Pumpkin and Maple Cream Cheese Bundt

Happy National Bundt Day! Mary, the Food Librarian, once again counted down to today by posting 30 bundts in 30 days. I love Mary’s blog, she always has tasty treats and beautiful photos. And of course, as mentioned before, I am partial to her blog as we are both librarians. I decided to join in the fun by making a pumpkin bundt with a maple cream cheese filling. I used mini bundt pans and I confess, I filled them too full. I guess I haven’t quite mastered them yet. Oh well, just another excuse to keep making bundts!

Pumpkin Bundt Cake (adapted from King Arthur Flour)

1/3 cup oil (I used canola but the original recipe indicated vegetable)

2 large eggs

1 cup sugar

1 cup canned pumpkin

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 tsp salt

1 tsp baking powder

1 1/4 cups flour

Maple Cream Cheese Filling
6 oz cream cheese, softened
2 tbs sugar
2 tbs brown sugar
3 tbs maple syrup
1 tbs flour
1 egg white

Instructions

1. Preheat oven to 350 and grease your pans.

2. Mix together oil, eggs, sugar, pumpkin, pumpkin pie spice, cinnamon, salt, and baking powder. (I used my stand mixer.)

3. Add flour and mix until just blended.  Set aside the batter.

4. Mix together all the cream cheese filling ingredients until smooth.

5. To assemble the cake, pour pumpkin batter into pans until 1/3 full. Then add a reasonable amount of the cream cheese mixture (sorry I eyeballed it). Then add more batter on top.

6. Bake for until tester comes out clean. This entirely depends on your pan size. Start by putting your timer on for 20 minutes and then keep checking.

BTW I had extra filling so I made pumpkin muffins to use it up!

Caroline

TWD Milk Chocolate Mini Bundt Cakes

I was pretty excited about this weeks Tuesdays with Dorie because many moons ago, Caroline bought me some mini bundt pans, which I had never used before today! So, thanks to Kristin of I’m Right About Everything for choosing this weeks recipe and forcing me to try out the pans!

I made a few changes to the recipe to fit my current supplies (I am still trying to figure out why I have 3 bags of white chocolate chips in my cupboard) and preferences. I only made half a batch because I only have 4 bundt pans. I also left out the nuts because, I’m sure if you have read the blog before, we are not big on nuts in baking here at Bake with Us. I subbed in white chocolate chips due to my aforementioned over-abundance.  I also opted not to make the glaze. This was because a) I am lazy  b) I’m not serving it until tomorrow night and c) the bf likes raspberries so I’m thinking of making a raspberry sauce to go with them!

I’m looking forward to trying this and will keep you posted on my thoughts! Be sure check out some other TWD bakers for more Milk Chocolate Bundt goodness.

All in one Holiday Bundt Cake TWD

I love pumpkin desserts and this cake was no exception. I like to call the pumpkin treats whenever they show up on the TWD recipe list, fortunately Claire let me have this one as well. I baked this on the weekend for S. and his family. Sometimes I give away my baking and I forget to take pictures (okay a lot of the time) but this time I had the foresight to make a mini-bundt for me, in addition to the large one. And I sure was glad I did, as this cake was delicious. I made the maple glaze to go with my mini-bundt. Seriously, adding maple to anything is a recipe for success.

Thanks to Britin of The Nitty Britty for choosing a great recipe. Go check out the antics that the other bakers got up to over at Tuesdays with Dorie.

Pumpkin Apple Bundt

Did you know that today is National Bundt Day (at least in the United States anyways)? I know because Mary The Food Librarian has just finished 30 days of Bundts, affectionately named I Like Big Bundts. Mary’s blog is awesome and she is a bundt aficionado and thus, we were treated to 30 days of bundts. I couldn’t let the day pass without getting in on the action so I made the Pumpkin Apple Bundt from day three. I was tempted by many of them and I am sure that I will refer back to them when the bundt urge hits again. Thanks Mary for such a great event!

Post photo taking I added a Maple glaze to the cake. I mixed icing sugar, maple syrup and a bit of water (you could use milk but I didn’t have any). I think this added a little something special, a good improvisation if you will.

Classic Banana Bundt Cake TWD

I was so excited about this weeks recipe as I LOVE banana cake, banana loaf, banana muffins, whatever banana baked goodness I can get. The recipe was chosen by the Mary the Food Librarian. I dig this blog for a number of reasons; first, the photos are great and her food always looks so good; second she often uses beautiful pottery in her photos; and third, Mary is a librarian, just like me! Head on over to the Food Librarian’s virtual digs for the recipe and beautiful photos.

So this cake was super easy to make and really delicious. My dad even liked it and he claims not to eat banana baked goods. I thought about adding chocolate chips but the banana loving purist in me wouldn’t let it happen (it would be a delicious addition though). I will definately be making this one again, a real keeper. Thanks Mary for choosing a great recipe and super thanks for Dorie for giving us this treat.