Showing posts with label bundt cakes. Show all posts
Showing posts with label bundt cakes. Show all posts
I wanted to bake my father an extra special dessert for Father's Day. My father is 88 years old now and slowing down a tiny bit. His brain is just as quick as a whip, but the body is not as spry as it used to be. He really enjoys a bit of something sweet after his meal and I thought this Pineapple Upside Down Bundt Cake from scratch would be just the ticket.
I can't wait to see his eyes light up when he sees it. Of course he will enjoy it with a nice big dollop of whipped cream on top!!
He is so cute. I go out for supper with him and his lady friends to a local eatery most Wednesday nights for fish and chips. He always gets dessert, and it doesn't matter what it is, he always asks for a huge dollop of whipped cream on top.
Even if it is a pie with meringue already on top. He loves his whipped cream!
Getting to spend these special times with him over these past 19 months has been the silver lining in what was a very difficult time for me. I had thought I would never get to see my father again, but life has a way of surprising you, yes?
.JPG "Pineapple Upside Down Bundt Cake")
And being able to spend time with dad is one of the best things to come out of all the bad that happened to me. It is an extra special blessing.
And so I baked him a Pineapple Upside Down Cake as a treat. And not just an ordinary one. A Pineapple Upside Down Bundt Cake.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Bundt Cake is a unique and special way to bake and present this old family classic dessert. It lacks nothing of the original, except that instead of being a flat cake, it is baked in a ring cake.
You can of course use a cake mix for the cake part of the dessert, but today I chose to make a cake batter from scratch. My father is worth it I think.
But if you are wanting to really streamline the process, by all means use a cake mix. You will need a two layer sized golden cake. It will also bake a bit quicker than the from scratch cake.
.JPG "Pineapple Upside Down Bundt Cake")
WHAT YOU NEED TO MAKE A PINEAPPLE UPSIDE DOWN BUNDT CAKE
Simple ingredients, that's all, and of course a Bundt cake pan.
For the cake: (see printable recipe notes)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
.JPG "Pineapple Upside Down Bundt Cake")
You will need most, but not all, of a tall can of pineapple rings, plus the juice. I think you end up with two extra rings. These will be cut in half, to make two semi-circles.
If you don't have maraschino cherries you can use glace cherries, rinsed and dried. If your cherries have stems, do remove them!
.JPG "Pineapple Upside Down Bundt Cake")
If you don't want to make the cake from scratch, you can substitute the cake batter with a 2 layer sized cake mix. You will need to beat it together with 1/2 cup water, 1/2 cup pineapple juice, 3 large eggs, and 1/3 cup of canola oil to make up the batter.
Easy peasy.
.JPG "Pineapple Upside Down Bundt Cake")
HOW TO MAKE PINEAPPLE UPSIDE DOWN BUNDT CAKE
This is actually a very simple cake. Just make sure your pan is a non-stick pan and spray it really well with cooking spray so that nothing sticks.
Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
.JPG "Pineapple Upside Down Bundt Cake")
Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
.JPG "Pineapple Upside Down Bundt Cake")
Recipe notes:
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
.JPG "Pineapple Upside Down Bundt Cake")
Pineapple Upside Down Cake was a cake I used to make for dessert fairly often when my children were growing up. It was easy to make and always impressive.
Plus, they LOVED it. Its also a really great company dessert. I am not a fancy smancy kind of a gal, so simple desserts like this are what I like to serve to company.
I am not one to put on airs of any kind!
.JPG "Pineapple Upside Down Bundt Cake")
I have a few upside down cake recipes on here, and all of them are quite delicious!
PEAR AND MAPLE UPSIDE DOWN CAKE - A delicious twist on an old favourite. If you want you can use 65g (1/2 cup) of maple sugar instead of the brown sugar called for in the recipe for an even more maple-like flavour. That is what I did this time and it worked beautifully.
PINEAPPLE GINGERBREAD UPSIDE DOWN CAKE - This is a fabulously spiced and moist upside down cake. We do love our gingerbread in this house and this is a wonderful way to have it.
UPSIDE DOWN TOFFEE APPLE BROWNIES - All the flavors of a toffee apple in a moist delicious brown sugar spiced brownie, topped with sweet candied slices of apple. Yummilicious!
.JPG "Pineapple Upside Down Bundt Cake")
I really can't wait to see my father's eyes light up when he sees this cake. I just know he is going to love, Love, LOVE it!!
