-oz. ramekins and sprinkle each with about a little less than 1 teaspoon of granulated sugar. (This will help you remove the cakes from the ramekins and it tastes wonderful.) Place ramekins on a baking sheet and set aside.
3. In a medium microwave-safe bowl, microwave the cubed butter and chopped chocolate in increments of 30 seconds until melted; stir or whisk until smooth. Stir in the confectioners’ sugar until smooth. Whisk in the eggs, egg yolks and vanilla. Stir in flour and salt. Mix well and then spoon the batter into the prepared ramekins.
4. Bake at 400° for about 12-14 minutes or until a thermometer reads 160° and the cake sides are somewhat firm and the centers are soft.
5. Remove ramekins to a wire rack to cool for 5 minutes. Carefully run a small knife around the edges of the cakes to loosen. Invert the warm cakes onto serving plates. Carefully lift the ramekins off the cakes. Serve warm with whipped cream and fresh berries or dust with confectioners’ sugar if desired. Enjoy!

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Recipe adapted from Taste of Home.

Olive Oil Cake with Candied Orange Marmalade for #SundaySupper

This was my first time baking an olive oil cake and let me just say this. I am in love. Light, delicious, subtle, moist and absolutely delicious. I purposely baked this cake on a day where I was having people over because I knew I could not be left alone with this cake. I’m happy to say that all the moms here for my play date loved it too. The key here is to use a good quality olive oil with a mild flavor or taste. And if you do, the olive oil taste in the cake is subtle, yet present. I seriously think this cake is absolutely delicious. And I might even prefer this cake, over chocolate cake. What?! Well, maybe not every time. .  but it’s that good.

Don’t go crazy with the marmalade because you don’t want the cake to get too moist and wet. You will have some leftover marmalade so you can serve the cake with a side of marmalade so people can add more then if needed. I love how the sides and edges of this cake are firm. It’s the perfect texture and sorry, I’m going to say it again. .  this cake is just absolutely delicious. Everyone must bake this cake! In fact, one of my friends loved it so much, she asked me to show/teach her how to make this cake . .  this will be the first ever cake she has baked! She loved this cake that much. So, whip this cake recipe out when you want to impress your family and friends, not only with its beauty and elegance, but also because of the fabulous taste.

I hope you enjoy. .  and Happy Easter everyone!

Olive Oil Cake with Candied Orange Marmalade

 

Print

Prep time

10 mins

Cook time

1 hour 25 mins

Total time

1 hour 35 mins

 

Tip: make sure you use your very best olive oil for this cake. You want something mild yet fruity. For the marmalade, you can also use a mix of oranges, tangerines and/or Meyer lemons.

Author: Hip Foodie Mom

Recipe type: Dessert

Cuisine: Cake

Serves: 12

Ingredients

For the cake:

• 4 large eggs
• ¾ cup granulated sugar
• ⅔ cup good quality olive oil
• ⅓ cup unsalted butter; melted
• Finely grated zest from ONE lemon + the juice
• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¾ teaspoon fine sea salt or iodized salt

For the marmalade:

• 4 large navel oranges
• 1 cup granulated sugar
• fresh strawberries sprinkled with a little turbinado sugar

Special equipment suggested:

• A springform cake pan with removable bottom

Instructions

Make the Cake:

1. Preheat the oven to 325˚F. Lightly butter a 9-in/23-cm springform pan with a removable bottom.
2. Using an electric stand mixer fitted with the paddle attachment, combine the eggs and sugar and beat on high speed until the eggs are thick and pale yellow, for about 3 minutes. Pour in the olive oil and melted butter and continue to beat. Next, fold in the lemon zest and juice.
3. Whisk together the flour, baking powder, and salt in a separate bowl. Add the dry ingredients gradually to the egg mixture and mix until evenly combined, scraping down the sides of the bowl with a rubber spatula to make sure everything is combined.
4. Pour the cake batter into the prepared pan. Bake until the top is lightly brown, and a skewer inserted into the center comes out clean, about 40 to 45 minutes (rotating the pan after about 20 minutes to ensure the cake cooks evenly). Cool the cake on a wire rack for about 10 minutes. When cool enough, remove the cake from the pan and cool the cake completely on a wire rack.

