Caramel Glazed Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

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Bundt Cake – sweetenuf.ca

 

Usually when I have ripe bananas my go to recipe is Banana Chocolate Chip muffins but without my boys around to consume a dozen muffins in an afternoon there was no need for a double batch.  Which meant I had enough bananas for another sweet treat.

For some reason I wanted to bake a Banana Bundt cake and I came across this delicous and easy recipe on ‘A Latte Food’ blog by Michelle.  And, anything with caramel glaze to adorne it must be fabulous, right?

Whether you enjoy for dessert, breakfast or an afternoon snack, just enjoy.  Take a few minutes with your coffee/tea and sit and savour the flavours.  Don’t waste time, start mashing those ripe bananas and preheat your oven!  With approximately 14 servings you can spread a little love slice by slice.

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Banana Bundt Cake – sweetenuf.ca

 

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Banana Bundt Cake

Caramel Glazed Banana Bundt Cake

Preheat oven to 350F and grease a bundt pan.

Ingredients:

1/2 cup butter, room temperature

1/2 cup granulated sugar

1 cup brown sugar

3 eggs

2 1/2 cups all-purpose flour

2 tsp ground cinnamon

2 tsp baking soda

1/2 tsp salt

1/2 cup sour cream

3/4 cup mashed banana

1/4 cup milk

1 1/2 tsp vanilla

Method:

In a large bowl, cream butter until light and fluffy.  Add in sugars and beat until combined.  Add in eggs, 1 at a time, beating well after each.  Scrape down sides and bottom of bowl.

In a medium bowl, whisk together flour, baking soda, cinnamon and salt.  Slowly add to the creamed mixture and mix until combined.

Add in the banana, sour cream, milk andvanilla mixing until combined.

Pour batter into prepared bundt pan and smoothe the top with an offset spatula.  Bake for 45-50 minutes or until a toothpick comes out clean.

Caramel Glaze Ingredients:

1/4 cup butter

1/2 cup packed brown sugar

1/4 cup whipping cream

1 tsp vanilla

1 cup icing sugar

Caramel Glaze Method:

Melt butter and brown sugar in small saucepan over low heat.  Add in vanilla and cream and mix until combined.  Whisk in the icing sugar.

Once combined, let it sit for about 10 minutes to thicken up.  Spoon or drizzle over cooled cake.

(If glaze hardens up before your cake is ready you can warm it over a low hear, stirring, until spreadable.)

Last, but not least, enjoy!!

Carrot Cake with Cream Cheese Icing

Carrot Cake with Cream Cheese Icing

orange carrots on table
Carrots – the star of the show

Summer brings us wonderful fresh produce here in Ontario.  Roasting or cooking up a bunch of sweet carrots is a wonderful addition with any meal but baking them into a classic dessert is an even better use of this veg.

Carrot Cake with Cream Cheese Icing
Carrot Cake

Today’s recipe for a moist sweet carrot cake with coconut and walnuts topped with a light Cream Cheese Icing will be a pleasant treat after any meal and an impressive dessert to take along to your next bbq!

This recipe is a perfect size as it bakes up in a 3-inch high 8-inch round cake pan in about 40-45 minutes.  You could also use 2 x 8-inch pans or use the larger height pan like I did and split the cake for an extra layer of icing.   Remember, if using 2 pans your baking time will be reduced.

Miette baking book is where I found this simple recipe and basically the only change I made was using the flat beater for all steps; Miette uses the whisk attachment for the first step of mixing the eggs, sugar and oil. Miette’s recipe also calls for using currents, walnuts and coconut but I opted for only walnuts and coconut as my add-ins.

I normally don’t add coconut to my baked items but in this cake with the carrots and walnuts it added another layer of flavour that blended together deliciously.  You could leave out the cocont and add in some dried currents or some raisins.  I toasted an additional 1/4 cup of coconut to sprinkle on top of the iced cake.

If possible pick up some fresh carrots at the farmers market as they truly are sweet and crunchy this time of the year and will make this cakes wonderful flavour just that much brighter.

Carrot Cake

Preheat oven to 350F.  Grease cake pans and line bottom with parchment paper.

Ingredients:

1 cup all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

2 eggs

1 cup sugar

3/4 cup vegetable oil

1 cup shredded carrot

1/2 cup chopped, toasted walnuts

1/2 cup shredded coconut

Method:

Sift flour, baking powder, baking soda, salt and cinnamon together in a small bowl and set aside.

In the bowl of an electric mixer, combine the eggs and sugar, and beat on medium speed about 2 minutes until well combined and light in colour.  Slow the mixer down, drizzle in the oil and then beat on high speed to emulsify the oi.

Add the dry ingredients into the wet mixture in 3 additions mixing on medium after each until smooth.

Add in the carrots, walnuts and coconut and beat just until combined.  Remove from mixer and scrape down sides and bottom of mixing bowl to ensure everything is folded together well.

Scrape into prepared pans and bake on centre rack of oven until toothpick inserted in centre comes out clean.  Cool completely and ice with Cream Cheese Icing (recipe follows).

Carrot Cake with Cream Cheese IcingCream Cheese Icing

1/2 cup butter, room temperature

3/4 cup cream cheese, room temperature

4 cups icing sugar

1-3 tsp. milk or cream

Beat butter and cream cheese together for several miutes until very well blended and smooth.  Add in icing sugar 1 cup at a time and beat on low to combine until spreadable consistency.  You many need a bit more or less icing sugar and if it’s too stiff beat in a teaspoon or two of milk.

Spread between layers and on top of cake.  Garnish with toasted walnuts or coconut.

Refrigerate uneaten portion and bring to room temperature before serving.

