Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl #BundtAMonth

I love making Bundt cakes.  They are easy to make, almost always look pretty, and people seem to love them.  The only part I don't like about making a Bundt cake is getting it out of the pan.  I'm always a wreck when it's time to turn the pan over and have the cake come out.

This month our theme for #BundtAMonth was to bake a cake with jam in it.  I went down to my basement and looked at my canning area.  I found a mixed berry jam I had canned in early summer and brought it up to bake with.  Initially I was going to swirl the jam into the cake but I was afraid the cake would just soak it up.

Then I thought about a Bundt I made with a cream cheese swirl and combined the two into one idea.  I made a jam and cream cheese swirl.  It didn't work as well as I would have liked it to but it did make a small swirl around the top of the Bundt.  The glaze really brought out the spice in the cake and the jam and cream cheese swirl made the cake moist.  Overall it was  a simple but delicious cake.

Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl (a Hezzi-D Original)
For the cake:
2 sticks butter, softened
1 c. sugar
1/2 c. brown sugar
3 large eggs
1 t. vanilla
1 t. ground cinnamon
1/2 t. nutmeg
3 c. flour
1 t. baking powder
1/2 t. baking soda 
1/2 t. salt
1 c. milk
For the filling:
4 oz. cream cheese, softened
3 T. butter, softened
3/4 c. Mixed Berry Jam
2 T. flour
1 t. vanilla
For the glaze:
1 c. powdered sugar
1 t. cinnamon
1/2 t. nutmeg
2-3 T. milk 

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray and dust with flour.

2.  In a large bowl cream the butter, sugar, and brown sugar.  Beat in the eggs one at a time until incorporated.

3.  Stir in the vanilla, cinnamon, and nutmeg and mix well.

4.  In a medium bowl combine the flour, baking powder, baking soda, and salt.  Mix well.  Add half the mixture to the butter mixture and mix well.

5.  Stir the milk into the flour and butter mixture and mix until fully incorporated.  Add in the remaining flour and mix until just combined.

6.  Meanwhile, put all of the filling ingredients in a medium bowl and beat on high for 2-3 minutes or until mixed.

7.  Add half of the cake batter to the Bundt pan.  Carefully pour the filling mixture on top of the cake batter, careful not to go to the edges.  Pour the remaining cake batter on top, taking care to make sure the jam layer is totally covered.

8.  Bake for 1 hour or until a toothpick inserted into the middle comes out clean.  Cool for 15 minutes then run a knife around the edges and invert the cake onto a wire rack.  Cool completely.

9.  Mix together the glaze ingredients.  Drizzle over top of the cake and serve.

See all the BundtAMonth posts:
Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker's House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D's Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That's Left are the Crumbs Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
 Triple Blackberry Bundt by Tara at Noshing with the Nolands

 Here's how you can be a part of #BundtaMonth:
• Simple rule: Bake us a bundt using your favorite jam
• Post it before November 30, 2013
• Use the #BundtaMonth hashtag in your title.
• Add your entry to the Linky tool below
• Link back to our announcement posts

This post linked to:
Anything Goes Linky,

I love making Bundt cakes.  They are easy to make, almost always look pretty, and people seem to love them.  The only part I don't like about making a Bundt cake is getting it out of the pan.  I'm always a wreck when it's time to turn the pan over and have the cake come out.

This month our theme for #BundtAMonth was to bake a cake with jam in it.  I went down to my basement and looked at my canning area.  I found a mixed berry jam I had canned in early summer and brought it up to bake with.  Initially I was going to swirl the jam into the cake but I was afraid the cake would just soak it up.

Then I thought about a Bundt I made with a cream cheese swirl and combined the two into one idea.  I made a jam and cream cheese swirl.  It didn't work as well as I would have liked it to but it did make a small swirl around the top of the Bundt.  The glaze really brought out the spice in the cake and the jam and cream cheese swirl made the cake moist.  Overall it was  a simple but delicious cake.

Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl (a Hezzi-D Original)
For the cake:
2 sticks butter, softened
1 c. sugar
1/2 c. brown sugar
3 large eggs
1 t. vanilla
1 t. ground cinnamon
1/2 t. nutmeg
3 c. flour
1 t. baking powder
1/2 t. baking soda 
1/2 t. salt
1 c. milk
For the filling:
4 oz. cream cheese, softened
3 T. butter, softened
3/4 c. Mixed Berry Jam
2 T. flour
1 t. vanilla
For the glaze:
1 c. powdered sugar
1 t. cinnamon
1/2 t. nutmeg
2-3 T. milk 

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray and dust with flour.

2.  In a large bowl cream the butter, sugar, and brown sugar.  Beat in the eggs one at a time until incorporated.

3.  Stir in the vanilla, cinnamon, and nutmeg and mix well.

4.  In a medium bowl combine the flour, baking powder, baking soda, and salt.  Mix well.  Add half the mixture to the butter mixture and mix well.

5.  Stir the milk into the flour and butter mixture and mix until fully incorporated.  Add in the remaining flour and mix until just combined.

6.  Meanwhile, put all of the filling ingredients in a medium bowl and beat on high for 2-3 minutes or until mixed.

7.  Add half of the cake batter to the Bundt pan.  Carefully pour the filling mixture on top of the cake batter, careful not to go to the edges.  Pour the remaining cake batter on top, taking care to make sure the jam layer is totally covered.

8.  Bake for 1 hour or until a toothpick inserted into the middle comes out clean.  Cool for 15 minutes then run a knife around the edges and invert the cake onto a wire rack.  Cool completely.

