Tag Archives: Cake

Simple Orange Bundt Cake Anniversary #BundtaMonth

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DSC_0011What an honor to participate in this #BundtaMonth because we are celebrating 1 year since this amazing group was created, and we bake our best recipes to celebrate with all of you.
My bundt sounds simple but it is not is super moist, soft, amazing crumb and have a delicious orange flavor, my grandmas recipe
It is perfect for an afternoon coffee or a complement at breakfast time, either way you are going to love the flavor in this bundt cake.
Enjoy.

INGREDIENTS

  • 3 cups flour
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon of salt
  • 1 cup orange juice
  • zest of one orange
  • 1/2 cup milk
  • 3/4 cup raisins
  • 2 sticks butter room temperature
  • 3 eggs
  • 1 teaspoon vanilla extract

DIRECTIONS

  1. Preheat the oven to 350º F.
  2. In a stand mixer with a paddle attachment creme the butter and sugars for 3 minutes.
  3. In a bowl sift all the dry ingredients with the orange zest, to the above mixture add eggs 1 by 1, vanilla extract, you can incorporate the milk to the orange juice, and start adding wet and dry ingredients. Remember to add fist dry and finish with dry, this is a good way to ensure a soft cake.
  4. Add the end remember to incorporate the raisins.
  5. Prepare the mold with some no stick spray add the delicious batter and bake for 50 minutes or check with a toothpick comes out clean.

This recipe makes 1 hold bundt cake or 8 mini bundt cakes.

Preparation time: 25 minutes
Cooking time: 50 minutes
Level of the recipe: Easy

And if you are looking for more inspiration, check out this delicious and gorgeous cakes.

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

  • Simple rule: Bake us a fancy bundt
  • Post it before September 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy 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.



Cream Cheese and Peach Bundt Cake #BundtaMonth

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Cream Cheese and Peach Bundt CakeI have to be honest with you, when our #BundtaMonth group said the this month is all about peaches, I was a little concern, because of course I love peaches but I never bake with them, oh no, well let me tell you something this peach-y august is amazing, fell in love of my cake, the flavor is amazing you get hints of cream cheese and little peaces of peach, just the right amount of cinnamon, well you need to make it, because is just delicious.
Enjoy

INGREDIENTS

  • 3 cups flour
  • 1 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 stick of butter
  • 1 8 onz cream cheese
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1 cup fat free half and half
  • 1 teaspoon cinnamon
  • 1 1/2 sugar
  • 2 peaches pell, without the pit and chopped
  • pinch of salt

DIRECTIONS

  1. Preheat the oven to 350 °F.
  2. Sift together the dry ingredients.
  3. Cream the butter and cream cheese with the sugar in a stand mixer, add the eggs one by one and the vanilla extract, mix for 3 minutes.
  4. Add the dry ingredients alternating with the half and half, mix just to incorporate, with the help of a spatula add the peaces of peach.
  5. Pour in a bundt cake mold and bake for 1 hour.

This recipe makes 1 bundt cake.

Preparation time: 20 minutes
Cooking time: 1 hour
Level of the recipe: Easy

Looking for inspiration? Hop over and check out these gorgeous 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

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.

Strawberry Bundt Cake #Easter/Passover #SundaySupper

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DSC_0007It is definitely a time to start making delicious recipes with fresh produce found in the market.
And so this Sunday the #SundaySupper team want to give you the most delicious recipes to celebrate the Passover or Easter.
No matter what the occasion you’re celebrating, holidays are the perfect excuses to invite friends and family to have a good time around the family table.
Join us this Sunday and try some of the recipes that we have for you, traditional and new options to come together in these celebrations.

INGREDIENTS

  • 8 ounces cream cheese at room temperature
  • 1 stick butter at room temperature
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cup sugar
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 3/4 cup strawberry preservers
  • Pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F.

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

Cream the butter with the cream cheese and sugar for 5 minutes. Add eggs one at a time and the vanilla extract, alternate the half and half with the dry ingredients, finally fold the strawberry preservers in to the batter.

Place in greased and floured pan, bake for an hour.
Remove from oven let cool in pan for 15 minutes, remove from pan place the cake on a wire rack and cool completely.

Yield 12 portions.

Preparation time: 25 minutes
Cooking time: 1 hour
Level of the recipe: Easy

For more delicious recipes go to this links:

Easter

Breakfast, Breads, and Buns

Appetizers and Sides

Main Dishes

Dessert

Passover

Dessert

Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog

Join the #SundaySupper conversation on Twitter on Sunday, March 24 to talk all about Easter and Passover recipes! We’ll tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

CREAM CHEESE AND DULCE DE LECHE BUNDT CAKE

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This is certainly a delicious cake, with a unique taste that I’m sure you are going to love.DSC_0808
An incredible and delicious combination that you would not expect in this kind of cakes.
Dulce de leche and cream cheese give this recipe a different option to add to your list of favorite recipes.
Delight yourself with this delicious recipe, and most important is that you also make it.
I hope you enjoy it.

