Thursday, May 17, 2018

Kentucky Butter Bundt Cake ~ #BundtBakers

"I will never use a substitute for butter. Margarine is one molecule away from eating plastic. If I'm going to eat that type of food, it's going to be the real deal." - Paula Deen


Tuesday, May 8, 2018

Crunchy Seed Braid ~ #BreadBakers

“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” ~ James Beard




Friday, April 20, 2018

Tuesday, March 27, 2018

Tahini-Banana Snack Cake ~ #TheCakeSliceBakers

“Cake is happiness! If you know the way of the cake, you know the way of happiness!
If you have a cake in front of you, you should not look any further for joy!”  - C. JoyBell C.

Tuesday, March 20, 2018

Gâteau Breton ~ #TheCakeSliceBakers

Butter makes it better, butter makes everything better.  It certainly makes this Gâteau Breton better.


Peanut Butter Cookies ~ #CreativeCookieExchange


"Good, better, best. Never let it rest. Until your good is better and your better is best."
~ Tim Duncan. A great quote for basketball, and life in general.



Thursday, March 15, 2018

Tuesday, March 13, 2018

Tuesday, February 20, 2018

Bananas Foster Cake ~ #TheCakeSliceBakers

"Baking and love go hand in hand, for as one bakes a tasty treat and fills the room with its sweet aroma, the true joy is to take what has been made and share it with another". ~ Heather Wolf


Italian Breakfast Cookies ~ #CreativeCookieExchange

Life is short.  Eat cookie for breakfast.


Thursday, February 15, 2018

Gluten-Free Almond-Raspberry Bundt Cake ~ #BundtBakers

"Don't despair over the food you can't have, remind yourself of all the good food that you can have."


The theme for #BundtBakers this month is Gluten-Free. I don't bake gluten-free very often, and I wondered if I should sit out this month.  One of my daughters tried going gluten-free for a while, so I made a few baked goods for her, but it didn't last long. However I love baking with the group and wanted to give it a try.  This recipe was originally just an almond bundt cake, but I love the combination of almond and raspberry.





This cake was made at the last moment since I mixed up my dates (I thought it was due next week - oops!) and had to bake it after work, so I was extremely grateful that it is easy to put together. I think that cleaning up afterwards took more time than getting it in the oven.  Instead of using the almond essence in the glaze I added some raspberry essence and it was the perfect touch of sweetness. As you can see from the photo below is was very easy to cut, and everyone agreed that it had a nice delicate crumb and was delicious.







If you would like to know more about #BundtBakers and see what the other bakers made for our Gluten-Free theme please scroll down below the recipe.


Gluten-Free Almond-Raspberry Bundt Cake 
Printer Friendly Recipe

Ingredients
Cake ~
  • 235g (1½ cups) Gluten-Free Multipurpose Flour (that contains xanthan gum)
  • 145g (1½ cups) almond flour
  • 300g (1½ cups) granulated sugar
  • 115g (½ cup) unsalted butter, softened
  • 25ml (2 tablespoons) vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 4 large eggs
  • 152ml (⅔ cup) milk, at room temperature
  • 200g (1⅔ cup) fresh raspberries
Glaze ~
  • 125g (1¼ cups) confectioners' sugar
  • ⅛ to ¼ teaspoon almond extract or 1 drop bitter almond oil
  • 30g to 45ml (2 to 3 tablespoons) heavy cream

Preparation
Cake ~
  1. Preheat the oven to 165℃ (325°F).
  2. Spray a standard-size Bundt pan with baking spray; set aside
  3. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
  4. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
  5. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
  6. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute.
  7. Gently fold in the raspberries.
  8. Scoop the batter into the prepared pan.
  9. Bake the cake for 60 to 70 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean.
  10. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.
Glaze ~
  1. Whisk the glaze ingredients together and drizzle over the cooled cake.


BundtBakers


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page. Many thanks to Stacy from Food Lust People Love, who is not only the host this month, but also the one who keeps everything in good working order here at #BundtBakers.  Thanks Stacy for all you do.

And don’t forget to take a peek at what other talented bakers have baked this month ~



Tuesday, February 13, 2018

Aebleskivers ~ #BreadBakers

"The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves".  - W. C. Fields


Saturday, January 20, 2018

Peanut Butter Pretzel Cake ~ #TheCakeSliceBakers

It is time for The Cake Slice Baker's to announce our new book - the one we will be baking from throughout 2018.



Thursday, January 18, 2018

Glazed Cinnamon-Raisin Roll Bundt ~ #BundtBakers

"I really don't think I need buns of steel. I'd be happy with buns of cinnamon" - Ellen DeGeneres



Tuesday, January 9, 2018

German Pretzel Rolls ~ #BreadBakers

"If you have extraordinary bread and extraordinary butter, it's hard to beat bread and butter." Jacques Pepin