Marble Bundt Cake

Why choose? Marble both Chocolate & Vanilla

About this cake

  • Moist Cake batter
  • sugar mixed in the chocolate glaze that cracks for great texture
  • Both cocoa and chocolate solids in the chocolate batter
  • stovetop double boiler method
  • 60 mins in the oven
  • 4 eggs = light, fluffy
  • no butter!
  • one cake batter, halved, then chocolate added to one
  • beautiful swirl pattern!
The method:
  1. Make a double boiler is made on the stovetop to use the light heat to melt together 1/2 of the total amount of sugar, water, and cocoa powder. Once smooth like hot chocolate, 4 oz semi sweet chocolate solids/chunks are added until a smooth melted chocolate sauce appears. then take off the heat and let cool slightly.
  2. In a medium bowl the eggs, buttermilk, and vanilla are whisk together until well combined; set aside.
  3. In another medium bowl the flour, baking powder, baking soda, salt and remaining sugar are whisked together. Next, the flour gets folded into the eggs/milk mixture until a smooth vanilla batter appears.
  4. the separation. ~2 cups of the batter gets placed in another bowl and the (cooled) chocolate melt gets poured in.
  5. Lastly, the two batters (vanilla & chocolate) alternate as you pour them not the *greased bundt cake pan.
  6. Bake for 60 mins at 325 Degrees F (160 C)
  7. Glazed with chocolate melt and ready to enjoy!

Two Notes:

  • the granulated sugar in the recipe is 2 1/2 cups. 1/2 is used for the double boiler in the chocolate sauce, the remaining 2 cups is for the cake batter
  • The chocolate melt on the outside crackles as it consists of melted chocolate, hot water, and dissolved sugar
The recipe:
Prep timeBake timeTotal time
15 mins60-70 mins1 hr 15 mins
Yields:One 10 inch Bundt cake pan

Marble Bundt Cake

ingredients:

  • 1/2 cup cocoa powder
  • 2-1/2 cups granulated sugar
  • 1/2 cup water
  • 4 oz semi-sweet chocolate
  • 1 cup buttermilk
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
Procedure

the cake:

  1. Preheat the oven to 325Β°F and grease a 10 inch bundt cake pan. Set aside.
  2. In a small saucepan, create a double boiler and combine the cocoa powder, 1/2 cup of the sugar, and the water. let the sugar dissolve in the water then add the cocoa powder. Once smooth, add the 4oz of semi sweet chocolate and whisk until smooth like chocolate syrup. take off heat to cool slightly.
  3. In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside.
  4. In another medium bowl whisk the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Add to the egg/milk mixture gradually and mix until a smooth (lump free) vanilla batter appears.
  5. Take 2 cups or almost half the batter and separate it by placing in another bowl. Add the *cooled chocolate* and mix it in, to create a chocolate batter.
  6. Now, alternate the batters while pouring them not the bundt cake pan.
  7. Bake fro 60-70 mins or until a toothpick comes out clean.
  8. To make the chocolate glaze: add 8oz of chocolate to 1/4 cups of boiled water with 2 Tbsp of granulated sugar dissolved in. whisk all until smooth, let cool slightly, and pour over the cake once it has also cooled.
  9. Enjoy!
Happy Baking

Orange Glazed Almond Bread

Sweet bread with subtle orange and slivered almonds glaze !

About This Recipe:
  • braided sweet bread
  • egg washed for crispy outsides with soft insides
  • silvered almonds on-top
  • orange zest inside and on-top
  • slightly sweet but not too sweet!

The Method

Firstly, the dough is made all in one large bowl then set to rest. Mixed together are all the dry ingredients; then the melted butter and milk are added along with the egg and orange zest until a dough ball appears.

after only a brief 10 mins of resting, the dough is kneaded, then braided to be rested for 1 hour.

Next egg washed and baked for 30-35 mins at 350 Degrees F and it is complete!

