These are very different times indeed. I am naturally a homebody, so I don't mind being at home. But usually, I have it all to myself! Not now, though :D :D But here we are, everyone's at home, making the most of the situation by fattening the curve, not flattening, fattening! And there's no better way to contribute to that than with cake of course!



That it is Easter calls for a light and Spring-like cake. This Lemon Bundt Cake I made for our last Easter was divine, it deserves to be in my favorites. This time, I wanted carrot cake, so I tried my hand at a different kind - this one being a Brazilian / Portuguese version. It's soft and has this sponge-like texture, and it's coated in chocolate. Needless to say, the kids were sold on the chocolate alone.


Comes together so quickly with a blender and a bowl. The oil gives it a tender crumb, and there's no waiting for the butter to come to room temperature. And yes, it is amazing with that chocolate ganache coat - a double one at that. And a simple ring of chocolate eggs will give it that Easter look effortlessly. Easy peasy, oh so Easter-y.

Ingredients:
Ruby bundt cake:
1 tbsp butter (for the pan)
2 tbsp sugar (to coat the pan)
115 g (4 oz.) Callebaut ruby chocolate callets, melted
375 g (3 cups) all purpose flour
2 tsp beet powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
225 g (1 cup) unsalted butter, at room temperature
300 g (1-1/2 cups) granulated sugar
2 tsp vanilla extract
5 large eggs, at room temperature
240 ml (1 cup) sour cream, at room temperature
2 tsp beet powder

Ruby ganache:
125 g (4.5 oz.) Callebaut ruby chocolate callets
120 ml (1 cup) heavy cream
2 tsp beet powder
1 tbsp butter

To decorate:
Freeze-dried raspberries
Sanding sugar

Directions:
1. Preheat the oven to 175C or 350F.
2. Butter and sugar the bundt pan. Yes, coat the bundt pan in sugar. Just trust me on this one.

3. In a small bowl set over a saucepan of simmering water, melt the ruby chocolate. Set aside to cool.
4. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
5. In a small bowl, whisk together the sour cream and 2 tsp beet powder. Set this aside.

6. In a stand mixer fitted with a beater, beat the butter and sugar on medium high speed until ... you guessed it ... light and fluffy.... all. the. time... light and fluffy is my mantra.
7. Reduce the speed to medium, then add the eggs, one at a time, waiting for one to be fully incorporated before adding the next one.
8. On the lowest speed setting, fold in the flour in 3 additions, alternating with the sour cream mixture. Start and end with the flour.
9. Fold in the melted ruby chocolate.

10. Transfer the batter to the prepared bundt pan, making sure to fill all nooks and crannies.
11. Place a thick layer of kitchen towels under the pan, and bang the pan on the counter a few times to settle the batter and pop the air bubbles.
12. Bake in the center of the oven for 55 - 60 minutes, until a skewer inserted in the center comes out clean.
13. Rest the cake in the pan for 5-10 minutes, before inverting it onto a rack to cool completely.

When the bundt cake has cooled, make the ganache:
14. In a microwave safe bowl, place the ruby chocolate and heavy cream, and heat it in 15 second bursts, stirring in between.
15. When just melted, stir in the butter and the beet powder.
Adjust the consistency of the ganache: if too thick, add a bit more butter, and if too thin, refrigerate it a while.

16. Set the bundt cake, still on the cooling rack, on top of a pan or a large plate to catch all the chocolate drippings.
17. Pour the ganache all over the bundt cake, taking care not to miss the crevices.
Collect the chocolate on the pan/plate to drip on the cake again if needed.
18. Sprinkle freeze-dried raspberries and sanding sugar to decorate.

The kids still give me a hard time about my obsession with bundt pans. And I get that. But I don't see any one of them complain when something like this emerges from the oven. Seriously, this pan is so cute! It's a royal pain when stuff gets stuck in the crevices of the chimney, and it's a total heartbreak to see some parts of the roof totally missing, but that's with any pan, isn't it? But when it comes together as it should, believe you me, the result is exponentially more satisfying. Now if only I can use it for other occasions other than Christmas ...



I've made this recipe a few times, the most recent one being for a dinner we were invited to. Surely bringing dessert was de rigeur for me, and this gingerbread house ... I would say ... kinda, kinda stole the show. Now not many people are aware that there are pans shaped in this manner and I got asked quite a number of times how I shaped the house. So I made a chiseling motion :D :D :D. I think I just crossed the line to nasty when I was met with a few gaping stares.



