Apple Cider Doughnut Cake

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Happy National Doughnut Day! I was actually going to make this recipe tomorrow but when I found out what today was, duh! I bring you this delicious cake inspired by apples and fall. Oh and of course, doughnuts! This cake is very easy to make and no fancy kitchen gadgets are needed. Just 2 bowls and a bundt pan. And if you follow my Insta stories, you know that I completely butchered the cake flip (face palm). I think I need a new bundt pan because I always struggle with inverting cakes with it. None of my other cake pans have problems, just this one…

But, with the power of photography, you can’t even tell in these pictures! And, it doesn’t matter, the cake is still delicious and it just goes to show that no one is perfect. We all make mistakes and sometimes we fail. I still have dessert for my family 🙂

So go get your aprons on, start your ovens and let’s bake!

What you will need:

Bundt pan greased well

For the cake:

2 cups all-purpose flour
1 1/2 cups oat flour
1 cup sugar
1 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
3/4 cup applesauce
3/4 vegetable oil
3 large eggs
2 teaspoons vanilla extract

For the topping:

2 tablespoons butter, melted
1/4 cup sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl, whisk together the flours, sugar, cinnamon, baking powder and soda and salt. Set aside. In another large bowl, whisk together the wet ingredients; cider, applesauce, oil, eggs and vanilla.

Pour the wet ingredients into the dry and whisk until just combined. Pour into prepared pan and bake for 40-50 minutes. Allow to cool 15-20 minutes on a wire rack before carefully inverting on a serving plate.

While cake is cooling, melt butter. In a small bowl stir together the sugar and cinnamon. Pour butter over cooling cake and immediately sprinkle on the cinnamon sugar. Slice and serve. Enjoy!

Store covered at room temp.

Look at those pretty crumbs and beautiful cinnamon sugar!

Rum Cake

Rum cake has been a holiday tradition in my family for as long as I can remember. Every Thanksgiving and Christmas it is served as a dessert. It is definitely one of my favorites! I mean, who can resist booze AND cake? I even ate it as a kid because my mom says the alcohol gets cooked out, but I’m not sure that’s entirely true. I’ll let my son have some but only a couple bites. If I was able to have some, he can too. Gotta keep the tradition alive! So… let’s go bake a rum cake (and drink some, too) 😉

What you will need:

1 Bundt pan, greased

For the cake:

1 cup chopped pecans
1 box of yellow cake mix (I like Duncan Hines)
1 package (3.5 oz) instant vanilla pudding mix
4 large eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup rum (dark is best)

For the glaze:

1/2 cup unsalted butter
1/4 cup water
1 cup granulated sugar
1/4 cup rum (again, dark is best)

Preheat oven to 325 degrees fahrenheit. Sprinkle the chopped pecans evenly over the bottom of the pan, then set aside.

In a large bowl, whisk the rest of the cake ingredients together. Easy right? Pour into the pan over the chopped nuts. Bake for 50-60 minutes.

When the cake has about 10 minutes left to bake, start the glaze. Melt the butter in a saucepan. Pour in the water and sugar and boil for about 4 minutes, stirring constantly. Next, turn down the heat and pour in the rum. Stir for about 30 seconds over low heat.

Remove cake from oven and immediately pour 1/3 of the glaze on top. Allow the cake to cool and the drizzle to seep into the cake for about 10 minutes. The, prick with the tines of a fork and slowly pour the rest of the glaze over the cake. Let rest for another 10 minutes and then invert onto serving plate. Allow to cool to room temperature before serving. Enjoy and Happy Holidays!

Tip: I usually make this the night before serving because all the flavors come together over time and that let’s the glaze really soak in. Store in an airtight container.

Double Chocolate Banana Bundt Cake

Introducing…. My new KitchenAid mixer! Isn’t she beautiful?! The color is Majestic Yellow. I’m trying to think of a name for her, like Majesty, Mrs. Butter, or Queen… Thoughts? I will let you know once I decide 🙂

On to the recipe. I know this cake isn’t much, and I actually was not going to post it, but it’s the first thing I baked/made using the new mixer so I felt it was a must. Let’s get on with it… pull out those mixers (if you have one) and start baking!

What you will need:

10 cup bundt pan, greased

3 large bananas
2 teaspoons lemon juice
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
2 cups brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
3/4 cup mini semi-sweet chocolate chips
Powdered sugar for dusting

Preheat oven to 375 degrees. In a small bowl, mash the bananas with the lemon juice. Set aside. In another bowl, whisk together the flour, cocoa, baking soda and salt. Set aside. In the bowl of your mixer, beat oil and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add in vanilla.

Slowly beat in flour mixture, alternating with the buttermilk until just combined. Fold in bananas and chocolate chips.

Pour into prepared pan and bake for 45-55 minutes. Allow to cool in pan on a wire rack for 30 minutes before inverting to cool completely. Dust with powdered sugar if desired. Slice and enjoy!

So gorgeous, right?! I had a piece for breakfast yesterday. Yum yum.

Ritz Carlton Lemon Pound Cake

My mom sent me this recipe on Facebook and I instantly saved it. I couldn’t wait to try it! Supposedly this is the hotels famous 1920’s tea room pound cake. If you follow me on Instagram or SnapChat, you know I had quite the fail making this. I didn’t get a picture of it but the cake completely overflowed in the oven! I knew it was going to be a disaster trying to get it out of the pan. It ended up being fine, but it was a struggle and made a mess! So, if you make this cake, leave out some of the batter or make 2 smaller ones because this makes a ton! Here we go…

What you will need:

Bundt pan, greased

3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup unsalted butter at room temperature
3 cups of sugar
1/2 cup vegetable oil
5 large eggs
1 cup whole milk
6 tablespoons lemon juice
Zest from 1 lemon

Note: The recipe above has WAY too much sugar. I used about 2 1/2 cups of sugar but if I ever make this again, I will only use 2.

