Chocolate Cinnamon Bundt - I Like Big Bundts 2013 - Day 15

Chocolate Cinnamon Bundt 

I Like Big Bundts 2013 - Day 15

Happy National Bundt Day! November 15th is one of my favorite days of the year! :) I don't know who made up this silly food holiday, but I'm glad they did.

I hope you make a Bundt to celebrate the inverted, curvy cake! If you do celebrate today, let me know by filling out this ONLINE FORM and submitting a photo - I'm going to do a round-up of yummy cakes. (You don't need a blog to join in). If you want, I'll send you some food gift tags that you can put on a slice of Bundt cake that you give to friends and family. (Don't have a photo of these yet, because I haven't made them yet ;) If you live in the US, you'll be entered in a raffle for a cool Jubilee Bundt pan too! Notes: Bundts need to be made within the last 30 days, and deadline to enter is Nov 23, 2013. This is not sponsored - I'm paying for this.

This is the Julibee Pan you could win if you bake for National Bundt Day! 

I make this cake All. The. Time.
Really.
If you invite me to a meeting next week, I'm likely to show up with this Bundt.
You just got home with a new baby? This Bundt might show up on your doorstep.

And you should make it too! Each year I have profiled this Bundt because it's my go-to Bundt and so versatile - I've made cupcakes with the recipe too.

You don't need a mixer and it all comes together in a flash. If you want to celebrate National Bundt Day today and can't decide from the 100 plus recipes I've made in the past... then pick this Bundt. You probably have many of the ingredients in your house. And if you don't have buttermilk, just make it with some milk and vinegar.

This cake is moist and delicious. It keeps for a few days too...if you don't eat it first!

See this earlier post for step-by-step instructions with photos!

Thank you sooooo much for following along on my crazy adventure (I'm not the crazy cat lady, I'm just the crazy Bundt lady). Although it was the "light" edition with only 15 days of bundts this year, I'm going to take a breather and rest for a bit... Happy Bundt Day to you and yours! - mary the food librarian

Chocolate Cinnamon Bundt
1 cup water
1/2 cup vegetable oil
1 stick (1/2 cup) butter
1/4 c plus 1 T (or 5 T) cocoa (I have used both Dutch processed and natural cocoa with fine results). I used 30 grams of Hershey's Cocoa.

2 cups (280 grams) all-purpose flour
2 cups (400 grams) sugar
1/2 t salt
1 1/2 t cinnamon

1/2 c buttermilk
1 t baking soda

2 eggs
1 t vanilla

Instructions:
Prepare 10-cup or 12-cup Bundt pan (I prefer to use Pam with Flour or Bakers Joy but you can also butter and flour the pan). Preheat oven to 375 degree.

1. In a large bowl, whisk together: flour, sugar, salt, cinnamon
2. Bring to a boil in a pot: Water, oil, butter and cocoa. Once it reaches a boil, remove from heat.
3. Add the chocolate mixture to the flour and whisk by hand until combined.
4. Add the buttermilk and baking soda and mix.
5. In a small bowl, combine the eggs and vanilla. Add to the batter and combine.
6. Pour batter into prepared Bundt pan.
7. Bake at 375 degrees for 30-35 minutes (depending on your oven and pan), until a wooden skewer comes out clean.
8. Remove from oven and let sit on a wire rack for 15 minutes. Invert onto wire rack and let cool completely.
9. Dust with powdered sugar and enjoy.

I Like Big Bundts 2013
Day 15: Chocolate Cinnamon Bundt (this post)
Day 14: Lemon Blueberry Ricotta Bundt
Day 13: Fresh Ginger & Molasses Bundt
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

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Trader Joe's Cinnamon Sugar Grinder (& a little giveaway)

Trader Joe's Cinnamon Sugar Grinder

Have you picked this up at Trader Joe's yet? I love it! I have the black pepper and sea salt grinders...but this one is the best! :)

With school back in session, who wouldn't like some cinnamon sugar toast?  

The grinder is full of sugar and cinnamon chunks that you can grind into your own topping. I've used it on toast, but it would be great on baked apples, warm fruit, or as a easy topping when you bake muffins.

