Who remembers having Pineapple Upside Down Cake as a child? Did you have it for school dinners? I did, although when I was little I didn’t like the pineapple and left it. I remember a very strict teacher at our Infant School telling me off for not eating it and making me sit there at the table until I’d eaten every last mouthful! I’m surprised it hasn’t put me off pineapple for life!
I’ve had the NordicWare Pineapple Upside Down Bundt pan for a couple of years now. I spotted it on Ebay from the US and just HAD TO HAVE IT! I love how you already have the shape of where to stick the pineapple rings and the cherries in. Alternatively as with other bundt pans, you could bake a pineapple flavoured cake and the pretty pattern will come out on top of the cake when you take it out of the tin. Personally, I’ve not got round to trying this out yet, but maybe one day?
To be honest I’ve not had much chance for blogging recently so this cake was baked over a month ago. It was my 19 year old daughter’s last day at home before going back to uni for her second year. She was moving into a new house and would be going back early to work on a film shoot. As with the last year before she left for uni we had a family meal at our house. My Dad and step mum came over and I cooked a roast chicken dinner followed by either Pistachio and White Chocolate Blondies and the Pineapple Upside Down Cake. What would you serve with it? I went for a choice of double cream or vanilla ice cream.
As for the recipe used, I tried googling for a recipe specifically for the Nordicware pan but could I find one? No such luck, so I tried adapting a recipe I’ve used before. Nigella Lawson has a lovely recipe in her Express book, but the cake comes out a lot smaller. I doubled the quantities of the cake mixture itself and that seemed to work. I had to keep an eye on the time in the oven though. As it was over a month ago I can’t remember the exact time but my guess is it took me about an hour to bake.
Once again I’ve lost my way a bit with my blogging. I have all these posts in draft on my laptop but that’s as far as they’ve gone during the last month. A lot has happened in the past month. I’ve been on a trip to visit my brother, sister in law and their gorgeous family including my four month old niece who completely stole my heart. Auntie Sam was in her element and as my niece is very similar in temperament to my own daughter, it really did take me back to twenty years ago when my brother became an Uncle to my daughter. What special times. With all this in my mind I chose to bake a Canadian inspired cake for the last Clandestine Cake Club event I went to. This was a few days before I was due to jet off over to Alberta but the theme was Around The World In 80 Cakes Although there weren’t 80 cakes there, there were definitely a delicious array of cakes representing lots of different countries.
I chose to bake a recipe from Nigella Lawson’s book “Kitchen” which is a maple and pecan nut bundt cake. Although I’m a huge Nigella fan and I bake lots of her recipes, it’s been a while since I baked from Kitchen. It’s such a huge book too, wouldn’t like to drop that on my feet or I’d be in agony. It was also a great excuse to get out one of my bundt pans off the shelf and to use it again. My Crown Bundt pan also has a Canadian connection as I bought it last year on my first visit to Canada. We went shopping and I got carried away in Williams Sonoma. But it was worth it. The pan was half the cost of UK prices! Nigella uses the Fleur de Lys Bundt pan in her recipe and says: ” The reason I chose this particular shape for this cake was that it seemed to show it’s nutty, gooey stuffing off to maximum effect once sliced,”
The bundt cake has a separate maple pecan filling which is swirled into the vanilla batter once in the cake tin and looks really pretty when the cake is cut into. So, as Nigella says you really need a tin which looks great when it’s cut up into slices.
I baked the cake the night before Cake Club as I was working a full week. It had to be done in the evening once we’d had tea. I normally love baking but it had been the first day back at work after the summer holidays. I’d had a lot of running around and standing on my feet to do so the last thing I wanted to do was to stand up in my kitchen baking. But at least it was the first episode of the latest series of The Great British BakeOff! So I set up my Ipad in the kitchen and watched it as I was weighing out, mixing and chopping nuts up. I soon forgot my legs and feet ached and immersed myself in my hobby.
I always grease my bundt pans with Wilton Cake Release. Once this was done, I pre-heated my fan oven and set myself going with the filling part to the cake. For this I mixed flour, soft unsalted butter, ground cinnamon, chopped pecan nuts and some maple syrup. This formed a slightly more fudgy version than a crumble topping. When this was done I put it aside and made up the rest of the cake mix.
In another mixing bowl I weighed out plain flour, baking powder and bicarbonate of soda. Though it took me 5 minutes to find my pot of bicarb as it had somehow managed to hide itself behind everything else in the cupboard.
