Like most households, the idea of being healthy is much easier than the execution. Too often the “ooh, let’s be healthy and fill up the fruit bowl” thought at the supermarket, just results in looking at the fruit slowly rot away in the corner if the kitchen. Seeing those brown bananas in there though, is actually a joyous occasion. For then the delicious banana cake is never far away. I once heard someone say they always opt for the banana cake as it must be the healthy option. I say, with cake you are either in or your out. And if your in, then do I have a treat for you!!
This bundt creates the most gorgeous crust when baked which means you can use any of the most intricately patterned bundt tins and be guaranteed a perfect result each time.
For me, this cakes piece-de-resistance is it’s topping. You have to be careful not to over cook it or leave it to cool for too long else it will go so hard you won’t be able to use it. The fab thing is how versatile it is. If you want to slather it on in a great thick heart attack inducing way, then add lots and lots of icing sugar and keep beating. If you want it to delicately dribble down the edges of your cake, seductively catching each curve and crevice, then only add the tiniest amount of icing sugar. What ever you choose, it’s all delicious and won’t last long with hungry tums around anyway!
100g caster sugar
100g light brown sugar
3 ripe bananas, mashed
1 teaspoon vanilla
2 large eggs
320g plain flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
150g Choc drops (can be exchanged for raisin if your having a moment of madness)
220g soft brown sugar
2 tablespoons butter
1 teaspoon vanilla
1 tablespoon cream
Beat the sugars and butter together until light and fluffy.
Add the bananas and vanilla and mix well.
Add the eggs - one at a time with a little of the flour.
Mix the flour, baking powder, baking soda and salt together.
Sift in a third of the flour mix to the batter.
Mix in a third of the milk - continue to alternate between flour and milk till all mixed in.
Stir in the choc drops (dusted with flour to stop them sinking)
Butter and flour a bundt tin well. Bake for 1 hour at 180c
Melt allt he ingredients together in a pan over a low heat whilst stirring.
Leave to simmer for 2 minutes.
Cool mixture and thicken to desired consistency with icing sugar.
- Beat the butter and sugar until light and fluffy
- Add 1 egg at a time, alternating each with some flour, beating continuously
- Stir in 1/4 cup of lemon juice and all the zest
- Pour into a well greased bundt tin and bake for approx 45mins at 200C (to test, insert a skewer at deepest point of bundt - if it comes out clean, the bundt is baked!)
- Mix the remaining lemon juice (1/4 cup) with the honey. When the bundt is baked, use a skewer to pierce holes all over it and pour the lemon honey mixture all over it so it seeps into the sponge
- Some decorative icing looks nice on the. Simply use icing sugar mixed with some more lemon juice and get creative!
This is the best conversion chart I have found. I use a mixture of UK and USA recipes. I have always found this the most accurate to measure the ingredients properly.
Mini bundts! How cute! Thought I would go for a black and white theme for the toppings, but I think these would look fab in vanilla with colourful toppings. I just need a good excuse to bake another 16 mini bundts! These mini bundts are a chocolate chip recipe that I sourced from www.gotmixer.com to celebrate the arrival of my gorgeous KitchenAid. I’m in love!! And of course I used the fantastic Nordic Ware mini bundt pan.
2 cups plain flour
2 cups plus 4 tbs sugar
1 cup cocoa powder
1 tsp baking soda
12 tbs unsalted butter
4 tbs vegetable oil
4 large eggs
2 tsp vanilla extract
1 cup cold water
1 cup choc chips
1. Preheat oven to 325 F and grease the bundt pan
2. In your KitchenAid mix on a low speed flour, cocoa powder, sugar and baking soda with the flat beater attachment
3. Add butter, eggs, vegetable oil, vanilla extract and 4 tbs of water. Beat on a low speed.
4. Turn the mixer to medium speed, add 12 tbs of water.
5. Put the choc chips in a bowl and sprinkle over a little flour (this will prevent them from sinking to the bottom).
6. Fold in the choc chips and pour into the bundt pan.
7. I baked these for 30 mins as they were mini bundts. In a large bundt tin, this would need approx 40/45 mins.
So I’ve decided to blog my baking journey! I am by no means professional, I just really, really love baking! I’m extremely lucky to have a lovely friend who has many, many fantastic bundt tins at his finger tips… Wonderful Nordic Ware ones no-less! The king of bundt tins! So of course it would be silly of me not to abuse my friendship to get my hands on these glorious tins!! (Love ya really!) I’m hoping to blog each week with a new cake and recipe. It will, of course, be mostly bundts (because let’s face it, there really is no better cake) but the odd cupcake / tray bake etc may slip in occasionally (slip into the blog I mean, not into my mouth….. Ok, into my mouth too). I hope you enjoy reading my blog and that it inspires you to step into the wonderful world of bundt! X
This is my go-to recipe for a quick, easy and scrummy chocolate bundt. The jam in it gives it a gentle sweetness and keeps it soft and moist for days. It makes me feel very nostalgic making this as I inherited the recipe from my great-aunt Edna, who was possibly the coolest swinger in town!
90g cocoa powder
12fl oz boiling water
185g soft butter
440g caster sugar
2 tbs strawberry jam
3 medium eggs
300g self raising flour
1. Dissolve all the cocoa powder in the water and leave to cool
2. Beat together butter, sugar and jam until fluffy
3. Beat in eggs one at a time (add a little of the flour if the mixture starts to curdle)
4. Alternately add the cocoa mixture and fold in the flour until all combined
5. Pour into a very well greased bundt tin and bake at 180c for approx 45 mins (depending on the size of your tin)
6. To test if baked through, put a skewer through the deepest part of the cake. If it comes out clean, it’s done!
7. Leave to cool in the tin for 10-15 mins. Shake the tin firmly to release it from the edges, hold your breath and pray when turning it out onto a wire rack!