Matcha Green Tea Crème Fraîche Bundt Cake - I Like Big Bundts 2013 - Day 12

Matcha Green Tea Crème Fraîche Bundt Cake

I Like Big Bundts 2013 - Day 12

Happy 11/12/13! In just a few short days, it'll be National Bundt Day! And I'm crazy enough to celebrate this November 15th food holiday. I seriously love the Bundt cake - it's the perfect baked good because you can eat it for breakfast, lunch and dinner...and at midnight.

If you make a Bundt, I'm doing a round up. Send me a photo and/or link to your blog and I'll be posting a listing like this one. To encourage everyone to bake and gift treats to friends, family, and co-workers, I'll send you some homemade food gift tags too! Um, I can't give you a picture of one because I haven't made them yet...remember, this year's I Like Big Bundts is way disorganized. One of them will say "I Like Big Bundts...and I Like You" - a perfect gift tag when presenting a Bundt!

And finally, if you bake a bundt, you'll be entered in a raffle for the cool new Jubilee Bundt! (Note: Sorry, no buttons this year...last time, the mailing/postage was a fiasco so I'm moving to flat items that are easy to mail. I'll mail the gift tags anywhere, but the Bundt pan giveaway is only for U.S. addresses.)

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

What's up today? A yummy Matcha Green Tea Bundt made with my favorite new ingredient crème fraîche!

Do you like Matcha or Green Tea flavor? I love it. Matcha is an intense green tea powder that is mostly used in Japanese Tea Ceremony. I can't drink the tea (too strong and bitter for me), but I love anything made with green tea flavor (ice cream, candies, cakes...)

I buy my Matcha powder at the Japanese store. Maeda-en now makes a "Culinary Quality" matcha powder (about $7) that is less expensive than the "Universal Quality" (about $11) and "Ceremonial Quality" (I didn't even look at the price).

I made this in my Fiesta Bundt Pan by Nordic Ware (I don't see it for sale on Amazon or Nordic Ware anymore) I think the outside looks like little trees, and the green tea's color makes it look very "tree-y" (yes, all this Bundt making is getting to me...)

To my friend in Los Angeles: Please come out to this very special and important bake sale:

Eat My Blog 5.0 - Benefit for the Philippine Red Cross & Victims of Typhoon Haiyan

When: November 23, 2013 from 10 AM to 1 PM
Where: Cool Haus Pasadena
(59 E. Colorado Blvd., Pasadena, CA 91105)
Facebook event info here or website here. If you are in Los Angeles, please come with an empty stomach and a generous heart. The devastation in the Philippines is heartbreaking and we all need to do our best to help. I'll be bringing a sweet treat along with lots of other bloggers. If you can't come, please be sure to donate generously to help those affected.

Are you ready for National Bundt Day? Hope so! See you tomorrow for another Bundt! - mary the food librarian

I Like Big Bundts 2013
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

Recipe: Matcha Green Tea Crème Fraîche Bundt Cake
Inspired by and Adapted from Manila's Amazing Green Tea Cake (she uses sour cream and a bit less oil)

2 cups (280 grams) all-purpose flour
2 Tablespoon matcha green tea powder (I used Maeda-en Culinary Quality Matcha powder)
2 teaspoons baking powder
1/2 teaspoon salt
7.5 ounce container crème fraîche
1 1/2 cups (300 grams) sugar
3 eggs, room temperature
1/2 cup olive oil (I used Trader Joe's Extra Virgin Olive Oil)
1 teaspoon vanilla

1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. Sift together the flour, matcha powder, baking powder, and salt onto a piece of parchment or a small bowl. Set aside.
3. In a large bowl, whisk together the crème fraîche and sugar until blended. Add the eggs and whisk to combine. Add the olive oil and vanilla, and whisk to combine.
4. With a spatula, fold half the flour mixture into the liquid mixture until mostly blended. Add the remaining flour and fold just until combined. Don't overmix.
5. Pour into prepared Bundt pan.
6. Bake for 40-45 minutes until a wooden skewer inserted into the center comes out clean.
7. Remove from oven and place on a wire rack. Let sit for 15 minutes and then invert onto wire rack until completely cool.
8. Sift powder sugar on top of the cake and enjoy!

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Cranberry Crème Fraîche Bundt - I Like Big Bundts 2013 - Day 7 with Snapware Giveaway!

Cranberry Crème Fraîche Bundt

I Like Big Bundts 2013 - Day 7 

It's Day 7 of I Like Big Bundts 2013 and I cannot lie, I'm happy to be almost half-way there! National Bundt Day is November 15th and I hope you'll bake a Bundt to celebrate the best food holiday ever.

Today, we have a special Bundt and a very special giveaway too! Fun times people. Fun times.

In 2010, cookbook author Christie Matheson emailed me about Bundt cakes, and I ended up in her book Cake Simple. (It was sooo cool - see the page here!) For Day 7 of my little Bundt celebration, I made a delicious bundt from the book that uses a favorite holiday leftover: cranberry sauce!