In yet another bowl (lots of washing up tonight!) I creamed together butter and caster sugar using my hand held mixer. Following this I put in 2 eggs and then in went the flour mixture. Finally, I folded in some sour cream before putting about half the mixture into the bundt pan. The pecan mixture went in next followed by the remaining cake mixture.
The cake baked for about 40 minutes or so. I kept on checking it through the oven door and it seemed to be fine after the allotted 40 minutes. I always panic that the bundts are going to fall apart or not come out of the tin.
Sheer relief! A few crumbs had stuck inside the tin but not enough to worry about and the cake slid out effortlessly. I let it cool down on the rack in the kitchen while I cleared up. When it was cool, I dusted it with icing sugar and hoped that the cake would be ok in it’s box in my car boot while I was at work the following day. Thankfully, even though I drove over loads of speed humps going to the venue in Leeds, the cake was intact!
I really love going to cake club events. I’ve made loads of friends through cake club and we regularly meet up for a chin wag and a catch up over cake and coffee. I can’t wait for the next one in October which is to be a Hallowe’en themed one. Better get my thinking cap on!
A couple of weeks back I dug out my copy of the Nordic Bakery Cookbook. It’s been sitting on the shelf in my spare room for about a year. I can’t believe it’s been over a year since I last tried something out from it. Anyway, what the hell. It was the summer holidays and I had the chance to bake something.
In the book’s Cakes chapter is a recipe for Tiger Cake. It “gets its name from the tiger stripes formed by the two colours of the cake mixture- vanilla and chocolate.” This is explained in the recipe introduction, that it’s really a marble cake but the staff at the Nordic Bakery like to call it a tiger cake instead. Either way, it still looks very impressive and even more so if you bake it in a bundt pan. As I collect Nordic Ware bundt pans, it was a great excuse to use one. The photo in the recipe shows a traditional ring shape but I chose to bake my version in my Star bundt pan bought earlier this year and was yet to get used. I also adapted the recipe slightly to suit ingredients I had in and to make the cake look more special. Here is my adaptation:
300g unsalted butter at room temperature
250g golden caster sugar
3 tsp vanilla extract
5 large, free range eggs
3 tsp baking powder
300g plain flour
2 tbsp cocoa powder
2 tbsp full fat Greek Yoghurt
200g plain chocolate
Various chocolate sprinkles to decorate
You will also need a 23cm/ 9″ bundt pan or a 19cm/ 7″ diameter springform tin for this recipe.
Pre-heat your oven to 180oC/ 350oF or Gas Mark 4. I have a fan oven so I put it on at roughly about 160oC.#
Cream the butter and sugar together in a large mixing bowl until it becomes pale and fluffy. Add in the vanilla extract. Then add the eggs in one at a time, whisking well after each addition.
In another bowl, sift the baking powder and plain flour together. Then fold this in to the egg mixture.
Separate one third of the mixture into a separate bowl and fold in the cocoa powder and the Greek Yoghurt.
At this stage I then grease my bundt tin with some Wilton Cake Release. The tin is then ready for you to put the mixture inside it.
Take it in turns to spoon vanilla mixture then chocolate mixture into the bundt pan. Make sure the cake mixture is evenly spread out.
Bake in the oven for about 50-60 minutes until the top is firm to the touch and a skewer comes out clean after you have inserted it into the cake.
Leave your cake to cool down in the bundt pan for about 15 minutes and then take it our of the tin carefully. Leave it to cool down completely before serving.
The original Tiger Cake recipe was left plain but I thought mine looked a bit bland and boring without some decoration on the top. I had 200g plain chocolate in my baking cupboard so I chose to melt that and to drizzle it onto the top of the cake. To finish off I found a tub of various milk, plain and white chocolate sprinkles I’d bought a few weeks ago in the supermarket and not used up.
I’m sorry to say I broke my diet here and scoffed a slice. Well who can blame you when you’re faced with chocolate cake? The cake had a delicious aroma of vanilla and chocolate and the icing tasted wonderfully fudgy. Didn’t last long in the SmartCookieSam house, I can tell you.
I’m a huge fan of Nordicware Bundt pans much to the annoyance of Mr SmartCookieSam and my kids. I’ve lost count of how many pans I’ve got since I started collecting them seven years ago. My first one was the giant cupcake pan and since then I’ve been lucky enough to find ones in local shops, chain stores, Ebay, Amazon and even over in Canada in Williams Sonoma. I spend birthday and Christmas money on them. Even only a few days ago as I type I managed to buy the Blossom pan. It turned up when Mr SmartCookieSam was there and he said “But you’ve got already got that one!” Er no, but then I suppose they all look the same to him.
