This Rich Chocolate Bundt Cake is topped with French Vanilla Cake Truffles dusted with sprinkles to give them a holiday flair.
Apple Walnut Bundt Cake
If an apple a day keeps the doctor away I should be in tip-top shape. Granted this saying refers to raw apples which I do get my fair share of. However, sometimes I like my apples surrounded by a batter spiked with fall spices, and walnuts. For some reason when baking with traditional fall spices, in the fall, it’s a different baking experience that in spring and summer. Or maybe it’s just me.
Enjoy this Cream Cheese Blueberry Jam Filled Bundt Cake with a hot beverage or a scoop of vanilla ice cream.
I’m baacck!!! Sometimes a little push is needed to get back on track and it feels good to join the Bundt Bakers again. As I’ve said before I’ve never met a Bundt Cake that I didn’t like and
I’m looking forward to being inspired by this fabulous group of bakers.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. This month’s theme is Filled Bundt’s and our hosts are Christina Lopez Vera of Bizcocheando and Patricia at Pattys Cake. Unlike layer cakes, filling a Bundt cake can be a little challenging. I once filled a Bundt Cake by splitting it in half (horizontally). A steady hand is required. With this Cream Cheese Blueberry Jam Filled Bundt Cake I chose a different route for filling the cake.
After the cake had baked, cooled, and received a brush of simple syrup, I inserted a plastic dowel rod into the top of the cake halfway down. When the dowel rod is pulled up it draws the cake into the rod. To remove the cake inside the dowel I poked the handle of a wooden spoon inside and pushed the cake out reserving it for later. I repeated this step all around the cake at evenly spaced intervals. To fill the holes in the cake I spooned blueberry jam into a frosting bag and squeezed the jam into the holes. I then replaced the expunged cake crust side up back into the cake.
The blueberry goodness doesn’t stop with the jam, I also added blueberries to the cream cheese cake batter. After the cake was filled and the cake divets replaced, I poured on a powdered sugar glaze. To cover the impressions made from removing the cake and replacing it, I cut small circles of white fondant to place over them. Plus, I added blueberries around the top as well. All of this combines for a rich, fruity and buttery Bundt Cake.
It sounds like lots of work but the whole process of making holes, filling them and decorating the cake afterward took less than 10 minutes. If it had taken longer than that it would have been time well spent because this cake is delicious!
- 1 cup butter
- ¼ c plus 2 TBS oil
- 8 oz cream cheese, softened
- 3 cups sugar
- 6 eggs
- 3 cups flour, sifted
- 1 cup buttermilk
- 2 tsp vanilla
- 1 cup blueberries + extra for garnish
- ¾ cup blueberry jam
- Simple Syrup (optional)
- Powdered Sugar Glaze
- 1 ½ cup powdered sugar
- ¼ -½ cup of water
- 1 tsp vanilla
- Preheat oven to 325°. Prepare 12 cup Bundt pan for baking and set aside.
- In a large mixing bowl cream butter, oil and cream cheese until well combined.
- Next, add sugar all at once and beat on medium-high speed until light and fluffy, about 5 minutes.
- Add eggs two at a time, beating well after each addition until the yolk disappears.
- Add flour alternately with buttermilk and beat well.
- Next, add in the vanilla.
- Pour into prepared pan filling ⅔ full and bake for 60 -75 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- Brush cake with simple syrup if desired, this helps to seal in moisture.
- Insert a plastic dowel rod into the top of the cake at about 3 inches into the top of the cake, remove the dowel and gently remove the cake inside the dowel, you’ll need the top of it to seal the hole after inserting the jam.
- Do this at 1 ½ inch intervals all the way around the top of the cake.
- Fill a frosting or zippered time bag with the jam and squeeze it into the holes in top of cake.
- Take expunged pieces of cake and place them back into the jam filled holes.
- Mix the powdered sugar, vanilla and ¼ cup of the water until smooth.
- If it’s too thick add 2 tsp of remaining water until it’s of pouring consistency.
- Add blueberries to the top if desired.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of 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.
• #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.