For the marmalade:

1. After you rotate the pan, start on the marmalade: wash and dry the oranges and cut off their tops and bottoms. Slice 2 of them as thinly a possible while still keeping their shape, about ⅛ to ¼ inch thick, discarding the seeds as they appear. Place the orange slices in a small pot with a heavy bottom. Juice the remaining 2 oranges (you should end up with about a cup of juice) and pour the juice over the sliced oranges. Let sit for 20 minutes.
2. Cook over medium-high heat until the liquid comes to a boil. Decrease the heat slightly and simmer until the orange peels are soft, for about 20 minutes. Don’t stir, which will destroy the pretty round shape of the citrus. Add the sugar evenly over the top and continue cooking until the sugar is dissolved. Cook until thickened and the juice has gelled slightly and is syrupy, for about 20 minutes longer. Remove from the heat and let it cool to room temperature.
3. Arrange the candied orange slices over the top of the cake, overlapping them. Drizzle some of the marmalade syrup over the slices and allow it to drip down the sides of the cake. Arrange some sliced strawberries on top and sprinkle a little turbinado sugar on top of the strawberries for presentation. Enjoy!

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Recipe from Sarah Copeland’s The Newlywed Cookbook and published here. Everyone must buy this cookbook. I love it!

A Citrus Sunday Supper!

Today is all about citrus fruits! Let’s celebrate these babies!  #SundaySupper is a mission started by my friend, Isabel of Family Foodie.  Her mission is to bring families around the dinner table to share meals and time together.  Every week, our #SundaySupper group shares a new theme.  This week’s theme is all things citrus!

Better with Citrus Breakfasts:

• Orange Ricotta Pancakes from Gotta Get Baked

Big On Citrus Breads & Condiments:

• Honey Lime Dressing from Ruffles & Truffles
• Lemon Poppyseed Sweet Bread from Food Lust People Love
• Meyer Lemon Pistachio Loaf from The Girl in the Little Red Kitchen
• Moroccan Preserved Lemons from MarocMama

Make You Pucker Salads, Sides, & Main Dishes:

• Ceviche from Cookistry
• Cilantro Lime Rice from Crazy Foodie Stunts
• Citrus Ginger Chicken from Kudos Kitchen
• Easy Indian Lemon Chicken from Soni’s Food
• Grilled Orange & Lime Chicken Thighs from Big Bear’s Wife
• Meyer Lemon-Garlic Shrimp & Asparagus with Brown Rice from Daily Dish Recipes
• Orange Chicken from Cindy’s Recipes and Writings
• Red Cabbage and Red Pepper Salad with Citrus Dressing from Family Foodie
• Seared Cod with Grapefruit Fennel Slaw from Magnolia Days
• Tangy Lemon Rice with Grated Mango & Roasted Cashew from Sue’s Nutrition Buzz

Sour Citrusy Sweets & Desserts:

• Blood Orange Sorbet from My Cute Bride
• Broiled Oranges with Toasted Coconut from Neighborfood
• Clementine Curd from Small Wallet Big Appetite
• Creamsicle Cupcakes from The Meltaways
• Dairyfree Key Lime Meringue Bliss from The Not So Cheesy Kitchen
• Fresh Lemon Mousse from Comfy Cuisine
• Frozen Lemon Dessert from Gourmet Drizzles
• Gluten Free Orange Pound Cake from Simply Gourmet
• Honey and Lemon Cake from Happy Baking Days
• Key Lime Biscotti from Juanita’s Cocina
• Key Lime Cheesecake from Flour on My Face
• Key Lime Cookie Bars from Supper for a Steal
• Key Lime Truffles from What Smells So Good?
• Lemon Blueberry Polenta Cake from Vintage Kitchen Notes
• Lemon Coconut Cinnamon Rolls from Chocolate Moosey
• Lemon Cookies from Basic N Delicious
• Lemon Cream Pie Push Pops from Hezzi-D’s Books and Cooks
• Lemon Layer Cake from Crispy Bits & Burnt Ends
• Lemon Ricotta Cake from The Urban Mrs.
• Meyer Lemon Snack Cake with Lemon Cream Cheese Frosting from Peanut Butter and Peppers
• Mini Meyer Lemon Pies from Cravings of a Lunatic
• Mini Orange Cream & Lemon Cream Scones from The Foodie Army Wife
• No-Bake Lemon Cheese Cakes w/Blueberry-Lemon Sauce from Momma’s Meals
• Olive Oil Cake with Orange Marmalade from Hip Foodie Mom
• Omiyage California Citrus Cake from Ninja Baking
• Orange Cake with Orange Syrup from The Lovely Pantry
• Pink Grapefruit Pie from In the Kitchen With Audrey and Maurene
• Pink Lemonade Pound Cake from In the Kitchen with KP
• Sugar-Free Lemon Meringue Pie from Webicurean
• Tarte au Citron from That Skinny Chick Can Bake