Don't have a Trader Joe's near you? Well, let me pause for a moment to feel sooooo bad for you! I have a friend who lived in Colorado for some time and finally moved back to California, yelling the whole drive back, "I'm going to live near Trader Joe's again!!"

If you live in the United States and don't live near a Trader Joe's, you can enter my quick little giveaway for your own Cinnamon Sugar Grinder. I'll send out a grinder to three randomly chosen entries. Be sure to leave your email address or twitter handle.
Giveaway ends Thursday night, 9/13/2012 at midnight PDT. Good luck!Giveaway closed. Congrats to winners: #34 niftyfoodie, #7 grace, and #46 sharonjo.

FCC Disclosure: I don't work for Trader Joe's - just love this product. I will be purchasing the grinders and paying for postage to winners with my own moola. Just one of those spreading the love things.

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Williams Sonoma Cinnamon-Walnut Coffee Cake

Cinnamon-Walnut Coffee Cake

This weekend, I got to see my friend Helen three days in a row! Friday night for the movie Five Year Engagement - it was funny and cute! Saturday night for the awesome Dodger's Game versus the Washington Nationals. The Dodgers came from behind in the 9th and then Matt Kemp's homer in the 10th inning won the game. Hella screams and shouts! Our seats were awesomeness - check these out! And on Sunday Helen hosted a brunch at her house!

I borrowed the book, Williams-Sonoma Essentials of Breakfast and Brunch from the library and made this lovely coffee cake. The cake has a layer of cinnamon-walnut-sugar (hence the name of the cake!)

You know I'm totally into the Bundt cake, but sometimes you need a Tube pan (which is NOT a Bundt) to make cakes with a topping.

This cake is made with cake flour, sour cream and oil. The crumb is pretty soft. Don't you just love Helen's oil cloth tablecloth? She's ready for summer entertaining.

Helen made some delicious potatoes. I had, um, perhaps three servings. Small servings...over and over.

Marie made a great fruit and yogurt parfait. Lots of fresh fruit! Yummmmmmy! Kathryn made fluffy dill eggs and Christine brought mimosas!

Williams Sonoma Cinnamon-Walnut Coffee Cake
For the filling and topping:
1 cup finely chopped walnuts
1/3 cup granulated sugar
2 tsp. ground cinnamon

For the cake:
2 3/4 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2 cups granulated sugar
1 cup canola or corn oil (I used Wesson's vegetable oil)
2 tsp. vanilla extract
1 cup sour cream

Preheat an oven to 350°F. Oil a 9 1/2- or 10-inch tube pan with sides at least 3 3/4 inches high. Prep the pan by spraying it with Pam with Flour or oil the bottom of the pan.

Filling and topping: In a bowl, stir together the walnuts, granulated sugar and cinnamon. Set aside.

Cake: In a bowl, sift together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer with paddle, combine the eggs and granulated sugar. Beat on medium speed until the mixture is light in color and fluffy, about 2 minutes. Slowly (very slowly) add the oil and vanilla and beat on low speed. Add the flour mixture and beat on low speed until just incorporated. Mix in the sour cream just until no white streaks remain.

Pour about two-thirds of the batter into the prepared pan and smooth top. Set aside 1/4 cup of the walnut-cinnamon mixture to use as a topping. Sprinkle the remaining mixture evenly over the batter. Insert a small knife about halfway into the batter and gently move it through the walnut-cinnamon filling to create a swirled effect. Pour the remaining batter evenly over the filling and smooth the top with the spatula. The batter will not cover the filling completely. Sprinkle evenly with the reserved topping.

Bake until a toothpick inserted into the center of the cake comes out clean, about 55 minutes. (My cake took about 63 minutes to bake). Transfer to a wire rack and let the cake cool in the pan for 15 minutes. Run a thin knife around the sides and center tube of the pan to loosen the cake sides. Invert to remove and reinvert so it cools on a wire rack. Sprinkle with powdered sugar (optional).

I didn't make the caramel sauce, nor top it with powdered sugar. Here is the caramel glaze recipe on the Williams Sonoma site.