o Co-hosting: Patricia from Patty’s Cake
o Co-hosting: Cristina from Bizcocheando
• You can see all our of lovely Bundts by following our Pinterest board. 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:
- Blueberries Kugelphopf Bundt Cake by Bizcocheando
- Boston Creme Filled Bundt with Chocolate Ganache by The Queen of Scones
- Bundt Cake de Piña y Coco by La Mejor Manera de Hacer
- Carrot Cake Cheesecake Bundt by All That’s Left Are The Crumbs
- Círculo Rojo Bundt Cake by Patty’s Cake
- Cream Cheese Bundt Cake Filled with Dulce de Leche by Basic N Delicious
- Cream Cheese Stuffed Caramel Apple Bundt Cake by Making Miracles
- Jalapeño Cornbread Filled with Blueberry Quick Jam by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Lazy Daisy Bundt Cake by Sneha’s Recipe
- Lemon Filled Lemon Bundt by Food Lust People Love
- Peanut Butter – Chocolate Chip Bundt Cake with Peanut Butter Filling by Katin špaz
- Raspberry Bundt Cake with Lemon Curd Filling by Palatable Pastime
- Tunnel of Cream Banana Nut Bundt Cake by I Love Bundt Cakes
- Twinkie Bundt Cake by Living the Gourmet
You may not think that this Meyer Lemon Buttermilk Bundt Cake is part of a semi-healthier eating plan, but hear me out. I have a hierarchy of desserts ranging from over the top calorie bomb to having my cake and eating it too. In the over the top calorie are layer cakes made with buttercream frosting, with no substitutions and with a few extras on top or between the layers. The Chocolate Overload Cake is a prime example.
From there I start by substituting olive oil for butter and decreasing the amount of sugar. Making only one layer automatically reduces the number of calories. Next are Bundt and pound cakes, now if you want to take them to the absolute lowest by reducing calories and saturated fat you’d start by making them with oil only. Another option is to and oil and butter combo. Reduce the sugar, and serve it plain, forego the simple syrup for added moisture, and maybe add a light dusting of powdered sugar.
So here we are with this cake. Yes, it has a glaze, but it’s not a layer cake with lots of add-ins or add-ons. Don’t you just love my reasoning? That’s my story and I’m sticking to it.
I have drastically cut back on the decadent treats lately and my first thought was to have an obligatory bite of this cake. However, since today is my birthday I’m going to have the whole slice! I’ll have to find someone to give it to. Usually, I would send it to work with my daughter. She and all her co-workers are on Weight Watchers so that’s not an option. Gee, I hope I wasn’t the cause of them gaining a few extra pounds.
About this Meyer Lemon Buttermilk Bundt Cake
I used my basic Buttermilk Bundt Cake recipe and it is a great base for adding different flavorings. This is also the perfect time of year for citrus and when I saw the bag of Meyer Lemons I couldn’t resist. There’s Meyer Lemon juice in the cake batter and in the glaze and I love the hybrid lemon/orange taste of this fruit. The crumb of this cake is very tender which is usually the result with buttermilk in the batter. Even with lemon in the cake and the glaze it isn’t overwhelming. It will also freeze very well if my neighbors don’t answer the door when they see me outside with a cake.
I also made a Blueberry Lemon Coffee Cake for my neighbors who helped me with snow removal last week. There’s still three lemons leftover and I’m racking my brain trying to find an idea. I’m also open to suggestions so help a sister out if you can.
Like me, I’m sure there were times when you didn’t have buttermilk on hand and have resorted to making it on your own. Here’s an article from My King Cook with lots of ways to make buttermilk and lots of recipes that use buttermilk.
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- ¼ tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla
- 1 tsp Meyer Lemon juice
- 1cup powdered sugar
- 2 TBS 2% milk
- 1 TBS Meyer Lemon juice
- Preheat oven to 325° and prepare a 10-12 cup Bundt pan for non-stick baking.
- In a large mixing bowl cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition; usually until the yolk disappears. Combine flour baking soda, and lightly sift.
- I tend to do this whether the recipe calls for it or not.
- Add dry ingredients alternately with buttermilk and beat well. Stir in vanilla and Meyer Lemon juice.
- Pour into prepared pan and bake for one hour and 10 minutes or until cake tests done.
- Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- For the Glaze, combine powdered sugar, milk and lemon juice in a small bowl and whisk until smooth.
- Drizzle over cooled cake.
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With fall baking in mind I wanted to revisit one of my favorite fall recipes, Cranberry Apple Pumpkin Bundt. I baked this when I was with the Cake Slice Bakers. That year we baked from, “Southern Living, The Southern Cake Book”, and the book ranks high on my list. It is filled with, simple and show stopper cakes, beautiful pictures, and easy to follow recipes.
It feels good to rejoin the Cake Slice Bakers for this month’s reveal. As usual, each of the selections sounded great and the pictures were enticing. By process of elimination, my resident cake advisor Gabbi and I decided on the Lemon-Coconut Loaf, even though she won’t be able to eat it because of her nut allergy. This loaf cake uses flaked coconut as well as fresh. Working with fresh coconut, for me, was by no means a walk in the park.
I followed the instructions on the label of the coconut to pierce the eyes and drain the liquid. My first thought was, “yummy, fresh coconut water”. That excitement flew out the window when my son and I took a taste. Is fresh coconut water supposed to taste sour? Then I had the Mr taste it and he was sure something wasn’t right. As a child, his father would get fresh coconuts often as a treat so he knew this funky coconut water was not the norm.
