Tag Archives: Bundt Cake

Pear Bread, in a bundt pan!

30 Mar

I love dense cakes, even if it’s classified as a “bread”. They are just so moist and packed with flavor. There is no need for ultra-sweet glaze or frosting to add sweetness or flavor, it’s all there, packed in one bite! This pear bread is no different.


This is a great recipe to use up an overabundance of pears during the fall season. Bring it into your workplace, your school, or just eat it all at home. This recipe fit perfectly in a 10 cup bundt pan, but would also work well in 2 loaf pans.


When I think of this bread the memories of fall just come flying back to me. The crisp fall air, the colors, as well as the occasional snowstorm, if we’re lucky. Fall in Colorado can mean anything, however it typically means 90 degree weather, which is a nice cool down from the 100 degree summers we’ve been having. So that crisp fall air I mentioned? Yeah, that happens maybe for one week until November-ish.


We do typically get at least a snow/slush/rain storm on exactly Halloween, which means wet and cold children in heavy costumes Trick or Treating. I blame a few things for our unpredictable weather. The fact that half of the State’s population lives on the other side of the mountains, so we get the remnants of whatever the mountains spit out. It’s also because we are in an arid environment, just think Arizona with snow.


Unfortunately what most people see are what the Tourism industry markets on TV, and what draws people are our mountains and snow. Anyways, back to the pear bread! It reminds me of fall, regardless of if we get to experience a “true” fall or not.


I love bundt pans, and more specifically, I love Nordic Ware bundt pans. Nordic Ware partnered with Williams Sonoma to createt his lovely pan called the Heritage Bundt Pan, which can be found here. Like with most things you get what you pay for, and I truly believe that with bakeware. I have never had an issue with mixes sticking to my pans.


If you use cake box mixes then you may find sticking issues, the reason is because box mixes are supposed to be light and fluffy. Bundt pans are meant for dense mixes. Well, enough with my rambling, I hope you enjoy the recipe for this pear bread as much as I did.

Pear Bread

  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tbsp. ground cinnamon
  • 1 c. chopped walnuts
  • 3/4 c. softened butter OR or 3/4 c. vegetable oil
  • 3 eggs, lightly beaten
  • 2 c. sugar
  • 2 c. peeled and finely grated ripe but firm pears
  • 2 tsp. vanilla extract

Heat the oven to 350°F and lightly grease and flour a 10-inch tube pan or two 9-by-5-inch loaf pans.

Combine the flour, baking soda, baking powder, salt, and cinnamon in a large mixing bowl, and stir with a whisk to mix everything well. Stir the nuts into the dry mixture and set aside.

In a medium bowl, combine the butter or oil, eggs, sugar, grated pear, and vanilla, and stir to mix everything well. Scrape the pear mixture into the flour mixture and stir just until the flour disappears and the batter is evenly moistened.

Pour batter into the prepared pans and bake at 350°F for 60 to 70 minutes, or until the bread is golden brown and firm on top and a wooden skewer inserted in the center comes out clean.

Cool the bread in the pan on a wire rack or folded kitchen towel for about 10 minutes. Then turn it out onto a plate or a wire rack to cool completely, top side up.

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Holiday Almond Tea Bundt Cake – in July!

24 Jul

I’m back! And while I enjoyed my 6 month job working for State Parks I have never been more relieved to be done! Although, I think I say that after every temporary position. Sometimes it seems that while temporary jobs are just 6 months long they seem to be much more stressful than a permanent job. I call it concentrated stress.

First I coat the interior with Baker’s Joy

The “concentrated stress” is worth it though. I loved every minute of it (except the hour long commute each way)! Not only that but now I get 6 months off! Woo hoo! We have plenty of things planned for the rest of the summer and I am very excited not to be burdened by a strict work schedule.

