Triple Blackberry Bundt for Jammy November #BundtaMonth

Another round of #BundtaMonth coming your way with this delicious Jammy November theme.

Triple Blackberry Bundt (Small) (2)

We are blessed to have many jars of wonderful blackberry jam made by Ambers Nana’s loving hands. When I saw that the theme was jam I knew instantly what I was using!!

Triple Blackberry Bundt (2) (Small)

Delicious, wonderful blackberries are such a treat but in a jam even better. I wanted this bundt to be a triple threat with jam in the batter, a swirl in the middle and in a glaze on top. It turned out magnificent!!

Blackberry Bundt

I haven’t had a bundt turn out so perfect looking yet. I liked the proportions of ingredients I used this time. It made the biggest bundt to date.

Triple Blackberry Bundt for Jammy November #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10-12
 

A triple addition of blackberry jam goes into the making of this bundt!
Ingredients
  • 3 cups flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 cup butter, softened
  • 1¼ cup sugar
  • 4 eggs
  • ½ cup blackberry yogurt
  • ¼ cup milk
  • ½ cup blackberry jam + ⅓ cup for swirl
Blackberry Glaze
  • 1 cup icing sugar
  • 1 Tbsp. blackberry jam
  • 1-2 Tbsp. almond milk or milk

Instructions
  1. Preheat oven to 350F. Prepare a bundt pan by spraying with cooking spray and lightly flouring. Whisk together the flour, baking powder and soda. Set aside.
  2. In a bowl of a standup mixer with a paddle attachment cream the butter and sugar together until fluffy. Add the eggs one at a time mixing well after each addition. Add the dry ingredients alternatively with the milk and yogurt. Once all the ingredients are added mix well on medium for 1 minute. Add the blackberry jam and stir in.
  3. Add ½ the batter by spoonfuls to the bottom of the bundt pan. Place the ⅓ cup jam along the middle of the batter completely around and top with the remaining batter. Smooth out if needed.
  4. Bake for 45-50 min. or until cake tester comes out clean. Let cool on a wire rack for 10-15 min. and then remove from pan and let cool completely.
  5. Mix glaze ingredients together and pour over the bundt and serve!!

 

 

Want more jammy ideas, well you are in luck, enjoy all these delicious bundts too!!!

 

Aloha Cake by Veronica at My Catholic Kitchen

Blueberry and Lemon Bundt by Holly at a A Baker’s House

Butter and Jam Bundt by Anne at From My Sweet Heart

Cranberry Pear Pumpkin Cake by Kate at Food Babbles

Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom

Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street

Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations

Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious

Peachy Keen Spice Cake by Kim at Ninja Baking

Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess

Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D’s Books and Cooks

Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That’s Left are the Crumbs

Sticky Fig Bundt by Anita at Hungry Couple NYC

Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life

Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love

Triple Blackberry Bundt by Tara at Noshing with the Nolands

 

Here’s how you can be a part of #BundtaMonth:
• Simple rule: Bake us a bundt using your favorite jam
• Post it before November 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
• Add your entry to the Linky tool below
• Link back to our announcement posts

 

Come and add your jam inspired bundt to ours!!!

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Table for Seven

Snickers Bundt with Chocolate Caramel Peanut Sauce for #BundtaMonth

I haven’t done BundtaMonth for a long time. Crazy busy summer!! I have popped in and out but then this month’s theme has really caught my eye. I asked Ken what is his favorite candy and he said Snickers, well that is the one candy bar that disappears the quickest at Halloween for sure and we don’t usually have chocolate bars at any other time of the year.

So Snickers it was and I decided to do a warm Chocolate Caramel Peanut Sauce to go with it. With the holidays just around the corner this cake will sure to please and it is so easy. Everything made ahead including the sauce, just warm it back up and pour it on!! Enjoy!!

Snickers Bundt with Chocolate Caramel Peanut Sauce (Small) (2)

5.0 from 1 reviews

Snickers Bundt with Chocolate Caramel Peanut Sauce for #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A scrumptious cake with hidden Snickers inside!!
Ingredients
  • ½ cup butter, softened
  • 1¼ cup sugar
  • 3 eggs
  • 2¼ cup flour
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ½ cup sour cream
  • ¾ cup milk
  • 2 cups chopped fun size Snickers, diced
Chocolate Caramel Sauce
  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup half and half cream
  • 1 tsp. vanilla
  • 4 oz. semi sweet chocolate
  • ⅓ cup peanuts, chopped finely

Instructions
  1. Preheat oven to 350F. Spray a bundt pan with cooking spray and flour, set aside. Whisk together the flour, baking soda and salt.
  2. Mix together the butter and sugar. Add the eggs one at a time. Alternatively add the flour, sour cream and milk, ending with the flour. Beat well for 2 min.
  3. Fold in the Snickers bars. Pour into the prepared pan and bake for 45-50 min. until the cake is golden brown and a cake tester comes out clean. Let cool 5 min. Remove from pan and let cool completely.
Chocolate Caramel Sauce
  1. Melt the butter, brown sugar and cream together. Let simmer for 2 min. Remove from heat and add vanilla and chocolate. Stir to melt. Serve warm with a slice of cake.

