Cinnamon Swirl Bundt Cake

Welcome back ! Well that was more of a shout out to self. It certainly has been ages since I ventured back to this special place. And I bring to you one of the finest creations to grace this page to begin my re-entry back into blogging. Not that I ever stopped making goodies. It was just the photography and recipe and all..

How would you like a wonderful vanilla pound cake with fine tender crumb? The fragrance entices you so wonderfully ( my lab , Maya refused to leave the oven unattended while it was baking )  and then you have these rivers of cinnamon swirl around in them. Fantastic. Moist, tender and heavenly.

 An absolute autumn’s delight  of a cake this one. A gorgeous tender crumb vanilla pound cake with ribbons of sweet spice cinnamon sugar and cream cheese glaze. This was such a hit a dinner party that I decided to make it again – this time just for my hungry kids !

Cinnamon Swirl Bundt Cake

Serve this warm with a dollop of ice cream if you must. But, I say a steaming cup of coffee , espresso or tea is the best accompaniment for this. A warm inviting slice of heaven and  a steaming cup of energy accompanying can take on a motley crew of teenagers, room parent work, PTA, gymnastic classes, robotics, slightly neurotic dog  and a full house at home and more. Bring it on !

Cinnamon Swirl Bundt Cake

 

Ingredients:

Cinnamon sugar :

  • Granulated sugar : 2/3 cup
  • Fine ground cinnamon : 3 Tbsp.
  • Fine ground nutmeg : A pinch

Cream Cheese Glaze :

  • Cream cheese : 4 Tbsp. ( at room temperature )
  • Confectioner’s sugar : 1 -1.5 cups(depending on how sweet you like your icing)
  • Pure vanilla extract : 1 Tbsp.
  • Milk or Cream : 2 Tbsp.+ as required to thin the glaze or icing.

Vanilla Pound cake:

  • Unbleached All purpose flour : 3 cups
  • Unsalted butter at room temperature : 2 sticks/ 1 cup/ 16 Tbsp.
  • Salt : 1 tsp.
  • Baking soda : 1/2 tsp
  • Eggs, large, room temperature : 6
  • Granulated sugar : 2.5 cup
  • Heavy cream or whole milk : 4 Tbsp.
  • Sour cream  : 1 cup
  • Pure Vanilla Extract : 2 Tbsp.

Instructions

Oven and Bundt pan preparation:

  • Preheat your oven to 350° F.
  • Generously grease with softened butter and then dust with flour your 10 cup Bundt pan and set aside. Please do take your time to grease and flour the pan. (If you are using an intricate Bundt pan, then please ensure that all nooks and crevices are well accounted for. There is nothing worse than baking a wonderful cake which stubbornly sticks to the pan.)

Making the cinnamon sugar:

  • To make the cinnamon sugar, whisk all the ingredients listed in a small separate bowl and keep aside until ready to be used

Baking the pound cake:

  • In a large mixing bowl whisk the  all purpose flour, baking soda and salt and set aside.
  • In a bowl your stand mixer, fit in the paddle attachment and cream the sugar and butter. This process will take about 4-5 minutes. Stop intermittently and scrape the sides of the bowl so all the side splatter butter and sugar get creamed as well. I used the medium-high speed setting on my mixer.
  • Add the cup of room temperature sour cream and mix well.
  • Add in the vanilla extract and milk / cream and mix well.
  • Turn the speed of the mixer to low-medium and add in the eggs 1 at a time. Please ensure the eggs are at a room temperature. And add them one at a time. Take the time to make sure each egg is mixed well. Do not worry if you think there a slight split in the batter. It will all come together when you add the flour. Stop and scrape the sides of the bowl as required to make sure you have a homogeneous mix.
  • Once the eggs are all added , add in the flour and mix until just combined. It should just take you a minute or so . DO NOT OVER MIX. Fold the batter by hand gently once or twice to ensure the flour at the bottom is mixed well. This is a heavy batter, so make sure you get to the bottom of the  bowl.

