How Does Your Zucchini Streusel?

This first time I made this bundt I forgot to add the baking soda. Despite missing a key leavening agent, the cake got positive reviews. I then knew I had to remake this bundt will ALL the ingredients! This is a bundt that is light on calories, but not lacking flavor. The streusel layers in the cake are so yummy and at around 279 calories a slice one can eat without the guilt. I will be making this bundt many more times! The original recipe calls for 1/3 cup of brown sugar, 1/3 cup chopped walnuts and 1/3 cup raisins to make the streusel. I increased each of the streusel ingredients to 1/2 cup due to my pure love of the streusel layer. Please enjoy!



Recipe: Streuseled Zucchini Bundt Cake

Recipe From: allrecipes.com

Ingredients:

3 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking  powder
1 teaspoon baking soda
1/2 teaspoon of salt
2 egg whites
1 egg
1 1/3 cup fat free plain yogurt
1/3 cup canola oil
2 cups shredded zucchini, patted dry
4 teaspoons vanilla extract, divided
1 tablespoon dry bread crumbs
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/2 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon all spice
3/4 cup confectioners' sugar
2 teaspoons fat free milk

Directions:
1. In a large mixing bowl, combine the first five ingredients. In another bowl, beat the egg whites, egg, yogurt and oil until blended. Stir in the zucchini and 3 teaspoons vanilla. Add to dry ingredients; mix well.

2. Coat a 10 in. Bundt pan with Pam Baking or Baker's Joy (if you do not do this you will be sorry and have to eat your cake out of the Bundt pan); sprinkle with bread crumbs. Pour a third of the batter into the pan. Combine the brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over the batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter.

3. Bake at 350 degrees F for 55-65 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl combine confectioners' sugar, milk and remaining vanilla; drizzle over cake.

Notes:
Serves approximately 14. 1 piece equals 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 223 mg sodium, 48 g carbohydrates, 2 g fiber, 6 g protein.

Red Hit Wonder

This Red Velvet Bundt Cake is a red hit wonder!  It is soooo good! This recipe was posted by the Los Angeles Times Test Kitchen, who adapted the recipe from Kiss My Bundt Bakery in LA. This recipe creates a bundt with a gorgeous red color and tastes fantastic. Smooth the cream cheese frosting over the cake and you can do no wrong.

P.S. The LA Times Test Kitchen offers up some great and creative recipes. Check it out if you seek inspiration.

Recipe: Kiss My Bundts Bakery's Red Velvet Cake with Cream Cheese Frosting

Ingredients:

1 1/4 cups vegetable oil
1 cup buttermilk
2 eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla
2 1/2 cups flour 
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon fine salt
1 tablespoon high-fat cocoa powder (I used Trader Joe's Cocoa Powder since that was in my pantry)


Directions:


1. Heat the oven to 350 degrees.
2. Using an electric mixer, combine the oil, buttermilk, eggs, food coloring, vinegar and vanilla. Beat on medium speed for 1 minute.
3. In a separate bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.
4. Add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn't develop clumps.

5. Pour the batter into pans that have been greased and floured. The recipe will make one (10 to 12 cup) bundt cake.
6. Bake until a cake tester or toothpick inserted into the cake comes out clean and the cake doesn't jiggle when shaken, about 45 minutes.

7. Cool the cake in the pan for at least 15 minutes. Then invert onto a serving plate. If cake resists, cool for an additional 15 minutes.  Cool completely before frosting, at least 1 hour for a single large bundt cake.

Frosting:

8 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 cups powdered sugar (measured then sifted)
1/2 teaspoon vanilla extract

1. With an electric mixer on medium speed, cream the cream cheese and butter until soft and completely smooth, at least two minutes.
2. Turn the mixer speed to low and slowly add the powdered sugar 1/2 cup at a time, making sure to scrape down any frosting stuck to the sides of the bowl.
3. Add the vanilla extract.
4. Mix on medium speed until the frosting is smooth and fluffy.

Instead of a single large cake, the recipe states it will make about 1 dozen "baby bundt" (1 cup capacity) cakes, 2 (9-inch) round cakes, and 14 to 18 cupcakes.

Please Enjoy!

  

Choc GM

Chocolate and Grand Marnier are a delicious pairing, making a rich and boozy cake. This would be an impressive cake to serve to house guests. Once your guests take a bite they will know they are eating something special. Be sure to cut small pieces, each bite packs a lot of flavor, and serve with a dollop of whipped cream. Bon Appetite! 

