Now that Thanksgiving is behind us, I’m going full-on Christmas mode. Granted, my house has been decorated for two weeks, we’ve already made a gingerbread house, and the Jonas Brothers’ Christmas single has been played like 342 times, but still. Our last Christmas was hectic and abrupt because of our move, and I’ve been determined to make the biggest deal out of it this year (#momlife). To get things going in a festive direction, I’m sharing this pear almond cake today! Let’s talk all about it.
This is a one-bowl butter and sour cream-based bundt cake that is loaded with chopped pears and a sweet streusel and glaze. Cakes like this always read coffee cake to me, which basically means it’s an appropriate choice for breakfast, brunch, snack, or dessert. Is there anything better than a green light for dessert all day long? NOPE. To make it, simply cream butter and sugar in a large bowl before adding eggs and extract. The dry ingredients come next and are alternated in with sour cream which bulks up this cake and adds moisture. Finally, the chopped pears are folded in and the cake is ready to be topped with streusel.
This pear almond cake is seriously dense and hearty. The pears help to offset sweetness and add a ton of moisture. The end product is a cake that is super fruit-foward and great for munching on all day long. I’m sharing today’s recipe over on Stemilt’s blog! Stemilt is is a leading Washington state grower, packer, and shipper of fruit including apples, pears, cherries, and more. Each quarter, I’ve been developing recipes for their blog using their best in-season fruits. This month, I got my hands on their Anjou Pears and thought a sweet and simple pear almond cake would make for a delicious treat to enjoy all season long. Head to their site at the link below to read all about it and give the recipe a try! I can’t wait to hear what you think. Have a great week and tune in later this week for a second (!!!) recipe!
When I turned 21, I was determined to be a badass. The youngest of my friends, I had watched the majority of them ripen to adulthood and opt for sugary martinis and syrupy cordials on their special days. Cosmopolitans, amaretto sours, and assorted varieties of fruit-flavored wines were usually on the list of go-to beverages, but me… well, I wanted the fill bigger britches. I wanted the stuff that grown men drank, the kind of booze that put hair on you chest. I opted for bourbon.
Let’s just say I had no idea what I was getting myself into. My Kentucky roots tricked me into believing that all the exposure to bluegrass and horse-speckled hills would somehow prepare my palate for the smooth (but not subtle) punch of a bourbon cocktail, but I could not have been more wrong. On my 21st birthday, armed with my parent’s credit card and a friend to hold my hair back (kidding), we saddled up to a table at a local Birmingham whiskey bar, and I ordered a glass of Woodford Reserve over ice. The waitress suggested I try their bacon-infused variety (obviously, because it was 2008), and I delightfully agreed. For the next hour I put on a brave face and grimaced through microscopic sips of what I assumed was some kind of smoky rubbing alcohol. It was terrible, and I watched longingly as my friends enjoyed chilled glasses of Riesling and cranberry vodkas. I was not ready for the bourbon.
I sing a different tune about bourbon now. I love the flavor it adds to cocktails and baked goods alike and opt for its comforting warm flavors over just about any other libation. Here, in this bourbon bundt cake, the Kentucky-bred booze flavors a moist, one-bowl cake with flavors of fall and a subtle little kick reminiscent of what that 21-year old Kate was probably expecting from her birthday beverage. This cake is perfect for the season, fits in with any breakfast or brunch menu, and is still enough of a treat to enjoy at dessert. Consider this is your catch-all cake for the next few months. If you’re interested in hearing more about it, let’s dive in.
This bourbon bundt cake is made with my favorite (you guessed it!) Kerrygold butter. In pound cakes and other simple bundts, I prefer to opt for their high-fat, ultra-flavorful unsalted butter. Kerrygold butter keeps this cake moist with a subtle richness that other butters simply can’t offer. To the softened butter, I add sugar and brown sugar which gets whipped together until light and fluffy. Eggs and vanilla come next before the dry ingredients are alternated in with the buttermilk and bourbon. The batter bakes up in a prepared bundt pan until a toothpick inserted comes out clean.