Then coat evenly with flour and shake out the excess

I’ve already been baking up a storm here at Jen’s house and am ready to post all the things I’ve been up too. The latest thing I’ve made is this Holiday Tea bundt cake! I am absolutely in love with bundt cakes but there is one thing that irks me about using these intricate pans. I’ve visited a few thrift stores in the past week or so and have seen some beautiful vintage Nordic Ware bundt pans. I could hardly contain my excitement and as I picked one up I couldn’t help but notice scratch marks inside of the pan. My disappointment surged and I thought that those deep gouges could have been prevented.

Sprinkled some almonds and secured with small dabs of melted butter

While I don’t have any experience with cheaper made bundt pans I do know that if a heavy cast aluminum pan is used, such as Nordic Ware, using a knife to separate the cake from the pan is completely unnecessary. My next post will cover exactly how to make a bundt cake in an intricate pan and have it come out, all without using a knife. I will even talk about how to minimize bubbles.

Whipping the eggs and sugar

Anyways, back to this recipe! What’s unique about this bundt cake is I had to whip about 10 eggs and sugar until triple in volume, which reminds me of when I made Buttercream meringue frosting! I was really looking forward to this cake as I could just tell that it was going to be moist without the heaviness of using oil or lots of butter.

Looks gross!

Another thing that makes this cake unique is that it uses frozen orange juice concentrate and I needed to hand fold this mixture in after whipping and combining the rest of the ingredients. It made it look very gross, but sure enough, the more I folded the more it incorporated into the batter.

Everything is incorporated!

Something I will expand on in my next post is using a spoon to pour batter into the pan instead of dumping the batter. This will help eliminate some bubbles. Pouring slowly straight from the bowl will also help minimize bubbles.

I really enjoyed preparing this bundt cake as it is unique and different than most.

You can even some bubbles in my bundt cake!

This tasted as good as it looked! I couldn’t really taste the orange flavor, I even added some orange extract to help bring it out a little bit. I don’t think I would change anything except to roast the almonds before putting them in the batter. However, they added fantastic texture and crunch. I may also make some kind of glaze next time, perhaps I can bring out some of the orange flavor in a nice glaze.


I found this lovely recipe in a book called “Bundt Classics” by Dorothy Dalquist and published by Nordic Ware. This book has tips, tricks, and tons of recipes. If you have a love of bundt cakes I would highly recommend this book. It can be found:

Nordic Ware’s website


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Zucchini Bundt Cake

20 Apr

Yes, yes, yes…this is technically a fall dish. I had to dig into my archives, I simply have not had time to bake! I’ve had time to make quick dinners, pop tarts, and re-heat leftovers. When I was looking through my photos I could not believe that I have not talked about this zucchini bundt cake. Perhaps its best to write about fall items now, that way people can drool now and bake later. Yeah, that’s it.

Zucchini bundt cake

As I think back to last fall I remember certain things, as we all do. The aromas, the sights, the sounds, and either reminiscing or creating memories. One of my memories is my father growing zucchinis, pumpkins, and yellow squash in the backyard. While the backyard at the house is more clay-like, it yielded some unnaturally large zucchinis!

I love a perfectly greased and dusted pan!

For some reason, only the zucchinis seemed to come out huge. The pumpkins never made it. Yellow squash stayed puny. Since zucchini is one of my favorite types of squashes, then it works out that those were the ones that thrived in the clay-like soil! Problem is…how to use them up before they go bad?

Chop, chop, chop!

We grilled, sauteed, and baked zucchini into dinners for a couple weeks. For the last and largest one I thought, why don’t I make some kind of zucchini bread? Genius! I knew I wanted something that was “tried and true.” I wanted something that had been passed down, that was a perfected recipe, that was homey, and warm, and comforting.

Draining some moisture so the cake isn’t soggy

And this bundt cake was exactly that! It was perfectly moist, with a hint of sweetness mixed with savory flavor. I loved it! Let me tell you though, if you don’t have a good grater, then probably go out and buy one. All I had was this tiny handheld one and it took such a long time to grate all those pieces of zucchini. Another thing is the pieces were too small, I could taste the overall flavor of zucchini, but it would have been cool to have some slightly larger chunks mixed in.