Sour Sips & Drinks:

• {DIY} Arancello and Limoncello from girlichef
• Orange Creamsicle Smoothies from Mama.Mommy.Mom

Join the #SundaySupper conversation on Twitter on Sunday, March 31st, to talk all about citrus recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes!

Mini Pineapple Bundt Cakes with White Chocolate Ganache for #BundtaMonth

My husband has been away on a business trip since Sunday night and is back tonight. Since he’s been gone, I’ve been focusing on cooking dinner for my girls only and have been eating cereal and salads for dinner. This is because he is one of the reasons I love cooking. And I don’t want to bother with all the fuss for a meal for myself.

I have turned into my mother.

Which I love. I’m Korean and growing up, I always saw my mom cater to my father. She was his cook, maid. .  this used to get me fuming mad because I always thought my dad should get up off of his rear end and help her. I didn’t realize until I was much older that this is just the Korean way. And it was because he is her husband and she loves him. This is what we do when we love people.

After the birth of my second daughter, my mom came to stay with us for a couple months to help me out while I was on maternity leave. This is when I really started cooking and spending time in the kitchen. I would make dinner and sometimes, Paul, my husband, would not make it home in time to sit down with us so my mom would tell me to heat up his dinner and have it ready at the table for him by the time he got home. This seemed ludicrous to me. He could heat up his own food.

But now I get it.

I love cooking for my husband and girls and if Paul is running late or can’t make it home in time for dinner- What do I do now? – I heat up his plate. Wait for him and sit with him (or try to most of the time) while he is eating. He’s my husband and I love him and this is one of my acts of love. My love language. How I like to show my husband and family that I love them.  My girls aren’t always excited about trying a new food or vegetable but they are coming around. Slowly.

Life, for me now, is about family, pausing, learning how to sit still and listen, eating, cooking and enjoying the little things. Little things for me involve sweets and baking. I could never give up sweets. Never.

One should not go through life without a little sugar.

I made white chocolate ganache for the first time here. It’s sweet. So watch out.  I hope you enjoy! (This post is for my mother. .  who still teaches me everyday what it means to put others before yourself.)

Mini Pineapple Bundt Cakes with White Chocolate Ganache for #BundtaMonth

 

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Prep time

20 mins

Cook time

30 mins

Total time

50 mins

 

This recipe should make at least 8-9 mini bundt cakes.

Author: Hip Foodie Mom

Recipe type: Dessert

Cuisine: Bundt Cakes!

Serves: 6-8

Ingredients

For the bundt cakes:

• 3 cups grated carrots
• ½ cup brown sugar
• ½ cup golden raisins
• 2 eggs
• ½ cup granulated sugar
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• ½ to 1 cup crushed or finely chopped pineapple, drained (canned or fresh)
• 1½ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ cup chopped walnuts for garnish
• confectioners sugar (optional; if you don’t want the ganache)

For the ganache:

• 6 ounces white chocolate, finely chopped (use best-quality)
• ¼ cup heavy cream

Instructions

For the bundt cakes:

1. In a medium bowl, combine the grated carrots and brown sugar. Let sit for about 10-20 minutes, then stir in the raisins.
2. Preheat oven to 375 degrees F. Prep mini bundt cake pan with cooking spray and light flour if desired (knock out excess).
3. In a large bowl, beat eggs until light. Gradually beat in the sugar, oil and vanilla. Stir in the crushed pineapple. Combine the flour, baking soda, salt and cinnamon, then stir into the wet mixture until absorbed. Finally stir in the carrot mixture. Pour evenly into the bundt cake pan.
4. Bake for about 22-25 minutes. Let cool for 10 minutes before inverting and removing from pan.