Recipe:
Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce
Find it on Amazon here or in your library via WorldCat

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Cinnamon Chocolate Bundt - Day #23 of Food Librarian's I Like Big Bundts 3

Cinnamon Chocolate Bundt

I Like Big Bundts - Day #23

It's Day #23 of I Like Big Bundts...bringing you 30 bundts in 30 days! I allow myself a few repeats each year and today it's my favorite and easiest bundt - the Cinnamon Chocolate Bundt!

 

Bake a bundt for National Bundt Day on November 15th! Then submit a photo or blog post by November 24, 2011 and I'll send you a 1 1/4" button for baking along with me! The submission info can be found here!


I got my delivery of JustJENN Designs buttons in the mail! So excited. You can see that they are small enough to fit in a Tablespoon! :)


This cake is mega moist and delicious! You don't need a KitchenAid or anything fancy. I have step-by-step photos here. You can use Hershey's chocolate or Dutch processed. Totally easy peasy. And don't you need easy peasy these days?! I think so!


Thanks for visiting! See you tomorrow for another Bundt! - mary the food librarian

Recap of I Like Big Bundts 3:
Day #1: Buttercake Bakery's Marble Bundt Cake
Day #2: Lemon Bliss Bundt
Day #3: Double-Chocolate Bundt Cake with Ganache Glaze
Day #4: Spice Bundt Cake with Brown Butter Vanilla Bean Glaze
Day #5: Gingery Pumpkin Breakfast Bundt
Day #6: Maida Heatter's Budapest Coffee Cake Bundt
Day #7: Dark Chocolate Bundt
Day #8: Banana Chocolate Chip Bundt
Day #9: Apple Spice Bundt
Day #10: Pumpkin Spice Bundt
Day #11: Doll Bundt Cake
Day #12: Light Chocolate Bundt with Coffee Glaze
Day #13: Spiced Cranberry Bundt
Day #14: Brown Sugar Bundt
Day #15: Buried Alive Bundt Cake
Day #16: Leftover Halloween Candy Bundt
Day #17: Lemon Bundt Cake
Day #18: Ultimate Streusel Bundt Cake
Day #19: Vanilla Bean Bundt Cake with Strawberries
Day #20: Chocolate & Zucchini Bundt
Day #21: Rice Krispies Bundt
Day #22: Tomato Soup Bundt

Recipe: Click here for printable recipe (for a full size recipe)
I baked half a recipe in a 6-cup bundt, and the full recipe is for a 10-cup or 12-cup bundt pan.

Bundt Pan option: Traditional 12-cup Bundt Pan
Bundt Pan option: Smaller 6-cup Bundt Pan (the traditional bundt pan is 12-cups)

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Pumpkin Doughnut Muffins (Baked) - Everyday Food

Baked Pumpkin Doughnut Muffins

I hope everyone had a great Thanksgiving!!
Did you buy a few extra cans of pumpkin puree?

Make these muffins.
Make these donuts.
Make these muffin donut things.

It combines all the goodness of so many yummy things into one perfect little package. Muffin. Donut. Pumpkin. Score!

I think Homer Simpson would approve of these baked donuts.

The Everyday Food recipe makes regular sized muffins, but I think the mini muffins are perfect. Who wants the guilt of eating a whole big muffin when you can innocently sneak 3 mini muffins instead! :) I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture.

Make these cute little pumpkin yum donuts!

Recipe:
Adapted from: Pumpkin Doughnut Muffins from Everyday Food (November 2010)

Muffins
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
3 cups all-purpose flour (I used 14 ounces)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1 teaspoon pumpkin pie spice (original recipe uses nutmeg and allspice)
1/3 cup buttermilk
1 1/4 cups pure pumpkin puree (This is almost the entire 15-ounce can of pumpkin)
3/4 cup light brown sugar
2 large eggs

Cinnamon Sugar Coating
3/4 cup granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 cup (1/2 stick) unsalted butter, melted