There are many tricks that I’ve learned when working with patterned bundt cake pans. One is to properly grease and dust the pan. The second is to invert the pan when it just warm enough to touch with your bare hands. Too cool and it’ll stick. Too warm and it’ll stick. It takes some practice, but hey, it’s all worth it!

Too bad the pattern is going to be covered up with a glaze

I had imagined a nice fall pattern zucchini bread with a simple glaze over it. Of course, the end result always differs from your original plan, and the glaze happened to be a little too thick. Oh well!

We had to sample it to make sure it tasted ok….yeah….

Well thank you for letting me reminisce into fall as we head into summer. I can’t believe it’s going to be 80 degrees tomorrow and it’s only April! Here’s to looking forward to the sound of crunchy leaves, the smell of crisp apple pies, the hues of reds, yellows, and oranges. How many more months before fall??
Edit 09-18-12: It came to my attention that I did not post the recipe! Silly me! The only reason why I may not have included a recipe is because I changed a few things in the recipe and did not have time to write down what I changed. So here is a link to the original recipe, a blog in which I read religiously!

Zucchini Bundt Cake/Bread by The Food Librarian
One change that is obvious is I added chocolate chips. I think I was trying to use up a half full bag of chocolate chips, however I cannot verify the amount. But hey, just throw some in there, too much chocolate is never a bad thing!

Traditional Pumpkin Bread

8 Nov

One thing you should know about me is that I love traditions and I love tried and true recipes. I’ll be more likely to make something if I know (either by reviews or personal recommendation) that the recipe is good. As a newish baker I don’t like taking chances with my time and ingredients.

One of my favorite bundt cake pans

Another thing you should know about me is I love bundt cake pans. If I could have an entire closet, scratch that, room full of bundt cake pans I wouldn’t mind that at all! As it stands we have a tiny townhouse now, so I’ll reserve my bundt cake passion and limit it to a pantry full of pans.

Pumpkin goodness coming right up!

I knew this recipe was for me when I saw it on a fellow bloggers web site. I know it’s going to be a delicious recipe because she said so! It also gave me a chance to use up my can of pumpkin that had been sitting around for a while. I think canned pumpkin could easily survive an apocalypse, right next to twinkies.

Smells delicious!

There is one picture I forgot to take for this recipe. I should have taken a picture of me banging the bundt cake pan filled with batter on the counter top. It would have been funny and it would have been a great way to introduce a great tip for preventing bubbles in bundt cakes. Lightly banging the pan with batter on the counter will help the bubbles to rise to the top. Another way is to pour the batter slowly and at an angle so that the batter will gently fill the pan. Sometimes I think I would need 3 hands to do this as the bowl of batter is typically heavy.


With intricate designs like this one it’s important to use a spatula and push some of the batter to the sides to make sure the batter will fill all the details. You can tell I’ve got tons of bubbles in mine, but that’s ok. The batter was very thick because technically it’s a bread recipe. Next time I will pour slowly and at an angle to reduce all those tiny bubbles.

Almost don't want to cut into it....almost

Overall, I absolutely loved this recipe and I will definitely make this again! I chose this recipe because the blogger stated that this was a family recipe, the only one that they ever use, so I knew it had to be good. The Sweet as Sugar Cookies blog is one of my favorites to visit. She always has great recipes, great photos, and she’s hilarious to read! I always check blogs for tried and true recipes before turning to corporations (cookbooks), and I’m glad I did!

You can find the most awesome Pumpkin Bread recipe here, on Sweet as Sugar Cookies website.

She did a fantabulous job and thank you for sharing the excellent recipe! It will now be one of my favorites and plan on making it every fall!