9.  Mix together the glaze ingredients.  Drizzle over top of the cake and serve.

See all the BundtAMonth posts:
Aloha Cake by Veronica at My Catholic Kitchen
Blueberry and Lemon Bundt by Holly at a A Baker's House
Butter and Jam Bundt by Anne at From My Sweet Heart
Cranberry Pear Pumpkin Cake by Kate at Food Babbles
Crabapple Yogurt Bundt Cake by Alice at Hip Foodie Mom
Cream Cheese Black Cherry Bundt Cake by Anuradha at Baker Street
Cream Cheese Pound Cake with Blueberry Jam by Sandra at The Sweet Sensations
Guava Cream Cheese Bundt Cakeby Kathya at Basic N Delicious
Peachy Keen Spice Cake by Kim at Ninja Baking
Raspberry Jam Bundt with Peanut Butter Glaze by Lora at Cake Duchess
Spiced Bundt Cake with Berry Jam & Cream Cheese Swirl by Heather at Hezzi D's Books and Cooks
Sticky Toffee Bundt Cake with Cranberry Jelly Glaze by Felice at All That's Left are the Crumbs Sticky Fig Bundt by Anita at Hungry Couple NYC
Strawberry Jam Glazed Spiced Pound Cake with Buttermilk and Orange by Laura at The Spiced Life Strawberry Lemon Bundt with Strawberry Jam Glaze by Stacy at Food Lust People Love
 Triple Blackberry Bundt by Tara at Noshing with the Nolands

 Here's how you can be a part of #BundtaMonth:
• Simple rule: Bake us a bundt using your favorite jam
• Post it before November 30, 2013
• Use the #BundtaMonth hashtag in your title.
• Add your entry to the Linky tool below
• Link back to our announcement posts

This post linked to:
Anything Goes Linky,

reade more... Résuméabuiyad

Caramel Apple Milky Way Bundt Cake #BundtAMonth

    It's October and that means Halloween!  I love Halloween.  I don't know when it started but I have always loved Halloween.  I love watching scary movies, getting dressed up in a costume, eating tons of candy, and just basically having a "sweet" month.

     To kick it off #BundtAMonth is having Candilicious October with all of our Bundts being baked with candy!  I originally went to the store looking for Milky Ways but instead I found Caramel Apple Milky Ways.  There is the same wonderful caramel with apple nougat all covered in chocolate.  

    I made a delicious Bundt cake filled with these Caramel Apple Milky Ways.  I originally thought I'd make a caramel drizzle to go on top of the cake but there was no need.  It was sweet and tasted of caramel, apples, and faintly of chocolate.  It was so good and perfect for a cake to celebrate both fall and Halloween.  I took it into work and it was gone within the hour.  Not even a crumb was left on the plate!

Caramel Apple Milk Way Bundt Cake (adapted from Telling Dad)
2 c. mini Caramel Apple Milky Ways
1 c. butter (2 sticks)
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 t. vanilla
1 c. whole wheat flour
1/2 t. baking soda
1 1/4 c. milk
1 1/2 c. all purpose flour

1.  Preheat the oven 350 degrees.  Grease and flour a Bundt pan.

2.  Combine the Milky Ways and 1 stick of butter in a medium saucepan over medium heat.  Stir constantly until everything has melted together and is well combined.  Remove from heat.

3.  In a large bowl combine the remaining stick of butter and the sugars until it is light and fluffy.

4.  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla.

5.  Add in the whole wheat flour along with the baking soda and mix well.  Stir in half the milk and milk until combined.  Add half the all purpose flour and mix until smooth.  Then add the remaining milk and mix until combined.  Finish by adding the remaining all purpose flour and stir until everything is mixed together.

6.  Pour the melted Milky Way mixture into the batter and mix until just combined.

7.  Pour the batter into the prepared Bundt pan.  Bake for 1 hour or until a tester inserted into the center comes out clean.

8.  Remove from oven and cool completely on a wire rack.  Using a butter knife, go around the edges of the pan to loosen the cake.  Place a piece of waxed paper over top of the Bundt pan and flip it over.  Allow to cool for an additional hour before cutting.

Who's in the mood for some candy and cake?

Banana Butterfinger Bundt Cake by Dorothy at Shockingly Delicious

Candy Corn Bundt Cake by Holly at A Baker’s House

Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks

Chocolate Coconut Cake by Kate at Food Babbles

Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple

Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom

Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious

Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love

Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street

M& M Nutella Cake by Kim at NinjaBaking

M&M Cream Cheese Pound Cake by Laura at The Spiced Life

Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess

Reese’s Peanut Butter Cup Bundt Cake by Felice at All That’s Left Are The Crumbs

Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at Noshing With The Nolands

Twix and Tween by Sandra at Sweet Sensations

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a Bundt using your favorite candy
• Post it before October 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

    It's October and that means Halloween!  I love Halloween.  I don't know when it started but I have always loved Halloween.  I love watching scary movies, getting dressed up in a costume, eating tons of candy, and just basically having a "sweet" month.

     To kick it off #BundtAMonth is having Candilicious October with all of our Bundts being baked with candy!  I originally went to the store looking for Milky Ways but instead I found Caramel Apple Milky Ways.  There is the same wonderful caramel with apple nougat all covered in chocolate.  

    I made a delicious Bundt cake filled with these Caramel Apple Milky Ways.  I originally thought I'd make a caramel drizzle to go on top of the cake but there was no need.  It was sweet and tasted of caramel, apples, and faintly of chocolate.  It was so good and perfect for a cake to celebrate both fall and Halloween.  I took it into work and it was gone within the hour.  Not even a crumb was left on the plate!