For the ganache:

1. Place finely chopped white chocolate in heatproof bowl.
2. In a heavy saucepan, boil the heavy cream over medium-low heat. Turn off the heat when you start to see small bubbles forming around the edge.
3. Immediately pour the hot cream over the chopped white chocolate. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all of the white chocolate is melted, for about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it’s emulsified. Let cool slightly.
4. To assemble: Drizzle on the white chocolate ganache and garnish with the chopped walnuts. Alternatively, you can simply omit the ganache and dust on some confectioners sugar.

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Adapted from my go-to carrot cake recipe.

Bundt-a-Month for March!

It’s Tropical March so we were asked to incorporate a tropical fruit! Check out what everyone else baked. .  I seriously love this group of women/bakers. I am learning so much from them!

• Bananas Foster Bundt by Anita from Hungry Couple
• Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
• Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
• Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
• Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
• Coconut and Rum Tea Cake by Anuradha from Baker Street
• Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
• Coconut Bundt Cake by Holly from A Baker’s House
• Coconut Lime Bundt Cake by Kate from Food Babbles
• Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
• Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
• Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
• Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
• Pina Colada Bundt Cake by Renee from Magnolia Days
• Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
• Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
• Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
• White Chocolate Guava Cake by Kim from Ninja Baking

Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Use any tropical fruit – and bake us a Bundt for March
- Post it before March 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)
- Add your entry to the Linky tool below
- Link back to Lora and Anuradha’s announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook

Link to BundtaMonth on Pinterest

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Chocolate Bundt Cake with Balsamic Strawberry Sauce for #Bundtamonth

Yes, I know what you’re thinking.  I’m crazy.  Two chocolate bundt cake recipes in one week?

What’s going on?

Well, contrary to what my sister thinks, I am not pregnant.  We have 2 kids. We’re done.  My excuse? Do I need one? It’s chocolate cake. Chocolate cake should be enjoyed every day of the year.

And, well, I guess that special day of the year is coming up. The day that some people loathe, some people love and some people don’t give a flip about.  Admittedly, since I am a mom, Valentine’s Day is now mainly all about my kids. Writing cards, drawing pictures, and baking. I still manage to keep the romance there with my husband. Only we save lots of money and stay in. No lavish Valentine’s Day dinner for us.  Since having the kids, we stay in, sometimes order in and we all eat together. I wouldn’t have it any other way. Because when it comes to showing someone you love them, you should be romantic, show your love and appreciation and everything else everyday of the year.

Do we exchange gifts? Sometimes. Will we have wine? Oh Yes.  And chocolate cake? Most definitely.

So, since I am hoping to inspire some of you to get into the kitchen this month and bake something (possibly for 2/14), I’m coming at you today with the mother of all chocolate cakes.  This one was inspired by all the chocolate covered strawberries you will see everywhere around this time of year and the Balsamic Strawberry ice cream they have at Molly Moon’s. I love this ice cream so much.

And I’ve been dying to try Averie’s chocolate cake recipe (she adds greek yogurt and canola oil instead of butter) ever since I laid eyes on her post. This cake was very moist and springy.  You better believe I added coffee to this cake. I’m never turning back. This cake was absolutely wonderful with the chocolate ganache + balsamic strawberry sauce!

Think of this as the ultimate chocolate cake meets chocolate dipped strawberries in the most unassuming way.

I hope you enjoy!

Chocolate Bundt Cake with Balsamic Strawberry Sauce

 

Print

Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Hip Foodie Mom

Recipe type: Dessert

Cuisine: Bundt Cake

Serves: 10-12

Ingredients

For the Cake:

• 2 large eggs
• 1½ cups granulated sugar
• 6 ounces plain Greek yogurt
• ¼ cup canola or vegetable oil
• 1½ teaspoons vanilla extract
• 1½ cups brewed coffee
• 1 cup unsweetened natural cocoa powder + additional for dusting the bundt pan
• 2 cups all-purpose flour
• 1¼ teaspoon baking soda
• ½ teaspoon salt
• butter or cooking spray for the bundt pan

For the Ganache:

• 1 cup (6 ounces) good quality bittersweet chocolate, finely chopped OR semi-sweet chocolate chip morsels OR a blend of both milk chocolate and semi-sweet morsels
• ⅔ cup heavy whipping cream
• ½ teaspoon vanilla extract

