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Blog

Filtering by Tag: bundt cake

Biscoff Bundt Cake with Espresso Ganache

Patricia Reitz

Calling all biscoff spread and bundt cake lovers - oh boy, do I have a treat for you! First let me start by saying you should definitely not make this cake if you have any issues with self-control - don't say I didn't warn you.

Wow, this cake is heavenly - and the espresso ganache that enrobes it is the perfect compliment so please don't be tempted to make the cake without it. Words simply cannot describe how yummy this combination is, but you'll never know if you don't try it so get in the kitchen and find out for yourself.  Enjoy!

You can use either Biscoff Spread or Trader Joe's Cookie Butter in this recipe - they're basically the same.  Both are equally addictive.

I can't live without this stuff.  Baker's Joy enables my cakes to release from their pans perfectly.

Tip - spray your cake pans in the sink to avoid the overspray from falling onto your floors and counters.  I love the shape of this Heritage Bundt Pan by NordicWare.  It was a gift from my mother. Thanks Mom!!

 Biscoff spread, butter, and sugar - we're off to a great start.

Love my POURfect Bowls and BeaterBlade attachment - wouldn't bake without them.  Let me explain...

I always hated stopping my mixer to scrape down the sides of the bowl, but now I don't have to because my BeaterBlade attachment scrapes the sides of the bowl while it mixes. Love that!

Here's another great find - a POURfect beaker.  It really does pour perfectly - no drips down the side of the cup, no overflow.  Love it, love it.

...still don't need to scrape the bowl.  Happy! 

This isn't the best photo, but another product I use every single time I bake is my POURfect bowl.  It directs the dry ingredients right into the mixing bowl.  If you've ever struggled to get your dry ingredients into your stand mixer without spilling them all over the place, do yourself a favor and get one of these bowls.  No more wasted wax paper and never again will I have to scrape spilled flour off the counter.  These bowls come in many sizes, but I find the 6 and 8-cup sizes most useful.  I'll never part with mine.

Okay, we're ready to pour our batter into the cake pan.  

Then into the oven.  The batter will rise a bit in the oven, but it's pretty thick so you shouldn't have to worry about it spilling over.  If you're worried, slip a sheet pan underneath.  When the cake is done, just trim any excess cake off using a serrated knife so the cake will be level when you flip it out of the pan to cool.

See how the Baker's Joy spray allowed the cake to release perfectly?  Works like a charm every time.  Cool cake completely before drowning in espresso ganache.  I can hardly wait!

Oops, I didn't get any photos while I was making the ganache - just melt everything together over a very low flame, stirring constantly, until thoroughly combined - takes like 5 minutes (or you can use the microwave).  You don't have to do this, but I like to strain the ganache through a fine mesh sieve to make sure it's perfectly smooth.  Cool until it thickens a bit, then pour over the cake. 

Oh my - you have to give this one a try!

Items used to make this recipe:


Biscoff Bundt Cake with Espresso Ganache

serves 16

Printable Recipe

Ingredients

For the cake:

  • 3 cup all purpose flour

  • 1 teaspoon fine salt

  • 1 teaspoon baking powder

  • 16 tablespoons unsalted butter, room temperature

  • 2 1/2 cups granulated sugar

  • 1 cup Biscoff Spread (or Trader Joe's "Cookie Butter")

  • 4 large eggs

  • 1/2 cup milk

For the Ganache:

  • 1 tablespoon instant espresso powder

  • 3/4 cup heavy cream

  • 3/4 cup semi sweet chocolate chips

Directions

To make the Cake::

  1. Preheat oven to 350F and place rack in lower middle position.

  2. Prepare 10-cup or larger bundt pan with flour/oil baking spray.

  3. Whisk together the flour, salt, and baking powder; set aside.

  4. In the bowl of a stand mixer fitted with a Beater Blade or paddle attachment, cream the butter, sugar, and biscoff spread together.

  5. Add the eggs, one at a time, making sure each is incorporated before adding the next. Scrape bowl if necessary.

  6. Add milk; mix until incorporated.

  7. Slowly add the reserved dry ingredients and mix until combined; scraping bowl if necessary.

  8. Pour batter into prepared pan and bake for 1 hour and 15 minutes; or until a toothpick inserted in the center comes out clean.

  9. Cool for 5 minutes before removing from cake pan; allow to rest on cooling rack until completely cool.

To Make the Ganache:

  1. While the cake is cooling, make ganache by gently heating the heavy cream in a medium sauce pan over medium heat; add the espresso powder and stir to dissolve.

  2. Add chocolate and continue heating slowly, stirring constantly, until the ingredients are fully combined and the mixture looks smooth and creamy.

  3. Remove from heat and strain into a bowl and allow to cool until it thickens slightly, then pour over cake.

  4. Chill cake just long enough to set the ganache. Cover and store at room temperature for several days.

adapted from A Beautiful Bite

Paula Deen's Apple Cake

Patricia Reitz

Granny Smith apples are not a favorite in this house, but my 18 year old son was at the grocery store with me and asked me to buy a bag.  I questioned his apple selection, but he insisted he loved the tart apples and, not wanting to squelch his desire for such a healthy snack, I put the bag in my cart.  He ate one apple that afternoon and the rest sat in the fruit bowl for the next 2 weeks.  So much for his love of Granny Smith aplles (I just knew he wasn't going to eat them!!).  Anyway, what's a mom to do with fruit nobody wants to eat - bake something!!  Enter this Paula Deen recipe called Grandgirl's Fresh Apple Cake from Georgia.  Strange recipe name, but the cake is pretty yummy and it stays moist for days and days.  It's very dense and heavy, and it'll feed an army so I plan to share it at an upcoming brunch.

Items used in this recipe:


Paula Deen's Fresh Apple Cake

serves 16-20

Printable Recipe

Ingredients

cake:

  • 2 cups granulated sugar

  • 3 eggs

  • 1 1/2 cups vegetable oil

  • 1/4 cup fresh orange juice

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 tablespoon ground cinnamon

  • 1 tablespoon pure vanilla extract

  • 3 cups peeled and finely chopped apples

  • 1 cup shredded coconut

  • 1 cup chopped pecans

Sauce:

  • 8 tablespoons butter

  • 1 cup granulated sugar

  • 1/2 cup buttermilk

  • 1/2 teaspoon baking soda

Directions

  1. Preheat oven to 325F. Spray a 10-inch angel food cake pan with flour/oil cooking spray.

  2. In a large bow, combine all the ingredients except for the apples, coconut, and pecans.

  3. Stir in the apples, coconut, and pecans.

  4. Pour batter into prepared pan and bake for 90 minutes.

  5. Remove from oven and using a long skewer, poke holes all over the cake (cake should still be in the pan).

  6. Shortly before the cake is finished baking, make the sauce by combining all the sauce ingredients in a large saucepan (mixture will bubble up).

  7. Bring mixture to a boil; stirring constantly, boil for 1 minute.

  8. Pour sauce all over the hot cake and let it stand for 1 full hour before unmolding the cake to cool completely.

adapted from Paula Deen