Allow the bourbon bundt cake to cool slightly in the pan and then invert onto a cooling rack or serving dish. Once cool, whip up the simple glaze of bourbon, powdered sugar, and cream, and pour the thickened mixture all over the cake. I love collecting the run-off glaze in the center of the cake and spooning any extra glaze back on top for a second dose of sweet. This bourbon bundt cake is simple but such a crowd pleaser.
I hope you’ll give this bourbon bundt cake a try this week! Next week we’re celebrating my birthday (!!!) with TWO special recipes that I can’t wait to share. In the meantime, many thanks to Kerrygold for sponsoring this post and for making this an awesome cake! Happy baking!
If you like this bourbon bundt cake you should try:
This bourbon bundt cake is lightly scented with booze and is topped with a powdered sugar glaze. Perfect for breakfast, brunch, or dessert!
Total Time:1 hour 25 minutes
For the cake:
1 cup (230 gm) unsalted butter, at room temperature
1–1/4 cup sugar (250 gm)
¾ cup (150 gm) brown sugar
4 large eggs, at room temperature
1 cup (240 gm) buttermilk, at room temperature
¼ cup (60 gm) good quality bourbon
2 teaspoons vanilla extract
2–3/4 cups (385 gm) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
For the glaze:
2 cups powdered sugar
2 tablespoons bourbon
¼ cup heavy whipping cream, plus more as needed
To prepare the cake:
Preheat the oven to 350 degrees. In the bowl of a stand mixer, cream the butter, sugar, and brown sugar together on medium speed for 4 minutes. Scrape the sides of the bowl and add the eggs one at a time. Scrape the sides of the bowl and stir in any unincorporated egg. In a separate bowl combine the buttermilk, bourbon, and vanilla extract. In another bowl, stir together the flour, baking powder, soda, and salt. Add half of the dry ingredients to the butter mixture and stir just until barely combined on low speed. Add half of the liquid ingredients and stir to combine. Repeat this process to incorporate the remaining dry and wet ingredients. Fold the batter together using a rubber spatula to ensure everything is well incorporated.
Lightly grease and flour a bundt pan and spoon the batter into the pan. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 45- 50 minutes. Allow to cool for 20 minutes in the pan, then invert the cake on to a cooling rack to cool completely.
To prepare the glaze:
Whisk together the powdered sugar, bourbon, and ¼ cup of heavy whipping cream. Add additional cream 1 teaspoon at a time until your glaze is the desired consistency. Add additional powdered sugar to thicken as needed. Spoon the glaze over top of the cake and enjoy!
Happy Wednesday, friends! In a fun and tasty shoutout to these end-of-summer days, I’ve teamed up with Bonne Maman to give you the ins and outs of throwing the cutest little picnic this side of the Mississippi. If you’ve got some pals who will join in and a hankering to eat al fresco, then keep reading and whet your tastebuds for a super simple picnic and a cherry pound cake to go with it.
Location for a picnic, particularly here in the South, is everything. Will people show up to your mid-day picnic if there is no shade or breeze to be found? Probably. But do you risk early departures and sweaty guests? Also a yes. Scope out a location that will be comfortable for your guests at the time of picnic and be sure to pack accordingly. For example, planning an early evening cocktail picnic? Bring bug spray or a citronella candle to ward off bugs. Going for a high-noon affair? Spring for some paper fans and pack a cooler of ice to keep beverages (and your guests!) cool.
Don’t be afraid to think outside the box! I opted to throw a little breakfast picnic because I knew my crew would be awake early and eager to be outside before the heat of the day set in. Be sure to choose a theme and menu that suites the crowd you’re serving.
My number one rule of picnicking is to limit the menu to primarily semi-homemade and room temperature foods. There’s no reason to worry over the temperature of your tuna salad when your a platter of crudités would go over just as well, and you’ll save yourself tons of fuss if you opt to prepare only a select number of the menu items yourself. I like to pick up fresh fruits and bakery breads to supplement my picnic menus and limit my homemade items to one or two make-ahead treats. Cookies, bars, tea sandwiches, (or this cherry pound cake!) make great homemade options to serve your guests.