Recipe: Chocolate Grand Marnier Bundt Cake

Ingredients:

3 cups flour, plus extra four dusting the pan

2 1/2 cups sugar

1 cup unsweetened cocoa

1 1/2 tsp baking soda

2 teaspoons salt

2 cups low-fat buttermilk

2/3 cup vegetable oil

2/3 cup Grand Marnier

6 large egg whites
1 cup semi-sweet chocolate chips

Syrup:

2 cups sugar

1/2 cup butter

2/3 cup Grand Marnir

1/2 cup water

Directions:

Preheat oven to 350°. Coat a 12-cup bundt with cooking spray; dust with flour. I only used Baker's Joy to coat the pan and I had trouble releasing the cake from the pan after the cake had soaked up the syrup. Possibly the flour could help.

Combine all cake ingredients in a large bowl; beat with a mixer at low speed until moist, then beat 3 minutes 


on medium speed. Fold chocolate chips into the batter.  Pour batter into pan. Bake 40-50 minutes or until a 


wooden pick inserted in center comes out clean. Leave cake in pan. Pierce with a fork about 15 times.  

Combine syrup ingredients in a saucepan and boil 1 minute. Pour syrup over cake slowly while cake is warm 


and still in the pan.  There is a lot of syrup, so you may need to give it a minute to soak in before pouring all of 


it, or poke more holes to give it somewhere to go. 

Cool completely; remove from pan.  Wrap securely to keep moist. This is best served the next day or even a 


couple of days after baking.

The original recipe I found halved the recipe and used a 6 cup Bundt Pan. I also added chocolate chips to the recipe. I like the contrast in texture of the chocolate chips with the moistness of the cake. I think this recipe would be perfect served up as mini individual bundts for your guests!



  

The Old Dominion

The Old Dominion is a simple classic with an amazing texture to the cake. I was introduced to the Old Dominion Pound Cake by a friend and Georgia Peach. I actually found two slightly different variations of this cake from Nordic Ware. The first variation uses 8 eggs (yes ocho) and is the recipe in this post. You have to fold beaten egg whites into the cake batter, which is a bit of a tricky task. Overall this is a fun cake to make if you have the time.

Recipe: Old Dominion Pound Cake

Ingredients:

2 1/4 cups sifted flour 

1 1/4 cups sugar

1/4 tsp. baking soda

1 1/2 cups butter, softened

2 tbsp. lemon juice

2 1/4 tsp. vanilla

8 eggs, separated

1/8 tsp. salt

1 cup sugar

1 1/2 tsp. cream of tartar

Directions:

Preheat oven to 325 degrees and spray a 12 cup Bundt pan with Baker's Joy.

In large bowl blend flour, 1 1/4 cup sugar and baking soda. Blend butter into flour mixture; add lemon juice and vanilla. At a low speed blend in egg yolks one at a time till blended.

In separate bowl, beat egg whites till frothy.

Next, add salt then gradually add 1 cup sugar with cream of tartar, beating well after each addition. Beat until soft peaks form.

Gently fold in beaten egg whites into cake batter. Pour into a greased and floured pan. Using a rubber spatula or knife gently cut through cake batter one or two times.

Bake at 325 degrees for 1 1/2 hours or until cake tests done. Do not open oven for the first hour of baking. Now turn off oven and leave cake in oven for 15 minutes, remove to cook in pan for 15 minutes then turn out onto wire rack or serving plate to finish cooling. Sprinkle with confectioner's sugar.

Enjoy!

   

Fab Lemon Yogurt Pound Cake

This recipe was forwarded to me by my friend aka the selector of great recipes (SGR for short). She picks out the recipes and forwards them to me to try. Another great pick! 


This fab, lemon yogurt pound cake reminds me of summer with it's refreshing tart and tangy flavor. I found this cake perfect with my morning coffee and could easily be dressed up with a dollop of whipped cream for dessert. This cake is delicious due to it's simplicity. Enjoy!

Recipe: Lemon Yogurt Pound Cake with Lemon Glaze

Recipe from: allrecipes.com

Ingredients:

• 2 1/4 cups sifted all-purpose flour
• 1 1/4 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• Zest of 2 lemons
• 1 teaspoon vanilla extract
• 1 cup CRISCO® Shortening
• 1 (8 ounce) container lemon yogurt
• 3 eggs
•  
• Lemon Glaze
• 2 lemons, juiced
• 1 cup Confectioners' sugar

Directions

1. Preheat oven to 325 degrees. Spray Bundt pan with Baker's Joy and set aside.
2. In the bowl of an electric mixer, combine all ingredients low speed. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
4. In a small bowl, combine lemon juice and confectioners' sugar until smooth. Brush over warm cake. (The glaze will be thin and absorbed into cake.) I poured my glaze on the cake, due to not reading all the directions, and then sprinkled powdered sugar over the cake. In hindsight, I don't think the powdered sugar is necessary. 

Amount Per Serving (based on 16 servings)  Calories: 292 | Total Fat: 13.2g | Cholesterol: 40mg