Back to the cake now ... this recipe is adapted from King Arthur Flour's Gingerbread Bundt Cake with my addition of mace, more of the spice mixture, and XO Cognac. Mace ... because I come from the Spice Islands and my grandma really likes to use it in her baking, and also because I have a fresh stash that my Mom brought over. More spice because ... it's fueling with flavour :) And the XO? Because this is a decadent dinner treat, and a wash of heady floral, cinnamon and clove notes of Remy Martin's XO is the only thing this gingerbread bundt cake needs to take it to the next level of awesomeness.



Gingerbread Spice

Ingredients:
3 tsp ginger powder
2 tsp ground cinnamon
1 tsp nutmeg powder
1/2 tsp clove
1/2 tsp allspice
1/2 tsp mace

So delighted ... this has just been one of those days when all the dishes came out the way I intended. Trust me, this doesn't happen all the time. Often yes, but not all the time. And I absolutely loved how this lemon bundt cake came out. Satisfied family members also had raving reviews. I did well, methinks :)

It was 10 am and we were going to eat at 5. I was looking for a dessert that was Easter-y, and wanted something quick and easy. A layer cake was out of the question. (SuperMom I am, but today was no day to expect divine intervention). Cupcakes? Ain't nobody got time for that! Sheet cake? Not sexy enough. Bundt pan to the rescue, especially when you got 8 of them and the kids are in disbelief when they see your Amazon browsing history. Yep! More bundt pans.

So I looked through my closet, kitchen closet, that is, and chose one that looked like a nest, headed over to Pinterest for some ideas, and as the seasoned baker that I am, LOL! I winged the decor as I went along.



First off, let me tell you how amazing the sugared surface was! Loved loved loved how it gave that thin crisp (not crunchy) exterior. Not only that ... it also visibly sharpened the edges and crevices, making the cake more defined. Then it was sour cream, making cakes moist (still a bad word? I think we should all get over it!) and luscious since the 1920s. And of course the whiskey ... I was looking for a floral tinge, as opposed to using vanilla extract, to pick up the lemony notes and complement that. The generous splash of 2 tbsp brought it to a totally new level of awesomeness. You may want to forego the booze and do a tablespoon of vanilla extract instead, should you so desire.



While I have never made a lemon bundt cake, I've tasted a few, and I am convinced this one takes the cake! Definitely a keeper and will be on regular rotation.


Ingredients:

To prepare the bundt pan:
1 tbsp butter
1/4 cup granulated sugar

For the cake:
360 g (3 cups) all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Zest of 3 lemons
225 g (1 cup) unsalted butter, at room temperature
330 g (1-2/3 cup) granulated sugar
6 large eggs, at room temperature
80 ml (1/3 cup) lemon juice
2 tbsp whiskey or rum (optional)
1 cup sour cream, at room temperature

For the glaze:
250 g (2 cups) icing / confectioners sugar
3 - 4 tbsp lemon juice

To decorate:
A handful of chocolate eggs
Slivered almonds

Directions:

Good rescue, no? This was such a tender cake, loved the texture, loved how the cream cheese made it a bit more tangy. Loved how the lime paired well with the lovely weather outside. As for the glaze? How could I not?




Ingredients:
360 g (3 cups) all purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
225 g (1 cup) butter. at room temperature
225 g (8 oz) cream cheese, at room temperature
300 g (1-1/2 cup) granulated sugar
5 large eggs, at room temperature
2 tbsp vanilla extract
2 tbsp tequila
4 tbsp lime zest (from 4 limes)
80 ml (1/3 cup) lime juice

For the glaze:
1 tbsp lime zest (from 1 lime)
125 g (1 cup) icing sugar
2 tbsp tequila
1 tbsp lime juice (or more to reach desired consistency)

Directions:
1. Preheat the oven to 160C or 325F.
2. Butter a 10 or 12 cup bundt pan.

3. In a medium bowl, whisk the flour with the baking soda and baking powder.
4. In the bowl of a stand mixer, beat the butter and cream cheese until combined, 2 minutes.
5. Add the sugar to the butter mixture and cream until pale and increased in volume.
6. Add the eggs, one at a time, waiting until it has been incorporated before adding the next one.
7. Reduce the speed and fold in the vanilla, tequila, and lime zest.
8. Fold in the flour in 2 additions, mixing until just combined.

9. Transfer the batter to the pan, then tap it a few times on a towel-lined countertop to remove any air bubbles.
10. Bake for 40 - 45 minutes until top becomes golden brown and a skewer inserted in the center of the batter comes out clean.
11. Let cool in the pan for 5 - 10 minutes before inverting it onto a wire rack to cool completely.