As with any party, you’ll want to set the scene, but in the case of a picnic, I prefer to keep the details simple. Here, layered quilts and blankets in complementary patterns and colors are both functional and aesthetic. Woven bags serve dual purposes, first as food carriers and then as a flower vase for a few floral stems wrapped in wet paper towels and plastic wrap. Bread boards or galvanized metal trays used as serving platters match the provincial feel of a picnic and provide a sturdy place to rest glasses or bottled drinks. Beyond a few simple items, I prefer to let fruits and vegetables spruce up the picnic with their color and natural beauty. By combining a variety of colors, shapes, and sizes, simple food can turn into beautiful, seasonal decor!
Guests and Activities
A picnic is a great way to welcome loads of friends into your social calendar. Pack a few extra blankets and encourage guests to BYOB or bring a finger food for sharing to keep the work load on any one person minimal. To transform your average picnic into a full-blown event, pack a few yard games and create a custom playlist to keep your guests engaged and having a ball. Even a few decks of cards or quick board games can help to keep the mood light and entertaining.
Cherry Pound Cake
Every picnic needs a show-stopping centerpiece and this cherry pound cake is just the thing. With a dense, buttery crumb and Bonne Maman INTENSE Cherry Fruit Spread swirled throughout, this cherry pound cake is a simple dessert that will serve and satisfy any crowd. To make it, we start by creaming together butter and sugar until it is light and fluffy. Eggs are added next along with plenty of vanilla extract. Finally, the dry ingredients are stirred in, alternating with room temperature sour cream that moistens this flavorful cake. As the thick batter is spooned into a prepared bundt pan, we swirl in the Bonne Maman INTENSE Fruit Spread. I chose to use cherry here, but any of their varieties would work splendidly. The cake bakes up thick and lightly sweetened and tastes wonderfully in slices served plain or with a bit of butter.
Bonne Maman INTENSE Fruit Spreads contain simple ingredients and a homemade taste that work well with this cherry pound cake. With more fruit and 39% less sugar than their regular preserves, the spreads offer loads of that fresh fruit flavor that summertime picnics beg for. Plus, with time-honored recipes and real ingredients, Bonne Maman products are ones I feel good about baking into the foods that I serve to people that I love. This cherry pound cake showcases the fruit spread in an effortless yet beautiful way that really ups the ante at any gathering, especially a picnic.
Whether you plan to picnic or not in the coming weeks, I hope you’ll give this cherry pound cake a try. It’s a delicious one-bowl recipe, and I can’t imagine you all not adoring it. Many thanks to Bonne Maman for sponsoring this post, and thanks to you all for supporting brands that make Wood & Spoon possible. Give this cherry pound cake a try and let me know what you think! Happy Wednesday and Happy Baking!
If you like this cherry pound cake you should try:
This cherry pound cake is a moist butter and vanilla cake swirled with cherry fruit spread!
Total Time:1 hour 5 minutes
Yield:10 servings 1x
1 cup (230 gm) unsalted butter, at room temperature
2 cups (400 gm) sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
2–1/4 cups (350 gm) all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup sour cream, room temperature
½ cup Bonne Maman INTENSE Fruit Spread (I used cherry)
Preheat the oven to 350 degrees and lightly grease and flour a bundt pan.
In a large bowl or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Add about half of the flour and the baking powder, soda, and salt. Stir on low until almost combined and then add the sour cream. Scrape the sides of the bowl and then stir in the remaining flour, just until combined. Use a rubber spatula to fold in any unincorporated bits. Spoon about 1//2 of the batter into the prepared pan and then spoon about ½ of the fruit spread on top. Repeat this process with the remaining batter and spread and use a knife to barely swirl the two together. Bake in the preheated oven until the cake has risen and a toothpick inserted comes out clean, about 55 minutes. Allow to cool for 20 minutes in the pan and then invert the pan onto a cooling rack to cool completely. Serve with a dusting of powdered sugar if desired!
Happy Hump Day, you crazy baking fools. I hope you’re crushing this week, so much so that you’ve earned yourself a slice (or three) of this brown sugar apple bundt cake.
If you follow me on Instagram, you may know that last week I made a wedding cake. It wasn’t my first time preparing a wedding cake, but because this was the biggest one I’ve made to date I was also pretty nervous. Like any cautious amateur would do, I prepared the layers a week in advance, froze them in plastic wrap, and traveled with the unassembled cakes in a sub-zero temperature car to Atlanta where the wedding was being held.
