Butterscotch Bundt Cake

Today May 18th 2014 is World Baking Day. The theme is who will you bake for? Baking is a great way to show you care and although I baked this earlier in the week, it's a lovely cake to share on World Baking Day. I'm away for the weekend so I can't actually bake anything today. Have you baked something for World Baking Day and if so what did you bake and for whom?

I saw this recipe ages ago and bookmarked it immediately. I bought some butterscotch chips when I was last in America and finally found an opportunity to bake with it. The cake is absolutely stunning. The bundt tin does all the work so it looks impressive and it tastes absolutely amazing. The glaze is the perfect complement and there wasn't a crumb left even though it's a huge cake! 

I'm sending this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

 brown sugar, flour, sour cream, milk, butter, butterscotch chips, eggs 

 Pour a small amount of batter into the tin

 add a layer of butterscotch chips

 fill with more batter followed by a second layer of butterscotch chips

 I added an extra third layer of butterscotch chips

 ready to go in the oven

 fresh from the oven - you can see the caramelise butterscotch chips 

 with the glaze

Recipe from Food Librarian

For the bundt cake
320 grams light brown sugar
3/4 cup sour cream
170g butter
4 eggs
466 g flour
1 Tablespoon baking powder
310mls milk
170 g butterscotch chips

For the glaze
56g butter
50g light brown sugar
2 Tablespoons milk
125g icing sugar
1 Tablespoon vanilla extract 

• Preheat the oven to 180C. 
• Cream the butter and sugar until light and fluffy. 
• Add eggs one at time, mixing well after each addition.
• Mix in the sour cream.
• In a separate bowl, sift the flour and baking powder. 
• Add 1/3 of the flour mixture followed by 1/2 of the milk and repeat, beginning and ending with the flour mixture. 
• Pour 1/3 of the cake batter into the bundt tin. 
• Sprinkle butterscotch chips in the middle, avoiding the sides of the tin. 
• Repeat this for another 2 layers finishing with a layer of cake batter on top. 
• Bake for about 50-60 minutes or until a skewer comes out clean.
• Allow to cool in the tin for 10-15 minutes before turning out to a wire rack to cool completely.
• Once the cake is cooled, make the glaze by placing the butter, brown sugar and milk in a medium saucepan until it comes to a boil.
• Remove from the heat and stir in the icing sugar and vanilla extract until smooth.
• Pour the hot glaze over the cooled cake. 

Maple Pecan Bundt Cake

Recently I asked J what cake he would like. He wanted something with maple syrup and pecan and I remember bookmarking a Nigella recipe ages ago but have never gotten round to it. It was also a good opportunity to use my lovely bundt tin that I received for Christmas. I love baking bundt cakes as they look impressive with very little effort. 

The cake was moist and the pecan and maple syrup filling was absolutely delicious. It was even better served with ice cream. I did find that there wasn't quite enough cake batter so my cake looked a little flat compared to the picture online. J's comment was that it was very moist and had a distinctive nutty crunch. 

I'm sending this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

 Half fill with batter 

 add pecan and maple syrup filling

 cover with the remaining batter 

 

Recipe available online

For the filling

75g plain flour
30g soft unsalted butter
1 teaspoon ground cinnamon
150g pecans, roughly chopped
125ml maple syrup

For the cake
300g plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
125g soft unsalted butter
150g caster sugar
2 eggs
250ml sour cream

• Preheat the oven to 180C. 
• Make the filling by mixing the flour and butter with a fork until it resembles breadcrumbs. 
• Add in the cinnamon, pecans and maple syrup. 
• Next make the cake by creaming the butter and sugar until pale and fluffy.
• Add in the eggs, one at a time and then the flour and sour cream. 
• Half fill the bundt tin.
• Place the pecan filling on top of the cake batter but be careful not to go over the edge with it.
• Cover with the remaining cake batter.
• Bake for about 35-40 minutes or until a skewer inserted into the centre comes out clean.
• Allow to cool completely and sprinkle with a generous dusting of icing sugar before serving. 
• 
  

Parsnip and maple syrup cake

I've been wanting to bake this cake since November last year and finally got round to it. At that time, I was looking for a gluten free recipe and somehow this came up in my google search but it is definitely not gluten free although it can be adapted to be gluten free. Anyway, it has been in my bookmarked recipes for months and I'm so pleased I finally got a chance to try it out as it was absolutely stunning. Everyone loved the cake and kept asking for the recipe. I omitted the pecan nuts as someone in the office is allergic to them but I would definitely recommend them as it will complement the flavours of the cake well and give some added crunch and texture. The cake is quite sweet from the parsnips, apple and maple syrup but not overly so and it paired well with the mascarpone cheese filling. I'm not sure that everyone would have guessed it had parsnips in them if I didn't tell them. 

I'm entering this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes.

I'm also sending it to Made with Love Mondays hosted by Javelin Warrior.

Finally to Tea Time Treats guest hosted by Jane from The HedgeCombers and run by Karen from Lavender and Lovage. The theme this month is eggs, eggs, eggs! This would be the perfect tea time treat and of course contains eggs!

 cook butter, sugar and maple syrup 

 add flour 

 add grated parsnips, apple and orange zest

 

Recipe from BBC Good Food 
The only change I made was to omit the nuts.

