This Rich Chocolate Bundt Cake is topped with French Vanilla Cake Truffles dusted with sprinkles to give them a holiday flair.
Maple Bundt Cake with Cinnamon Glaze #Bundt Bakers
BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Our host this month is Sue Lau at Palatable Pastime. The theme this month is Punt the Bundt and we’ve made cakes that are perfect for tailgating.
Freeze Dried Strawberry Bundt is the perfect way to capture the essence of the fruit and ensure that the batter isn’t soggy.
The theme for the BundtBakers this month is strawberries and is hosted by Tammy from Living the Gourmet. From past experience, I know that baking with fresh strawberries can be a challenge due to the moisture content of the fruit. While looking at different recipes I came across quite a few that used strawberry cake mix or strawberry Jello. For me, neither of those were an option.
I’d heard of bakers using freeze dried fruits in their baked goods and decided to give them a try. Once that decision was made a little research was in order to find out how to use them. The biggest take away is that when using freeze dried fruits as a replacement for fresh fruit they will absorb any and all moisture in the batter, thus making it extremely dry unless extra liquid is added. Adding at least ¼ cup more of liquid is often needed. Plus, freeze dried berries are a bit more tart than their fresh counterparts.
Freeze Dried vs Dehydrated
Dehydrated fruits require cooking (boiling in hot water) and may need some type of seasonings. This can take up to 15 minutes or an hour or more. With freeze-dried foods, you just need to add water. Adding either hot water or cold water will get the job done depending on what you’re eating. If you want freeze-dried foods to be ready for immediate consumption it will usually be ready to eat in less than 5 minutes. Obviously much longer if you’re baking with them.
Typically, dehydrated foods are less expensive than freeze-dried. The 1.2 oz bag which is equivalent to 13 oz came from our local health-food store and was $6.99 plus tax. The brand I used is used is Nature’s All. There are also some health benefits to using freeze dried strawberries and they are as follows:
- No sugar added
- Vitamin C
- 100% organic
- Vegan, Gluten and GMO-free
It’s nice to have these fruits as an option when the fruit you want is out of season. Also, if you can’t find them where you live they are available on Amazon.
This recipe was inspired by a recipe from Allrecipes.com
- 1 cup butter, softened
- 2 cups sugar
- 6 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup sour cream
- ¼ cup of milk
- 1.2 oz freeze dried strawberries
- Cream Cheese Glaze
- 1 cup powdered sugar
- 4 oz cream cheese, softened
- 1 tsp vanilla
- 3 TBS heavy cream**
- In a large mixing bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in extracts.
- Then combine flour, baking soda and salt; add to the batter alternately with sour cream.
- Fold in the freeze dried strawberries.
- Pour into a greased and floured 10-in. fluted tube pan.
- Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 15 minutes before removing from pan to a wire rack to cool completely.
- For the glaze place powdered sugar and cream cheese in a bowl and beat with a mixer at medium speed until well blended.
- Beat in the vanilla and add heavy cream 1 TBS at a time, beating well after each addition.
- Place cake on serving plate and then pour over warm cake with glaze.
- Cool completely and serve warm or at room temperature.
- Pour Cream Cheese Glaze over the top.
- Note: If the glaze is too thick and more heavy cream 1 TBS at a time.
You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
And don’t forget to take a peek at what other talented bakers have baked this month:
- Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations
- Jam Strawberry Bundt Cake by Bizcocheando
- Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
- Neapolitan Zebra Bundt Cake by All That’s Left Are The Crumbs
- Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
- Strawberry & Cream Bundt Cake by Patty’s Cakes
- Strawberry Crunch Bundt Cake by Cookaholic Wife
- Strawberry Bundt Mousse Cake by Sneha’s Recipe
- Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones
- Strawberries & Cream Naked Bundt Cake by Living the Gourmet
- Strawberry Key Lime Cheesecake Bundt by The Crumby Kitchen
- Strawberry Orange Bundt Cake by I Love Bundt Cakes
Baking Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake from World Class Cakes by Roger Pizey was almost as much fun as eating it. I’m delighted to bake again with the Cake Slice Bakers to move further out of my baking comfort zone.
Each month the Cake Slice Bakers are offered a selection of cakes from the book mentioned above and we each choose one cake to bake. Our cakes are revealed on the 20th of the month.