Some of you are probably thinking that this is not a big deal. Maybe you think that I do this all the time or that I’m a professional cake maker. Maybe you assume that tasks like this come naturally to me or are not even remotely intimidating. I’ll have you know, you are entirely wrong.
I am a giant, sugar-coated ball of anxiety when it comes to baking for weddings. I literally lose sleep over the details and what-ifs and tiny lists of ingredients and supplies that I need to remember to pack. What if the cake is dry? Collapses? Tastes like garbage? What if I drop the entire thing while placing it on the stand? What if someone finds a weird hair or a giant eggshell in it? What if, what if, what if?
I’m getting stressed just reliving it. This all goes to say that until further notice I’m sticking with one-bowl, single layer, easy peasy cakes like this brown sugar apple bundt cake. Aside from the risk of a stray hair or eggshell, there are very few things you could actually do to screw this up.
I was inspired to make this brown sugar apple bundt cake from flipping through some of Brett’s Nana’s old recipes. There were multiple recipes for old fashioned apple bundt cakes, and I knew this was the type of thing you guys would want coming out of your ovens around the holidays. In most of the older recipes I’ve seen, the bundt cake is baked and a warm, syrupy mixture is poured over the cake before removing it from the pan. This yields a super moist cake, but to be honest, it’s not the prettiest thing I’ve ever seen. To add extra flavor AND pizzazz, I went with a brown sugar glaze, thick, ultra-sweet, and with just a hint of bourbon because we love ourselves. This brown sugar apple bundt cake is faithful to its Southern roots and festive enough to add to any holiday table. Let’s chat the ins and outs on this treat.
We start by mixing the sugar with all of the wet ingredients. Oil and plenty of eggs keep this cake moist. The dry ingredients which includes cinnamon and apple pie spice get stirred in before finely diced apples and pecans are folded in. Spread the mixture into a bundt pan (I used this one!) and bake in the preheated oven. Be careful not to overbake it! I like to remove it from the oven when just a few large moist clumps remain on a cake tester or toothpick.Allow the cake to cool in the pan for a few minutes before cooling completely on a rack. When it’s room temperature, prepare the glaze and spoon it on top. I test out the glaze on the side of a drinking glass to make sure that it’s the right consistency before it goes on the cake. If it’s too thin it will drip completely off the cake and if it’s too thick it won’t be pourable. Find the consistency that works best for you and pour away.
This brown sugar apple bundt cake is a delightful little autumnal treat to prepare in the coming months. Give it a try and let me know what you think! I promise it’s easier than a wedding cake.
If you like this brown sugar apple bundt cake you should try:
This brown sugar apple bundt cake is a warmly spiced season favorite with a brown sugar glaze that you’ll love sharing these winter months!
Total Time:1 hour 45 minutes
For the apple cake:
1–3/4 (350 gm) cups sugar
1–1/2 cups (360 gm) vegetable oil
3 large eggs, at room temp
2 teaspoons vanilla extract
3 cups (420 gm) all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
2 cups (250 gm) of peeled, finely chopped apples (I use Jonathan or Granny Smith Apples)
1 cup (125 gm) finely chopped pecans
For the brown sugar glaze (Adapted from Fine Cooking):
3/4 cup (150 gm) light brown sugar
1/2 cup (110 gm) unsalted butter
1 tablespoon light corn syrup
1–1/2 tablespoons bourbon
pinch of salt
1/3 cup (80 gm) heavy whipping cream
1–1/4 cups (130 gm) sifted confectioner’s sugar
1 teaspoon vanilla extract
To prepare the cake:
Preheat the oven to 350 degrees. In a large bowl, whisk together the sugar, oil, eggs, and vanilla until smooth and combined. Add the flour, salt, baking soda, cinnamon and apple pie spice and stir just until barely combined. Fold in the apples and pecans. Spray and flour a 10-cup bundt pan and spread the batter into the pan. Bake in the preheated oven for an hour to an hour and fifteen minutes or until a toothpick inserted comes out clean. Be careful to not overbake the cake! Allow the cake to cool in the pan for about 20 minutes and then invert onto a cool rack to cool completely.