Caramel Apple Milk Way Bundt Cake (adapted from Telling Dad)
2 c. mini Caramel Apple Milky Ways
1 c. butter (2 sticks)
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 t. vanilla
1 c. whole wheat flour
1/2 t. baking soda
1 1/4 c. milk
1 1/2 c. all purpose flour

1.  Preheat the oven 350 degrees.  Grease and flour a Bundt pan.

2.  Combine the Milky Ways and 1 stick of butter in a medium saucepan over medium heat.  Stir constantly until everything has melted together and is well combined.  Remove from heat.

3.  In a large bowl combine the remaining stick of butter and the sugars until it is light and fluffy.

4.  Add the eggs, one at a time, beating after each addition.  Stir in the vanilla.

5.  Add in the whole wheat flour along with the baking soda and mix well.  Stir in half the milk and milk until combined.  Add half the all purpose flour and mix until smooth.  Then add the remaining milk and mix until combined.  Finish by adding the remaining all purpose flour and stir until everything is mixed together.

6.  Pour the melted Milky Way mixture into the batter and mix until just combined.

7.  Pour the batter into the prepared Bundt pan.  Bake for 1 hour or until a tester inserted into the center comes out clean.

8.  Remove from oven and cool completely on a wire rack.  Using a butter knife, go around the edges of the pan to loosen the cake.  Place a piece of waxed paper over top of the Bundt pan and flip it over.  Allow to cool for an additional hour before cutting.

Who's in the mood for some candy and cake?

Banana Butterfinger Bundt Cake by Dorothy at Shockingly Delicious

Candy Corn Bundt Cake by Holly at A Baker’s House

Caramel Apple Milky Way Bundt Cake by Heather at Hezzi-D’s Books and Cooks

Chocolate Coconut Cake by Kate at Food Babbles

Chocolate Hazelnut Candy Bundt with Nutella Glaze by Anita at Hungry Couple

Chocolate Mini Bundts with Candy Coated Chocolates by Alice at Hip Foodie Mom

Coconut Almond Bundt with Chocolate Drizzle by Kathya at Basic N Delicious

Honeycomb Crunch Honey Bundt Cake by Stacy at Food Lust People Love

Kit Kat Cream Cheese Bundt Cake by Anuradha at Baker Street

M& M Nutella Cake by Kim at NinjaBaking

M&M Cream Cheese Pound Cake by Laura at The Spiced Life

Pumpkin Bundt with Salted Caramel Chocolate Sauce by Lora at Cake Duchess

Reese’s Peanut Butter Cup Bundt Cake by Felice at All That’s Left Are The Crumbs

Snickers Bundt with Chocolate Caramel Peanut Sauce by Tara at Noshing With The Nolands

Twix and Tween by Sandra at Sweet Sensations

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a Bundt using your favorite candy
• Post it before October 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Candy Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

reade more... Résuméabuiyad

Caramel Latte Bundt Cake #BundtAMonth

     I'm back into the swing of things at school with the kids into their second week of school.  The first couple of weeks are always hectic. I'm not a classroom teacher so I don't have a set schedule until a few weeks into the school year.  That means last week I spent time giving my students placement tests and this week I've been working on putting them into groups.  I've also had to do double duty this week because my instructional assistant in having some fun in the sun in Disney World so I'm working with all of our kids.

     So in an effort to keep myself awake and energized throughout the day I made a sweet treat to bring in for the staff.  Plus I wanted to bake my Bundt cake for this month's #BundtAMonth which has a theme of baking a fancy Bundt cake for the #BundtAMonth club's anniversary!  I wasn't quite sure what a fancy Bundt cake was until I saw a picture of the espresso cake with caramel and espresso glaze.  This cake is definitely a show stopper.

      The cake has a subtle espresso taste which tastes amazing with the chocolate chips and cinnamon chips baked into it.  Then a caramel drizzle and an espresso drizzle finish off this cake in a beautiful design.  It was rich and tasted of coffee and caramel.  The perfect combination to keep me going during this hectic week.  I enjoyed it with my coffee and then may have had another slice as dessert after my lunch.  Yum!

Caramel Latte Bundt Cake (adapted from The Baker Chick)
8 T. butter
2 c. all purpose flour
1 c. brown sugar
1 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. 2 % milk
1 egg
2 T. espresso powder
1 t. vanilla
1/3 c. Hershey's chocolate chips
1/3 c. Hershey's cinnamon chips

For the caramel glaze:
1/4 c. Smuckers caramel ice cream topping
1 c. powdered sugar
1 T. milk
1 t. vanilla

For the espresso glaze:
3 T. milk
2 t. espresso powder
1/2-1 c. powdered sugar

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a large bowl combine the flour and brown sugar.  Add in the butter and use your fingers to work the butter into the flour and sugar until it resembles sand.  Remove 1/2 cup of the mixture to a small bowl and set aside.

3.  Add the sugar, baking powder, baking soda, and salt to the flour mixture and stir to combine.

4.  In a medium bowl combine the milk, egg, espresso powder, and vanilla.  Mix well and pour into the flour mixture.  Mix well to combine then stir in the chocolate and cinnamon chips.

5.  Pour half of the batter into the Bundt pan and sprinkle with the reserved crumb mixture.  Top with remaining batter.

6.  Bake for 40 minutes or until a toothpick inserted into the cake comes out clean.

7.  Remove from oven and cool for 15 minutes.  Run a knife around the edges of the pan then carefully flip over.  Allow to cool completely on a wire rack.

8.  To make the glazes combine the ingredients for each in separate bowls.  Mix using a hand mixer until desired consistency is reached.  Add in more powdered sugar if the glaze needs to be thickened.

9.  Pour each glaze into a zip top baggies and snip the end off.  Drizzle onto the cake in a pretty pattern.  Allow the glaze to harden then slice and enjoy.

