Oreo Bundt Cake

As soon as I saw the Oreo Bundt Cake from Olivia at Liv For Cake. I knew I had to give it a go. She used Nordic Ware's newest square pan, which I don't have, so I used one of my favourites that I DO have instead.

I can't even pretend that mine looks as good as hers - the cake looked great before I attempted to put the topping on. I was going for the marshmallow to ooze down the spirals, but it just didn't pour as I hoped so it ended up being an all-over covering. Hehehe.....oh well.

Anyway I couldn't resist having a slice, even though I made it to take into work tomorrow - I know my work friends will forgive a big piece missing!

If you would like to make this cake, go to Liv For Cake and follow the recipe there - I will add, that for 2 sticks of butter, that coverts to 225g. And for the topping, I used about 4-5 tablespoons of cream to make it runny enough. Maybe even a little more would be even better.

Let me know if you give it a go.

Kris x

Creme Egg Chocolate Bundt Cake

I really love Cadbury's Creme eggs and with the invention of the mini ones, life is even better. Everyone seems to be making creme egg themed bakes at the moment and so I thought I'd do one too. It's not overly creme-eggy, only on the top, but combined with a really light, but stable chocolate bundt recipe, it was a winner.

I made this for a charity bake sale last week at my school. I'm pleased to say every single slice sold very quickly. Kids love things like this!

Anyway I have used a favourite cake recipe, added a simple icing sugar/water icing and the eggs on top. Very simple!

You're probably tired of me banging on about my Nordic Ware tins over the last few months. I just love them. Such high quality tins (wonder if they want to sponsor me!?) and produce the most beautiful looking cakes.

Chocolate Bundt Cake

Ingredients:

• 1 cup (220g) unsalted butter      
• 2 1/4 cups plain (all purpose) flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon bi-carb soda
• 1 teaspoon salt
• 1/2 cup milk
• 1/2 cup sour cream    
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract

Method:                 

1. Make the cake: Preheat oven to 180 degrees C. Butter and flour a 12-cup Bundt pan, or I use a cake release spray - it works perfectly every single time. I usually find this makes a bit too much for the Heritage tin I have, as you should fill no more than 3/4 full, so I put the extra into another smaller tin (mini) as a little extra treat cake!
2. In a large bowl, whisk together flour, cocoa, bi-carb soda, and salt. Mix milk and sour cream in a glass measuring cup.
3. With an electric mixer on medium-high speed, beat butter and sugar until pale and fluffy, 3 to 5 minutes. Add eggs, 1 at a time, beating well after each addition; add vanilla. If the egg mixture looks like it is having trouble combining properly, you can add a tablespoon of the flour mix to help it come together.
4. Reduce speed to low; add flour mixture in 2 batches, alternating with the milk mixture and beginning and ending with the flour; beat until just combined.
5. Transfer batter to prepared pan; smooth top with an offset spatula.
6. Bake until a cake tester comes out clean, about 55 minutes. (40 mins is using the smaller 6 cup tin).
7. Transfer pan to a wire rack to cool completely. 
8. Make the icing: Mix together 1 1/2 cups of icing sugar with a tablespoon or two of water - add the water slowly to gauge how much you need. You want it runny enough to drip down the sides, but not so thin that it all runs off. Add yellow food colouring, again a tiny bit at a time.
9. Add cut up mini creme eggs on the top.
10. Cake can be stored at room temperature, in an airtight container for 2-3 days - if it lasts that long!

Peach Bundt Cake

I've been wanting to make this cake since I saw it on the Nordic Ware UK Facebook page; it is completely their recipe, a really easy one to make and really delicious. It's a plain cake with a subtle peach flavour. The syrup on top absolutely makes this cake. I have to be honest I opened a second tin of peaches and made double the syrup - well worth it. The spare peaches were lovely on the side.

I made it for pudding tonight and my son's response to his first mouthful was "This is deeeeelicious!"

 

It got the royal seal of approval.

 

If you click the link below to the Nordic Ware UK Facebook page you will see other recipes they've shared as well.

 

Peach Bundt Cake

(6 cup tin)

Recipe from Nordic Ware UK

 
Ingredients

300g plain flour

150g caster sugar
80ml flavourless oil (such as rapeseed, sunflower, corn)
130ml yoghurt (I used Alpro plain yogurt to make it dairy free, but you could use plain or Greek yoghurt)
2 teaspoons baking powder
2 eggs
400g tinned sliced peaches in syrup

Syrup

Syrup from the tin of peaches

1 tablespoon caster sugar

1. Preheat the oven to 180°C.
2. Prepare your Bundt® tin  - either use cake release spray, melted butter, or butter and flour, then put to one side.
3. Take the peaches and drain well but reserve the liquid. 
4. Place all the ingredients except the peaches but including 3 tablespoons of the syrup in a bowl and mix together.
5. Pour ½ the cake batter into the mould and then place the peach slices on top of the batter all around the Bundt® pan. Top with the rest of the cake batter.
6. Place the cake in the oven on the middle shelf and cook for 35 - 45 minutes or until golden brown and a tester comes out clean.
7. Take the remaining peach syrup and add the tablespoon of caster sugar. Bring to the boil, reduce by half, then pour over the top of the cake while it’s still warm.