Layering and baking the swirl pound cake :

  • Scoop in about 1/3 of the total batter into your Bundt pan. Layer about 1/2 of the cinnamon sugar mix and pat gently if needed.
  • Next add in the other 1/3 of the batter. I always found that scooping out tiny dollops of the batter , thereby covering the entire cinnamon sugar layer is a better option than trying to layer large amounts of batter. You can always sort of ” join the dots of tiny blobs of batter” to give an even layer as much as possible. Gently tap the pan on the counter to even out. Do not go crazy out banging , then you will have a “cinnamon dispersed” cake and not a “swirl” one.
  • Add in the other 1/2 of the sugar and layer with the remaining 1/3 batter similarly.
  • Gently tap the Bundt pan.
  • Bake at 350 F/ 50-65 minutes. Check with a bamboo skewer (the inserted skewer comes out clean) to ensure cake is baked through.

Unmolding the cake.

  • Remove the Bundt pan with cake from oven and cool it in pan for about 10 minutes. Gently run a knife along the edges to loosen the cake. Be very gentle as you do not want to go slicing the cake at the ends.
  • Cool another 10 minutes or so in the pan itself. Rushing the process can sometimes ruin your labor love and you might have a partial cake unmolded.
  • Then gently invert it out on a wire rack over a stand and cool completely.

Glaze/ icing the cake:

  • Using your mixer cream the sugar cream cheese heavy cream or milk, and vanilla extract on high using a whisk attachment. Thin it out more if you would like to pour out the glaze or keep it thick to pipe it out in pastry bag.
  • Glaze when very slightly warm or you can wait until it is completely cool to pipe out the cream as well.( Mine was attempted by an eager elementary school kid )

Slice and enjoy heaven on earth !

Lemon Cupcakes- Light, lemony and so delectable!

“I believe that if life gives you lemons, you should make lemonade… And try to find somebody whose life has given them vodka, and have a party”  Ron White

When life gives you lemons.. well I would head straight to the vodka on a Friday evening. But it not being a Friday , more like it’s already a Wednesday evening and I -was -not- in-a great- mood – to -experiment, was tempted to make this light and lemony cupcakes… Make no mistakes these are full on, yummy version. After all these were certified simply yummiest by my youngest tyke..( In all fairness he is like that for any of the cupcakes :-)…

Adapted from the Primrose bakery cupcakes book.

 Ingredients: At RT please 🙂

  • Unsalted butter : 1stick =8 Tbsp.
  • Sugar : 1 cup
  • All purpose flour : self rising – 1 cup
  • All purpose flour : 3/4 cup + 1 Tbsp.
  • Eggs : 2
  • 2% Milk : 1/3 cup
  • Fresh squeezed lemon juice : 2 Tbsp.
  • Lemon Extract : 1 Tbsp.
  • Grated zest of 1 lemon : 1 tsp
  • Sour cream : 1 Tbsp.

Method :

  • Sift the two flours and keep aside in a separate bowl.
  • In a large mixing bowl cream butter and sugar and whip it well till its creamy, pale and real smooth. Should take about 5-7 minutes max.
  • Add the eggs, one at a time and whip it in.
  • Add in the lemon juice, extract, milk and sour cream and whip it in for a min or two.
  • Add in the sifted flour and beat well.
  • You will notice a nice, smooth, shiny, cupcake batter.
  • Spoon it into a 12 cupcake prepared pan ( prepare with liners ) about near full or as in my case prepare 15 cupcake liner pans (12+ 3 in another pan).
  • Fill it a tad less than 3/4 full to make smaller bite cupcakes.
  • Bake it at 350 for about 22-25 min. Do the toothpick test to make sure.
  • Remove from the oven and cool it before frosting.
  • I did not do the frosting in this case as I wanted a lighter version. But hey, you can go all out and frost with lemon butter cream.

Tip : bake this in a mini muffin pan to make it truly bite sized !

 

[yumprint-recipe id=’17’]

Banana Walnut Cake – So awesome, Light , Fluffy and Nutty!

Planning your day around possible thunderstorms is a bit like planning a scientific experiment with a ton of variables thrown in. An experiment, that is fun but the outcome  is so unpredictable . To cut a long story short, it was the ” boy who cried wolf “.. while the huge thunderstorms didn’t show up, what did was  a reminder from mother nature that she  was the  one in charge . And we were blessed with blistering temperatures hitting near ninety ..Lovely !!

