Tag: Baking

Categories
Food

Perfect Rum Bundt Cake

Happy Fall Everyone! It’s November and I’m loving everything fall. Pumpkins, all the pretty leaves, baking and even the colder weather. Cold weather gets me in the baking mood and this Rum Cake is seriously one of my favorites. It’s definitely a showstopper! It comes out looking so beautiful it’s perfect for any holiday, special celebration or around here, whenever I am in the mood to bake.

+Batter Ingredients

  • 1 (18.25 ounce) package yellow cake mix
  • 1 (3.5 ounce) package instant vanilla pudding mix
  • 4 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1/2 cup rum
  • 1/2 cup chopped pecans

+Glaze Ingredients

  • 1/4 cup water
  • 1 cup white sugar
  • 1/2 cup rum

Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt cake pan. For this type of pan I use the flour spray to make sure I can really coat the pan and the cake comes out easily.

Combine cake mix and pudding mix.

In another bowl beat eggs, water, oil and rum until frothy. Add cake mix/pudding mixture and beat until well mixed. Spread pecans evenly over the bottom of the prepared pan and pour batter over pecans.

Bake cake at 325 degrees F (165 degrees C) for 60 minutes or until a toothpick comes out dry when inserted in the center. Allow to cool in pan for 5-10 minutes and remove from pan.

Place in serving dish immediately, right side up. (Pecans should be on the bottom)

Rum Cake

+Glaze

During the last 15 to 20 minutes of baking time, water and sugar in a sauce pan and bring to boil over high heat. Reduce heat to medium and boil rapidly until it’s very thick and syrupy stirring very frequently. The syrup must be reduced quite a bit and very thick otherwise it will make the cake mushy.

Remove from heat and add rum. While cake is still hot, poke holes all over top of cake with a toothpick and spoon glaze over top of cake.

+Important Tip

This cake tastes best the next day. Allow cake to sit at room temperature for one day then refrigerate. Trust me it will be the most delicious rum cake ever! Remember this recipe when you are planning your holiday desserts this year. It will for sure be a hit!

Categories
Food

Pineapple Upside Down Bundt Cake

If you know me, you know I love baking, and you might also know my go-to baking pan when baking a cake is my bundt cake pan. Seriously, it makes every cake look so pretty and saves you lots of time if you want your cake to not only taste good but look good. Here’s a twist on a Pineapple Upside Down Cake in a bundt cake pan. Comes out looking so pretty and looks like it took much more time than it actually did

Pineapple Upside~Down Bundt Cake
1 can (20 oz.) Pineapple rings in juice
1 jar (10 oz) Maraschino Cherries
1/2 cup (1 stick) unsalted butter, melted
1/2 cup firmly packed light brown sugar

img_6813

Grease and flour a 12-cup Bundt cake pan. Normally,  I use Pam Baking Spray to coat my baking dishes.  It is so easy and saves you time and less messy but if you choose grease and flour your pan.  Pour melted butter into the bottom and sprinkle the brown sugar over it.  Slice the pineapple rings in half and arrange in the bottom of the Bundt pan with a Maraschino Cherry between each slice. Set aside and begin working on the cake batter.

Cake
1/2 cup (1 stick) unsalted butter, at room temperature
1 3/4 cup granulated sugar
1/2 cup vegetable oil
2 tsp. Vanilla extract
4 large eggs
3 cups King Arthur all-purpose flour
4 tsp. baking powder
2 T cornstarch
1/2 tsp. salt
1 1/4 cups whole milk

Preheat oven to 350F-degrees.
In a your mixer, cream the butter. I start using a low-speed and stop when the butter looks nice and creamy.  Slowly add the granulated sugar as the mixer is running on low.  Turn mixer to medium and beat until fluffy.  Add the vegetable oil and mix thoroughly, scraping down the sides of the bowl with a rubber spatula.  Add the vanilla extract, then the eggs, one at a time, beating well after each addition.

Sift the dry ingredients together and add alternately with the milk–1/3 dry ingredients, 1/2 milk, 1/3 dry ingredients, the remaining milk, and finally the last of the dry ingredients.  Mix on medium just until completely blended. Make sure to not over mix.

Gently, spoon the batter into the bundt pan on top of the pineapple and cherries.  Place in the preheated oven for 55 minutes.  After 30 minutes, turn oven down to 325 and continue baking until a cake tester comes out cleanly from the center.  Remove from the oven and allow to cool for 10 minutes before inverting onto a platter.

img_6816

That’s it! You’re done and you’ll have a great tasting cake your family or guests will love.

On a side note, I just want to say, if you don’t have time to make a cake from scratch, buy a boxed cake, set it up in your bundt pan and bake away. Your cake will look beautiful and it makes no difference if it was made from scratch. Enjoy!

Categories
Food

Peach Blueberry Greek Yogurt Cake

img_4656
Fall is near and nothing puts me in the baking mood more than the fall season.  The cool crisp air, maybe a family get together, and that’s all I need to get me geared up for baking. This beautiful Peach Blueberry Greek Yogurt Cake is a show stopper. Not only does it look beautiful but is super moist and tasty.  This is a perfect holiday, special occasion or brunch bake. Or if you’re like me, you don’t need a special reason to serve up something yummy and sweet!
Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 oz butter softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/2 cup Greek yogurt
  • 2 peaches sliced into wedges
  • 6 oz blueberries
  • 1 teaspoon granulated sugar
img_4655

  1. Use 9×3-inch springform pan or a 9 inch round cake pan.

  2. Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or baking spray.
  3. Sift flour, baking powder, baking soda, together into a medium bowl.
  4. In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until creamy and light in color, for about 1 more minute.
  5. Slowly mix in the dry ingredients and mix until combined. Do not overmix.
  6. Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.
  7. Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven and altitude. Once the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. If you want to place on a cake plate you can line the bottom with parchment paper or run a long knife carefully across the bottom and transfer carefully.
  8. If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.