What's the best part of Thanksgiving? Of course, the leftovers! Snapware has a line of leak-proof food storage containers that are pretty awesome. The bowls are Pyrex with BPA-free leak-proof lids that are color coded and have a Write n' Erase space.

I'm really into noting the prep date of my food and sometimes throw a piece of blue painters tape on it. However, these lids make it so much easier and the writing washes off when you do the dishes!

Snapware gave me their Total Solution 8-piece Glass Food Storage set (two 4-cup medium squares, one 1-cup small round, one 4-cup medium round) for me to try out. They are easy to use, leak-proof (I held one upside down with cranberry sauce in it). I love that they are Pyrex because that makes microwaving easy as pie. And, let's get to your benefit, the cool thing is that they are giving one set to a reader!

** UPDATED: GIVEAWAY IS OVER. Congrats to Sara D who won! **

This cake is easy to make. It involves two layers of whole cranberry sauce and batter. I used a 10-cup Bavaria Bundt Pan (isn't it pretty?!)

Be sure to make a double batch of cranberry sauce at Thanksgiving - you have to have some on your turkey sandwiches, yogurt, and this cake! I'm including the recipe from the book that uses both brown and white sugar.

The cake is topped with a cranberry, almond extract, powdered sugar glaze. The cranberry juice provides a lovely pink color.

This is my first time baking with crème fraîche. Oh my goodness, where have you been all my life? This is just great stuff. It's so smooth.

The book has instructions to make your own crème fraîche, but I didn't have time to make it myself so I picked up this carton for $4.99 (next time, I should definitely make it myself as it will be less expensive).

Make some extra cranberry sauce and go to town with this Cranberry Crème Fraîche Bundt!

I Like Big Bundts 2013 (so far)
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

Cranberry Crème Fraîche Bundt

Recipe adapted from Cake Simple: Recipes for Bundt-Style Cakes from Classic Dark Chocolate to Luscious Lemon Basil

Find the book in your library or on Amazon!

Cake:
1/2 cup (115 grams) unsalted butter, room temp
2 cups (240 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (300 grams) sugar
2 eggs
2 teaspoons vanilla extract
1 cup (240 ml) crème fraîche (the book has a recipe for homemade crème fraîche, but I didn't have time to make it and purchased it)
2 cups whole berry cranberry sauce (fresh or canned)
1/2 cup (45 grams) chopped toasted almonds (I omitted the almonds)

Directions for cake:
1. Preheat oven to 350 degrees. Prepare a 10-cup Bundt pan (This is a smaller cake so the 10-cup Bundt pan is fine to use. I used the Bavaria Bundt) with Pam with Flour, Baker's Joy or by greasing and flouring the pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until combined. Set aside.
3. In a standing mixer with paddle attachment, cream the butter and sugar together until light and fluffy (about 3-4 minutes). Add eggs, one at a time, beating 1 minute after each addition. Add vanilla and mix to combine.
4. On low speed, alternately add the flour mixture (3 increments) with the creme fraiche (2 increments) , beginning and ending with the flour mixture.
5. Pour half the batter into the pan. Swirl half the cranberry sauce on top. Add the rest of the batter on top, then the rest of the cranberry sauce (I used about 1 1/2 cups of cranberry sauce instead of 2 cups). Sprinkle the almonds on top (I omitted the almonds in my Bundt).
6. Bake for 50-60 minutes until a skewer comes out clean and the cake springs back when touched.
7. Let the cake cool in the pan on a cake rack for 15 minutes, then invert onto rack to cool completely.
8. Drizzle glaze over cooled cake. Enjoy!

Cranberry Glaze:
1 cup (93 grams) powdered sugar
1/2 teaspoon pure almond extract
1 Tablespoon cranberry juice

Stir all ingredients together in a bowl until smooth. To get the cranberry juice, remove 1 Tablespoon of juice while making the whole berry cranberry sauce - about 10 minutes into the simmering of the sauce. If you use canned sauce, remove some from the can. If glaze is too thick, thin with water or milk.

Whole Berry Cranberry Sauce:
12 ounces  fresh cranberries
3/4 cup water
2/3 cup (147 grams) brown sugar
1/3 cup (70 grams) white sugar
1/4 teaspoon salt

In a medium saucepan over medium heat, combine the all the sauce ingredients. Cook for 15 minutes, until the sauce has thickened. Let cool completely before using it in the cake.



Disclosure: World Kitchen LLC gave me a Snapware Total Solution Storage Set and a gift card to reimburse the cost of ingredients. The opinions and ideas expressed are my own. World Kitchen LLC is providing this prize for one reader who will be selected at random and contacted by email. Giveaway ends November 13, 2013 at 12am PST. Giveaway is only open to residents of the United States.

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