And of course when temperatures hit that high,  the stock of sorry looking bananas get even more sorrier. read natural organic progression .. more dark brown spots appear ( more like the pounds that magically appear on self ). 🙂 Well, I cannot just dump nearly half a dozen bananas out. They were just overripe and more sweet than the youthful ones. But no amount of cajoling could get my 3A’s to venture near them. And then inspiration stuck, or rather the thought in the back burner   just jumped several hoops ahead to make itself shout ” Make banana bread / cake “. Sure, sounds easy, but here is the cinch, I have never baked this one. Yes, I have baked so many more kinds, but banana bread/cake, the easy peesy one, I have never attempted to do so. Well partially because , I had a good friend who would treat me to her delectable version quite often and partly because it’s banana bread. And well honestly a fruit smoothie would be so much easier. Just throw in the bananas, add a couple more fruits, a dash of honey and there you have it. But no, the itch to bake set in and I do need to scratch it. Call me stubborn, but my friend , let’s just call her D ( you know who you are , sweety), had this heavenly version and  I just wanted to try it. After about  half an hour of searching,I did manage to locate the one. Here is the version, that she primarily used. (http://allrecipes.com/recipe/a-number-1-banana-cake/)

This is the one I based this experiment upon,  but of course my pantry ingredients decided the kind that went into the batter mix. Seriously, I was in  no mood to go shopping to the grocery store in the sweltering heat, just because I did not have buttermilk. The ones’ marked in Asterix, are variations of the original recipe.

Alright , folks, this is my version of the ingredients that went in:

  • 2.5 cups of self rising flour* ( notice it is self rising, why? cause I did not have the regular one ,and seriously a little bit of baking powder should technically make the cake more airy. In any case, my gripe about the run to the grocery store , well I stood my ground )
  • 1/2 cup of  unsalted butter .( You can substitute this with almond butter for a more nuttier taste I suppose )
  • 2 large eggs
  • 3/4 cup of milk* ( the original recipe called for butter milk. Well, I decided to use milk here 🙂 . Why.. well no buttermilk and seriously, thought milk would be an awesome choice. I used 1% milk of course.)
  • 1 and 3/4 cup of sugar* – I used brown granulated sugar entirely
  • About 5 medium ripe bananas  * mine were pretty spotty brown ( the original recipe calls for 4. But I suppose an additional banana would do no harm )
  • 1 tablespoon baking soda
  • 1 pinch salt
  • A generous pinch of saffron *( I know I am obsessed with saffron )
  • A generous pinch of caradamom powder *
  • 1/2 cup of chopped walnuts
  • 1/4 cup of skinned sliced almonds*
  • A pinch of cinnamon powder *

( Whew, don’t let the exhausting list fool you. I just emptied those nuts that were sitting in the pantry. And decided to add in a few flavors  to enhance the mix. More like, once I get started, I just cannot get to stop myself from adding a dash of this and dash of that ).

Alright, now that the stage is set, lets get the gooey good stuff going.

Prep work:

  • Preheat the oven / 350 deg
  • Grease and flour the pans of your choice. the original recipe called for two 8 inch pans. I used one 8  inch round and one 9 inch square pan.

Let’s get the party started …

  1. Sift the flour,baking soda and salt together and set aside.
  2. Cream the butter,sugar and eggs.
  3. Add in the pureed bananas,,cardamom powder ,cinnamon powder and saffron strands.
  4. Add in the flour and whip up the gooey mixture.
  5. Fold in the walnuts and almonds

Let’s cook them:

Stick those pans in the preheated oven and bake them at 350 deg for 30 min.

The results:

Holy mackerel ! Honest to goodness yummy light and fluffy and airy goodness in squares and circles. Beautiful brown goodness, perfectly baked and crunchy walnuts. The aroma filled the entire kitchen and brought the oldest scooting down to the kitchen.. all the way form the attic. 🙂

Texture : Very very soft ( possibly the baking powder in the self rising flour combined with the baking soda, did wonders) and porus.

Aroma : Fragrant cardamom and hint of cinnamon with saffron emanating creating the wonderful fusion with bananas.

Serve it up..the kids devoured it it warm with the cool combination of whipped cream. Yummy!

Verdict: Just awesome !.. And like I always believe, great cooking results is mostly achieved by right combination of ingredients and the freshness of  your stock. And of course, the right chemistry !!!