Lastly, is the sweet glaze and slivered almonds to finish off the lovely sweet bread

The recipe:

Prep timeBake timeRise time
25 mins35 mins70 mins
one large ~1o inch loft

Orange & Almond glazed Braided Bread

Ingredients:

The Bread

  • 3-1/2 to 3-3/4 cups all-purpose flour
  • 1 (2-1/4 tsp.) Quick Rise Yeast
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup butter OR margarine sliced 1/4-inch thick
  • 1 egg
  • zest of one large orange
  • 1/4 teaspoon almond extract (optional)

Glaze

  • 2 to 3 tablespoons milk
  • 1/4 teaspoon almond extract
  • Juice of 1 large orange
  • 1-3/4 cups sifted powdered sugar
  • Sliced almonds for garnish

Procedure:

In a large bowl (keep in mind this is the one the dough will rise in) combine 2 cups of the flour with the yeast sugar and salt. In a saucepan or microwave heat the milk and the butter until quite warm, almost hot to the touch. Pour over the mixture and add the egg; mix for 3-5 mins then add the orange zest. Add the remaining flour until a soft dough like ball forms.

Next, knead the dough for 5-7 mins until elastic and not too sticky.

Let the dough sit back in the bowl for 15 mins with a cover ontop.

Once 15 mins is up; separate the ball of dough into three long rectangles strands and braid. Let rise on a baking sheet that is parchment lined with the towel overtop for 1 hour.

Gently brush with an egg wash and Bake at 350 Degrees F for 30-35 mins.

Meanwhile, make the glaze!

For the glaze just mix all the ingredients together by whisk or fork and drizzle over the lovely warm bread once it is out of the oven!

Add slivered almonds, more glaze, slice and enjoy!

Happy Baking!

Peach & Almond Galette

Sweet, soft peaches on crisp pastry topped with glaze and almond slivers!
About this Galette:
  • soft peaches (canned or fresh)
  • buttery crisp crust similar to pizza with crisp crust *only sweeter than pizza!*
  • simple icing sugar and peach juice/syrup glaze
  • topped with silvered almonds before baking
Tips / Tricks for success:
  • Prepare the dough then leave it in the freezer before rolling out *this ensures the butter is nicely chilled
  • Roll the dough quite thin, especially in the centre of the rectangle, to ensure it cooks all the way through
  • Do not worry about the moisture from the peaches during baking; rolling the dough thin enough will ensure it is crisp and not soggy
  • Cook on high heat 400 degrees F to achieve that crunchy crust!
  • Roll out the dough, then place it on your lined baking sheet before adding the peaches and almonds. If you try to transfer the already peach topped dough to a baking sheet, it will lose it’s thin shape you just rolled out.
  • If you’re using canned peaches save the liquid! it can be used for the glaze!
Almonds before baking for toasted slivers
The Recipe:

Peach Galette with Slivered Almonds

Prep timeBake timeTotal time
25 mins35-40 mins~1 hr 10 mins
One medium rectangle ~9×13 inch

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 7 tablespoons cold unsalted butter
  • 1/2 cold water
  • 4 medium peaches or 1 large can (6.6LB/106 oz/3kg)
  • 1/2 cup icing sugar
  • 1/2 cup silvered almonds
  • *egg or milk for egg wash

Procedure:

In a medium mixing bowl sift the flour, granulated sugar, and salt. Whisk the three together and set aside. Next, add the unsalted butter and cut in-to flour mixture with a pastry blender, a couple of butter knives, or two forks. The butter should be pea sized chunks.

In order to make the dough into a ball, pour the cold cold! water into the mixture gradually. The entire 1/2 cup may not be necessary! only add the water until a ball forms.

lightly flour a flat working surface and make the dough into a rectangle with your hands. (No rolling pin yet) wrap in plastic wrap and place in the freezer until oven is ready.

Preheat the oven to 400 Degrees F (204 C) and keep the dough in the freezer while waiting. Prepare your baking sheet with parchment.

Now the peaches. Slice the peaches into even quarters about 1/2 inch thick or use the canned ones!

Once the oven is ready, on your floured surface, roll out the dough quite thin into a large rectangle and transfer to your baking sheet.

Now, add the peaches in an arrangement as you desire and roll up the sides to create a wall around the peaches. Lastly top with slivered almonds.

Bake for 35-40 mins on the middle rack or until crisp bottom with cooked peaches appears.

Optional Glaze:

In a small bowl combine 1/2 cup powdered sugar and either 1 teaspoon of the syrup from the canned peaches or water. If you’re using fresh peaches a syrup can be achieved by boiling for a couple minutes and using the liquid as the liquid component of the glaze!

Enjoy!

Happy Baking

Brown Sugar Apple Bundt Cake

Brown butter sweet glaze on a moist apple cinnamon cake! With real apple chunks!

