CH Runners
Not Running => Food => Topic started by: Dagstag v 2.0 on September 30, 2014, 12:39:46 PM
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I am baking a couple of cakes for the Yom Kippur fast-breaking. I am making a good old carrot bundt cake, and wanted to make a second cake, also a bundt, but maybe something more unique/interesting.
Any suggestions? Preferably something without glaze or icing, but I'm open to anything.
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I like this one and I skip the glaze: http://www.marthastewart.com/313216/apple-cinnamon-bundt-cake (http://www.marthastewart.com/313216/apple-cinnamon-bundt-cake)
It would be good with a caramel glaze though...
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Lemon poppy is always good, pumpkin, chocolate orange.
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as much as i hate admitting this... my favorite bundt cake is southern comfort cake.
most of the recipes online use mixes, but i've managed to cobble together a pretty good one with a basic sponge cake recipe.
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as much as i hate admitting this... my favorite bundt cake is southern comfort cake.
most of the recipes online use mixes, but i've managed to cobble together a pretty good one with a basic sponge cake recipe.
It's ok.. no shame. I made a delicious cake in Ireland with (among other ingredients) Bailey's and instant custard.
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I like the idea of an apple-cinnamon cake... I think my mom has a recipe for an apple-streusel bundt cake, with the streusel sort of marbleized through it.
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Oooo. i just remembered my mother makes a pumpkin streusel bundt cake. that's pretty tasty.
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Diabilita shared a wonderful almond/rum cake that can be baked in a bundnt pan. I made it in 2010, I believe.
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/163974_10150144703613238_3034077_n.jpg?oh=2822202d8859987bc263448ac9a49ce6&oe=54BA0E28&__gda__=1421868182_0eecef4c1027f27e2a3ff9df51df074f)
From this thread.http://chrunners.net/forum/index.php?topic=47126.msg968622#msg968622 (http://chrunners.net/forum/index.php?topic=47126.msg968622#msg968622)
It can be made gluten free by replacing the flour with more almond flour.
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I, uh... may have just ordered a special bundt pan.
(http://ecx.images-amazon.com/images/I/61iIPzsX0SL._SL1500_.jpg)
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That's very cool, Dag!
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I, uh... may have just ordered a special bundt pan.
(http://ecx.images-amazon.com/images/I/61iIPzsX0SL._SL1500_.jpg)
love it!
I got a really fancy Bundt pan for xmas last year and have not used it yet. I try not to make cakes that i will consume most of them :D
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I saw at least 3 or 4 other bundt pans I wanted... some of them were around $40 each! Yikes.
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yeah, there are some INCREDIBLE bundt pans out there, i have got to resist buying them all as well. I have a plain one, a small one and the fancy one. I would like a set of mini ones.
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OMG I want that!
And I want Mags' version of my almond cake. That is seriously stunning Mags, wow!
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This is a great pound cake that improves on day 2. It has a LOT of butter but that's good, right?
Chocolate Pound Cake
Sift together 1 C. cocoa powder, 2 C. all-purpose flour, 1/2 tsp. baking powder, 1 tsp.salt and 2 Tbs. instant espresso powder. Blend well and set aside.
Put 3 sticks unsalted butter in your mixer bowl and beat until light and fluffy. Then gradually add 3 C. sugar and beat for 5 minutes. Then beat in 5 eggs one at a time. Beat in 2 tsp.vanilla.
Combine 1 C.buttermilk with 1/4 C.water. Add the dry ingredients alternating with the wet to the eggs and sugar. Mix well and be sure that all is combined well to avoid streaks.
Pour into a greased 10" tube pan and bake at 325 F. for and hour and 20 minutes.
It will serve 12-15 people and will stay moist for several days, improving on day 2.
It’s a very stiff batter; make it in a stand mixer.
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OMG I want that!
:D http://www.amazon.com/Nordic-Ware-Star-David-Bundt/dp/B000QYN0ZM (http://www.amazon.com/Nordic-Ware-Star-David-Bundt/dp/B000QYN0ZM)
And I want Mags' version of my almond cake. That is seriously stunning Mags, wow!
I know, right? If I tried that, it would look like a poo and THC had a baby.
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Found it a little while ago. It may have hopped into my cart at that time.
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I like big bundts (http://www.foodlibrarian.com/p/i-like-big-bundts.html) is a great collection of recipes.
and this dark chocolate and bourbon bundt (http://www.nytimes.com/2008/12/03/dining/031arex.html?_r=0) is really really good.
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I'll check that site out, cg!
I did find this: http://www.coffeeandcrumpets.com/roasted-parsnip-cake/ (http://www.coffeeandcrumpets.com/roasted-parsnip-cake/) ... looks interesting (?)
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that's probably quite nice - the parsnips will keep the cake moist (well, together with the yogurt) and provide a little vegetal sweetness.
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I like big bundts (http://www.foodlibrarian.com/p/i-like-big-bundts.html)
This made me giggle way more than necessary.
The Star of David bundt cake is delightfully ridiculous.
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Yes! I like big Jewish bundts, it's true. I'm thinking of making the ultimate lemon bundt from that sight.