Cinnamon Ripple Sweet Potato

I know I have been blog slacking. Thanksgiving snuck up on me and before I knew it December is almost halfway over! I made this savory bundt before Thanksgiving, so here it is and the blog post that I wrote over the Thanksgiving holiday. Cheers! XO, Shawna

I enjoy sweet potatoes, so why not put one in a Bundt? This Cinnamon Ripple Sweet Potato Bundt Cake with Rum Glaze comes from Paula Deen. This cake is dense, filling, savory and a meal in a cake. I enjoy the rich rum glaze in contrast with the sweet potato cake. The crunch from the pecans in the cinnamon ripple and sprinkled on the rum glaze adds the right amount of texture to complete the cake. This is a homey tasting cake best enjoyed with a couch, book and favorite blanket near by. Enjoy!


Recipe: Cinnamon Ripple Sweet Potato


Recipe From: Paula Deen, Show Paula's Best Dishes, Episode Not Your Mama's Thanksgiving on the Food Network

Ingredients:

For Cake

1 cup (2 sticks) butter, softened

1/2 cup firmly packed brown sugar

1/2 cup chopped pecans

1 teaspoon ground cinnamon

2 cups sugar

3 large eggs

12 ounces sour cream

1 cup mashed, cooked sweet potato (about 1 medium)

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1/4 teaspoon ground nutmeg

For Glaze

2 cups confectioners' sugar

1/2 cup heaving whipping cream

3/4 teaspoon rum extract

Pecans, for garnish

Preparation:
Make Cake

Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan.

In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside.

In a large bowl, combine the 1 cup of butter and sugar. Beat at medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Stir in the sour cream, sweet potatoes, and vanilla.

In a medium bowl, combine the flour, baking powder, cinnamon, salt, and nutmeg. Gradually add it to the butter mixture, stirring well.

Pour half of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the streusel. Bake until a tester inserted in center comes out clean, about 1 hour. Remove the cake from the oven and cool.

Make Glaze and Garnish
In a small bowl, whisk together all of the ingredients until smooth. Spoon the Rum Glaze over cooled cake, sprinkle with pecans, slice and serve.

Chocolate Pumpkin

This is a great little chocolate cake that is moist, chocolaty and has the perfect amount of spice. The recipe calls for buttermilk glaze, but this cake would also be suitable without the glaze. I used food coloring to tint my frosting orange (I served this cake at Halloween time). The sprinkling of mini-chocolate chips over the glaze adds a lovely texture to the cake. This is a must try recipe for pumpkin lovers! The original recipe calls for whole wheat pastry flour, however I used cake flour and the cake turned out great.

Recipe: Chocolate Pumpkin Bundt Cake with Buttermilk Glaze


Recipe From: Food Network

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Ingredients:
For Cake
1 cup plus 2 tablespoons Cake Flour
3/4 cup all-purpose flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar packed
1 large egg at room temperature
1 large egg white at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract
For Icing
1/2 cup packed confectioners' sugar
1 tablespoon nonfat buttermilk

For Garnish

2 tablespoons mini chocolate chips

Preparation:
Make Cake
Preheat oven to 350°F. Coat a 12-cup Bundt pan with Baker's Joy.

Whisk cake flour, all-purpose flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Blend 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl with an electric mixer on low speed. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 1 to 1 1/4 hours. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

Make Glaze and Garnish
Combine confectioners' sugar and 1 tablespoon buttermilk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top; garnish with chocolate chips while the glaze is still moist.

Enjoy!

Pumpkin Spice

This Pumpkin Spice Bundt Cake with Buttermilk Icing is perfect for the fall season. This is a very moist cake thanks to buttermilk and pumpkin. This is a perfect cake to have on hand for guests, as the flavor only gets better after a few days. I love to use pumpkin when baking, especially this time of year. I will be posting a few more pumpkin recipes as well as some other great fall flavors in the the weeks to come. Stay tuned!

Recipe: Pumpkin Spiced Bundt Cake with Buttermilk Icing

Recipe From: Gourmet November 2005/epicurious.com

Printer Friendly PDF Recipe

Ingredients:
For cake

• 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
• 2 1/4 cups all-purpose flour plus additional for dusting pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 3/4 teaspoon ground allspice
• 1/2 teaspoon salt
• 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
• 3/4 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 1 1/4 cups granulated sugar
• 3 large eggs

For icing

• 2 tablespoons plus 2 teaspoons well-shaken buttermilk
• 1 1/2 cups confectioners sugar

Preparation:

Make cake:

Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

Make icing:
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

   

Coconut + Cake = Delicious!

This coconut bundt cake is a delicious treat! If you enjoy coconut as much as I do, you will love this cake. This recipe uses coconut milk (which can be found in the Asian food section of the supermarket), coconut extract and sweetened coconut to create a velvety cake. The flavor of this cake is simply excellent. I will make this coconut bundt cake again and again. It's that good!