At this point, I decided to retrieve the instruction label and read it again. In my haste and excitement I totally looked over the highlighted section that said don’t drink the juice from this brown coconut, use only the meaty part. Sorry family, love you!
The other not so fun part was using a vegetable peeler to get the curls. Hats off to the baker that got those perfect curls shown in the book. Despite it all, this cake is delicious. The crumb is very tender, the lemon flavor is just enough to make you smile, and the sweetened coconut flakes provide a nice nutty crunch. This is another one in the win column of our current baking book.
This cake could fall into a better for you dessert as described in my post How to Reduce Dessert Calories . Keep in my mind that I’m not implying that it’s a totally healthy cake. It is better because there isn’t tons of extra frosting or add-ins and you can make modifications to reduce saturated fats and refined carbs. So bake it, and have a guilt free slice.
- ½ cup butter, softened
- 1⅓ cups granulated sugar
- 3 large eggs
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ⅛ tsp baking soda
- ½ cup sour cream
- 2 tsp lemon zest
- ½ cup sweetened flaked coconut
- Lemon Glaze
- 2 cups powdered sugar
- ¾ tsp lemon zest
- 2 TBS fresh lemon juice
- Preheat oven to 325° and grease a 9x5-inch loaf pan with shortening.
- Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- Stir together flour, salt, and baking soda.
- Add to butter mixture alternately with sour cream, beginning and ending with flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in lemon zest and ½ cup coconut.
- Pour batter into prepared 9- x 5-inch loaf pan.
- Bake at 325° for 1 hour and 5 minutes to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
- Whisk together powdered sugar; lemon zest and 2TBS lemon juice 1 tsp at a time until desired consistency.
- Spoon Lemon Glaze over cake, and sprinkle with coconut curls and lemon peel strips.
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You know we had to be busy or too full to notice that there was chocolate cake in the freezer. Especially one made in my favorite pan. I pulled this baby out of its icy repository last week and it didn’t last long. This was one of the cakes I made to feed my hungry crew a while back. Granted I had tons of cookies, muffins, and another chocolate cake so they hardly missed one more calorie bomb. I had also made a 14” round white and dark chocolate cake that served as a backup at Charisse and Damion’s reception. We brought half of it home and it did not go to waste.
I baked the cake pictured here in my favorite Heritage Bundt Pan. It’s a basic chocolate bundt and bundts can be a challenge to dress up. Once the cake had cooled to room temperature, I placed it on a serving plate and then brushed it with simple syrup. From there I covered it with plastic wrap, placed it in a Hefty 2 gallon zippered bag, and removed as much air from it as possible before placing it in the freezer. There it stayed for three weeks and it was good as new when it thawed.
To give it a bit more pizzazz and to add another layer of flavor I used one of my favorite decorator short cuts. Take a can of frosting, whatever flavor you like; I used chocolate. Heat it in 30-second intervals in the microwave until it melts and pour it over your cake. When the frosting sets, it has a shiny finish. Use this on petit fours or you can dip the tops of your cupcakes in the melted frosting as well.My warm chocolate frosting flowed down the valleys of the cake and formed tiny puddles around the base. My new son in law loves chocolate cake so I made sure he got several slices. Freezing cakes ahead of time is a great idea if you have room. It’s all about wrapping them correctly. If the two-gallon bags aren’t available in your area, don’t fret. Over wrap the cake in plastic wrap and then wrap it again with heavy-duty aluminum foil. That’s the method I’ve been advising brides to do for years and it works.
Over the years I’ve wasted so much fresh buttermilk that I’ve decided to try Saco’s Cultured Buttermilk Blend. Directions are on the can for required amount of water and powder to yield up to one cup. I’ve had great results with it and I like that I can make only what I need per recipe.
- 4 eggs
- 1 cup butter, softened
- 2 cups white sugar
- 1 cup semisweet chocolate chips
- ½ cups hot water
- 4 TBS Saco Buttermilk powder
- 1 cup water
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 can chocolate frosting
- Preheat oven to 350° F.
- Separate the eggs and beat the whites until stiff and set aside.
- Melt the chocolate chips in the hot water stirring until smooth and set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Once the butter and sugar is creamed, add the egg yolks, melted chocolate, water and vanilla.
- It may look like a curdled hot mess but don’t worry.
- In a separate large bowl, sift together the flour, baking soda and salt and Saco Buttermilk powder.
- Beat dry ingredients into chocolate mixture.
- Stir in about ⅓ of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
- Bake in preheated oven 50- 60 minutes or until the cake tests done.
- Melt a can of chocolate frosting in a microwave oven in 30-second intervals stirring frequently until frosting is completely melted.
- Pour over cooled cake.
- If there is frosting left in the can, cool to room temperature replace cap and store in the refrigerator.