INGREDIENTS

  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon of baking powder
  • 2 1/4 cup of flour
  • 1 1/4 cup of sugar
  • 1/4 teaspoon ground nutmeg
  • 2 packages of 8 ounces cream cheese
  • 1/2 cup of Dulce de Leche
  • 3/4 cup of vegetable oil
  • pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F.

Beat cream cheese with sugar until the sugar dissolves, 5 minutes, add the eggs one by one, vanilla and dulce de leche beat for 5 minutes.

In a bowl stir together the flour, baking powder, salt and nutmeg, add to the mixture alternating with the oil, beat for 5 more minutes.

Place in a bundt cake mold, greased and floured and bake for 55 minutes or until a toothpick inserted comes out clean.

This recipe makes 10 pieces of cake.

Preparation time: 30 minutes
Cooking time: 55 minutes
Level of the recipe: Easy

A HAPPY CELEBRATION

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DSC_0789I am very happy to share with you this special moment.
Last Monday we celebrated the birthday of our baby, for us is still a baby and already has 4 years.
It was a very intimate celebration and she asked me to make the cake with pink frosting and flowers.
Children grow so fast that we have to enjoy every moment beside them.
And to my precious baby I can not wait to see you grow even more.
I love you.

DSC_0811

ORANGE POUND CAKE #HelpingHands for #SundaySupper

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It’s amazing what a family together, and even more amazing what family does this week to help our brothers in New Jersey and New York.
I want to motivate you to donate to this cause and help those who need us so much. I am grateful for the many blessings we have received and I would love to be there and help personally, as it is somewhat complicated for me to do, I want at least inspire with this delicious recipe.
So I invite you to donate to this great cause and help our brothers in the way that best works for you, remember them today for tomorrow we do not know what could happen.

INGREDIENTS

  • 3 cups flour
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 1/2 cup orange juice
  • 1/2 cup nonfat sour cream
  • Zest of 1 orange
  • Pinch of salt
DIRECTIONS
Preheat oven to 350 degrees F (176 degrees C).
In a mixer, beat butter and sugar for five minutes, add the eggs one by one and the lemon zest. In a bowl sift together flour, baking powder, baking soda and pinch of salt in another bowl mix the lemon juice, sour cream and vanilla.

Add dry ingredients and wet to butter mixture alternately ending with flour. Pour into a greased chimney mold and bake for 45 minutes.

Let cool in pan for 10 minutes, unmold the cake and place on a wire rack to finish cooling.

This recipe makes 12 servings.

Preparation time: 20 minutes
Cooking time: 40 minutes
Level of the recipe: Easy

Here are more recipes and the information where you can help.

Breakfast and Brunch:
Comforting Casseroles and Entrées:
Warming Soups and Sides:
Sweet Ending:
If you are interested in making a donation to help the hurricane victims, here are links to the two charitable organizations we recommend:

 

Please join on us on Twitter for #SundaySupper on November 25, 2012, throughout the day. In the evening, we will meet at 4 PM PT for our weekly #SundaySupper live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your recipe ideas for #HelpingHands on our #SundaySupper Pinterest board so we can share them with all of our followers.

TRADITIONAL LEMON CAKE

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I always try to make my recipes as healthy as possible, but on this occasion wanted to give me a little pleasure, I’m sure you too will like.
This spongy, juicy and delicious lemon cake has become a favorite of my husband which fills me with great joy because he did not eat any cake.
Incredible true, my husband does not like at all the cake with frosting, for his birthday I have to make anything else.
This recipe is very popular and many people prepared in different ways, to me personally I like the taste of lemon and for the summer it becomes a very refreshing cake.
I hope you enjoy this delicious cake.

INGREDIENTS

  • 3 cups flour
  • 1 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla
  • 2 sticks unsalted butter
  • 1/2 cup lemon juice
  • 1/2 cup nonfat sour cream
  • Zest of 1 lemon
  • Pinch of salt

DIRECTIONS

Preheat oven to 350 degrees F (176 degrees C).
In a mixer, beat butter and sugar for five minutes, add the eggs one by one and the lemon zest. In a bowl sift together flour, baking powder, baking soda and pinch of salt in another bowl mix the lemon juice, sour cream and vanilla.