For the Balsamic Strawberry Sauce:

• 2 cups sliced strawberries
• 1 cup granulated sugar
• 2 tablespoons balsamic vinegar

For garnish:

• fresh strawberries or fresh strawberry slices
• chocolate shavings

Instructions

For the Cake:

1. Preheat your oven to 350 degrees. Brew 1½ cups of coffee. While the coffee is brewing, butter (or spray with cooking spray) the bundt pan and then dust with cocoa powder. Do this well to ensure the bundt cake will come out of the bundt pan.
2. In a large mixing bowl combine the eggs, sugar, yogurt, oil, vanilla, and whisk until smooth and combined. Add the cooled coffee, cocoa powder and whisk with vigor until the batter is smooth and free from lumps. Add the flour, baking soda and salt, and whisk vigorously some more until batter has just combined, for about a minute or two.
3. Pour the batter into your prepared bundt pan and bake for about 45 minutes. Allow the cake to cool in the pan completely, for at least 30 minutes before flipping and removing from your bundt pan.

For the Ganache:

1. Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth. Set aside.

For the Balsamic Strawberry Sauce:

1. Cook the sliced strawberries, sugar, and balsamic vinegar in a medium pan on med-high heat for about 9-10 minutes stirring occasionally. When the sauce is the consistency of maple syrup on the back of your spoon, it’s ready. Remove from the heat and allow to cool.

To assemble:

1. Drizzle the chocolate ganache on the cooled bundt cake. Then, pour the balsamic strawberry sauce on top of the ganache, allowing the cooked strawberry chunks to fall as they may and sprinkle on some chocolate shavings. Serve with fresh sliced strawberries if desired.

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Cake recipe adapted from Averie Cooks and Strawberry Balsamic Sauce from Savory Sweet Life.

February *Chocolate* Bundt-a-Month!

Chocolate lovers: you seriously do not want to miss this line up. Check it out:

Here’s how you can be a part of Bundt-a-Month:

- Simple rule: Use chocolate – and bake us a Bundt for February

- Post it before February 28, 2013.

- Use the #BundtAMonth hashtag in your title.

- Add your entry to the Linky tool below

- Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes.

Link to BundtaMonth on Facebook – http://www.facebook.com/BundtaMonth

Link to BundtaMonth on Pinterest -

https://pinterest.com/bakerstreet/bundtamonth/

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Mini Chocolate Bundt Cakes. . . Perfection in a bundt cake.

It’s no secret. I love chocolate cake. I really love it.

I’m not sure how I’ve lived this long without trying coffee in my chocolate cake recipe. Seriously, where have I been? Oh my goodness . .  this cake. .  this cake. .  this cake.  It’s so delicious, moist and rich, yet subtle. The flavors, for me, are amazing. I could have eaten this cake with no frosting or ganache at all, which for me, is crazy talk.  And since we’re talking about chocolate cake here. And it’s almost February. Here are a few more ways to enjoy your cake: the ganache I made is below in the recipe card, or you can try a chocolate glaze, this frosting or this mascarpone chocolate frosting.  You can’t go wrong with any of these.

I’ve really been enjoying photography lately and food styling. I’m trying to get creative without spending a fortune on photography equipment and props etc. My dear husband isn’t surprised anymore when he discovers a new plate or baking pan.

The food styling here was totally and completely inspired by Call Me Cupcake’s lovely video. This video made me fall in love with chocolate cake all over again. Who knew this was even possible?  Just when you think she’s finished. . wait. Watch this video and you will be running to the kitchen to make some chocolate cake.

I hope some of you will be enjoying these with your sweetie pies on 2/14.  Enjoy!

Mini Chocolate Bundt Cakes.

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

This recipe will make 6 mini bundt cakes + one round 8″ or 9″ cake OR one 10″ bundt cake. Alternatively, if you have a mini bundt pan and just want to make the 6 mini bundt cakes, cut all the ingredients portions in half. If you make the round cake or large 10″ bundt, you will have to adjust the oven temp and baking time. Bake at 350 degrees for 40-45 minutes for a regular sized cake or 10″ bundt cake.