Recipe: Coconut Bundt Cake with Powdered-Sugar Glaze


Recipe From: Bon Appétit /October 2000, found on epicurious.com


Ingredients:


3 cups cake flour

• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 1/2 teaspoon coconut extract
• 1 1/4 cups canned unsweetened coconut milk
• 2 cups (packed) sweetened flaked coconut (about 7 ounces)

For the Glaze:

• 1 3/4 cups powdered sugar
• Additional sweetened flaked coconut

Directions:

Preheat oven to 350°F. Generously butter 12-cup Bundt pan; dust pan with flour. Stir 3 cups cake flour and salt in medium bowl to blend. Beat butter in large bowl until fluffy. Gradually add 2 1/2 cups sugar, beating until well blended. Beat in eggs 1 at a time, then both extracts. Beat in flour mixture in 4 additions alternately with 1 cup coconut milk in 3 additions. Fold in 2 cups flaked coconut. Transfer batter to prepared pan; smooth top.

Bake cake until top is golden brown and tester inserted near center comes out clean, about 1 hour 10 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack; cool completely.


Whisk powdered sugar and remaining 1/4 cup coconut milk in medium bowl to blend. Spoon glaze over cake. Top with additional coconut.

  

Mocha Coffee Mmm

This cake is so far my husband's favorite cake. It is very moist, delicious and not too sweet. This cake has three fantastic flavors marbled together: vanilla, chocolate and yes coffee! The texture of this cake is smooth and light. It goes great with a glass of milk or a cup of coffee and is perfect for breakfast while in your pajamas with your favorite book. ;-) Enjoy!

I found this recipe on Joy the Baker's blog. She adapted the recipe from The Gourmet Cookbook. In her recipe she uses espresso powder, but I find that Starbucks Via works well too.

Recipe: Mocha Coffee Coffee Cake with Espresso Glaze

Recipe From: Joy the Baker

Ingredients:

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

1/2 teaspoon salt

3 sticks (24 tablespoons) unsalted butter, softened

2 cups granulated sugar

4 large eggs

4 teaspoons vanilla extract

2 cups sour cream

4 Tablespoons cocoa powder dissolved in 3 Tablespoons hot water

2 Packets Starbucks Via dissolved in 2 Tablespoons hot water 

For the Glaze

1 Packet Starbucks Via

4-6 Tablespoons strong brewed coffee

1 1/2 cups confectioners' sugar, sifted

Directions:

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously spray with Baker's Joy a 10- inch (12 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.  

Transfer about one third of the batter to a small bowl.  Add Starbucks Via mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.  

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

Make the Glaze

Stir together Starbucks Via and 4 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners' sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.  

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.  

This makes a very generously sized cake. I had to put a quarter of the batter into another bundt pan to prevent he cake from baking over the pan. I had double Joy the Baker's recipe and I would recommend making the smaller version (recipe follows) if you are not serving a crowd.

 recipe from joythebaker.com

     adapted from The Gourmet Cookbook

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda 

1/4 teaspoon salt

1 1/2 sticks (12 tablespoons) unsalted butter, softened

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 cup sour cream

2 Tablespoons cocoa powder dissolved in 1 1/2 Tablespoons hot water

2 Tablespoons instant espresso powder dissolved in 1 Tablespoon hot water 

For the Glaze

1 1/2 teaspoons instant espresso powder

2-3 Tablespoons strong brewed coffee

3/4 cup confectioners' sugar, sifted

Make the Cake

Put a rack in the middle of the oven and preheat to 350 degrees F.  Generously butter and flour 8- inch (6 cup) Bundt pan.

Whisk together flour, baking powder, baking soda and salt in a bowl.

Combine butter and sugar in a large bowl and beat with an electric mixer at medium speed until pale and fluffy, about 2 minutes.  Add eggs one at a time, beating well after each addition, then beat in the vanilla.  Add flour mixture alternately with the sour cream, beginning and ending with flour mixture and mixing until just incorporated.  

Transfer about one third of the batter to a small bowl.  Add espresso mixture and stir until combined.  Transfer 1/3 of the remaining vanilla batter to another small bowl and add the cocoa mixture and stir until combined.  Spoon all three batters into the Bundt pan, alternating so each flavor is distributed through the pan.  

Bake until cake is golden, or until a wooden spoon inserted in the center comes out clean, 55 to 60 minutes.  Cool in pan on a rack for 30 minutes, then invert onto a rack to cool completely.

 Make the Glaze

Stir together espresso powder and 2 tablespoons coffee in a bowl until powder is dissolved.  Add confectioners' sugar and stir until well combined.  If glaze is not pourable, thin with remaining coffee if necessary.  

Pour glaze over coffee cake and let cake stand until glaze is set, about 10 minutes, before serving.  

(This recipe can be doubled and baked in a 10- inch (12 cup) Bundt pan.  Increase the baking time to about 1 hour.)