My father is a very easy-going amiable fellow. He loves to come here and visit with my cats. I am really pleased that I have been gifted with these last few years of his life. Its a real blessing to me. Happy Father's Day Dad and all you fathers out there! May your days be truly happy ones filled with lots of love, good health and tastiness!
Pineapple Upside Down Bundt Cake
Yield: 8 - 10
Prep time: 15 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 5 M
A wonderful version of an old favorite! Delicious cut into wedges and served with whipped cream!
Ingredients
For the cake: (see note)
- 350g of plain flour, sifted (2 1/2 cups)
- 3 tsp baking powder
- 1/4 tsp salt
- 240g of caster sugar (1 1/4 cups)
- 6 ounces butter, softened (3/4 cup)
- 1 tsp vanilla
- 3 medium free range eggs
- 120ml milk (1/2 cup)
- 120ml pineapple juice (1/2 cup)
You will also need:
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (60g) butter, melted
- 8 maraschino cherries
- 8 slices pineapple, halved
Instructions
- Preheat the oven to 180*C/350*F/ gas mark 4. Spray a bundt pan very generously with cooking spray. Set aside. Sift together the flour, baking powder and salt. Set aside. Stir together the milk and pineapple juice.
- Cream together the butter and sugar for the cake until light and fluffy. Beat in the vanilla and eggs, blending well. Add the flour alternating with the milk/pineapple juice, making three dry and two wet additions and ending with the dry. Beat well after each addition.
- Melt the additional amount of butter and stir in the brown sugar. Pour this mixture into the bottom of the bundt pan.
- Place two half pineapple slices, alternately with the cherries around the bottom of the pan. (see photograph) Carefully pour the cake batter over top to cover, without dislodging the fruit.
- Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the cake comes out clean.
- Leave to cool in the pan for 20 minutes, slice a small spatula around the edges and invert onto a serving plate.
- Serve warm, or at room temperature, slicing the cake between the pineapples. A dollop of whipped cream on top goes very nicely.
Notes
Instead of making the cake from scratch, you can use a two layer yellow cake mix. Beat it together with 1/3 cup of oil, 1/2 cup of water, 1/2 cup of pineapple juice and three large eggs. Use as per the cake mixture above. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Proceed as above.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: theenglishkitchen@mail.com.
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I think you would have to really search to find a person who is not fond of donuts. I think you would have to really search to find a person who is not fond of cake. Combine the two and you have a donut cake recipe that people are sure to fall in love with!
In my opinion, not all donuts are alike. I have a certain fondness in my heart for cake donuts. Unlike yeast raised donuts, these delicious treats require no proofing or raising time period and are leavened by the use of baking powder, baking soda, or both!
This spice pound cake recipe I am sharing with you today is very similar in both cake and texture to a cake donut and be warned . . . you just may fall in love with it!
When I was growing up, occasionally, my mother would pick up a bag of cake donuts for us to enjoy at home. She would usually get the plain ones. They were always a real treat.
Mom would pop them into a paper bag and gently reheat them in a low oven. Oh boy, but did they ever taste some good!!!
Filled with the scent and taste of grated nutmeg and vanilla, she would often serve them to us with a scoop of vanilla ice cream.
You haven't tasted delicious until you have tasted a warm cake donut served with a scoop of vanilla ice cream on the side!
This delicious Bundt cake not only tastes like a cake donut, but it also looks like a cake donut, albeit a rather large one!
It also has a beautiful pound-cake-like texture that I find to be quite, quite addictive. You cut yourself a piece to enjoy and when its gone you can't resist cutting yourself just another tiny sliver because it is just so darned delicious!
WHAT YOU NEED TO MAKE BUTTERMILK DONUT CAKE
Simple kitchen ingredients that most of us always have on hand. Don't worry if you haven't got any buttermilk. I know two great substitutions for it!
- 1 1/2 (300g) sugar
- 1 cup (225g) butter, at room temperature
- 4 large free range eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 1/2 cups (490g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 cup (240ml) buttermilk
To glaze:
- 1 cup (130g) icing sugar, sifted
- 2 TBS water
Generally speaking I like to grate my own nutmeg when baking. You never know how old the nutmeg is in that jar of ground nutmeg you are buying.
Unless you use an awful lot of nutmeg in your baking, it is much better, not to mention fresher to grate your own. I think my mother must have had nutmeg in her spice cupboard that was at least 10 years old. Not good at all.