To prepare the brown sugar glaze:
Combine the brown sugar, butter, corn syrup, bourbon, and salt in a medium saucepan over medium heat, allowing the mixture to melt. Add the cream, increase the heat to medium-high and bring the mixture to boil, stirring occasionally. Boil the mixture for exactly one minute and remove it from heat. Whisk in the confections sugar and vanilla until the mixture is smooth and no lumps remain. Allow the glaze to cool and thicken slightly, stirring occasionally to keep it from forming a thick top shell. Once the mixture is a bit thicker but still warm to touch, pour over the finished cake. You can test the pour barely on one size to see if it glazes how you’d like. If it doesn’t glaze thin enough allow it to cool slightly and if it glazes too thick just warm it up slightly. The cake is best enjoyed the day it is made.
There’s nothing like a few blood oranges and a shot of liquor to spruce up an otherwise ordinary bowl of flour and eggs- am I right? Ingredients like these take cakes from average to amazing, so I’m thrilled the share a treat like this blood orange bundt cake with you today!
Living in a fairly rural area of lower Alabama, I often have a hard time finding exotic ingredients at my grocery store. Just to be clear: I’m using the term ‘exotic” loosely here. I’m not talking ostrich eggs or black truffles or even something as basic as a tub of mascarpone cheese. In these parts, it’s a stretch some days to even get my hands on a gallon of organic milk or a bag pine nuts, okay? We’re a one grocery store town (two if you count Wal-Mart, three if you count that guy who sells watermelons and sweet potatoes out of the tailgate of his truck), so while I am a far cry from being a pioneer woman, I still have to get kinda creative with my ingredients sometimes.
Last fall, our grocery store randomly got in a shipment of leeks and I remember feeling like it was Christmas morning. Holding back tears of joy, I called a few girlfriends exclaiming, “They (sniff, sob)… have (gasp for air, more sobs)… LEEKS!” I’m pretty sure I bought three bunches of those little beauties, and Brett and I ate potato leek soup for like two weeks. Unfortunately, our plumbing hasn’t been the same since the leak incident of 2016. RIP.
Then there was the day they started carrying my favorite brand of kettle corn. When I spotted that beautiful lavender colored bag on the bottom shelf, you would’ve thought Charlie had found Mr.Wonka’s golden ticket. I dropped whatever off-brand bag of potato chips I had been considering and raced to the popcorn shelf for a closer inspection. I can’t remember, but I think I cried real tears and then bought up the shelf of popcorn like I was stocking a bomb shelter. Don’t you dare judge me for it.
Our little grocery store is small and humble, and to be honest, it can be really frustrating to not have immediate access to a lot of the ingredients that bigger stores probably carry (#firstworldproblems). But let me say this: the ladies at the checkout line know my children by name. My daughter is so obsessed with our store’s butcher that sometimes she will request a trip to the store just so “Aimee go see Willie, please mama?” I can walk to my grocery store in less than 15 minutes, drive there in less than 3, and even though it’s not much, I’d take my little hometown store situation over just about anything.
Recently while shopping, I spied some blood oranges in the produce department. I sang the “Hallelujah Chorus” and promptly tossed a bag in my cart. I must have kept those oranges in my fridge for nearly a week before I decided what was worthy of its fancy juice and zest, and I’m happy to say that this blood orange bundt cake is the product of those efforts in the kitchen.
A fluffy butter and egg filled batter, scented with vanilla bean and citrusy zest, this blood orange bundt cake is the best case scenario for any bit of prized produce hanging out in your fridge. This cake takes the juice and zest of quite a few blood oranges, so it is perfect for using up all of that wintertime citrus. To make the blood orange bundt cake, we start by combining a number of basic dry ingredients- flour, sugar, baking soda… you know the drill. Once well combined, we toss in a few chunks of butter and allow that to incorporate until it’s pea-sized crumbles. The blood orange juice, eggs, and zest are combined with a bit of orange liquor, and that wet mixture is added to the cake. Once whipped to a smooth and fluffy finish, the batter is poured into a large bundt cake pan and baked in the oven until golden and fragrant.
I decided to top this blood orange bundt cake with a simple glaze made of blood orange juice and powdered sugar. The blood oranges lend a rosy hue to the glaze, and while a bright pink frosted cake is rarely an elegant treat, I can promise that this cake is one all the grown-ups will write home about. It has a tender and moist crumb, an understated citrus kick, and just the right amount of sugar to make this cake perfect for breakfast or dessert. BONUS: If you, like me, live in a slightly rural area with limited access to special fruits like this, take heart! I have tried this cake with navel and mandarin oranges and I can vouch for both as substitutes.