12 While the cake is cooling, make the glaze by whisking all the ingredients together to reach a consistency resembling condensed milk. Add a little more icing sugar or lime juice to adjust.
13. Let cake cool to room temperature before glazing.
14. Decorate with lime slices.

I was doing my spring cleaning, and among other chores, sorting and stacking my few bundt pans. Few, I say. Although if you ask any of my kids, they would say it's 4 too many. And this gorgeous pan beckoned. I looked at it long and hard (well, a good part of 20 seconds) and decided that I should use it soon. Soon? No, it was still 10am and by George, I'm going to make one today! That seriously was how it started. LOL!

So I set this pan aside, spent another half an hour sorting other cake pans, tossed a few (Goodwill, that is) then began to scout around for ingredients.
Banana and chocolate? Not in this rose!
Lemon? Nah, I got a pan for that one!
Pumpkin? Oh heck no! Besides, got a pan for that one too ;)
No coffee cake either, just made a kicka$$ one the other day over here.

Nothing was on the fruit platter except bananas, so I opened the fridge and saw a handful of strawberries, half a cup of raspberries (due any hour now), a huge container of blueberries, and this ... is how this recipe came to me. Surely making an berry bundt cake isn't ground breaking, but you really gotta look around, and use up whatever you have at hand.

And this ... is a parenting/cooking life skill that I have yet to impart to my kids (who will usually scroll down Instagram, decide on something to cook/bake, then make a shopping list. And while that may be good, I mean the very mention of kids cooking is good, if not great, it will be infinitely more useful and prudent to make do with what you have first before going out and buying more stuff. Right? I thought so!


Ingredients:
300 g (2-1/2 cups) all purpose unbleached enriched flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
400 g (2 cups) light brown sugar
225 g (1/2 cup) butter, softened
3 large eggs, at room temperature
2 tsp vanilla extract
120 ml (1/2 cup) yogurt, at room temperature
60 ml (1/4 cup) buttermilk, at room temperature
300 g (about 3 cups) berries
2 tbsp of flour

Directions:
1. Butter and flour a bundt pan, then preheat the oven to 175C or 350F.

2. In a medium bowl, whisk the flour, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer, on medium to high speed, cream the brown sugar with the butter until light and fluffy.

4. Stir the yogurt and the buttermilk together in a small bowl.
5. In another medium bowl, toss the berries (if using strawberries, chop them in 2 or 3 pieces first) with the 2 tbsp of flour.

6. To the sugar and butter, add the eggs, one at a time, waiting until it is fully incorporated before adding the next one. Then add the vanilla.
7 Reduce the speed to medium-low and fold in half the flour, followed by the yogurt/buttermilk mixture. Then fold in the remaining flour.
8. Remove the bowl from the stand mixer, and with a wooden spoon, gently fold in the floured berries.

9. Spoon the batter into the bundt pan, tapping it often on a towel lined counter to settle the batter into the nooks and crannies of the pan.
10. Bake for 45-55 minutes until a skewer inserted into the centre (thickest part of the cake) comes out clean.
Bear in mind, the fruits will be cooked and the skewer will come out a bit juicy. As long as you don't see batter, you're clear.

Ina? Ina Garten, of course. Amazing recipes, interesting show and a wonderful entertainer. Love that her recipes are hearty and comforting. This classic, or old-school, style of cinnamon streusel coffee cake hits the right notes of spice, sweet and soft, with just a bit of crunch to add texture and a bit of warmth from the cinnamon to elevate it from a plain-jane cake.


The cake flour makes for a super airy and soft cake, while the sour cream lends a rich and moist quality to it. I made this for afternoon tea and was amazed at the amount of complements it received (the cake, not I). And the best part is ... it's just barely sweet, allowing the maple glaze to come through.


This coffee cake is made in an angel cake tube pan, just as in Ina's original recipe. This way you can see the nutty scatter of streusel on top of the cake. I can imagine it will look pretty in a large bundt pan as well if you don't mind not seeing the streusel on top, that is.


Another one of Ina's I've adopted and adapted. This one's a keeper ;)

Ingredients:
Coffee cake:
165 g (12 tbsp / 1-1/2 sticks) unsalted butter, softened
300 g (1-1/2 cups) granulated sugar
250 g (2-1/2 cups) cake flour
2 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
4 large eggs, at room temperature
3 tbsp vanilla extract
300 ml (1-1/4 cups) sour cream

Streusel:
50 g (1/4 cup) light brown sugar
60 g (1/2 cup) all purpose flour
2 tbsp ground cinnamon
pinch of salt
45 g (3 tbsp) cold butter, cut into 1/2 cm chunks
80 g (3/4 cup) chopped walnuts

Maple Glaze
60 g (1/2 cup) icing sugar
3 tbsp maple syrup

Directions:
1. Butter and flour a tube pan.
2. In the bowl of a stand mixer, on a medium to high speed, cream the butter and sugar until pale and increased in volume, about 5 minutes.