Author: Hip Foodie Mom

Recipe type: Dessert

Cuisine: Cake

Serves: 6-8

Ingredients

For the Cake:

• 1½ cups brewed coffee
• 1 cup unsalted butter
• 1 cup natural cocoa powder + additional for dusting the bundt pan
• 2 cups white granulated sugar
• 2 cups all-purpose flour
• 1¼ teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• butter or cooking spray for the bundt pan

For the Ganache:

• 1 cup (6 ounces) good quality bittersweet chocolate, finely chopped OR semi-sweet chocolate chip morsels OR a blend of both milk chocolate and semi-sweet morsels
• ⅔ cup heavy whipping cream
• ½ teaspoon vanilla extract
• Fresh berries
• Powdered sugar for dusting

Instructions

For the Mini Bundt Cakes:

1. Preheat your oven to 375 degrees. Brew 1½ cups of coffee. While the coffee is brewing, butter (or spray with cooking spray) the bundt pan and then dust with cocoa powder. Do this well to ensure the mini bundt cakes come out of the bundt pan.
2. In a microwave safe bowl, melt the butter for 20 seconds. Mix with the coffee and cocoa powder. Stir with a wire whisk. Once everything is combined, add the sugar and whisk until it has dissolved. Transfer the mixture to a large bowl and set aside to cool for about 5 minutes.
3. In another bowl, combine the flour, baking soda, and salt. Mix. In a separate bowl, whisk the eggs and vanilla.
4. Whisk the eggs into the chocolate mixture. Slowly add the flour mixture and continue to whisk. Once all of the ingredients have been combined you will be left with a batter with the consistency of a slightly thick soup.
5. Pour the batter into the mini wells of the bundt pan and bake for about 20-25 minutes or until a toothpick inserted comes out clean.
6. Remove the bundt pan from the oven and let cool for at least 30 minutes. Once cooled, gently run a butter knife or fork around the sides of each cake to gently remove from the pan. Most likely, you will have cake excess that you can cut off and enjoy! Place mini bundt cakes on a wire rack.

For the Ganache:

1. Place the chocolate pieces in a small bowl. Combine the heavy cream and vanilla extract in a small saucepan over medium-low heat. Cook until small bubbles appear on the outside edge of the cream. Pour the hot cream mixture over the chocolate. Using a wire whisk, gently stir until all of the chocolate is melted and the mixture is smooth.
2. Drizzle the ganache on the cooled bundt cakes, top with the fresh berries and dust with powdered sugar.

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Cake recipe adapted from Flourishing Foodie.

Heart Shaped Flourless Chocolate Cakes . . . and Finding Our Groove.

Gone are the days and weekends where my Husband and I can lounge around in the house, watch movies and snuggle in bed.  Now that we have our two little rug rats (and I say rug rats in the most loving way possible), lounging around and doing nothing, is not really an option when you have kids who need you and are constantly pulling you in multiple directions all at once. . . starting at 8am.

Like most people, I feel like the transition from husband & wife to parents was challenging but also very rewarding and wonderful. Challenging because we got pregnant right away and didn’t get to fully enjoy life as a married couple and do all of those things people tell you to do before you have kids. . .

But I wouldn’t change a thing. Now, we have little tummies to fill, small soft hands to hold, little minds to challenge and these little rug rats to love.

Seeing my husband become a father was a beautiful thing and made me fall in love with him all over again.  Don’t get me wrong. Were we sleep deprived? Were we arguing about when to change the diaper, when to feed and how to wash the bottles? Yes. Because we were sleep deprived.

Seeing my husband with the girls is great and he is the best dad ever.  Do we do things differently? Oh yes. Does he still forget to take the diaper bag when he takes the girls out without me? Yes. But does he play with them, act silly with them, laugh with them, hug them, kiss them, and think about their future? Yes!

For my husband and I and my two girls, I feel like we have finally hit a nice groove.  Our family routine if you will . . how we make things work in our family and help us all to be better.  I wasn’t sure what life in Washington would bring us, but we love it here and are happy.

For us, as long as Paul and I have some alone time in the evenings so we can talk (this is obviously after the kids are in bed), a monthly date night, time to do our own things and time with our individual friends, all is good, balanced and we are better, happier people and parents because of these things. And for the family, we have family outings and take walks together. This might not work for everyone but it’s certainly helping us and I am so grateful that we have reached this point in our family life. Will things change? YOU bet your ass they will. With kids and life, only one thing is certain. So you just have to keep on keeping on, have faith and live.