This blood orange bundt cake is a seasonal way to spruce up your baking game and I hope you’ll give it a try. Experimenting with new flavors, even ones that maybe aren’t so “exotic” like the citrus in this cake is an incredibly fun way to spend time in the kitchen. If you happen to spot a bag of blood oranges at the store this week, you should grab one and give this cake a try. Oh, and if you happen to be shopping at my local grocery store, you better get there quick before I buy up their stock of blood oranges.
This blood orange bundt cake is a sweet and citrus cake that is perfect to share with a crowd! Serve for breakfast or dessert.
Total Time:1 hour 50 minutes
For the cake
2–1/2 tablespoons blood orange zest
1 cup blood orange juice (about 5 blood oranges, but will vary)
2–1/2 teaspoons orange liquor
5 eggs, room temperature
1–1/2 teaspoons vanilla extract or vanilla bean paste
3 cups flour
2–1/2 cups sugar
1–1/2 teaspoons baking powder
½ teaspoon baking soda
1–1/4 teaspoons salt
2–3/4 sticks of butter (11 ounces/22 tablespoons), room temperature
For the glaze
1 cup powdered sugar
3 tablespoons blood orange juice (more, if desired)
½ teaspoon vanilla extract
To prepare the cake
Preheat the oven to 350 degrees and liberally grease and flour a large 15 cup bundt cake pan.
Stir together the eggs, vanilla, blood orange juice, zest, and liquor in a bowl or measuring cup and set aside.
In the bowl of a stand mixer, or a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt and stir on low until combined, about 30 seconds. Keeping the mixer on low, add the butter one tablespoon at a time and continue to beat until the mixture is uniform and in peas-sized crumbles.
Increase the speed to medium (about 4 on a stand mixer) and slowly pour in the egg and juice mixture. Continue to beat until the batter is uniformly moistened, smooth and fluffy, about 2 minutes. Pour the batter into the prepared pan, smooth the top, and bake in the preheated oven for about 1 hour, or until an inserted toothpick or cake tester comes out clean. Allow to cool on a cooling rack for about an hour and then carefully invert on the rack to continue cooling completely.
To prepare the glaze
Combine all three ingredients until no lumps of sugar remain. Add more sugar to thicken glaze slightly and add small amounts of juice, milk, or water, to thin the glaze out. I prefer to keep mine rather thick so that it will thickly coat the sides of my cake. Once the cake is cooled completely, pour the glaze over top and allow it to drizzle down the sides. Store at room temperature for up to three days.
This recipe is intended to be prepared in a large, 15 cup bundt cake pan. Do not fill the pan more than 3/4 of the way full or it will overflow! Pour extra batter in a cupcake pan and bake little blood orange muffins.
Test the viscosity of your glaze this way: run a spatula or your whisk through the glaze. It should be just thick enough that the line you dragged through the glaze nearly disappears after about 10 counted seconds. Add more powdered sugar to thicken, or more juice to thin.
We have officially survived one whole week at home with two children under two. I’m thrilled to announce that last Saturday, after a very long feeling 10 days, we were able to bring baby George home from the NICU. Pulling into the driveway with our little guy in the backseat felt surreal, and I was relieved to have my baby home, healthy, and unplugged from all the machines and wires he was connected to during his stay in the hospital.
Once home, our first order of business was to introduce George to his big sister, Aimee. I’ll be sure to share photos of that exchange later because it was really just so sweet. Aimee has been a dream with George, and while she sometimes has the tendency to love him a little too hard (read: squish/ smother/ trample him in every way possible), her affection for him is an answer to prayer and I couldn’t be more grateful.
Can I tell you one of my favorite parts about bringing a baby home… and please don’t judge me?
I really like the food. Yes, the food.
I’m not sure if bringing a meal is a thing people do everywhere or if it’s just another one of the awesome ways that Southerners dominate in the field of hospitality, but where we live, if you have a baby people will bring you meals. It’s an excellent deal for us, if you ask me.