3. Preheat the oven to 175C or 350F.
4. Sift the cake flour, baking powder, baking soda and salt into a medium bowl. Set this aside.
5. Reduce the speed, and add the eggs, one at a time, waiting until it is incorporated before adding the next.
6. Add the vanilla and the sour cream and continue beating until mixed in.
7. Fold in the flour until just combined.

8. To make the streusel, place all the ingredients (except the walnuts) in a medium bowl and combine by rubbing it between your fingers until it resembles breadcrumbs.
9. Mix in the chopped walnuts.

10. Pour half the batter into the tube pan, tap on a towel-lined kitchen counter to settle.
11. Sprinkle about 3/4th of the streusel.
12. Pour the remaining batter into the pan and scatter the rest of the streusel on top.
13. Bake for 50 minutes to an hour until a skewer comes out clean from the centre of the cake.

14. Let cool for 20 minutes on a wire rack while still in the pan.
15. To make the glaze, whisk the icing sugar with the maple syrup, adding a bit of water if necessary, to make a 'drippable' glaze.
16. Remove the cake from the tube pan and place on your platter, streusel side up.
17. When cooled, drizzle the glaze on top and serve.

Ingredients:

There is a really narrow window of opportunity that I find fresh cranberries in grocery stores, and I relish it. Relish the chance to use fresh cranberries when stuck with dried ones the whole year round ... not that I'm complaining, coz they are fabulous in muffins and cookies. But fresh ... ooh! fresh cranberries burst in your mouth, even when baked in a cake.


They ooze tart and sweet at the same time, and provide a multitude of health benefits to your internal plumbing and cardiovascular system. Not to mention the prevention of some types of cancers and an overall increase in your immunity. Yes, cranberries are a great addition to a sweet treat like this because it validates the need to balance my tea time transgressions with something so healthful that I feel no remorse at all ;)

And nothing pairs with cranberries better than oranges, so here I present to you the amazing Cranberry Orange Pound Cake. It has all the qualities of a pound cake ... dense, rich, and bordering on the sinful. Since I baked it in my bundt pan, I'll call it a bundt cake ;) So Cranberry Orange Bundt Cake it is.

Ingredients:

Trying to make healthful substitutions where ever possible, and since we had a fresh batch of homemade applesauce, this was a shoe in! Cinnamon and cloves and black pepper?!? Yes, it's different, but the applesauce called for some spice and the amounts were quite miniscule given the intensity of the chocolate. No one noticed and yet, it had some depth of flavour. You may choose to omit but you'd be missing out. There are proven benefits to having spices and besides using it liberally in my cooking, I'm trying to incorporate it in my baking (sneakily, I admit).
Ingredients:
2 cups all-purpose flour, plus more for dusting
1/2 cup Dutch process cocoa
1 cup granulated sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp fleur de sel
1/2 tsp ground cloves
1/2 tsp freshly ground pepper
2 cups unsweetened applesauce
2 large eggs, lightly beaten
1/2 cup vegetable oil
110 grams (1 stick)unsalted butter, melted
340 grams dark chocolate (70%) chopped

Directions:
1. Butter and flour a bundt pan.
2. In a large bowl, whisk together the flour, cocoa, sugar, baking soda, cinnamon, salt, cloves and pepper.
3. Make a well in the center and pour in the applesauce, beaten eggs, oil and melted butter.
4. Mix to just incorporate and add the chopped chocolate.
5. Transfer to the prepared pan and bake for 60 to 70 minutes, until it passes the skewer test.
6. Cool in the pan for 10 minutes on top of a cooling rack before inverting it onto the rack to cool completely.
7. Place on your pretty platter and sift icing sugar before serving.

This bundt cake won't be too sweet so it's also perfect with a scoop of ice cream!

We bought and re-plated ;) some sushi. Having missed sushi day a few days before (June 18) this was a great occasion as any. After all, everyone was famished and we actually managed to eat lunch at lunch time. Not like Mother's Day when brunch turned into tea. LOL ...




We also made a fabulous chocolate applesauce spiced bundt cake with ahem.. homemade applesauce. Applesauce = less butter = less guilt. Dark chocolate shards masked the faint taste of cinnamon and black pepper, giving it an interesting twist.