<

Banana-Caramel Bundt Cake by Felice at All That's Left Are The Crumbs

Caramel Latte Bundt Cake by Heather at Hezzi-D's Books and Cooks

Chocolate and Wine Bundt from Holly at A Baker's House

Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom

Devil's Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess

Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking

Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes

Little Bundt Pound Cakes by Renee at Magnolia Days

Oreo Stuffed Chocolate Bundt Cake by Anuradha at Baker Street

Chocolate and Wine Bundt by Holly from A Baker's House

Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple

Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen

Simple Orange Bundt Cake by Kathya at Basic N Delicious

Streusel Apple Bundt Cake by Laura at The Spiced Life

Triple Chocolate Mini Bundts by Stacy at Food Lust People Love

White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations

     I'm back into the swing of things at school with the kids into their second week of school.  The first couple of weeks are always hectic. I'm not a classroom teacher so I don't have a set schedule until a few weeks into the school year.  That means last week I spent time giving my students placement tests and this week I've been working on putting them into groups.  I've also had to do double duty this week because my instructional assistant in having some fun in the sun in Disney World so I'm working with all of our kids.

     So in an effort to keep myself awake and energized throughout the day I made a sweet treat to bring in for the staff.  Plus I wanted to bake my Bundt cake for this month's #BundtAMonth which has a theme of baking a fancy Bundt cake for the #BundtAMonth club's anniversary!  I wasn't quite sure what a fancy Bundt cake was until I saw a picture of the espresso cake with caramel and espresso glaze.  This cake is definitely a show stopper.

      The cake has a subtle espresso taste which tastes amazing with the chocolate chips and cinnamon chips baked into it.  Then a caramel drizzle and an espresso drizzle finish off this cake in a beautiful design.  It was rich and tasted of coffee and caramel.  The perfect combination to keep me going during this hectic week.  I enjoyed it with my coffee and then may have had another slice as dessert after my lunch.  Yum!

Caramel Latte Bundt Cake (adapted from The Baker Chick)
8 T. butter
2 c. all purpose flour
1 c. brown sugar
1 c. sugar
1 1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. 2 % milk
1 egg
2 T. espresso powder
1 t. vanilla
1/3 c. Hershey's chocolate chips
1/3 c. Hershey's cinnamon chips

For the caramel glaze:
1/4 c. Smuckers caramel ice cream topping
1 c. powdered sugar
1 T. milk
1 t. vanilla

For the espresso glaze:
3 T. milk
2 t. espresso powder
1/2-1 c. powdered sugar

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a large bowl combine the flour and brown sugar.  Add in the butter and use your fingers to work the butter into the flour and sugar until it resembles sand.  Remove 1/2 cup of the mixture to a small bowl and set aside.

3.  Add the sugar, baking powder, baking soda, and salt to the flour mixture and stir to combine.

4.  In a medium bowl combine the milk, egg, espresso powder, and vanilla.  Mix well and pour into the flour mixture.  Mix well to combine then stir in the chocolate and cinnamon chips.

5.  Pour half of the batter into the Bundt pan and sprinkle with the reserved crumb mixture.  Top with remaining batter.

6.  Bake for 40 minutes or until a toothpick inserted into the cake comes out clean.

7.  Remove from oven and cool for 15 minutes.  Run a knife around the edges of the pan then carefully flip over.  Allow to cool completely on a wire rack.

8.  To make the glazes combine the ingredients for each in separate bowls.  Mix using a hand mixer until desired consistency is reached.  Add in more powdered sugar if the glaze needs to be thickened.

9.  Pour each glaze into a zip top baggies and snip the end off.  Drizzle onto the cake in a pretty pattern.  Allow the glaze to harden then slice and enjoy.

<

Banana-Caramel Bundt Cake by Felice at All That's Left Are The Crumbs

Caramel Latte Bundt Cake by Heather at Hezzi-D's Books and Cooks

Chocolate and Wine Bundt from Holly at A Baker's House

Cinnamon Chocolate Bundt Cake by Alice at Hip Foodie Mom

Devil's Food Bundt Cake with Caramel Glaze by Lora at Cake Duchess

Hong Kong Chiffon Mini Cakes by Kim at Ninja Baking

Lemon Frangipane Bundt Cake by Paula at Vintage Kitchen Notes

Little Bundt Pound Cakes by Renee at Magnolia Days

Oreo Stuffed Chocolate Bundt Cake by Anuradha at Baker Street

Chocolate and Wine Bundt by Holly from A Baker's House

Red Velvet Chocolate Chip Bundt by Anita at Hungry Couple

Rose Mini Bundt Cakes by Veronica at My Catholic Kitchen

Simple Orange Bundt Cake by Kathya at Basic N Delicious

Streusel Apple Bundt Cake by Laura at The Spiced Life

Triple Chocolate Mini Bundts by Stacy at Food Lust People Love

White Chocolate Bundt with White Chocolate Cream Cheese Frosting by Sandra at Sweet Sensations

reade more... Résuméabuiyad

Peaches and Cream Bundt Cake #BundtAMonth

     Last month I was seriously sad when I had to sit out for #BundtAMonth.  I don't know what happened!   I was ready to make a delicious caramel Bundt and the next thing I knew it was posting day and I had nothing.  Funny how that seems to happen to me more in the summer then any other time of year.  It may be because I'm working this summer so I don't have as much time as I normally do or it could just be that it's hot and I don't feel like baking as much as I usually do.

     In any case I was determined to get this month's Bundt done way ahead of schedule.  I had a meeting at school and I wanted to take something it to share with the staff for breakfast.  The theme for this month is peaches.  Juicy, luscious peaches make wonderful cakes and baked goods.  I couldn't wait to get started.