Apple Chunks & Brown Butter Glaze

About the Cake

This bundt cake is moist but firm and holds such treasures inside with each apple chunk; soft and sweet. there are flavours of cinnamon and brown sugar and of course that wonderful brown buttered apple glaze; thick and delicious!

This cake is for those who love apple pie filing flavours but maybe not the crust. Or for those who enjoy a lovely slab of cake with tea time, but want a change from typical vanilla and chocolate. The apple chunks will surely remind you of apple pie, and the moist texture will compliment any tea time dessert.

Can you see the apple chunks?!

The Method:

The Cake:

Firstly the flour, baking soda, cinnamon, nutmeg, and salt are whisked together in a medium bowl. Set aside.

Next, the oil, yogurt, brown sugar, granulated sugar and eggs are all mixed thoroughly with the addition of vanilla, and the wet mixture is made.

Then three apples are peeled and diced into about dime sized chunks and folded in as the flour and wet mixture are combined.

Brown sugar glaze:

While the cake cools the luscious sweet glaze is made. firstly the unsalted butter and heavy cream are melted and heated in a saucepan. Once simmering the brown sugar and confectioners sugar are added. after simmering for a few minutes the glaze thickens and is complete!

Can I use any Apples for this cake?

Absolutely. Granny smith apples are the type I used and I think they truly offer the most sweetness. However, any type will work -even green apples or red delicious. Please note that different apples provide different flavour outcomes. A green apple may be more sour than that of a red delicious being more tart. Choose your favourite apple and you will love this cake!

Do I really need glaze?

Well, No. This cake is splendid and sweet enough on its own. However, If you are going to make a delicious cake with cinnamon spice flavours, then why not make a glaze to make it taste even sweeter. Plus the glaze is just so much fun to pour on top! especially on a bundt cake. it provides that moisture, flavour, and fun we all need!

The Recipe: This wonderful recipe is originally from Sally’s Baking Addiction!

prep timebake timetotal time
15 miuntes40-45 miuntes1 hour + cooling time
yields one large bundt cake

Brown Sugar Apple Bundt Cake

Ingredients:

  • 3 cups all purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups canola oil
  • 1/2 cup plain yogurt
  • 1 1/4 cups brown sugar *light or dark*
  • 1/2 cup granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 apples peeled and chopped

Glaze:

  • 1 cup brown sugar
  • 1/4 cup unsalted butter
  • 1/2 cup heavy cream
  • 1/2 confectioners sugar

Procedure:

Preheat oven to 350 Degrees F (177 c) and grease with butter or oil your bundt cake pan. Set aside.

In a large bowl prepare the dry ingredients. Sift and whisk together the flour, baking soda, ground cinnamon, ground nutmeg, and salt. Once mixed set aside.

In a medium bowl prepare the wet mixture. Firstly mix the brown sugar, granulated sugar, and oil. Add the eggs and vanilla. Combine well and make sure there are no clumps, particularly from the dark brown sugar.

Now combine the wet and dry mixtures. Use a rubber spatula to fold the wet into the dry. Now add the yogurt to help the batter become more smooth.

Finally, peel and chop the apples into a medium sized dice and fold into the batter.

pour the batter into your pre- prepared bundt pan and bake!

Bake for ~40-45 minutes or until a toothpick comes out clean and the cake looks golden!

The Brown Butter Glaze:

in a medium saucepan on the stove top start by melted the butter completely. add the brown sugar and confectioners sugar and bring to a boil. once at a boil turn to low and simmer for 5 minutes. After the shimmering, add the heavy cream and simmer for another 3 minutes on low. Pour into a cream pitcher or bowl! let cool!

Once the cake comes out of the oven let it cool until warm and pour that delicious glaze on-top.

slice. eat. enjoy.

Happy Baking!

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking πŸ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you πŸ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls πŸ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire πŸ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*

Classic Glazed Cinnamon Rolls

Your mouth will start to drool as these Cinnamon Rolls bake ! Truly a classic recipe that will impress the picky eaters as well as the sweet tooth eaters! Cinnamon, Browns sugar, butter, and that sweet sweet glaze, What’s not to love! So, Thrown on that apron and let’s get baking πŸ™‚

The Method:

This recipe has a few crucial steps that are simply enough to master and create Classic Cinnamon buns just as you like them!