Add dry ingredients and wet to butter mixture alternately ending with flour. Pour into a greased chimney mold and bake for 45 minutes.

Let cool in pan for 10 minutes, unmold the cake and place on a wire rack to finish cooling.

This recipe makes 12 servings.

Preparation time: 20 minutes
Cooking time: 45 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Trato siempre de hacer mis recetas lo mas saludable posible, pero en esta ocasión quería darme un pequeño gusto que estoy segura a ustedes también les va a gustar.
Este esponjoso, delicioso y suculento queque seco de limon, se ha convertido en el favorito de mi esposo, lo cual me llena de mucha alegria ya que el no come ningún tipo de queque.
Increíble cierto, pero es así a mi esposo no le gusta para nada, con decirles que para el cumpleaños preparo algún otro tipo de postre.
Esta es una receta muy popular y mucha gente la prepara de formas diferentes, a mi en lo personal me gusta con bastante sabor a limon ya que siento, sobre todo para el verano,que se convierte en un queque muy refrescante.
Espero que disfruten tanto como nosotros de este delicioso queque seco.

INGREDIENTES

  • 3 tazas de harina
  • 1 1/2 taza de azúcar
  • 3 huevos
  • 2 cucharadas de polvo de hornear
  • 1/2 cucharadita de bicarbonato de sodio
  • 1 cucharadita de vainilla
  • 2 barras de mantequilla sin sal
  • 1/2 taza de jugo de limon
  • 1/2 taza de crema agria sin grasa
  • Ralladura de 1 limon
  • Pizca de sal

PREPARACION

Precaliente el horno a 350 grados F ( 176 grados C ).
En una batidora, bata la mantequilla con el azúcar por cinco minutos, agregue los huevos uno a uno y la  ralladura de limon.
En un tazón cernir la harina, polvo de hornear, bicarbonato y la pizca de sal, en otro tazón mezcle el jugo de limon, crema agria y vainilla.

Agregue los ingredientes secos y los húmedos a la mezcla de mantequilla alternando hasta terminar con la harina.
Coloque en un molde tipo chimenea previamente engrasado y hornee por 45 minutos.

Deje que enfrie en el molde por 10 minutos, desmolde y coloque en una rejilla a que termine de enfriar.

De esta receta salen 12 porciones.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 45 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE

BASIC SPONGE CAKE

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This sponge cake is  very versatile, used for making different desserts.
It can be filled with different creams and sauces, and is ideal for Trifles.
It is very easy to make and its consistency is delicious to accompany breakfast or coffee in the afternoon.
You can prepare it in the morning and enjoy a quick dessert for dinner.

INGREDIENTS

  • 6 eggs 
  • 1 cup of sugar 
  • 1 1/2 cup of flour 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon of lemon zest

DIRECTIONS

Preheat the oven at 350 degrees F (180 degrees C).

In a mixer whip the eggs and sugar until they double in volume, add the vanilla and lemon zest.
Sift the flour and add gradually fold into the batter.

Lightly grease a springform pan and line the base with wax paper, do not grease the sides.
Pour the mixture and bake for 35 minutes.

Let cool in the pan for 15 minutes, then remove the sides of the pan and finish cooling on a wire rack.

Preparation time: 20 minutes
Cooking time: 35 minutes
Level of the recipe: Easy

Versión en español CLICK AQUI

Este es un queque esponjoso, muy versátil que sirve para hacer diferentes postres.
Se puede rellenar con diferentes cremas o salsas, y es ideal para hacer Trifles.
Es muy fácil de hacer y su consistencia es deliciosa para acompañar el desayuno o cafe de la tarde.
Puede prepararlo en la mañana y disfrutar un rapido postre a la hora de la cena.

INGREDIENTES

  • 6 huevos
  • 1 taza de azúcar
  • 1 1/2 taza de harina
  • 1 cucharadita de extracto de vainilla
  • 1 cucharadita de ralladura de limon

PREPARACION

Precaliente el horno a 350 grados F ( 180 grados C ).

Bata los huevos con el azúcar hasta que dupliquen su volumen, agregue la vainilla y la ralladura de limon.
Cernir la harina y agregue poco a poco con movimiento envolventes.

Engrase un molde redondo y forre la base con papel encerado, no engrase los lados.
Vierta la mezcla y hornee por 35 minutos.

Deje enfriar en el molde por 15 minutos, desmolde el bizcochuelo y coloque en una rejilla para que termine de enfriar.

Tiempo de preparación: 20 minutos
Tiempo de cocción: 35 minutos
Nivel de la receta: Facil

ENGLISH VERSION CLICK HERE