     I went with a Peaches and Cream Bundt cake, heavy on the brown sugar which almost gave it a caramel flavor.  There are a lot of eggs and sour cream in this dish which make is a rich cake but the 9 Grain Flour and peaches really work to balance out what would otherwise be a heavy cake.  The original recipe called for the peaches to be peeled but I happen to like the skin of peaches and think they add a lovely color.

    The cake turned out awesome.  It wasn't too heavy, the peaches kept the cake moist, the brown sugar gave it a great flavor, and overall it was a wonderful snack cake or even a breakfast cake.  I served it at work and most people had 2 or 3 slices.  My husband and I certainly did!  I didn't end up putting any whipped cream or glaze on top because it was already sweet enough.  I simply mixed a little powdered sugar and cinnamon and sprinkled it over the top.  Beautiful and tasty too!

Peaches and Cream Bundt Cake (adapted from Cinnamon Spice & Everything Nice)
2 sticks butter, at room temperature
2 c. all-purpose flour
1 c. King Arthur 9 Grain Flour
1 t. baking soda
1 t. sea salt
3 c. peaches, pitted and diced
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 c. sour cream
2 t. vanilla
1/4 c. powdered sugar
2 t. cinnamon

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a medium bowl combine the flours, baking soda, and sea salt.  Mix to combine then set aside.

3.  In a large bowl beat the butter and sugars together on medium speed until blended.  Beat in the eggs one at a time until fulling incorporated.


4.  With the mixer on low add in half the flour mixture, then half the sour cream, the remaining flour, then the remaining sour cream.  Beat until just combined.

5.  Fold the peaches and vanilla into the batter by hand.

6.  Pour the batter into the prepared pan.  The batter with be thick.  Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cake from the oven and place on a wire rack for 10 minutes.  Then run a butter knife around the edges of the pan and invert the cake onto a wire rack to finish cooling.

8.  Before serving mix the powdered sugar and cinnamon together.  Sprinkle on top of the cake.  Slice and enjoy.

Want to see more Peach Bundt cakes?  Make sure you check out all of this month's delicious Peach Bundt cakes!

Balsamic Peach Bundt Cake by Kate from Food Babbles

Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love

Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen

Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street

Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious

Frangipane Peach Bundt by Sandra from The Sweet Sensations

Momotaro Peach Boy Cake by Kim from Ninja Baking

Peaches and Cream Bundt Cake by Heather from Hezzi-D's Books and Cooks

Peach Bundt with Raspberry Jam Swirl by Holly from A Baker's House

Peachy Buttermilk Bundt by Anita from Hungry Couple

Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess

Peach Spice Bundt Cake by Renee from Magnolia Days

Peach Streusel Bundt Cake by Anne from From My Sweetheart

Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a bundt using peach
• Post it before August 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Caramel Swirl Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want even more Bundt fun? Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

     Last month I was seriously sad when I had to sit out for #BundtAMonth.  I don't know what happened!   I was ready to make a delicious caramel Bundt and the next thing I knew it was posting day and I had nothing.  Funny how that seems to happen to me more in the summer then any other time of year.  It may be because I'm working this summer so I don't have as much time as I normally do or it could just be that it's hot and I don't feel like baking as much as I usually do.

     In any case I was determined to get this month's Bundt done way ahead of schedule.  I had a meeting at school and I wanted to take something it to share with the staff for breakfast.  The theme for this month is peaches.  Juicy, luscious peaches make wonderful cakes and baked goods.  I couldn't wait to get started.

     I went with a Peaches and Cream Bundt cake, heavy on the brown sugar which almost gave it a caramel flavor.  There are a lot of eggs and sour cream in this dish which make is a rich cake but the 9 Grain Flour and peaches really work to balance out what would otherwise be a heavy cake.  The original recipe called for the peaches to be peeled but I happen to like the skin of peaches and think they add a lovely color.

    The cake turned out awesome.  It wasn't too heavy, the peaches kept the cake moist, the brown sugar gave it a great flavor, and overall it was a wonderful snack cake or even a breakfast cake.  I served it at work and most people had 2 or 3 slices.  My husband and I certainly did!  I didn't end up putting any whipped cream or glaze on top because it was already sweet enough.  I simply mixed a little powdered sugar and cinnamon and sprinkled it over the top.  Beautiful and tasty too!

Peaches and Cream Bundt Cake (adapted from Cinnamon Spice & Everything Nice)
2 sticks butter, at room temperature
2 c. all-purpose flour
1 c. King Arthur 9 Grain Flour
1 t. baking soda
1 t. sea salt
3 c. peaches, pitted and diced
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 c. sour cream
2 t. vanilla
1/4 c. powdered sugar
2 t. cinnamon

1.  Preheat the oven to 350 degrees.  Butter and flour a Bundt pan and set aside.

2.  In a medium bowl combine the flours, baking soda, and sea salt.  Mix to combine then set aside.

3.  In a large bowl beat the butter and sugars together on medium speed until blended.  Beat in the eggs one at a time until fulling incorporated.


4.  With the mixer on low add in half the flour mixture, then half the sour cream, the remaining flour, then the remaining sour cream.  Beat until just combined.

5.  Fold the peaches and vanilla into the batter by hand.

6.  Pour the batter into the prepared pan.  The batter with be thick.  Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

7.  Remove the cake from the oven and place on a wire rack for 10 minutes.  Then run a butter knife around the edges of the pan and invert the cake onto a wire rack to finish cooling.

8.  Before serving mix the powdered sugar and cinnamon together.  Sprinkle on top of the cake.  Slice and enjoy.

Want to see more Peach Bundt cakes?  Make sure you check out all of this month's delicious Peach Bundt cakes!