Our choices for this month were:
- Marco Pierre White’s Harvey’s Lemon Tart
- Rhubarb Crumble Cake
- Kueh Lapis
- Willie Harcourt-Cooze’s Cloud Forest Chocolate Cake
Speaking of moving out of my baking comfort zone; the Kueh Lapis was actually my first choice but something went awry and it wasn’t meant to be this month. In hindsight, I’m glad it didn’t work out because this Cloud Forest Chocolate Cake is amazing. I don’t bake with nuts often because my granddaughter Gabbi has a nut allergy, but this time I made an exception. As this was our Father’s Day dessert I also made sugar cookies so she didn’t feel left out.
This was my first flourless chocolate cake and I was not disappointed. When trying to describe this cake to my girls the best I could come up with is that it tastes like a cross between fudge and cake. Instinct told me not to take a big slice of this and I’m glad I listened. My friends this cake is rich, dense with an intense chocolate flavor. As well it should because the recipe calls for 100% cacao and including the frosting I used 9.5 ounces.
If you have a special occasion coming up or just have a taste for an out of this world chocolate cake, please try this one.
- 6 ½ ounces 100% cacao, finely grated
- 1 cup unsalted butter
- 6 eggs
- ¼ cup light brown sugar
- ⅔ cup superfine sugar
- 1 cup ground almonds
- 1 cup heavy cream
- ¼ cup plus 2 TBS superfine sugar
- 3 oz 100% cacao, finely grated
- Preheat oven to 325°F and line a 10-inch springform pan with parchment paper.
- Melt the cacao and butter by placing them in a heatproof bowl over a pan of gently simmering water making sure that the bottom of the bowl doesn’t come in contact with the water.
- Once melted, remove from the heat and set aside.
- Beat the eggs with the sugars in a large bowl until pale and doubled in volume, this took approximately 4.5 minutes.
- Stir in the melted cacao mixture and butter batter.
- Next, carefully fold in the ground almonds.
- Tip (pour) the batter into the prepared pan and bake for 35 minutes, or until slightly risen and a toothpick inserted into the center comes out clean.
- Remove from the oven and leave in the pan on a wire rack to cool.
- Meanwhile make the frosting.
- Put the cream and sugar in a pan over low heat and bring to just the point of boiling.
- Remove from the heat then stir in the grated cacao until melted and evenly mixed through.
- Set aside to cool.
- Once the cake is completely cold, remove the sides of the pan and the parchment paper.
- Set the cake on a serving plate and spread the cooled frosting evenly on the top and sides. **
- Keep at room temperature until ready to serve and don’t store it in the refrigerator because the cake and frosting will become too hard.
- **I had to place the frosting in the refrigerator for 5 minutes so it could come to a consistency for frosting the cake.
Visit our members to see what cake choice they baked up!
The hits just keep on coming folks! It’s the 20th of the month and time for the Cake Slice Bakers to reveal our selections for this month. Mississippi Mud Cake anyone. Obviously, I have led a very sheltered life because this is the first time I had or made one and my sweet tooth was well satisfied.
Other than the taste, one of the best parts was how quickly the mixing and baking process was. In less than an hour my cake was cooling on the counter while I looked on wishing it would cool instantly. Now here’s the funny part; I waited too long for it to cool. It did not want to release. I must admit that I didn’t have a decent jellyroll pan to use so baked it in a 9×13 inch pan instead. I prepared it according to the directions and even lined the bottom with parchment paper. Speaking of parchment paper, parchment paper sheets from the dollar store are a good buy. However, you get what you pay for, nuff said.
I had marshmallows that clung to the pan and didn’t want to let loose so I had to do a bit of prying to release them. Then came time to cut the cake into neat compact pieces. Ha! That is surely not my forte. As much as I tried to channel my inner Liz Berg perfectly even cut slices weren’t happening. One thing for sure, no matter the shape or size this is one scrumptious may have to have more than one slice dessert. Try it you’ll like! Also please see what my fellow Cake Slice Bakers have been up to this month and check out the blog hops where I party each week.
- 1 cup chopped pecans
- 1 cup butter
- 4 ounces semisweet chocolate, chopped
- 2 cups sugar
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- 4 large eggs
- 1 tsp vanilla extract
- ¾ tsp salt
- 1 (10.5-oz.) bag miniature marshmallows
- CHOCOLATE FROSTING
- ½ cup butter
- ⅓ cup unsweetened cocoa
- ⅓ cup milk
- 1 (16-oz.) package powdered sugar
- 1 tsp vanilla extract
- Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds.
- Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan.
- Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.
- Chocolate Frosting
- Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat.
- Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.
This is my first month as a member of the Fill the Jar Cookie Group and I’m super excited to bake along with them. Cakes have been the mainstay of my baking and I look forward to deviating once again from my comfort zone. It’s nothing to do with me not liking to eat or bake cookies. Most of you know that I haven’t met many desserts that I don’t like. Don’t know whether that’s a good or bad thing.