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Pumpkin Spice Bundt Cake

2 Mar

My tiny collection of bundt cake pans :-D

I’m excited for National Bundt Cake Day this year! It’s going to be on November 15th and while I’m not going to bake bundt cakes for 30 days beforehand like The Food Librarian, I do intend to bake one delicious bundt to celebrate! I am in love with bundt cakes and I love collecting the heavy, yet intricate pans from Nordic-Ware! Yes, I realize that I am a nerd for displaying them, but at $30-40 per pan I’m going to show them off! My favorite is the Bavaria (the top pan), but I am also partial to the classic bundt pan (not pictured). The pan I am using today is the Fleur De Lis pan from Nordic Ware

Experimenting using cocoa to dust the pan instead of flour

Even though National Bundt Cake Day is still 8 months away I felt the need for some practice! I chose a yummy pumpkin spice bundt cake recipe so that I could use up some cans of pumpkin leftover from Thanksgiving. I liked two things about this recipe:

1. It doesn’t use a cake mix

2. It uses buttermilk

Getting ready to alternate mixing dry and wet ingredients

Don’t get me wrong, using a cake mix from a box isn’t bad at all. In fact if I were preparing a bundt cake for some kind of gathering I would prefer to use a cake mix just to cut on time. I feel like cake mixes “generalize” on flavor and texture sometimes. If I have the time I would much rather start from scratch.

Lookin' good! Getting ready to pop it into the oven

The buttermilk was also something I was excited about. I knew that it would pair nicely with the blend of spices as well as bring a significant amount of moisture. I want to think that it’s not as fattening than using a full cup of sour cream, but I don’t have any facts to support that thought!

Looks great!

Ok, just talking about this is making me want to go downstairs and grab another slice! This cake turned out fantastic! I was impatient with inverting the pan before it had cooled, hence the splotched look on the picture above. Even though that was my mistake, it actually looks really cool! Dusting with cocoa instead of flour added a nice subtle crust and a hint of chocolate flavor. I supposed next time I’ll wait longer before inverting the pan!

Would I make this again? Absolutely!! The cake was so rich and thick that I did not even make the frosting to go with it. It’s delicious, moist, flavorful, and heavy…all the things a bundt cake should be! I will also try the dusting of cocoa again (after spraying with non-stick spray of course), but I will let the cake cool properly before inverting.I

can’t tell you exactly how much cocoa powder I used, probably around 2-3 tablespoons. I sifted the cocoa over the pan and shook it to cover all the nooks and crannies, then shake out any excess.

I found the recipe on Epicurious.com

Pumpkin Spice Bundt Cake

1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan

2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs

2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar


Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.

Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.

Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.

Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.

While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

Recipe taken from Epicurious.com
The bundt pan I used is the the Fleur De Lis pan from Nordic Ware

Caramel Apple Bundt Cake

1 Nov

Caramel Apple Bundt Cake

A nice fall treat. You really can’t go wrong with caramel, apples, and cake! I can’t believe that Halloween has come and gone already. Fall won’t be around much longer. I’m looking forward to being snowed in, drinking tea or hot chocolate, and cozying up in some blankets. What I’m not looking forward to is feeling the ice cold wind tear right through my coat, driving in slush or worse, ice, and getting into a freezing bed! Seasons come and go, and before you know it, it will be spring again!

Oiling and flouring the pan. This pan is the Heritage Bundt cake pan from William Sonoma.

My first “mistake” happened when I pretty much dumped the flour into the already oiled pan. The flour then congregated in the creases even though I shook and banged the pan to get some of it out. I ended up with a flour tipped cake, which actually looked kind of cool but I knew that it wasn’t how it was supposed to be. Lesson learned. Be nice to the flour, and don’t just dump it in!

Mixing the ingredients

When I started making this bundt cake I had great lighting and I had hoped to take some photos before the sun went down. Yeah, that didn’t happen! The sun goes down so early now that it was dark by the time I put it into the oven. Oh well, at least I can brighten the photos digitally! I think Hubby is more affected by the waning sunlight since it’s dark when he wakes up for work and it’s virtually dark by the time he gets home! We miss the days of having light until 9pm already.