Balsamic Peach Bundt Cake by Kate from Food Babbles

Bellini Bundt Cake with Champagne Glaze by Stacy from Food Lust People Love

Brown Sugar Peach Bundt Cake by Veronica from My Catholic Kitchen

Caramelized Peaches and Cinnamon Bundt Cake by Anuradha from Baker Street

Cream Cheese and Peach Bundt Cake by Kathya from Basic N Delicious

Frangipane Peach Bundt by Sandra from The Sweet Sensations

Momotaro Peach Boy Cake by Kim from Ninja Baking

Peaches and Cream Bundt Cake by Heather from Hezzi-D's Books and Cooks

Peach Bundt with Raspberry Jam Swirl by Holly from A Baker's House

Peachy Buttermilk Bundt by Anita from Hungry Couple

Peach Cinnamon Swirl Bundt Cake by Lora from Cake Duchess

Peach Spice Bundt Cake by Renee from Magnolia Days

Peach Streusel Bundt Cake by Anne from From My Sweetheart

Vinho Verde Pound Cake with Peaches & Blueberries by Laura from The Spiced Life

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a bundt using peach
• Post it before August 31, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Caramel Swirl Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want even more Bundt fun? Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

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Vanilla Cherry Swirl Mini Bundt Cake #BundtAMonth

    This Bundt cake did NOT want to happen.  What Bundt cake am I talking about?  The one I made for  June #BundtaMonth in which our theme was Swirly June.  We had to create a beautiful Bundt cake with a swirl in it.  I immediately picked out a pink lemonade swirl cake.  When I went to the market to get the pink lemonade flavor they were out of it so I had to make a decision on the fly and went with cherry vanilla flavor instead.

     When I got home I prepared the batters happy with the decision to go with the cherry vanilla Bundt and already picturing how to decorate it.  I preheated the oven, divided my batters, and went for my Bundt pan.   It wasn't there.  I'm not kidding.  My Bundt pan was not in my baking cabinet.  So I started searching all over the kitchen, in every cabinet we have a still no pan.  I then went to the dining room and searched every drawer in there.  No go.  I got my husband involved and we searched the entire house.  Still no pan.  By this time I was seriously irritated and ready to pour the batter down the sink.  I knew I moved it into our new house because I used it last month.

      Then I remembered I had a mini Bundt cake pan.  I got it out, carefully poured in my batters, and swirled it together.  It's much more difficult getting a swirl in a mini pan then a regular one but I didn't have much of a choice.  The cakes ended up getting really large and started looking like cupcakes in the pan.  I removed them from the oven, trimmed off the bottoms, and put them back in.

      Finally the cakes came out and (thankfully) they came right out of the pans.  The turned out cute and I loved the red stripe through the middle of the white cake.  When I cut the cakes in half there was a small swirl in them, though not as much of one as I hoped.  I ended up drizzling the cakes with red and white chocolate and topping them off with a cherry.  They looked really pretty and tasted great.  So while it was a disaster making them, they turned out all right in the end.

Vanilla Cherry Swirl Mini Bundt Cakes
1 c. butter (2 sticks)
1/2 c. applesauce
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 T. vanilla
3 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. low fat milk
1 Duncan Hines Cherry Vanilla Flavor Creations packet
1/2 c. fresh cherries, chopped, plus 6 whole cherries
2 oz. white chocolate
2 oz. red chocolate

1.  Preheat the oven to 350 degrees.

2.  In a large bowl beat the butter, applesauce, sugar, and brown sugar with a mixer until smooth.  Add in the eggs one at a time, beating after each addition.  Stir in the vanilla.

3.  In a medium bowl combine the flour, baking powder, baking soda, and salt.  Mix well.

4.  Add half the flour mixture to the butter mixture and mix well.  Stir in half the milk and mix until it is combined.  Add in half of the remaining flour and the remaining milk.  Finish by stirring in the remaining flour.

5.  Remove 1 cup of the batter from the bowl.  Add the Duncan Hines Cherry Vanilla packet and mix well.  Set aside.

6.  Gently stir the chopped cherries into the vanilla batter.

7.  Spray a mini Bundt pan with cooking spray.  Spoon 2 tablespoons of vanilla batter into the pans then gently spread 1 tablespoon of cherry batter on top.  Finish by spooning 1 tablespoon of vanilla batter on top.  Using a knife swirl the batter together.

8 . Bake the cakes for 25 minutes or until the bottoms are browned.  Remove from the oven and place on a wire rack for 5 minutes.  Turn upside down and remove the cakes from the pan.  Cool completely on a wire rack.

9.  Heat the red chocolate in the microwave in 30 seconds intervals, checking until it is melted.  Repeat with the white chocolate.  Spoon each chocolate into a small zip top bag and snip off the end.  Drizzle the colored chocolates over the mini Bundt cakes.  Top with a Bing cherry.

***UPDATE:  I found my Bundt pan!  YAY!  We had just moved into our new house and I swore it was here but after searching and searching I went back to our other house and searched there as well.  Here it had fallen into a crevice in one of the cabinets but I found it and now I have my Bundt pan again!***


We have a swirly theme this month for #bundt-a-month. 16 gorgeous swirly cakes in every form will be inspiration enough for you to bake with us this month.

• Apple Swirl Bundt Cake by Renee at Magnolia Days
• Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
• Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
• Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
• Chocolate Matcha Swirl by Kim from Ninja Baking
• Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
• Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
• Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
• Nutella Swirl Bundt by Veronica at My Catholic Kitchen
• Nutella Swirl Bundt Cake by Anuradha at Baker Street
• Orange Creamsicle Bundt by Holly at A Baker’s House
• Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
• Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
• Espresso Swirled Bundt Cake by Laura at The Spiced Life
• Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
• Zebra Bundt by Tara at Noshing With The Noland

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a swirly bundt
• Post it before June 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want more Bundt fun?  Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

    This Bundt cake did NOT want to happen.  What Bundt cake am I talking about?  The one I made for  June #BundtaMonth in which our theme was Swirly June.  We had to create a beautiful Bundt cake with a swirl in it.  I immediately picked out a pink lemonade swirl cake.  When I went to the market to get the pink lemonade flavor they were out of it so I had to make a decision on the fly and went with cherry vanilla flavor instead.