There are two ways of replicating buttermilk and both work fine. First you can add a tablespoon of lemon juice or white vinegar to a measuring cup and stir in your milk. Leave it to clabber for about 10 minutes.
This works best with whole milk and I'll be honest here, unless a recipe specifically calls for low fat milk I always use whole milk in baking.
Second you can whisk together full fat Greek Yogurt and whole milk in equal parts, which for this recipe would mean a half a cup of each.
Just whisk it together and use as you would the buttermilk. You will never note a difference. Works like a charm.
HOW TO MAKE BUTTERMILK DONUT CAKE
This is a very easy to cake to make, but do note that you will get the best results by using a heavy duty stand mixer or a very powerful hand mixer. The dough is quite sturdy and a weak mixer just won't cut the mustard.
Preheat the oven to 350*F/1180*C/ gas mark 4. Butter a 10 cup Bundt pan really well. Set aside.
Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside.
Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.
Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.
With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)
Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.
Invert the cake onto the cooling rack, releasing it from the tin, and then carefully flip it so that the cracked side is on the top. Leave to cool completely.
Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.
Store any leftovers in an airtight container.
I think I might enjoy a slice of it with a scoop of ice cream for my supper tonight. (Don't judge me, lol, I know I am pretty naughty!)
My sister stopped by with some mail for me this afternoon and left with four slices! (And a tiny taster first!) Yes, it is that good. The simple things in life, they truly are the best!
Buttermilk Donut Cake
Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M
If your favorite donut is the cake donut, then prepare to fall in love with this simple pound cake. It tastes just like a cake donut!
Ingredients
- 1 1/2 (300g) sugar
- 1 cup (225g) butter, at room temperature
- 4 large free range eggs, at room temperature
- 2 tsp pure vanilla extract
- 3 1/2 cups (490g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp ground nutmeg
- 1/2 tsp baking soda
- 1 cup (240ml) buttermilk
To glaze:
- 1 cup (130g) icing sugar, sifted
- 2 TBS water
Instructions
- Preheat the oven to 350*F/1180*C/ gas mark 4. Butter a 10 cup Bundt pan really well. Set aside.
- Sift the flour, baking powder, soda, salt and nutmeg into a bowl. Set aside.
- Place the butter and sugar into the bowl of a stand mixer. Beat with the paddle on medium speed until light and fluffy.
- Beat in the eggs one at a time, beating until thoroughly combined.(If the batter looks like it is splitting, beat in 1 TBS of the flour mixture.) Beat in the vanilla just to combine.
- With the mixer on low speed add the flour alternately with the buttermilk, making three dry and two wet additions, beginning and ending with flour. (Just to combine, do not over beat or you will have a tough cake.)
- Spoon the batter into the prepared Bundt pan, smoothing over the top. Tap on the counter several times to release any air bubbles.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean. Place the tin on a cooling rack and leave for 15 minutes.
- Invert the cake onto the cooling rack and then carefully flip it so that the cracked side is on the top. Leave to cool completely.
- Whisk the icing sugar and water together until smooth. Spread over the top of the cake allowing some of it to drizzle down the sized. Leave to set before cutting.
- Store any leftovers in an airtight container.
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner). Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you for visiting! Do come again!
Triple Chocolate Fudge Cake. Our Dan was saying earlier in the week that he was craving a chocolate cake. I knew just the cake to bake him. This sinfully decadent Triple Chocolate Fudge Cake!
This delicious and easy chocolate cake is probably one of the quickest and easiest chocolate cakes you can make and it packs a fabulously tasty triple whammy of chocolarte flavours! A hat-trick of moist chocolate decadence!!
I have a beautiful cake recipe to share with you today that is very seasonal and quite, QUITE delicious! It comes from one of those little cook booklets that you can find near the Grocery Tills all over North America, entitled Fall Baking, Gold Medal, published in the Autumn of the year 2000. I must have purchased it not too long before moving over here. I always loved those booklets that the different companies would put out (like Betty Crocker and Pillsbury, etc.) They were always filled with a lot of lovely recipes and I have a few which I have kept through the years that have become members of my family!
I used to think that it was really difficult to bake a bundt cake that looked terrible, but I think I was wrong . . . haha. This is not the prettiest cake in the world, but what it lacks for in looks, it more than makes up in flavour!