Today is the fifth birthday of The Cake Slice Bakers group. This is my third month baking with them and I feel like I’ve been with them since day one. Baking something for our anniversary was our little lagniappe (a little something extra) and lots of fun to do. We didn’t have a particular theme or item that was required this month so we are free-styling. My contribution to our photo album is a Butter Pecan Cake with Chocolate Frosting. In addition to it being a part of The Cake Slice Bakers birthday I gave it away to my sister-in-law who has had more than her fair share of hospital visits this year.
After baking the layers I sliced off the domed tops and tasted a piece. This isn’t a cake made from scratch but it is very moist and there is no artificial after taste characteristic of some boxed mixes.
Happy 5th Birthday CSB and here’s to many more!!
I finally decided to join in on the fun with Anurada, Lora and the rest of the Bundta Month crew with this month’s theme, cherries. I’ve had chocolate on my mind so and cherries and chocolate work like a charm for me.
There was a chocolate pound cake recipe that I really wanted to use but I didn’t feel like going upstairs to get the milk. I had already made several round trips upstairs and another one wasn’t happening. This started the internet search for another recipe. Most of them called for milk or sour cream, except the one that I decided on. I pretty much annihilated the original recipe, but the results were pretty darn tasty. My changes are bolded.
#Chocolate Cherry Bundtlets – Adapted from Sierra Mist’s Cranberry Chocolate Bundt Cake
1 cup chocolate chips (melted and cooled)
2 tablespoons vanilla (I was very skeptical of 2 TBS so I used 2 tsp)
1 teaspoon lemon zest (omitted)
1 teaspoon lime zest (omitted)1 ½ cups softened unsalted butter (1 cup plus ½ cup + 2 TBS canola oil)
3 cups Sugar (2 cups)
5 large eggs
2 ½ cups AP flour
½ cup cocoa powder
½ cup Sprite
¼ maraschino cherry juice
½ cup chopped maraschino cherries
Cherry Vodka Glaze
Preheat oven to 350 degrees F. Grease and lightly flour a 6 cup mini bundt pan. Melt chocolate in a double boiler, allow to cool and add vanilla extract. I almost freaked out at this point because the chocolate started to seize. Using an electric mixer on medium speed, cream the butter and sugar in a large bowl for 3 minutes, or until fluffy. Add the eggs, one at a time, mixing well after each addition. Add cooled chocolate mixture and stir until combined. Add the flour and cocoa powder in thirds, alternating with Sprite and cherry juice mixture. Fold in the chopped maraschino cherries. Bake for 40 minutes or until cake tests done. Turn onto wire rack and immediately brush on the glaze.
Cherry Vodka Glaze – 2 TBS cherry vodka, 2 TBS maraschino cherry juice, 4 TBS powdered sugar. Whisk until smooth and apply to cake.
Please check out the cherry love being spread at these fantastic blogs.
Black Forest Mini Bundt Cakes by Kim at Cravings of a Lunatic
Cherry Blueberry Cheesecake Bundt by Stacy at Food Lust People Love
Cherry Bundt Cake by Veronica at My Catholic Kitchen
Cherry Filled Bundt Cake with Chocolate Cherry Drizzle by Heather at Hezzi D’s Books and Cooks
Cherry Kirsch Bundt by Tara at Noshing With The Nolands
Cherry Pecan Bundt Cake by Renee at Magnolia Days
Chocolate Cherry Bundt Cake by Anuradha at Baker Street
Chocolate Cherry Bundt Cake by Lora at Cake Duchess
Chocolate Cherry Coke Cake by Jennie at The Messy Baker Blog
Chocolate Cherry Dream by Kim at Ninja Baking
Coconut Cherry Chip Bundt Cake by Anne at From My Sweet Heart
Lemon Cherry Bundt Cake with Lemon Glaze by Anita at Hungry Couple
Mahlab Vanilla Bundt Cake by Laura at The Spiced Life
Spicy Cherry Yogurt Bundt Bake by Paula at Vintage Kitchen
White Chocolate Black Cherry Yogurt Bundt Cake by Karen at In the Kitchen With KP
Cherry Bundt Bake by Kate at Diethood
Here’s how to join in on the Bundt-a-Month fun:
- Use cherries and bake a Bundt for March
- Post it before April 30, 2013
- Use the #BundtaMonth hashtag in your title. (Ex: title could Chocolate
- Cherry Bundtlets #BundtaMonth)
- 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.