     When I got home I prepared the batters happy with the decision to go with the cherry vanilla Bundt and already picturing how to decorate it.  I preheated the oven, divided my batters, and went for my Bundt pan.   It wasn't there.  I'm not kidding.  My Bundt pan was not in my baking cabinet.  So I started searching all over the kitchen, in every cabinet we have a still no pan.  I then went to the dining room and searched every drawer in there.  No go.  I got my husband involved and we searched the entire house.  Still no pan.  By this time I was seriously irritated and ready to pour the batter down the sink.  I knew I moved it into our new house because I used it last month.

      Then I remembered I had a mini Bundt cake pan.  I got it out, carefully poured in my batters, and swirled it together.  It's much more difficult getting a swirl in a mini pan then a regular one but I didn't have much of a choice.  The cakes ended up getting really large and started looking like cupcakes in the pan.  I removed them from the oven, trimmed off the bottoms, and put them back in.

      Finally the cakes came out and (thankfully) they came right out of the pans.  The turned out cute and I loved the red stripe through the middle of the white cake.  When I cut the cakes in half there was a small swirl in them, though not as much of one as I hoped.  I ended up drizzling the cakes with red and white chocolate and topping them off with a cherry.  They looked really pretty and tasted great.  So while it was a disaster making them, they turned out all right in the end.

Vanilla Cherry Swirl Mini Bundt Cakes
1 c. butter (2 sticks)
1/2 c. applesauce
1 1/2 c. sugar
1/2 c. brown sugar
4 eggs
1 T. vanilla
3 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1 1/2 c. low fat milk
1 Duncan Hines Cherry Vanilla Flavor Creations packet
1/2 c. fresh cherries, chopped, plus 6 whole cherries
2 oz. white chocolate
2 oz. red chocolate

1.  Preheat the oven to 350 degrees.

2.  In a large bowl beat the butter, applesauce, sugar, and brown sugar with a mixer until smooth.  Add in the eggs one at a time, beating after each addition.  Stir in the vanilla.

3.  In a medium bowl combine the flour, baking powder, baking soda, and salt.  Mix well.

4.  Add half the flour mixture to the butter mixture and mix well.  Stir in half the milk and mix until it is combined.  Add in half of the remaining flour and the remaining milk.  Finish by stirring in the remaining flour.

5.  Remove 1 cup of the batter from the bowl.  Add the Duncan Hines Cherry Vanilla packet and mix well.  Set aside.

6.  Gently stir the chopped cherries into the vanilla batter.

7.  Spray a mini Bundt pan with cooking spray.  Spoon 2 tablespoons of vanilla batter into the pans then gently spread 1 tablespoon of cherry batter on top.  Finish by spooning 1 tablespoon of vanilla batter on top.  Using a knife swirl the batter together.

8 . Bake the cakes for 25 minutes or until the bottoms are browned.  Remove from the oven and place on a wire rack for 5 minutes.  Turn upside down and remove the cakes from the pan.  Cool completely on a wire rack.

9.  Heat the red chocolate in the microwave in 30 seconds intervals, checking until it is melted.  Repeat with the white chocolate.  Spoon each chocolate into a small zip top bag and snip off the end.  Drizzle the colored chocolates over the mini Bundt cakes.  Top with a Bing cherry.

***UPDATE:  I found my Bundt pan!  YAY!  We had just moved into our new house and I swore it was here but after searching and searching I went back to our other house and searched there as well.  Here it had fallen into a crevice in one of the cabinets but I found it and now I have my Bundt pan again!***


We have a swirly theme this month for #bundt-a-month. 16 gorgeous swirly cakes in every form will be inspiration enough for you to bake with us this month.

• Apple Swirl Bundt Cake by Renee at Magnolia Days
• Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
• Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
• Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
• Chocolate Matcha Swirl by Kim from Ninja Baking
• Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
• Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
• Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
• Nutella Swirl Bundt by Veronica at My Catholic Kitchen
• Nutella Swirl Bundt Cake by Anuradha at Baker Street
• Orange Creamsicle Bundt by Holly at A Baker’s House
• Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
• Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
• Espresso Swirled Bundt Cake by Laura at The Spiced Life
• Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
• Zebra Bundt by Tara at Noshing With The Noland

Here ís how you can be a part of Bundt-a-Month:

• Simple rule: Bake us a swirly bundt
• Post it before June 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Want more Bundt fun?  Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

reade more... Résuméabuiyad

Lemon Berry Bundt Cake #Bundtamonth

    This month has been super busy so I decided to kill two birds with one stone with this month's Bundt cake.  We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.  Since I also had a luncheon at school last week and was asked to make a dessert so I made the Bundt for the luncheon and am using it for this month's Bundt.

     As soon as I heard the theme I wanted to do a lemon and berry Bundt cake.  I ended up using blueberries, strawberries, raspberries, and blackberries.  I added lemon yogurt to the Bundt  cake and topped it off with a lemon glaze.

      I was sad when it came out of the pan because pieces of the top stuck to the pan.  Then when I went to cut it the cake started crumbling.  I was already having a rough night so I just put it under my cake dome and went to bed. In the morning I put the lemon glaze on it and managed to cut the cake into slices.  To make it look even prettier, I filled the center whole with strawberries.  It seemed to work out just fine and the staff at my school really enjoyed it.  This is the perfect spring or summer dessert.