Be warned you will need a LARGE bowl to mix this up in, and it will only use up roughly half a tin of pumpkin, but not to worry, I am sure you will find a use for the remaining pumpkin and if not, you can easily freeze it in a plastic container to use again another day.
The cake itself is moist and delicious . . . moist from both the pumpkin and the use of yogurt/sour cream. Cakes which are baked with even one of those things are moist, but to have both, well, you have got a winner here!
There is a full tablespoon of ground cinnamon in the batter itself. Not to worry . . . its perfect, and you should smell this when it is baking! WOWSA! the smell of this will have the family rushing into the kitchen to see what's up, forks in hand!
Our landlord and the Engineer were here to fix our shower and their taste buds were tingling at the smell. Unfortunately they were gone by the time it came out of the oven. (More for me!)
What makes this cake a bit different from other pumpkin cakes is that there is a fabulous ribbon of spicy brown sugar streusel running through the middle of it.
This adds even more flavour and interested to an already pretty special cake!
It needs no frosting, just a light dusting of icing sugar to dress it up and that is only if you want to. It doesn't really need it.
Interestingly enough when I first moved over here to the UK, it was nigh on to impossible to get a tin of pureed pumpkin in this country, unless you paid a premium price at an American Import company. Thankfully that is not the case any longer and you can find it at most good shops. It is still a bit pricey, but every now and then you luck in. Our local Aldi had it one year and I think I bought 10 tins of it. I think the cashier thought I was nuts.
Its not really difficult to use up 10 tins of pureed pumpkin, especially when you have tasty things to do with it like this cake. (Be sure to use the Pureed Pumpkin and not the Pumpkin Pie Filling.)
This is perfect to be enjoyed on a chilly Autumn day as you sit by the fire drinking a lovely hot drink with the one you love.
You truly can't get much better than that . . .
Yield: 16
Pumpkin Streusel Cake
prep time: 15 minscook time: 1 hourtotal time: 1 hours and 15 mins
A moist autumn cake with a deliciously spiced brown sugar streusel running through the centre.
ingredients:
For the streusel:
100g soft light brown sugar (1/2 cup, packed)
1 tsp ground cinnamon
1/4 tsp pumpkin pie spice (see my recipe)
2 tsp butter, softened
For the cake:
420g plain flour (3 cups)
2 tsp baking soda
1 TBS ground cinnamon
1 tsp salt
240g butter, softened (1 cup)
380g granulated sugar (2 cups)
4 large free range eggs
180g pumpkin puree (1 cup, NOT pumpkin pie filling)
120g sour cream or plain yogurt (1 cup)
1 tsp vanilla extract
powdered sugar to dust the finished cake (optional)
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Grease and flour a 12
cup bundt pan, tapping out any excess. Make the pumpkin streusel by
rubbing all of the ingredients together until crumbly. Set aside.
cup bundt pan, tapping out any excess. Make the pumpkin streusel by
rubbing all of the ingredients together until crumbly. Set aside.
Whisk
together the flour, soda, cinnamon and salt. Beat the butter together
with the sugar until creamy, scraping the bowl occasionally. Beat in the
eggs, two at a time, beating well after each addition. Beat in the
pumpkin, sour cream and vanilla. Gradually beat in the flour on low
speed, until well blended.
together the flour, soda, cinnamon and salt. Beat the butter together
with the sugar until creamy, scraping the bowl occasionally. Beat in the
eggs, two at a time, beating well after each addition. Beat in the
pumpkin, sour cream and vanilla. Gradually beat in the flour on low
speed, until well blended.
Spread half the
batter in the cake tin. Sprinkle the streusel over the batter making
sure it doesn't touch the sides. Top with the remaining batter, making
sure the batter does touch the sides of the pan.
batter in the cake tin. Sprinkle the streusel over the batter making
sure it doesn't touch the sides. Top with the remaining batter, making
sure the batter does touch the sides of the pan.
for 55 to 60 minutes, until well risen and a toothpick inserted in the
cake comes out clean. Cool in the pan for 30 minutes before removing to
a wire rack to cool completely. Dust with powdered sugar to serve.
Created using The Recipes Generator
It was very gloomy today with the skies threatening of rain all day, but it never quite happened. I had a difficult time taking really appealing photos of the cake. I hope I did it justice. I really did try. Bon Weekend and Happy Thanksgiving to all my Canadian family and friends!
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