Let me be clear: I would not survive without the carbs and generosity from our friends here in Selma. What’s that saying about, “Man cannot live on bread alone?” Well, we probably wouldn’t even have bread in the house by now if it weren’t for all the croissants and Sister Shubert rolls that people have been dropping by our house. It’s magical.
Since this is our second go-around with the having a baby thing, I’m starting to develop a mental list of recipes I’d like to keep in my arsenal to potentially share with friends when they have babies. The recipe for this lemon almond poppyseed bundt cake is definitely one that I am mentally bookmarking. Bundt cakes, in my opinion, are terrific because they easily pass as a dessert, but also make a convincing argument in the breakfast department too. This lemon almond poppyseed bundt is no exception. It’s sweet, light, and fluffy like you would expect of any respectable cake, but its fragrant lemon and almond aromas and the little speckles of poppyseeds somehow remind me of a breakfast loaf that you might enjoy with a strong cup of coffee early in the morning. And because we all know that new parents operate on adrenaline and caffeine, this cake is a shoo-in gift for new parents.
A while back, my friend Lauren asked me to work on a lemon poppyseed cake recipe and after several tries and errors, this cake was the ultimate product. I have baked this batter in round cake pans and I’m pleased to announce that it works just as splendidly. While I haven’t tried this recipe in a 9″x13″ pan, I feel confident that it would bake up well and would be terrific with the almondy glaze poured right over top of the warm cake.
If you don’t know any new parents that you can share this lemon almond poppyseed bundt cake with, let me recommend weekend brunch, housewarming parties, bridal luncheons, church picnics, and whatever other events your social calendar has to boast as the perfect opportunity to test out this recipe. Bundt cakes are versatile and almost always appropriate to bring as a special treat for sharing.
So give this lemon almond poppyseed bundt cake a try and bless someone this week with the gift of food. Everyone loves a thoughtful friend, and friends who bring food are always invited back. And to all of our friends and family who have dropped by to share a meal: YOU ARE ANGELS. My thighs won’t thank you later, but our family is grateful for your love and generosity.
A light, sweet, and fluffy bundt cake scented with almonds, lemon, and little speckles of poppyseeds. This is the perfect cake to share or gift your friends and family!
Total Time:1 hour 30 minutes
For the cake
2–1/4 cups cake flour
1–3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
1–1/2 sticks unsalted butter, room temperature, but not warm
1 cup buttermilk, room temperature
1 teaspoon vanilla extract
2 teaspoons lemon extract
Juice of one lemon
3 egg whites, room temperature
2 whole eggs, room temperature
1 tablespoon lemon zest (from about 1 lemon)
2 tablespoons poppyseeds
For the glaze
Juice and zest of two lemons
2 cups powdered sugar
2 tablespoons of melted butter
1/2 teaspoon almond extract
3 tablespoons of milk milk
To prepare cake
Preheat the oven to 350 degrees. Spray a bundt pan with baking spray or grease lightly.
Combine dry ingredients in the bowl of a stand mixer and mix on low speed for one minute until thoroughly mixed. While stirring on low speed, add small cubes of butter, one at a time, until all 1-1/2 sticks have been added. Continue to mix on low speed for another 1-2 minutes until butter is uniformly dispersed in the dry ingredients.
Meanwhile, combine the buttermilk, extracts, and lemon juice in a measuring cup and pour this into the stand mixer bowl, reserving 1/3 cup of the mixture. Beat on medium speed for two minutes until smooth and uniform. Scrape the sides of the bowl and add the remaining milk mixture while mixing on low speed. Slowly pour in the egg whites and eggs, increasing the speed back to medium. Beat for another two minutes, scraping the bowl as needed to ensure that all of the batter is uniform. Add the lemon zest and poppyseeds and mix on low until combined, about thirty seconds.
Equally distribute the batter among the two lined pans. Bake in the preheated oven for about 30-35 minutes or until the center of the cake is set and a toothpick comes out clean. Allow to cool in the pan on a cooling rack.
To prepare the glaze
Combine all of the ingredients in a small bowl with a whisk. If the consistency is too thin, allow to set out briefly or add additional powdered sugar. Add additional milk if the glaze is too thick. Drizzle over the top of the cooled cake.