Lemon Berry Bundt Cake (adapted from Julia's Album)
2 1/2 c. flour
2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 c. butter (2 sticks), softened
1 c. sugar
3/4 c. brown sugar
3 eggs
1 T. lemon juice
1 t. vanilla
1/3 c. milk
1/2 c. lemon yogurt
3 c. mixed berries, fresh or frozen (I used strawberries, blackberries, blueberries, and raspberries)

For the glaze:
2 c. powdered sugar
2 T. lemon juice
1 T. butter
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray then lightly coat with flour.  Set aside.

2.  In a medium bowl combine the flour, baking powder, salt, and nutmeg.  Mix well then set aside.

3.  In a large bowl combine the butter, sugars, and lemon juice.  Mix well for several minutes. 


4.  Add in the eggs and vanilla and continue beating until well incorporated.


5.  Add a third of the flour mixture, then the milk and stir well.  Add in another third of the flour mixture followed by the lemon yogurt and mix well.  Add in the remaining flour mixture and mix until just combined. 

6.  Use a spatula and fold in the berries.  Pour into prepared Bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.   

7.  Remove from oven and cool on a wire rack for 10 minutes.  Run a knife around the edges and remove the cake from the pan.  Cool completely on a wire rack.

8.  In a medium bowl whisk all of the glaze ingredients until well combined.  Drizzle over top of cooled cake.  Serve with fresh berries.

Here ís how you can be a part of Bundt-a-Month:

•    Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May

•    Post it before May 31, 2013

•    Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)

•    Add your entry to the Linky tool below

•    Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D's Books and Cooks
• Lemon Berry Bundt by Holly at A Baker's House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple

    This month has been super busy so I decided to kill two birds with one stone with this month's Bundt cake.  We have a berrilicious theme this month for #bundt-a-month. 14 gorgeous cakes using berries in every form will be inspiration enough for you to bake with us this month.  Since I also had a luncheon at school last week and was asked to make a dessert so I made the Bundt for the luncheon and am using it for this month's Bundt.

     As soon as I heard the theme I wanted to do a lemon and berry Bundt cake.  I ended up using blueberries, strawberries, raspberries, and blackberries.  I added lemon yogurt to the Bundt  cake and topped it off with a lemon glaze.

      I was sad when it came out of the pan because pieces of the top stuck to the pan.  Then when I went to cut it the cake started crumbling.  I was already having a rough night so I just put it under my cake dome and went to bed. In the morning I put the lemon glaze on it and managed to cut the cake into slices.  To make it look even prettier, I filled the center whole with strawberries.  It seemed to work out just fine and the staff at my school really enjoyed it.  This is the perfect spring or summer dessert.

Lemon Berry Bundt Cake (adapted from Julia's Album)
2 1/2 c. flour
2 t. baking powder
1 t. salt
1/2 t. nutmeg
1 c. butter (2 sticks), softened
1 c. sugar
3/4 c. brown sugar
3 eggs
1 T. lemon juice
1 t. vanilla
1/3 c. milk
1/2 c. lemon yogurt
3 c. mixed berries, fresh or frozen (I used strawberries, blackberries, blueberries, and raspberries)

For the glaze:
2 c. powdered sugar
2 T. lemon juice
1 T. butter
1 t. vanilla

1.  Preheat the oven to 350 degrees.  Spray a Bundt pan with cooking spray then lightly coat with flour.  Set aside.

2.  In a medium bowl combine the flour, baking powder, salt, and nutmeg.  Mix well then set aside.

3.  In a large bowl combine the butter, sugars, and lemon juice.  Mix well for several minutes. 


4.  Add in the eggs and vanilla and continue beating until well incorporated.


5.  Add a third of the flour mixture, then the milk and stir well.  Add in another third of the flour mixture followed by the lemon yogurt and mix well.  Add in the remaining flour mixture and mix until just combined. 

6.  Use a spatula and fold in the berries.  Pour into prepared Bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.   

7.  Remove from oven and cool on a wire rack for 10 minutes.  Run a knife around the edges and remove the cake from the pan.  Cool completely on a wire rack.

8.  In a medium bowl whisk all of the glaze ingredients until well combined.  Drizzle over top of cooled cake.  Serve with fresh berries.

Here ís how you can be a part of Bundt-a-Month:

•    Simple rule: Use your favorite berries or a combination of two and bake us a Bundt for May

•    Post it before May 31, 2013

•    Use the #BundtaMonth hashtag in your title. (For ex: title could read  #BundtaMonth: Cherry Bundt)

•    Add your entry to the Linky tool below

•    Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

• Blueberry Banana Bundt by Veronica at My Catholic Kitchen
• Blueberry Buttermilk Cake by Lora at Cake Duchess
• Blueberry Coconut Bundt by Jennie at The Messy Baker Blog
• Blueberry Cream Cheese Bundt Cake by Anuradha atBaker Street
• Blueberry Orange Baby Bundts by Anne at From My Sweet Heart
• Lemon Berry Bundt Cake by Heather at Hezzi D's Books and Cooks
• Lemon Berry Bundt by Holly at A Baker's House
• Lemon Raspberry Bundlets by Kate at Food Babbles
• Lemon Rhubarb Bundt Cake with Blueberries by Laura at The Spiced Life
• Lemon Blueberry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Orange Blueberry Yogurt Bundt Cake by Renee at Magnolia Days
• Raspberry Wine Chocolate Bundt Cake by Paula at Vintage Kitchen
• Strawberry and Orange Bundt Cake by Alice at Hip Foodie Mom
• Strawberry Sweetheart by Kim at Ninja Baking
• Very Berry Streusel Bundt by Anita at Hungry Couple

reade more... Résuméabuiyad