1. Preheat oven to 350 degrees.
2. I used mini muffin pans. Spray the pan with Pam with Flour, or butter and flour the cups.
3. In a bowl, whisk together: flour, baking powder, baking soda, salt, and spices.
4. In a small bowl or measure cup, whisk together buttermilk and pumpkin puree.
5. With the paddle attachment, cream butter and brown sugar until light and fluffy.
6. Beat in eggs, one at a time.
7. With mixer on low, add flour mixture in three additions, alternating with two additions pumpkin mixture. Do not overmix.
8. Spoon into batter. I baked the mini muffins for 10-12 minutes, until a toothpick comes out clean.
9. While the muffins are baking, combine granulated sugar and cinnamon in a large bowl.
10. After the muffins sit for 5 minutes, remove muffins and brush the entire muffin with the melted butter. Toss and coat in the sugar mixture. Eat warm or let cool completely.
11. Hint: I wore disposable gloves and my left hand held the muffin for the melted butter basting and my right hand mixed the muffins in the cinnamon sugar mixture.
12. I got 46 mini-muffins from this recipe. The original recipe yields 12 regular size muffins. I think the mini-muffins are the perfect size...like donut holes.

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Cinnamon Chocolate Bundt - Day #30 of I Like Big Bundts

Cinnamon Chocolate Bundt

Pull the yellow tape across the kitchen.
I'm crossing the finish line!
Happy National Bundt Day to you! Whoo Hoo!

If this bundt looks familiar, that's because it's my favorite! It was also the Day #30 Bundt last year. You just can't improve on this champion Bundt. This bundt is super easy (no KitchenAid needed) and bakes up in about 30 minutes. It's moist and delicious. If I was coming over to your house, I'd bring this Bundt. It rocks!

It's Day #30 of I Like Big Bundts 2. Whew! I made it! I can't believe I've made over 70 Bundts on this blog!

Thanks everyone for your comments, encouragement, and fun tweets. And big thanks to Jessica and Susan who guest posted during my wedding dessert bar madness!

The best part? Seeing all your Bundts today! I can't wait!!! As I'm writing this last post, I've been getting emails from Australia, Canada and India about Bundt cakes! How totally awesome is that?!

I started this blog as a personal record of me learning to bake (with lots of failures), and it is surreal and wild to think that people are making Bundts around the world! Thanks for baking along with me...what a thrill is has been!

I'm looking forward to sending you this JustJennDesigns I Like Big Bundts button if you baked a Bundt for today's National Bundt Day! Whoo hoo! Here are the details:

Please email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name (that you want published on the blog) and title of your Bundt (4) Mailing address for the button (including your name for mailing). You have until Monday, November 22nd to send me the information. You need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe).

Happy Happy Happy Bundt Day to you! 

Come back tomorrow for...no, not another bundt. :) I haven't completely burnt myself out, but I'm looking forward to some cookies, pies and layered cakes! But never fear, the Bundt will be back and always have a home on the Food Librarian blog. Have a great Bundt day! - mary the food librarian

Recipe:
Click here for a printable recipe
Adapted from Vintage Victual who adapted it from a recipe printed in the Atlanta Journal Constitution in the 1980's
See last year's post for step-by-step instructions

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Apple Bundt with Caramel Sauce - Day #7 of I Like Big Bundts

You know, I Like Big Bundts. And I Love this Bundt!

Granny smith apples, cinnamon and caramel. Perfection. I've made it before and it is yummy! I think cinnamon is my favorite spice. Who would of thought bark would be so tasty?

This time, I bought the caramel sauce to top the Bundt. The caramel sauce is easy to make (just don't take it too far), but I didn't know what I would do with the leftover evaporated milk. If I'm crazy enough to make 30 darn Bundts, please let me take this shortcut. :)

You really need to put something on it...caramel sauce or powdered sugar. Fruit bundts often look a little "plaguey" on their own! :)

Important: This recipe says to bake for 75-90 minutes. But I checked mine at 60 minutes and it was done. So, please check at 1 hour and see how things are coming along!

Come back tomorrow for another Bundt! I'm really excited to hear that some of your are going to make Bundts on National Bundt Day (November 15th). Whoo hoo!

Recipe:
Martha Stewart's Apple Spice Cake
Be sure to watch the video of Dorothy Mae Brown making the cake on Martha Stewart's show. She's awesome.

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