 

Look at all these gorgeous bundts to drool over, I would like a slice of each please!!

Here’s how you can be a part of Bundt-a-Month:
  • Simple rule: Bake us a Bundt using your favorite candy
  • Post it before October 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

 

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Zebra Bundt for Swirly June #BundtaMonth

This month is Swirly June, so I decided to attempt a difficult cake, some thing that I have seen a few times but have never attempted. Well, it didn’t turn out to be a fabulous success, I have to admit. Yes, I have some swirls but they are not even. I also did find the cake to be kind of dry. I really do like adding a yogurt, sour cream or pudding mix to my bundts but this recipe didn’t call for it. There is room to improve. I will have to try it again!!

I think this cake does take a few times to master. You have to have consistent layering and consistent batter for both the different batters. I found the chocolate to be thinner than the vanilla batter and therefore they ran differently. It tasted great but was a bit dry. I did use it again in another recipe to make desserts in jars and there I liked it better as it had a kirsch drizzle on it. See that one big thick layer of chocolate near the bottom. I would like the strips or swirls to be that thick right through. Less swirls and more pronounced. The Kaluha glaze is amazing by the way!! Oh well, back to the drawing board.

Zebra Bundt

5.0 from 1 reviews

Zebra Bundt for Swirly June #BundtaMonth
Author: 
Recipe type: Dessert
Serves: 10
 

Zebra Cake
Ingredients
  • 4 eggs
  • 1 cup sugar
  • 1 cup butter, at room temperature
  • 1 cup milk
  • 1 tsp. vanilla extract
  • 3 cups flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
Chocolate Batter
  • 3 Tbsp. cocoa powder
  • ¼ cup milk
  • 1 Tbsp. sugar
Kahlua Glaze
  • 2 Tbsp. butter
  • 1 Tbsp. water
  • ¼ cup sugar
  • 2 tbsp. Kahlua

Instructions
  1. Spray a bundt pan with cooking spray and flour. Shake off excess. Preheat oven to 350F.
  2. In a large bowl whisk together the dry ingredients, flour, salt and baking powder. Set aside.
  3. In a medium bowl mix together the chocolate batter ingredients.
  4. In the bowl of a stand up mixer with a paddle attachment, cream butter. Add sugar and mix well until fluffy. Add the eggs one at a time and mix well after each. Add the vanilla extract.
  5. Turn the mixer down to low and mix in alternatively the milk and flour mixture. Mix well.
  6. Remove 2 cups of the batter and mix into the chocolate mixture. Mix well.
  7. Use one tablespoon at a time (I think I would use more and have thicker lines). Create the layers of the batter. Pick one spot in your bundt pan and start with the vanilla layer then the chocolate. Continue alternately spooning it in the same spot letting the batter flow on it’s own around the pan, repeat until all the batter is used.
  8. Gently tilt the pan so that the batter is even. Bake for 50-60 min. until toothpick comes out clean. Remove from the oven and let cool for 25 min. on a cooling rack before removing from pan.
  9. For the glaze, mix the ingredients together in a small pot until the butter is melted and the sugar is dissolved. Glaze the cooled cake by brushing on the glaze and continue until all is used up.
  10. Recipe adapted from Home Cooking Adventures

 

Here are more beautiful Swirly Bundts for you to enjoy!!

Here ís how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a swirly bundt
  • Post it before June 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Cherry Kirsch Bundt for #BundtaMonth

Cherry is the theme for this month’s Bundt and I first wanted to do Black Forrest Mini Bundts as that is my hubby’s fav but it was already taken. Not a problem, then I was going to get Cherry Grand Marnier but found Kirsch in the cupboard. I also wanted to try a swirl inside the cake so I bought some cherry pie filling. Off I went to create!!!

Cherry Kirsch Bundt

I also wanted to glaze it with a simple butter/kirsch glaze to bring out the shine. I was amazed how well it turned out and even the swirl worked for my first attempt!!

Cherry Kirsch Bundt 3

Cherry Kirsch

This cake was so moist and flavorful. A real hit with everyone. It makes a perfect coffee cake too, to serve at a brunch or breakfast. I hope you try this easy and delicious cake. ENJOY!!!