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If I had to choose between citrus and chocolate, the latter would always win. However, there are times when the bright taste of citrus fit’s the bill. Such was the case with this cake. It cake was inspired by one I found on Pinterest and the recipe is from Erren’s Kitchen. Erren’s recipe called for tangerine zest and juice. A few days ago I bought blood oranges and decided to use then along with a few tangerines that I had for a delicious citrus blast. My changes were to use half tangerines and half blood oranges, and powdered sugar rather than granulated for the glaze.
My friends, stuff is about to get real. It seems that after Halloween, time speeds up or maybe it’s just me. Thanksgiving is in two weeks. Count ‘em 2! There’s lots to do, cleaning, decorating, shopping, catching your breath and of course baking. Some of us may want to go all Martha and have magazine worthy platters of baked goods presented on the finest of trays, stands, etc. Some of us just want to turn out a decent cookie or cake. Before the elves and dust bunnies steal us away here are a few things that we can get a head start on.
Bake and freeze a Buttermilk and Chocolate Pound Cake. Serve these with a dollop of whipped cream or caramel sauce. They can also be sliced and made into a trifle layered with whipped cream, homemade or store bought no judgment. Add to those layers your choice of sauce, pudding, coconut, maraschino cherries, or chopped nuts.
Cookie dough is a given and when made from scratch and properly wrapped it keeps well in the freezer for months. If you have a sudden burst of energy, you can bake and freeze them.
Sweet Potato Pie is a must at my house for Thanksgiving, and at Christmas. When everyone is home, I bake at least four. At Christmas, I give up on my quest for the perfect scratch piecrust. The filling is the bomb diggity and that’s all the matters to my hungry family. My grocery store has a sale this week on frozen pie shells and now is the time to stock up.
Other things that can be baked ahead and frozen are layer cakes, cupcakes and brownies.
Check out this article from Kraft that gives some great how to’s on freezing baked goods.
Buttermilk – fresh buttermilk can be frozen. I’ve frozen a whole quart and it was good as new when thawed. I’ve also frozen it in 8 oz Styrofoam cups with a lid. Another option is to buy the buttermilk powder. I haven’t tried it yet but heard that it is good.
Egg whites – These come in dried form also but are super expensive. I didn’t like the ones in the carton because they had seasonings in them. You can get small plastic containers that hold approximately one egg white and pop those bad boys in the freezer. They’re small so they don’t take up much space. You can also freeze them in ice cube trays.
Cream Cheese and butter are the last things I’m going to ask you to buy and freeze, I promise. I’m sure you have a stash of bananas in the freezer also so space is at a premium.
Mini bottles of alcohol and liqueurs. They add tons of flavor to frostings, fillings and cakes. They also help you get through long baking sessions, ha!!
Check your stores weekly ads for flour and sugar. Powdered, granulated and brown. I have a plastic bin with a lid just for my stockpile.
In previous posts, I’ve confessed my complete adoration of Big Lots. They have an awesome baking section complete with all varieties of Guittard Chocolate Chips. At $2.75, that’s almost a steal. Buy it now before everybody finds out and the price goes up.
Planning and shopping ahead when you can is a time and sanity saver. We want to bake the best for our family and friends but it’s also very important to make sure we take the time to enjoy the season. This means setting aside some time just for us. Put your feet up and have a few cookies with your favorite beverage. Turn off the electronic devices and just be still for a bit and enjoy those tidings of comfort and joy.
The last thing I needed was another cake pan. As I was straightening my closet yesterday I noticed a couple that have been waiting for over a year to be called into active duty. However, it’s not about “needing” another pan or tableware. Some people have a shoe fetish, for me it’s kitchen stuff. There is one pan that I’ve been salivating over for years and I finally bought it. It’s the Nordic Ware Heritage Bundt Pan, and it’s beautiful. Cakes baked in this pan are so gorgeous on their own that hardly any adornment is necessary.
For it’s maiden baking voyage I wanted to keep it simple. I chose a sour cream pound cake recipe that’s been collecting dust longer than some of my pans. This pan is nonstick and made of cast aluminum, it definitely isn’t a lightweight. I was too chicken to test it’s nonstick features so I used my pan grease and it released beautifully.
I used a lime glaze that according to Gabrielle (surprise-surprise) has just the amount of flavor needed. There are a few nooks and crannies in the crust that I think can be eliminated with a thinner batter. Although, I’ve scouted out a few Heritage Pan recipes that use a traditional thick pound cake batter and their crust looks smooth as silk. The next time I will also cut down on the baking time to produce a lighter crust. My oven is going through menopause also and is prone to hot flashes.
I had made up my mind to use some of the pans that have been sitting for a while. Now that I’m smitten with my new favorite bundt pan the others may have to wait a bit longer. At least they won’t be lonely.