The other week I managed to find the Star Pan (pictured below with the Heritage pan and the Elegant Party pan) in my local Home Sense. I’d only gone in to find a blanket for my dog to lie on when he goes in my car. Thankfully he did get his beautiful tartan blanket but I also came out with a bundt pan! I wasn’t expecting that!
Fast forward to a month later and I had the perfect chance to use my star pan for the first time. In my previous two posts about the Pinata Cake and the Decadent Chocolate Bundt Cake I mentioned about my wasted day baking three sumptuous cakes for my local WI Supper, only for there to be a mix up on the rota. The third and final cake I chose to bake was one that always goes down really well at WI is my Lemon Drizzle Bundt.
By this time it was early afternoon and I had already baked two cakes and decorated one of them. I had yet to decorate the second and to bake this one. Fortunately lemon drizzle cake doesn’t need any icing on it, just the syrup and a dusting of icing sugar. At least time was on my side.
I greased the Star Bundt pan with Wilton Cake Release, preheated the oven to 160oC and then started to weigh out the ingredients. I beat together butter and caster sugar until it was light and fluffy and then added in four eggs one by one. When the eggs were beaten in, I also added a tablespoonful of self raising flour from the whole amount each time to prevent any curdling. In another bowl I grated the zest from two large lemons and also added the juice from one of them in with some natural yoghurt. This was mixed together.
To bring the mixture together I alternated spoonfuls of the remaining flour along with the lemony yoghurt mixure. This was carefully folded in so I didn’t see any flour not mixed in. Then the mixture was ready to go into the tin and into the oven.
After about 40 minutes I checked the cake and noticed it was still a little bit runny in the middle. I kept this cooking for another ten minutes or so and that did the trick. The cake came out of the oven and was ready to cool down.
While the cake was cooling I had to make the lemon sugar syrup. This was made with caster sugar, lemon zest and lemon juice gently heated up in a saucepan until the sugar had dissolved.
It needed to cool a little bit for a few minutes but the cake needed to still be warm for the syrup to soak into the sponge. I did this as the cake was still cooling in the tin.
When the cake was ready to come out I felt as anxious as I always do every time I take a bundt cake out of it’s pan. This one would have to look good as it wasn’t going to be heavily decorated and any chunks missing from still being stuck in the tin would be on show!
Fortunately, thanks to taking great care with greasing the pans carefully I didn’t have any problems. So all that remained was to let the cake cool down on a cake board and to dust it with icing sugar.
Just before Easter I finally managed to get round to using my Nordicware Elegant Party Bundt pan. Easter was weeks ago but my blogging has gone by the wayside. Life has just been too hectic recently. The Elegant Party pan was a Christmas present and I’d wanted to use it for a while. What better than to bake a mouthwatering chocolate cake in it and decorate it with any Easter chocolates and mini eggs I had to hand?
As mentioned in my previous post, I had a bit of a fiasco with my turn doing supper for my local WI meeting. Luckily three ladies took the three cakes off my hands for me and paid me to cover the cost of the ingredients. I was so grateful, after all I had spent a lot on extra chocolate to give this cake the wow factor!
To bake the actual chocolate bundt itself I started off by greasing the pan with some trusty Wilton Cake Release. I made sure it went into all the nooks and crannies of the pan so the cake would slide out easily and the pattern would stay intact. Once this was done, I preheated my oven to 160oC (it’s a fan oven).
Then to start on the cake. I melted some dark chocolate in the microwave carefully then left it to cool down but not to set. As this was happening I creamed together some soft unsalted butter and some golden caster sugar. Once this was soft and fluffy I then added in some eggs one at a time. In between adding the eggs I also added a tablespoonful of self raising flour from the flour already weighed out to mix in. This prevented the mixture from becoming curdled. The rest of the flour along with some baking powder was folded in afterwards. In a third bowl along with the cooled down melted chocolate I also had some natural yoghurt and some vanilla extract mixed up. To combine all the ingredients I put in about a third of the flour mixture, then folded it in and then repeated that with the chocolate mixture. I did this again twice more so all the ingredients were combined.
The mixture was then carefully spooned into the pan and went straight into the oven. Luckily the base of the Elegant Party pan is quite stable so I didn’t need a baking tray underneath to stop it tipping all over the floor of my oven.
After about an hour’s baking time the bundt was ready to come out of the oven. At home by this time it was lunchtime and the smell was making me desperate to eat something. I was so tempted to raid the chocolate stash and unfortunately the temptation was too great. A mini creme egg slipped into my mouth, closely followed by about four min Milky Bar eggs. The embarrassment of not having enough chocolate to decorate the cake was enough to stop me working my way through the rest of them, though!