Rainbow Sprinkle Bread

Rainbow Sprinkle Bread

Rainbow Sprinkle Bread
Rainbow Sprinkle Bread w Birthday Cake Crumb Topping

Rainbow Sprinkle anything shouts ‘Spring’ to me, and with April upon us now is the perfect time to share this fun recipe from the Bake Feed magazine.  Seems the creator of this Rainbow Sprinkle Bread loves cake about much as I do.

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Sweetapolita Sprinkles for my Sprinkle Bread…sweetenuf.com

Although this recipe is baked in a loaf pan it is cake…deliciously sweet, dense and nicely vanilla flavoured cake, with sprinkles in it and on top of it!  Kevin Masse’s recipe brings back memories of all the amazing flavours we enjoyed as kids in vanilla birthday cakes so how can there be anything NOT to like about this bread or cake or loaf…whatever you call it, it is sweet and fun and will make you feel like Spring is around the corner with every bite!

Give this a try and share your photos on Instagram.  I’d love to see how your version looks!  I’m sweet_enuf and hope you drop by.

 

Note: I used pure vanilla extract not clear vanilla extract.

Rainbow Sprinkle Bread with Birthday Cake Crumb Topping

Preheat oven to 325F and spray a 9 x 5-inch loaf pan with baking spray and line with parchment for easy removal from pan.

Ingredients:

1 cup unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs

1 large egg yolk

1 tablespoon clear vanilla

2 cups all-purpose flour

1/2 tsp kosher salt

1/3 cup rainbow sprinkles

Birthday Cake Crumb Topping (recipe below)

Method:

Beat butter and sugar in the bowl of a stand mixer fitted with paddle attachment until light and fluffy, scrapping sides and bottom of bowl.  Beat in eggs and egg yolk one at a time, beating well after each, and scrapping down bowl.  Beat in vanilla.

In a medium bowl, whisk together, flour and salt.  Reduce mixer speed to low and gradually add flour mixture to butter mixture and beat only until combined.  Stir in sprinkles.

Spread batter evenly in prepared pan and top with about half to a third of the Birthday Cake Crumb Topping (leftovers can be stored in the fridge and used on ice cream).

Bake for approximately 70 minutes until golden brown and toothpick inserted in centre comes out clean.  Let cool for about 10 minutes and remove from pan and cool completely.

Birthday Cake Crumb Topping

Whisk together in a small bowl 1/4 cup all-purpose flour, 1/4 cup sugar and 1/8 tsp kosher salt.

Using your fingers, work in 2 tablespoons cold butter, until mixture has a sandy texture.

Add 1/3 cup rainbow sprinkles and 1/2 tsp. vanilla and work in with your fingers until small pebble-sized shapes forms.

This can be stored for approximately 3 days in the fridge.

 

Blueberry-Pumpkin Muffins

Blueberry-Pumpkin Muffins

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Blueberry-Pumpkin Muffins – recipe on sweetenuf.ca

It seems everywhere I go people are gearing up for Fall.  The Labour Day weekend hasn’t even passed yet and I’m seeing snow suits in stores and magazines full of ‘Fall’ recipes.

Although I’m definitely not ready for cooler weather and I will hang on to summer until 11:59 pm on Labour Day a pumpkin muffin anytime of the year is moist and delicious.

Add in some small sweet Canadian wild blueberries and they are even better.  Take them up one level higher with a streusel topping and it is win/win/win for everyone.

Bake up a double batch to enjoy on the upcoming last weekend of the summer and freeze a few for those hectic days after Labour Day when everyone is getting back to their ‘normal’ routines.

These moist muffins full of sweet blueberries hint at their pumpkin flavour and if you wish to skip the streusel no one needs to know.

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Blueberry-Pumpkin Muffins with Almond-Oat Streusel

The recipe lists all-purpose flour and I used 1/2 half whole wheat and 1/2 all-purpose.  As well, I used frozen blueberries as they are readily available in the grocery stores throughout the year.  Use right from frozen to cut down on colouring the batter purple but you will need to add another couple of minutes to your baking time.

Any leftover pumpkin can be frozen in ziplock bags for the next pumpkin recipe that comes your way.

(This recipe is from 2016 100 Best Pumpkin Recipes, Better Homes and Gardens magazine.)

Blueberry-Pumpkin Muffins with Almond-Oat Streusel

Preheat oven to 350F.  Paper line 15 muffin cups with liners.

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup buttermilk

1/2 cup canned pumpkin

1 tsp vanilla

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1/2 cup fresh blueberries

Almond-Oat Streusel (recipe follows)

Method:

In a medium bowl stir together the flour, baking powder, salt and baking soda.

In a small bowl, combine pumpkin buttermilk and vanilla.

In a large bowl beat the butter and white and brown sugars with an electric mixer until light and fluffy.  Scrape down bowl and beaters.  Add eggs, one at a time, beating after each addition.  Add flour mixture and buttermilk mixture alernately, beating on low after each addition.  MIX UNTIL JUST COMBINED.  DO NOT OVER MIX.  OVER MIXING PRODUCES A TOUGHER FINISHED PRODUCT.  (Batter will be stiff.)  Fold in blueberries.

Spoon batter into prepared muffin cups.  Fill approximately 2/3 full and top with streusel.

Almond-Oat Streusel – In a small bowl stir together 1/4 cup packed brown sugar, 2 tbsp rolled oats and 2 tbsp sliced almonds, 4 tsp all-purpose flour, 1/2 tsp ground cinnamon and 1/4 tsp salt.  Stir in 3 tbsp melted butter and combine.

Bake 18 -21 minutes.  Muffins will spring back when lightly touched, or toothpick will come out clean when inserted into the middle of a muffin.