Hello everyone! I’m on vacation right now in sunny California and have asked a few of my best food blogging friends to guest post for me over the next two weeks. I’ll have a few “planned posts” sprinkled throughout but more excited for the guest posts! So come back and check them out. . they are going to be good!
I’m kicking off the guest posts here today with Allie! I’ve mentioned Allie, from Baking A Moment, here on the blog many times. . she is a good friend, a true talent and I am always always in awe of her baking skills. Allie is not only creative and inventive but she is also a very talented with her food styling and photography and she just always makes the best looking desserts and treats. Blueberry Mascarpone Macarons, Red, White and Blue Velvet bundt cake and the jaw-dropping, beautiful Apple Rose Tart she made for me the last time she guest posted here. If you haven’t visited her blog, you need to. . and you need to follow her on social media . . all of her social media buttons are below. Thank you so much, Allie for guest posting here today!
So. . without further ado, here’s Allie!
Hi there, Hip Foodie Mom readers! Sorry you won’t be hearing from Alice today, but the good news is, you get me! Lol…
Alice is one of my favorite people in this whole wide world. I have so much respect and admiration for this woman who is so talented, works so hard, and does such an incredible job balancing family and career. I never could have imagined, years ago when she dropped that first sweet comment on my baby blog, that we’d grow to be such fast friends.
Alice sometimes jokes that she’s kind of a novice at baking, but I beg to differ! I’ve loved reading about her bread-baking journey through Twelve Loaves, and her bundt cakes are legendary! I especially loved her Orange Cardamom Mini Bundts, and the Chocolate Mini Bundts with the candies inside- so inspired! How fun, to break open a pretty little individual tea cake to find a delicious surprise hiding inside!
I just had to steal her idea! Sorry Alice, I couldn’t resist!
These baby bundts are scented with orange, and fresh raspberries are tucked inside. Raspberries and citrus make such a classic pairing, but I really love the way orange brings out the berries’ natural sweetness.
A dollop of whipped cream… I had coconut whipped cream on hand so I used that. It was so delicious with the buttery, citrus-y cake and tart raspberries, but you could certainly substitute regular whipped cream if you’d prefer!
And it’s always nice to give a little hint as to what’s in store…
- ½ cup cake flour
- ¼ cup all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 2 tablespoons plain Greek yogurt
- 2 tablespoons orange juice
- 1 teaspoon vanilla extract
- zest of one orange
- ½ cup fresh raspberries (approximately)
- 1 12-ounce can coconut milk, refrigerated
- 2½ teaspoons honey
- Preheat the oven to 325 degrees F and lightly mist a mini-bundt pan with non-stick spray.
- Place the first 6 (dry) ingredients in a large mixing bowl and stir to combine.
- Add the softened butter, and stir until the mixture resembles damp sand.
- Add the eggs, one at a time, mixing until incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, and add the Greek yogurt, orange juice, vanilla, and orange zest. Mix for about one minute on medium speed, to aerate the batter and develop the cake's structure.
- Pour the batter into the prepared pan, and bake for 22-28 minutes, or until a tester inserted in the thickest part of the cake comes out clean, and the cakes spring back when pressed. Cool completely and unmold.
- Place a few raspberries inside the well of each mini-bundt cake.
- Turn the cold can of coconut milk upside-down and open it from the bottom. Pour the coconut water off, reserving for another use, and scoop the hardened coconut cream into a small mixing bowl. Add the honey and whip on high speed until fluffy. Top the cakes with the whipped coconut cream and garnish with a raspberry and some orange zest.
The cakes themselves can be baked up a few days in advance and refrigerated, or even a few weeks ahead and frozen, but you’ll want to save the filling and topping for just an hour or so before serving. This way the berries stay fresh and don’t bleed inside the cake. And of course whipped cream is always best when it’s fresh!
I hope you enjoy this fun, summery recipe! I think it would just be so cute for a small get together, shower, luncheon, or tea party. Thanks so much to my dear friend Alice for the inspiration, and for allowing me to guest post on Hip Foodie Mom today! If you guys liked this idea, I’ve got tons more like it on Baking a Moment! Here are a few examples, just to tease your tastebuds:
And I’d love it if you’d follow me along on my baking adventures by clicking the links below: