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Banana coconut bundt cake

30 Jun

 

Banana coconut bundt cake.png

Bananas. I feel they should come with a warning – in three days this green, unripe piece of fruit will be a bruised, brown banana that no-one will want to eat.

At least, that’s how it is in my house.

Miss6, the fussy one, will actually eat bananas without complaint. So I buy them. Then her BFF at school will have apples at fruit break & she too insists on apples. Le sigh.

Hence today’s bake is a banana coconut bundt – thankfully I love baking with bananas. Both Miss6 & 8 had a hand in making this cake which gives you some impression of the degree of difficulty [ie – none. Super easy].

I found the recipe for this lovely, moist cake in my well-thumbed copy of AWW’S Quick Mix Cakes bake. The original used wholemeal flour but I used plain self-raising. I also reduced the sugar – this recipe uses the reduced amount.

 GATHER:

125g butter at room temperature, diced

2 teaspoons grated lemon rind

½ cup brown sugar

3 eggs

two large, over-ripe bananas, mashed with a fork

1 1/2 cups self-raising flour

1/3 cup shredded coconut

1 teaspoon bicarb soda

1 cup icing sugar

hot water

shredded coconut, extra, to serve

Banana coconut bundt cake (1).png

LET’S GET TO IT:

Preheat oven to 180C and spray a bundt tin with non-stick cooking spray.

Place all ingredients except banana into bowl of electric mixer and beat on low until combined. Increase speed to medium until mix changes colour. Scrape down sides, add banana and mix briefly on low until incorporated.

Scrape into tin, place in oven and bake for 35 minutes / until a skewer comes out clean.

Allow to cool for 10 minutes before turning onto wire rack to cool completely.

When cold make a simple icing by sifting icing sugar into a bowl an adding just enough hot water until you have a thick paste. Drizzle over the top of cake and sprinkle with the extra coconut. Serve.

Coconut banana bundt cake.png

Apple cinnamon mini bundt cakes

13 Jun

Apple cinnamon mini bundt cakes.png

How cute are mini Bundt cakes? They look so fancy and don’t require anything more than a light dusting of sugar to set them off. Whenever I see a recipe that requires baking in a mini Bundt pan I am all over it.

I saw this recipe in a back issue of my most fav magazine in the world, Donna Hay. Ms Hay called these lovelies cinnamon sugar-coated maple apple cakes, which sounds very poetic.

This is an easy cake recipe to make and would be perfect for a morning tea or dessert.

These mini bundt cakes are similar to a baked cinnamon doughnut – without the shocking amount of calories.

cinnamon & apple mini bundts.png

GATHER:

2½ cups self-raising flour

1 teaspoon ground cinnamon

250g butter, melted

¾ brown sugar

½ cup maple syrup

4 eggs

6 red apples, peeled and grated

2 teaspoons ground cinnamon, extra

1/2 cup caster sugar

Apple cinnamon mini bundts.png

LET’S GET TO IT

Preheat oven to 180°C and thoroughly grease the insides of a 1 cup-capacity mini Bundt pan with a non-stick baking spray.

Sift flour and cinnamon in a large bowl then stir in butter, brown sugar, maple syrup, eggs and apple and mix well to combine.

Spoon or pipe batter into the Bundt tins and bake for 18 minutes.

Remove from oven and straight away turn out onto wire rack.

Stir the extra cinnamon and sugar together in a bowl then dredge each cakes in the sugar mix and return to wire rack to cool.

Mini cinnamon apple bundt cakes.jpg

 

Choc chip mini bundt cakes

2 Aug

Choc chip mini bundt cakes from scratch

My mini bundt tin is one of my favourite pieces of kitchen baking paraphernalia. I love the way the pretty little fluted tins instantly make the cakes look fancy. I own several large bundt tins too but the mini ones have a special place in my heart. Continue reading

Passionfruit bundt cake – simple, six ingredients, from scratch

28 Mar

Passionfruit bundt cake. The Hungry Mum

I love baking bundts! There is something very satisfying about removing a bundt cake from its tin and being greeted with the sight of a regal-looking cake. Continue reading