Ready to put into the oven

Back to bundt cakes. A tip I learned when dealing with decorative bundt cake pans is to lightly bang the pan full of batter on the counter. This is helps to eliminate air bubbles and helps the batter to reach all those little nooks and crannies. I also move mine back and forth a little bit, especially with this pan. I got this pan as a birthday present from my best friend, boy, does she know me! We were both in there and we happened to look up at this gorgeous pan and exclaimed, “wow!”. She knew right away what to get me for my birthday!

See the flour on the tips of the design?

I’ll bet you can see the flour on the tips of the design here, but it actually made it look pretty cool! I’m not too worried about the flour. I”ll bet you can also see all those little air bubble pockets. I probably didn’t bang my pan hard enough. The air pockets don’t bother me, but it would affect the presentation if the pan was intricate enough. I suppose I’ll have to make another bundt cake to perfect this flour/air bubble catastrophe. And I suppose Hubby and I will have to suck it up and eat it all by ourselves! Bummer!

mmmmm caramel

Recipe found in the September ’10 issue of Mixing Bowl. Recipe also found online at Caramel Apple Cake by user barbarajf

Caramel Apple Bundt Cake


2 cups apples (peeled & diced)
1 tbsp. cinnamon
1 tbsp. granulated sugar
1 tbsp. brown sugar
1/2 cup walnuts (chopped)
1 yellow cake mix
3 eggs
1/3 cup vegetable oil
1 cup water
1 pkg. instant vanilla pudding

12 soft caramel candies
1 tbsp. water


Preheat oven to 350 degrees F
In a large mixing bowl, combine apples, cinnamon, granulated sugar, brown sugar and walnuts. Mix thoroughly.
In a second large mixing bowl, combine cake mix, eggs, oil, water, and pudding.
combine content of both bowls together, mix well.
Pour batter into a prepared (spray with cooking spray & flour) bundt pan.
Bake in oven 40-45 minutes.
Remove from oven, let cool 15 minutes, invert cake onto cooling rack until completely cool.
In a microwavable bowl, combine caramels and
water. Heat in microwave about 30-40 seconds, or long enough to melt caramels.
Pour caramel topping over cake and ENJOY!


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Sour Cream Coffee Cake

8 Mar

This recipe actually comes from my “archive” collection so I don’t have too many pictures. Any recipe from my “archives” are from when I first started baking! This coffee cake was the first thing that tasted AND looked amazing! I was so proud of myself :-) It’s something that I can automatically turn to for events or family get-togethers.

Sour Cream Coffee Cake

Now that I’ve made this quite a few times I think I’m ready to make a minor change to the recipe. I read that you can substitute yogurt with sour cream and I’d like to experiment with that sometime. I really don’t like how much sour cream is used in this recipe, and I don’t really like how I can taste the sour cream. I read that I could use lemon yogurt or yogurt with lemon (not sure which) instead which will be lighter and will probably make it taste a little bit better too.

Once I get a chance to experiment with it I’ll take more pictures and post my review!

Sour Cream Coffee Cake

As far as my review on the current recipe, it’s still a great coffee cake and I’ll keep making it for events and the like. The recipe was so easy to follow for a beginning baker and I was amazed at how it turned out so beautifully! The sour cream really made this a moist cake and adding all the extracts brought out some great flavor.


1 cup butter, softened

1-1/2 cups sugar

3 eggs

1 teaspoon each almond, lemon and vanilla extract

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 cup (8 ounces) sour cream

1/3 cup chopped pecans

3 tablespoons sugar

1 tablespoon ground cinnamon

1 cup confectioners’ sugar

2 tablespoons milk


In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.

Spread half of the batter in a greased and floured 10-in. fluted tube pan. Make a well in the center of the batter. Combine filling ingredients; sprinkle into well. Carefully cover with remaining batter.

Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over warm cake. Yield: 16 servings.



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