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt. Set aside. In another large bowl (or bowl of your electric mixer), beat butter, sugar and oil until nice and creamy. Add eggs, one at a time beating well after each addition. Slowly add in flour mixture, alternating with the milk. Beat in lemon zest and juice. Pour batter into prepared pan and bake for 50-60 minutes.  Let rest at least 30 minutes before turning out of pan.

Here is what mine looked like after I got it out…

Yeah, we had some issues, but it was ok! I saved it.

Slice and enjoy with some tea or coffee!

Crazy for Coconut Cake

Coconut. The flavor of summer.  And I feel it’s one of those flavors where you either love it or hate it. Some people won’t go near it, and there’s those like me, who can eat coconut cream pie while drinking piña coladas all day long 🙂 And now, we can eat coconut cake, too! So good, I literally wanted to go for a swim in the batter. Yum! So, if you are a lover of coconut like me, start your ovens…

What you will need:

Bundt pan greased and floured

3 1/4 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temp
2 cups granulated sugar
2 teaspoons vanilla extract
6 large eggs
1 (13 oz) can coconut milk
2 cups sweetened shredded coconut

For the glaze:

1 cup powdered sugar
1-2 tablespoons milk
1/2 cup toasted shredded coconut

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, cornstarch, baking powder and salt. Set aside. In another large bowl, or bowl of your electric mixer, beat butter and sugar until creamy. Add vanilla and eggs, one at a time, beating well after each addition. Beat in coconut milk and flour just until incorporated. Stir in coconut.

Pour into prepared bundt pan. Bake for 50-60 minutes, until a toothpick comes out clean. Let cool on wire rack for 30 minutes before inverting.

Here’s my cake right after I flipped it! I was so happy it didn’t stick to the pan!

To make the glaze, stir together powdered sugar and milk until you reach the consistency you want. You may need to add more powdered sugar or milk. Drizzle over the cooled cake and immediately sprinkle the toasted coconut on top. Slice and enjoy!

If you follow me on Instagram, you may have seen that I made a tasting cake with this batter. I just poured a little batter in the second to smallest size pan that I got from my mom. I always want to taste the cake but don’t want to cut into it, especially if I’m bringing it somewhere, just to make sure it tastes good. So, now I have a solution! If you like to bake and bring cakes to gatherings, I highly recommend buying a really small cake pan, like a 4 inch so you can taste it. I felt so professional! It was great.

Here it is! It’s made from a 5 1/2 inch cake pan. Still too big for a tasting but, I ate it all 🙂

Look at this beauty!

Chocolate-Banana Bundt Cake

I love recipes where you just know the outcome is going to be delicious. This cake was no exception. I found the recipe on seriouseats.com and could not wait to start making it! I love Bundts, and the word, too 🙂 This one is made with coffee, cocoa and bananas and topped with powdered sugar. So simple and elegant and the perfect breakfast, afternoon snack or dessert. Let’s go bake a Bundt!

What you will need:

Baking spray
1 cup unsalted butter
1/2 cup cocoa powder
1 cup coffee
2 cups all purpose flour
1 1/2 cups brown sugar (I used light but you could use dark as well)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas, mashed
1/2 cup Greek yogurt (or sour cream)
3 large eggs at room temperature, lightly beaten
2 teaspoons vanilla extract
Powdered sugar
Feel free to add 1/2 cup chopped walnuts, I did not have any so I left them out.

To make:

Preheat oven to 350 degrees fahrenheit. In a medium saucepan, combine butter, cocoa and coffee. Over medium-high heat, stir until boiling. Set aside.

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda and salt. Stir in the cocoa mixture. Whisk in bananas and yogurt (or sour cream). Then add eggs and vanilla and whisk until combined. Stir in walnuts if using.

Spray Bundt pan with non-stick spray and then pour in batter. Bake for about 45 minutes.

Let cool about 20 minutes on a wire rack before inverting onto serving plate to cool completely. Once completely cooled, dust with powdered sugar, slice and enjoy!

 

Blueberry Lemon Bundt Cake

This is one of my favorite flavor combinations! Blueberry and lemon… so good and refreshing. I love this recipe because it’s sweet enough to be a dessert, but you can also serve it for breakfast or brunch. I stole this exact recipe from Martha Stewart, whom I love so dearly. It is super easy and now is the perfect time to make it. So come on…

What you will need:

12 cup bundt pan

For the batter:

2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups fresh blueberries
2 tablespoons lemon zest
Powdered sugar for dusting (optional)

Preheat oven to 350 degrees fahrenheit. In a large bowl, whisk together flour, baking powder and salt and set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Add the flour mixture in three additions, alternating with two additions of sour cream. Set aside.

In another large bowl, toss blueberries, lemon zest and teaspoon of flour with your hands. Gently fold into batter. Spray the bundt pan with non-stick spray. Spread batter in prepared pan. Note: The batter will be thick. I used a big spoon and scooped it in.

Bake on the bottom rack for 60-70 minutes or until a toothpick inserted in the center comes out clean.

Cool in pan for at least 20 minutes before inverting onto a rack to cool completely. Dust with powdered sugar before serving (optional).

Enjoy!