Cherry Kirsch Bundt for #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A delicious cake for anytime of the day!!
Ingredients
  • ½ cup butter, softened
  • 1⅓ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 Tbsp. Kirsch
  • 2 cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup sour cream
  • ½ cup cherry pie filling
Glaze
  • ¼ cup butter
  • ⅛ cup water
  • ½ cup sugar
  • ¼ cup Kirsch

Instructions
  1. Preheat oven to 350F. Grease and flour bundt pan.
  2. In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs, vanilla extract and Kirsch and blend. Mix flour with the salt and baking soda and add to the mixture. Mix in the sour cream. Beat for 2 min. scraping down the bowl often.
  3. Pour the ½ the batter into the prepared cake pan. Place the cherry pie filling into the middle of the batter creating a ring completely around the bundt pan but staying in the center of the batter. Place the remaining batter on top and smooth out slightly. Bake for 45-55 min. until done. Using a cake tester if possible.
  4. Cool in pan and then invert onto a cooling rack to glaze.
  5. Place all the glaze ingredients in a small pan and heat until the sugar is dissolved and the butter is melted. Remove from heat and brush onto cake. Let cake rest between coats to absorb some of the glaze. Continue glazing until the mixture is gone.

 

Ready for more cherry cakes? Look at these recipes by the talented and fabulous #BundtAMonth bakers:

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Use cherries – and bake us a Bundt for March
  • Post it before April 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

Happy Baking!

 

Blue Hawaiian Bundt Cake for #BundtaMonth

The theme this month is Tropical March. I immediately went to pineapple and coconut as most of you would but wanted something different. Then I started thinking of cocktails and started to conjure up images of little umbrellas coming out of the drinks that I have seen  poolside. Hmmm, there are pina coladas that I love and daquiris of all flavors but then it came to me A BLUE HAWAIIAN BUNDT CAKE!!! Sure why not! That is crazy enough to work I thought. Get all the flavors of a Blue Hawaiian cocktail in a cake and then top it with a big layer of fluffy coconut seven minute frosting. I had visions of Elvis in his white pantsuit holding a piece of my cake. WOW, my mind went nuts with this!!

Blue Hawaiian Bundt Cake

Anyway, so much fun, that’s what creating is all about. This cake turned out to be fabulous. I had never baked a blue cake before so I was anxious to frost and finally cut into it.

Blue Hawaiian Bundt Cake 3

It was so moist and flavorful, I got rave reviews!! Enjoy!!!

5.0 from 2 reviews

Blue Hawaiian Bundt Cake for #BundtaMonth
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 10
 

A wonderfully moist cake that tastes like a Blue Hawaiian cocktail.
Ingredients
  • ½ cup butter
  • 1¼ cups sugar
  • 2 eggs
  • 1 tsp. coconut extract
  • 2¼ cups flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ cup sour cream
  • ¼ cup Blue Curacoa
  • ¼ cup rum
  • ¼ pineapple juice
  • Blue food coloring
Frosting
  • 1½ cups sugar
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • ⅓ cup water
  • 2 egg whites
  • 1 teaspoons coconut extract
  • 1 cup coconut

Instructions
  1. Preheat oven to 350F. Grease and flour a bundt pan.
  2. In a large bowl of a standup mixer with a paddle attachment blend butter and sugar together for 2 min. on medium speed until light and fluffy. Add eggs and coconut extract and blend. Mix flour with the salt and baking powder and add to the mixture along with the sour cream. Beat for 2 min. scraping down the bowl often. Stir in Blue Curacoa, rum and pineapple juice. Add blue food coloring to desired color.
  3. Pour the cake batter into the prepared bundt pan.
  4. Bake for 45-50min. or until cake tester comes out clean. Cool completley in pan. Invert onto serving platter.
  5. For the frosting add the sugar, cream of tartar, salt, water, and egg whites in the top of a double boiler or metal bowl. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in coconut extract. Fold in coconut and ice cake.

Frosting recipe adapted from Paula Dean

Here is the amazing line up for this #BundtaMonth, check them all out!!

Bananas Foster Bundt by Anita from Hungry Couple
Blue Hawaiian Bundt Cake by Tara from Noshing With The Nolands
Chocolate Bundt With Coconut Cream Cheese Filling by Karen from In The Kitchen With KP
Chocolate Coconut Bundt Cake by Kim from Cravings Of A Lunatic
Coconut and Rum Tea Cake by Anuradha from Baker Street
Coconut Banana Bundt Cake with Rum Glaze by Lora from Cake Duchess
Coconut Bundt Cake by Holly from A Baker’s House
Coconut Lime Bundt Cake by Kate from Food Babbles
Hummingbird Bundt Cake by Heather from Hezzi D’s Books and Cooks
Hummingbird Bundt Cake by Jennie from The Messy Baker Blog
Lime Glazed Bundt Cake by Carrie from Poet In The Pantry
Caramelized Mango Tropical Bundt Cake by Paula from Vintage Kitchen
Mini Pineapple Bundt Cakes with White Chocolate Ganache by Alice from Hip Foodie Mom
Pina Colada Bundt Cake by Renee from Magnolia Days
Pineapple Bundt with Kuih Tat Filling by Stacy from Food Lust People Love
Strawberry and Banana Bundt Cake by Veronica from My Catholic Kitchen
Vanilla Orange Bundt Cake with a Hint of Coconut by Laura from The Spiced Life
White Chocolate Guava Cake by Kim from Ninja Baking

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