So, this Valentine’s Day will be spent at home with the entire family, with a simple dinner that everyone can enjoy + dessert. I made these heart shaped flourless chocolate cakes for my three loves: Paul, Phoebe and Madeline.

I love you all so much.

Heart Shaped Flourless Chocolate Cakes

 

Print

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

 

Since Valentine’s Day is right around the corner, I opted to use my heart shaped cookie cutter with these but otherwise, this recipe will make one 8-inch round cake. If making the heart shaped cakes, these will serve 4.

Author: Hip Foodie Mom

Recipe type: Dessert

Serves: 4

Ingredients

• 4 oz. bittersweet chocolate; broken up into pieces
• ½ cup (1 stick) unsalted butter
• ¾ cup granulated sugar
• 1 tablespoon Nutella
• 3 large eggs
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla
• ½ teaspoon salt
• confectioners sugar (aka powdered sugar)
• berries

Special Equipment Used:

• Springform cake pan or a regular 8-inch round cake pan
• SIL-ECO round baking liner or parchment paper
• Heart shaped cookie cutter

Instructions

1. Preheat your oven to 375 degrees. Spray your cake pan with non-stick cooking spray and line the bottom with a round baking liner or parchment paper to ensure the cake will come out; especially if you are not using a springform cake pan.
2. Melt the butter first in the microwave for 20 seconds and then add the chocolate. Melt both together slowly in the microwave, mixing with a whisk every 20 seconds until completely melted and smooth. Next, in this order, stir in the sugar, Nutella, eggs (one at a time) and the vanilla. Lastly, sift your cocoa powder into batter and stir in gently with the salt. Pour the cake mixture into your prepared cake pan and bake for 20-25 minutes.
3. Once the cake has cooled completely; I would wait at least 30 minutes to one hour, use your heart shaped cookie cutter to make the heart shapes. Dust on some powdered sugar and serve with fresh berries.

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Recipe adapted from Lauren’s Latest.

Glazed Lemon Bundt Cake for #BundtaMonth

I fell in love with lemon cookies the first time I had them from a place called the Champagne Bakery in West Hollywood, CA. These cookies were so delicious to me. .  they had the best lemon glaze with the perfect hint and combination of lemon and sweet.  It was perfection. In a cookie.

I often walked to the Champagne Bakery for lunch. Most of the time, I just called in my order and went to go pick it up. I loved walking inside. .  the first thing you saw was all of their lovely baked goods behind the glass counter. They always had a huge, great selection. I would sometimes mix it up and would get a chocolate chip cookie, snickerdoodle, sugar cookie, whatever seasonal cookie they had there, decorated.  But I probably bought a lemon cookie about 75% of the time.

After that first bite. I was hooked.

So, when I found out the #BundtaMonth theme for January was Tangy January, I immediately knew what I wanted to make.  This is my best attempt at re-creating the lemoney goodness I always loved while eating my favorite lemon cookie.

I’ve been baking bundts now for a few months and while I am no expert, I must say that THIS recipe is the bomb. Seriously, this is some damn good lemon cake. Pardon my french. If you like lemon cake, this one is a must try.  The bundt is topped with a lemon glaze + there’s a lemon syrup that you make that you brush on. .  and it’s totally NOT over the top, crazy *too much, tart* lemon. .  for me, it was the perfect cake (moist yet firm) with subtle lemon flavor.  My daughter didn’t like the lemon glaze but she’s 5.  She has no idea what she is talking about.  Now, since we had like 10 lemons, we also made lemonade. The girls loved this.

I seriously LOVED LOVED LOVED this cake. And if you try it, I hope you do too.

I hope you enjoy!

Glazed Lemon Bundt Cake

 

Print

Prep time

40 mins

Cook time

1 hour 20 mins

Total time

2 hours

 

Please note, this recipe calls for both all-purpose flour and cake flour.