Then to the moment of reckoning- the dreaded will the bundt come out of the pan in one piece moment? All cake bakers feel like this! But I usually find its typical when a cake has to look perfect, it doesn’t come out in one piece and most of it sticks to the bottom. And when you don’t have to worry about a perfect cake, it slides out immaculately. Thankfully I knew that any mistakes could be covered up with chocolate ganache on this cake.
Out if slid in one piece! Yayyyy! I left it to completely cool and went off to get some lunch for myself and my two teenagers. Only both of them at lunchtime had only just got out of bed and had just eaten breakfast. This means that at 3.00pm when I’m slap bang in the middle of something they’ll saunter into the kitchen to see whats for lunch and wonder why I can’t drop everything and cook something. Or they’ll start making something themselves taking up space and making my cake baking space in a mess. So I ended up with beans on toast just for myself.
After the cake had cooled down it was time to add a chocolate ganache to the cake. This was made by melting three bars of dark chocolate in the microwave and then pouring some double cream over the top of it. This made a beautifully runny and smooth icing. To get the ganache into the grooves of the bundt cake I got a disposable piping bag and snipped off a tiny corner of the tip. The ganache was poured into the bag and piped over the top of the bundt, coaxing the drips so they went down in between the grooves.
As it was nearly Easter and I needed all those Easter treats using up without me gobbling them, I went completely over the top. Starting off with Cadbury’s Mini Eggs, I filled the middle of the bundt until the eggs reached the top. Then on top I stuck Malteser bunnies, Galaxy mini eggs, Oreo mini eggs, Milky Bar mini eggs and mini Creme Eggs. Definitely not a cake to eat if you are on a diet. But the original idea was that each person would have a tiny sliver with a couple of mini eggs.
This chocolate bundt could be adapted for any occasion where you need a chocolate cake. You could use anyone’s favourite sweets or chocolates to decorate it. It can be for a birthday or even for Christmas if you fancy something like this instead of a traditional fruit cake.
I really love Sugar and Crumbs’ Natural flavoured icing sugars and was really keen to try out their new limited edition flavours brought out for this Christmas and the Winter season. I was lucky enough to win a £25 gift voucher from them in a Great British Bake Off competition on their Facebook page. We had to predict the winner of the Bake Off for this year. My name along with another lady, won because we were drawn out of the names who predicted Candice would win. I was so happy when I heard I’d won the prize as I wanted to buy packets of the new four flavours released in time for Christmas. Not only that but I wanted to get some more packets of my favourite flavours, like Chocolate Mint and Salted Caramel.
The four new flavours included the decadent sounding Creme Brulee. I love Creme Brulee although I never make it at home. It sounded like a perfect creamy vanilla flavour to enhance a Christmas themed sponge, cupcakes or fudge.
Those of you who read my blog regularly might see I’ve not been writing much recently. This is down to me working full time with a position in a nursery. It has been very long hours and as soon as I get in on an evening, the last thing I think about is baking or blogging. But baking is a massive part of my life, it keeps me sane and helps me relax. I really missed it.
Before the end of last term it was going to be a Christmas tea party at the nursery I’ve been working in. I baked some plain vanilla cupcakes with glace icing and snowflake sugarpaste shapes for the children. I didn’t want the adults to miss out, after all in the busy lead up to Christmas you definitely need a sugar boost to get you through the day.
The Snowflake Creme Brulee Bundt was a great excuse to use my Nordicware snowflake bundt pan bought back in July when on holiday in Canada. I couldn’t believe my luck when I saw it on the shelf in Williams Sonoma in Edmonton. I made sure I greased the bundt pan carefully with cake release, then got on with baking the bundt itself. The recipe I used is adapted from The Hummingbird Bakery’s book Life Is Sweet. On page 28 there is a delicious recipe for a Tunnel of Fudge Bundt cake. Here is my adaptation:
SNOWFLAKE CREME BRULEE BUNDT
390g unsalted, softened butter
375g caster sugar
6 large eggs
250g icing sugar (Sugar and Crumbs’ Creme Brulee natural flavour)
395g plain flour
1 tsp vanilla extract
extra icing sugar to dust
To begin with preheat the oven to 170oC/ 325oF or Gas Mark 3.Grease the bundt pan with Cake release.
In a mixing bowl with a hand held electric mixer or a freestanding mixer, beat the softened butter and the caster sugar together until it is light and creamy.
