Raspberry Almond Bundt Cake

My daughter told me the raspberries were soft. Upon my review, the raspberries weren't soft but I knew she wasn't going to eat anymore. Since my raspberries were going "soft", I figured I better bake something with it. A cake was the perfect solution. My daughter liked my solution. The cake received nice reviews from my two guys. Anything with raspberries and almonds are great to me.

Raspberry Almond Bundt Cake
3 cups all purpose flour
1 Tbsp baking powder
1 tsp salt
2 cups sugar
3/4 cup butter, softened
3 large eggs
1/2 tsp almond extract
2 tsp vanilla extract
3/4 cup buttermilk
2 cups raspberries
1/2 cup almonds, toasted
powder sugar, for topping

Directions:

1. Preheat the oven to 350 degrees F.
2. Spray a Bundt pan with nonstick baking spray and coat with flour. Sprinkle half the almonds into the pan. Set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, Cream the sugar and butter until fluffy.
5. Add one egg at a time and mix to incorporate.
6. Add the almond extract and vanilla extract. Mix to incorporate.
7. Add a little flour mixture and then mix in some buttermilk. Mix until just incorporated.
8. Gently fold in the raspberries. 
9. Pour the batter into the prepared pan. 
10. Sprinkle the remaining toasted almonds on top.
11. Bake the cake for 1 hour or until an inserter inserted in the middle of the cake comes out clean. 
12. Allow the cake to cook for 10 minutes before removing the cake from the pan. 
13. Sift powdered sugar over top before serving. 

Recipe adapted from Epicurious.

One year ago........................I made Mabel Sandwich.
Two years ago......................I made Peach Scones.
Three years ago....................I made Shortbread Cookies.

Did you already know...................
-Raspberries are native to Europe.
-In North America, black and golden raspberries are found in addition to the red raspberries.
-Raspberries belong to the rose family.

Mahogany Cake

Have you ever watched the Food Network Challenge cakes? After the contestants complete these elaborate cakes, they have to move it to the judging table. They have to be so careful not to break their creation. I would have failed the contest. When I made this cake, it came out perfect. Then I decided to move the cake to the cake stand. It cracked. I tried to fill in the crack with additional icing but it didn't disguise it. This Project Pastry Queen recipe was picked by Amanda of Homekeeping Adventures. Please check out the other members posting of the recipe at The Project Pastry Queen and for the icing recipe.

 The cake is really good. My oldest daughter said it tastes similar to the KFC chocolate cake. I did not add any espresso. My children are crazy already! I just added chocolate chips.

Cracked in transport

Cake
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs
1/2 cup boiling water
1/2 cup unsweetened cocoa powder
1 cup sour cream
1 1/2 tsp vanilla extract
2 cups sifted cake flour
1 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
4 oz. chocolate chips

Directions: 

1. Preheat oven to 350 degrees F.
2. Grease the Bundt pan with cooking spray.
3. Dust with cocoa powder and tap the excess powder from the pan.
4. Cream the butter and sugar in a large bowl for about 2 minutes or fluffy.
5. Add the eggs one at a time and beat for 20 seconds after adding each egg.
6. In a medium bowl, combine the boiling water with the cocoa powder. Stir until smooth.
7. Stir in the sour cream and vanilla.
8. In another medium bowl, combine the flour with the baking powder, baking soda, and salt.
9. Alternating, add the flour mixture and cocoa powder to the butter mixture. Beat until incorporated.
10. Fold in the chocolate chips.
11. Spoon the batter into the Bundt pan.
12. Bake for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean.
13. Allow the cake to cool for 5 minutes and invert onto a rack.
14. Allow the cake to cool for 20 minutes before icing.

Recipe adapted from The Pastry Queen cookbook.

Did you already know...
-The Food Network Challenge cakes is a show about professional chefs competing for a $10,000 prize in front of a live audience.
-The contestants are assigned different themes they have to compete within 8 hours.
-The cakes have a minimum height requirement.

Cranberry-Cream Cheese Bundt Cake

At work, my coworker suggested we should have little get-together and celebrate with the honored food for the month. Of course, it is a nice break and fun to see what others have made for this celebration. 

I have previously made a Bundt cake and will be bring it into work since it was requested by my friend. However, my husband doesn't think it is very nice of me to tease him with the promise of a cake and not make him something. So, I have to make something for home.

When I saw this cake, I knew it would be prefect to make for home. My husband agrees! I also had helpers making this cake.

Cranberry-Cream Cheese Bundt Cake 2 sticks unsalted butter, softened
8 oz. cream cheese
2 1/2 cups sugar
3 eggs
1 lemon
1/4 tsp almond extract
1 tsp vanilla extract
2 1/2 cups cake flour
1 tsp salt
2 1/2 cups fresh cranberries
1 Tbsp flour
whipped cream (optional for topping)

Directions:

1. Preheat oven to 350 degrees and grease the Bundt pan with cooking spray.
2. In a small bowl, carefully cover the cranberries with the 1 Tbsp flour. Set aside.
3. Cream the butter with the cream cheese in a bowl.
4. Add the sugar to the butter and cream.
5. One at the time, add the eggs.
6. Add the zest of the lemon and then the juice.
7. Mix in the almond and vanilla extract.
8. Add the cake flour and salt. Mix well.
9. Carefully, fold in the flour covered cranberries.
10. Add the batter to the Bundt pan.
11. Cook for 60 minutes or until done. *
12. Let cool for about 10 minutes before removing from pan.

Recipe adapted from Confections of a Foodie Bride.

*I had to cover my cake around 45 minutes because the bottom was becoming dark. However, I'm thinking it is my pan.
I will post a how to make whip cream tomorrow if you would like to know how. 

Did you already know....................
-The Bundt pan evolved because of the European kugelhopf molds.
-In 1950, Nordic ware invent the aluminum Bundt pan because owner H. David Dalquist was approached by a group of Minneapolis women asking him to make the pan for them.
-In 1966, Bundt cakes become very popular after one is featured in the Pillsbury cookoff and wins 2nd place.