Author: Hip Foodie Mom

Recipe type: Dessert

Cuisine: Bundt Cake

Serves: 10

Ingredients

CAKE:

• Nonstick cooking spray
• 1½ cups all-purpose flour + more for dusting
• 1½ cups cake flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2¾ cups granulated sugar
• ⅓ cup lightly packed finely grated lemon zest (from 10 lemons!!)
• ½ cup canola oil
• 2 sticks unsalted butter, melted and cooled
• 4 large eggs
• 2 tablespoons freshly squeezed lemon juice
• ¾ cup heavy cream

LEMON SYRUP

• ¼ cup granulated sugar
• ¼ cup freshly squeezed lemon juice

GLAZE AND TOPPING

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon almond extract
• ¼ cup slivered almonds, toasted (optional but highly recommended)

Instructions

MAKE THE CAKE

1. Preheat the oven to 350°. Generously coat a 10-inch Bundt pan with nonstick cooking spray and dust the pan with all-purpose flour. Sift the 1½ cups of all-purpose flour and cake flour into a medium bowl, along with the baking powder and salt.
2. In the bowl of a standing mixer fitted with the paddle, use your fingers to rub the sugar with the lemon zest until the sugar resembles pale yellow wet sand. Add the canola oil and cooled butter and beat at medium speed until blended, about 1 minute. Beat in the eggs and lemon juice until just incorporated, about 1 minute. Reduce the speed to low and beat in the heavy cream and the dry ingredients in 3 alternating batches, starting and ending with the dry ingredients; be sure not to overbeat.
3. Scrape the batter into the prepared bundt pan and use a spatula to smooth the surface. Bake in the middle of the oven for about 1 hour, rotating the pan halfway through, until a toothpick inserted in the center of the cake comes out clean. Let the cake cool on a wire rack for 30 minutes.

MEANWHILE, MAKE THE LEMON SYRUP

1. In a small saucepan, combine the sugar with the lemon juice and bring to a boil. Simmer over moderate heat, stirring, until the sugar dissolves, about 3 minutes. Let the lemon syrup cool slightly.
2. Invert the cake onto a wire rack set over a baking sheet. Using a long wooden skewer or toothpick, poke holes evenly all over the cake and brush on the lemon syrup. Let the cake cool completely.

THE GLAZE AND TOPPING

1. In a medium bowl, whisk the confectioners’ sugar with the lemon juice and almond extract until smooth. Pour the glaze over the top of the cake, letting it drip down the sides. Sprinkle the almonds on top and let the glaze set, about 20 minutes.

MAKE AHEAD

1. The Bundt cake can be stored in an airtight container for up to 3 days.

3.2.1336

Recipe adapted from Food and Wine.

BundtaMonth for January

Check out all of the other wonderful Tangy January bundt cake recipes!! Hope you enjoy!

Almond Clementine Bundt Cake by Carrie from Poet In The Pantry

Citrus Bundt Cake with Sparkling Wine and Fiori di Sicilia by Laura from The Spiced Life

Citrus Cocktail Mini Bundt Cakes by Renee from Magnolia Days

Citrus Lust Mini Bundt Cakes with Lemon Curd by Stacy from Food Lust People Love

Dried Tomato Cherry & Yuzu Cake by Ann from Anncoo Journal

Glazed Lemon Bundt Cake by Alice from Hip Foodie Mom

Grapefruit Poppyseed Bundt Cake by Deb from Knitstamatic

Grapefruit Yogurt Bundt Cake by Kate from Food Babbles

Lemon Bundt with Lemon Curd by Holly from A Baker’s House

Mini Orange Bundts with a Grand Marnier Glaze by Tara from Noshing With The Nolands

Orange Chocolate Marble Bundt by Paula from Vintage Kitchen

Orange Olive Oil Cake by Katerina from Diethood

Orange Strawberry Swirl Cream Cheese Bundt Cake by Anuradha from Baker Street

Soaked and Glazed Lemon Cake by Dorothy from Shockingly Delicious

Zesty Lemon Bundt Cake by Anita from Hungry Couple NYC

Here’s how you can be a part of Bundt-a-Month:
- Rules are simple – Mandarin, orange, Citrus lime, lemons, Key lime or ANYTHING citrus
- And bake us a Bundt for Tangy January
- Post it before January 31, 2013.
- Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Chocolate Cinnamon Bundt)- Add your entry to the Linky tool below
- Link back to our announcement posts.

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 350 Bundt cake recipes. Link to BundtaMonth on Facebook – http://www.facebook.com/BundtaMonthLink to BundtaMonth on Pinterest - https://pinterest.com/bakerstreet/bundtamonth/

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