  1. The dough. It is so very important to allow the dough time to to rise and “set up” before you roll, spread, and cut into it. Moreover, please do not cut the time allotted for the dough to rise.

2. Kneading the dough. You will be amazed to see how the feeling of the dough will transform in only a few minutes of kneading, or allowing the stand mix to knead for you πŸ™‚ The elasticity rebounds and the dough becomes a more smooth and workable dough after kneading. The key word: workable. We will be rolling the dough out, and therefore want it to become easy to maneuver. Kneading is your friend.

3.Roll and sprinkle. Here comes the fun! After all the rest and prep the dough is ready to be rolled, buttered, and cinnamon sugared. While rolling out the dough, it is at it’s largest once you can no longer roll and it starts to slink back. Note: The butter spread on the rolled out dough will see a lot. I assure you, the tase is worth the absorbent amount!

4.The slice. The part is pure magic! Seeing those cinnamon brown sugar swirls is just lovely. Tip: If you prefer larger rolls roll up the dough starting from the shorter end. (Ex) if it is ~14×9 inch larger rolls would be starting the roll up from the 9 inch side) Or more but smaller rolls would be starting the roll from the (14 inch side)

5. The last rise. Once cut and placed in the baking dish/pan, it is wise to let the rolls rise fro a further 20 mins. I have done this in the past and other times not, but find there is only slight difference. If you have the patience it is best, but not absolutely crucial !

6. Bake. Glaze. Enjoy

The Recipe:

Classic Cinnamon Rolls

Prep timeBake time Total Time
2 hrs~30-35 mins~2 30 mins
Yields 12 Medium or 8 Large rolls

Ingredients:

For The Dough:

  • 3/4 cup Warm milk (whole milk 2%)
  • 2 1/4 tsp quick rise or active yeast
  • 1/4 cup granulated sugar
  • 1 egg + 1 egg yolk
  • 1/4 cup unsalted butter
  • 3 cups flour + extra for dusting and rolling
  • 3/4 tsp salt

For the Filling:

  • 2/3 light or dark brown sugar
  • 1 1/2 Tbsp ground cinnamon
  • 1/4 cup unsalted butter softened

Cream Cheese Frosting:

  • 4 0z cream cheese
  • 3 Tbsp unsalted butter
  • 3/4 cup powdered sugar
  • 1/2 tsp vanilla extract

OR Glaze Icing

  • 3/4 cup powdered sugar
  • 1/4 tsp vanilla extract
  • 1 Tbsp unsalted butter
  • 1-2 Tbsp water

Procedure:

Step 1)

Warm the milk so that it is warm but not too hot. This can be done in the microwave for ~40-45 seconds. This can also be done in a saucepan. The milk is perfect when small bubbles form, but it is not foamy over. Add the warm milk to a large bowl ( or stand mixer bowl if you have one) with the yeast. Add the sugar, egg, egg yolk, and melted butter. Mix until combined. Once done, add the flour and salt and mix until Dough starts to take a ball like shape.

Step 2)

Kneading the dough: Using a stand mixer you can add the attachment and knead for 8 minutes on medium. Or use your hands and knead for 8-10 minutes on a lightly floured surface. You will need to add flour as you knead ( It will be sticky). Do not fear adding flour as you knead.

Step 3)

Let it rise: Place the dough into a large bowl and cover with a tea towel. It will need 1 1/2 – 2 hours to rise (or once doubled in size) however, it can sit longer. A nice humid place for it to rise is in the oven on a super low temperature such as “keep Warm” or 150-175 degrees.

Step 4)

Now, Roll the dough on a floured surface into a ~14×9 inch rectangle. Spread the butter on the rectangle like spreading butter on bread. Leave a smaller un-butter frame around the edges. Sprinkle the cinnamon filling evenly all over in the same spots as the butter.

Step 5)

Roll up the dough: Start from the longer side (14 inch) if you want more but smaller rolls. Or start from the smaller (9inch) side if you want less but larger rolls πŸ™‚ Slice and place in greased or parchment lined pan.

Step 6)

Preheat oven to 350 Degrees F. Bake for 20-25 minutes or until golden as you desire πŸ™‚ Let cool for 5 mins . Enjoy!

The Cream Cheese Frosting or Glaze

Steps)

For either recipe mix all ingredients in the order they are listed. mix until clumps are gone.

*note: icing often has different consistencies based on preference. More or less water may be needed for desired thicknesses*