Cranberry, Coconut and Cream Cheese Bundt Cake

Isn't this cake beautiful? I love the shape of the cake and the dusting of icing sugar makes it look so inviting. I have to say a huge thank you to John for buying me this cake tin for Christmas. It has been on my wish list for a while now and I'm so pleased that I finally own one. I absolutely love Nordicware tins and have started a small collection of them.  I'm sure he had an ulterior motive buying the cake tin - a cake from the tin! I promised that he would have the first cake out of the tin and I knew I had to choose a good recipe to impress and show my gratitude. 

I saw this recipe on Jo's Blue Aga and bookmarked it immediately to use with my new bundt tin as it looked and sounded amazing. I'm so glad I did as I made it twice in the same week and have had endless positive comments about the cake. It's a lovely light sponge with coconut and cranberry and a delicious cream cheese filling in the middle. The cake is fragrant and looks stunning especially with a dusting of icing sugar. It would be perfect for Christmas as it has a festive look and feel to it or for any special occasion. 

John's reaction was "Wow- Ros's cake is amazing. One of her best yet!" Other reactions were " Too beautiful to eat", "How did you get that shape?" "Terrifyingly good!" "It's like a hidden treasure puzzle - there's a different taste and texture to every bite" 

I have to admit that I really did enjoy the cake even though I don't like coconut. I'm not just saying that because I baked the cake! It really was that good and I'd recommend you try it for yourself. 

I'm entering this to Bookmarked Recipes hosted by Jacqueline from Tinned Tomatoes. 

I'm also sending it to Tea Time Treats guest hosted by Jane from The HedgeCombers and run by Karen from Lavender and Lovage. The theme this month is eggs, eggs, eggs! This would make a stunning tea time treat.

 my lovely new bundt tin :) 

 

 I love the colours of the cranberries and coconut - reminds me of Christmas! 

 Half fill the tin 

 add a ring of cream cheese - you can just about see it here then fill with remaining batter 

 fresh from the oven 

 looks better with a dusting of icing sugar 

 you can see the cream cheese filling 

Recipe from Jo's Blue Aga

For the cake

270g unsalted butter, softened
250g caster sugar
4 large eggs, beaten
270g self-raising flour
100ml double cream
100g desiccated coconut
100g Dried Cranberries

For The Filling
200g full fat Philadelphia
3 Tbsp Caster sugar
30g Desiccated coconut

• Preheat the oven to 170c
• Cream the butter and sugar until light and fluffy.
• Lightly beat the eggs in a bowl and gradually add it to the creamed butter and sugar mixture. 
• Sift in the flour and mix well. 
• Add the cream and mix again until smooth.
• Stir in the coconut and cranberries. 
• Spoon half the mixture into the prepared tin and spread level using a palette knife. 
• Mix the ingredients for the filling in a small bowl. 
• Place the filling in a ring on the cake batter as shown above.
• Cover with the remaining cake batter. 
• Bake for approximately 45 minutes or until golden brown and a skewer inserted into the centre comes out clean. 
• Allow to cool in the tin for 15-20 minutes before turning out to a wire rack to cool completely 
• Dust generously with icing sugar. 

Crispy Lemon Cake

Lemon cake is one of my faovurite cakes. I bookmarked this recipe as soon as I saw it in my Clandestine Cake Club Cookbook. It's a recipe by Juliana and the description reads "This tried and tested recipe was discovered in a cookery binder that Juliana inherited from her nan.  This sponge is drizzled with a lemony syrup that sets into a crispy, crunchy topping". Honestly, how could I resist?

I have to say the cake turned out perfectly and exactly as described. This was a huge hit at work and I've had repeated requests for more! Writing this makes me wish I could have another slice of the cake now! 

I'm entering this to bookmarked recipes hosted by Jacqueline from Tinned Tomatoes.

 self raising flour, golden caster sugar, milk, 4 eggs, butter and lemon 

 adding lovely lemon zest 

 drizzling the lemon syrup 

 you can see the crispy, crunchy topping here 

Recipe from Clandestine Cake Club Cookbook page 130

For the cake
225g butter
340g caster sugar
4 eggs
340g self raising flour
grated zest and juice of 2 lemons
1/2 teaspoon baking powder
120ml milk

Crispy topping
225g caster sugar
Juice of 2 lemons
Zest to decorate

• Preheat the oven to 160C.
• Cream butter and sugar until light and fluffy.
• Add the eggs, one at time, mixing well after each addition.
• Add the lemon zest and juice.
• Stir in the flour and baking powder and mix well.
• Finally, add the milk. 
• Spoon into a cake tin, level it and bake for about 1 hour until risen and golden brown. 
• Prepare the topping by mixing the sugar and lemon juice until the sugar dissolves. 
• When the cake comes out of the oven, prick all over with a skewer, then drizzle with lemon topping. 
• Allow to cool in the tin completely before turning out.
• Decorate with sprinkles of lemon zest.