Then add the eggs one at a time, beating the mixture after each addition. Then add the icing sugar to the bowl, followed by the vanilla extract.
After that, add in the plain flour. Mix this with a metal spoon by folding in the flour until everything is incorporated.
Spoon the mixture into the prepared bundt tin. I found that there was some mixture left over when I use a smaller bundt pan. I ended up having enough mixture to bake several cupcakes. Of course this does depend on the size of your bundt pan, just make sure it is filled to three quarters full.
Bake your bundt cake in the oven for about 55-60 minutes. I usually need to check with a skewer inserted into the cake but it is usually done when the cake starts to come away from the side of the tin.
As the snowflake bundt has so much pretty detail on it, I felt it didn’t need any icing. All it needed was a dusting of the creme brulee icing sugar on top and it was finished.
The remainder of the 500g packet of creme brulee icing sugar was turned into a simple glace icing for the top of the cupcakes.I then cut out some sugarpaste snowflake shapes with some mini plunger cutters bought from Lakeland. They were gorgeous and looked pretty on top of the cupcakes in their sparkly foil cases.
Everything went down very well at work. Though it’s nearly 3 weeks since I made them now, such a distant memory. But I’m determined to get myself organised and blog more in 2017. Wonder if I’ll still be saying that next month!
I love being a member of the internationally renowned Clandestine Cake Club. I’ve made lots of lovely friends through chatting over cake. I can honestly say that cake club has changed my life in lots of ways and I wouldn’t be without it. I haven’t been able to get along to any events for a couple of months due to work commitments but I’m excited to be getting back to it in January!
For those who can’t always make the events and meet up with friends there are a couple of other options. Members can join in a virtual cake event or a bakealong. I have joined in with several of these in the past, including the CCCBook Club “A Year Of Cake” bakealong. These events are monthly and by the end of that month those who want to take part choose to bake a cake which features in that particular chapter of the Year Of Cake book. You take photos and email this with a short description of the cake and why you baked it, etc for Lynn Hill founder of the Clandestine Cake Club to put into a write up or blog post of the event. Though sometimes I’ve forgotten to post the photos by the deadline and missed it a couple of times!
Anyway, being December it was the last of the Year Of Cake bakealongs. There were twelve scrumptious recipes to choose from all of which I would love to have baked. I had to go with something I know everyone would eat at home. I decided on the Nordic Spice Cake. It is a cake typical of the flavours in Scandinavian cooking which is shared at the time of St. Lucia’s Day (the Swedish festival of lights) Baked in a circular bundt pan it could be resplendent of an Advent wreath or a St Lucia crown.
I chose to bake my version in the Gingerbread House Bundt pan instead of a wreath shape. This is because I’m absolutely rubbish at making gingerbread houses, they always collapse on me no matter how much icing I throw on them. So I could have a cakey version instead. It was 8.30am on December 23rd and I had so much to do. The gingerbread house was only one of a few things I was going to bake.
First things first- to grease the gingerbread house pan. This was a complex job as it had lots of nooks and crannies. Lots of Cake Release needed here! Then I made sure the oven was on and preheating with the top shelf removed so I could get the tin in without knocking it.
Then for the cake itself. I creamed together butter and brown sugar until it became light and fluffy. Next I beat eggs, natural yoghurt and the zest of a large orange together in another bowl. Finally in another bowl I measured out sifted self raising flour and three teaspoonfuls of my friend Heidi’s special Christmas Spice. Lynn Hill’s recipe also uses 35ml of mulled wine in the mix. I didn’t have mulled wine so instead I added in the juice of the orange I had taken the zest off first. The aroma coming out of the kitchen smelled wonderful and I couldn’t wait to try it. Nothing smells as nice to me as the smell of baking gingerbread.
With the gingerbread house bundt pan being an uneven shape I usually put it on a flat baking tray in the oven so it can bake flat. Nothing worse than the gingerbread house’s chimney sticking through the gap in the oven tray and the mixture all falling out on the bottom of the oven. Believe me, I’ve been there.
As luck would have it the cake baked perfectly and came out of the pan in one piece. I couldn’t decorate it straight away as I had other things to do. So the gingerbread house went into a corner of the kitchen for a few hours while I started on some fudge.
Decorated with piped glace icing and some Wilton Gingerbread house sugar shapes as well as some M&Ms the cake looked really festive. It made a beautiful centrepiece on Christmas Eve and also tasted fantastic. Not everyone likes fruit cake or marzipan and this was a perfect alternative.