Cherry Almond Yoghurt Bundt Cake

Cherry Yoghurt Bundt Almond Crumble Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Almond Crumble Cake – Candy Coated Culinista

I just love a quick and tasty last minute recipe in a quirky Bundt pan.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake
• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
Almond Crumble
• ¼ cup sliced almonds
• ¾ tsp granulated sugar
• 1/3 tbsp unsalted butter, melted
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake
1. Preheat oven to 325°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
Almond Crumble
1. Using a small bowl, stir together the sliced almonds, sugar and butter.
2. Pour and spread into the bottom of the Bundt pan.
3. Pour batter into pan and bake for 60 minutes, or until a cake tester inserted comes out clean.
4. Let cool for 15-20 minutes and then transfer to a wire rack and let cool completely.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.


Please Enjoy

My thoughts
I can now add another recipe to my last minute recipe list. It looks like it took more time than it really did, which is great. Friends and family will think you went that extra mile when in actuality it took you no time at all.

Raspberry Jam & Peach Yoghurt Weeknight Bundt

Raspberry Jam & Peach Yoghurt Weeknight Bundt - Candy Coated Culinista

Raspberry Jam & Peach Yoghurt Weeknight Bundt – Candy Coated Culinista

You’ve just got home from work and you have guests coming over in an hour and a half; what can I prepare that is fast and tasty and fool proof under this time crunch and on the fly with whatever is in the pantry? Well this raspberry jam and peach yoghurt cake fit the bill. I was a little worried as I didn’t have a solidified recipe; but I let my instincts kick in and carried on.

Yield/Serving: 4-6
Prep Time: 5 – 10 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 1 cup self-rising flour
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/3 cup butter, cold and diced
• 1 egg
• 1/3 cup peach yoghurt
• 1/2 cup milk
• ½ cup raspberry jam
Glaze
• ¼ cup confectioners’ sugar
• 2 tbsp water

Assembly
1. Preheat oven to 320°F and spray pan with non-stick spray.
2. Sieve flour, sugar, baking powder and cinnamon in a mixing bowl.
3. Using your hands mix the cold butter into the flour mixture with your fingertips until the mixture has the consistency of breadcrumbs.
4. In separate bowl whisk together yoghurt, milk, egg and then pour the mixture into the flour and combine using fork until it becomes a dough.
5. Add two-thirds of the raspberry jam into the dough and incorporate; but don’t overwork.
6. Pour dough into a bundt pan and bake for one hour, or until golden brown on top.
7. In a medium size bowl whisk together the confectioners’ sugar add water and drizzle over top of cake.

Please Enjoy

My thoughts
Reviews were “this is a surprisingly moist cake” and I couldn’t agree more. I was a little worried with the hour cook time I would have no time to redo or make a new dessert before my guests arrived; but I pulled it off and sent the leftovers home with them.

Cherry Yoghurt Bundt Cake

 Cherry Yoghurt Bundt Cake - Candy Coated Culinista

Cherry Yoghurt Bundt Cake – Candy Coated Culinista

Much like my blueberry lemon cake with vanilla glaze, this recipe came about strictly due to free yoghurt. The strangest things happen in Toronto. Picture this – a truck at the side of the road in the Financial District for Astro Yoghurt just giving away an insane amount of yoghurt to whoever wants it. Now I actually missed the actual yoghurt being given away; but with such generous co-workers everyone had at least two packs of Greek yoghurt to take home and enjoy.

Prep Time: 20 min.
Cook Time: 60 min.
Difficulty level is: Easy

Ingredients
Cake

• 1 cup all purpose flour
• ¼ tsp baking soda
• ¼ tsp sea salt
• 1/3 cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 egg
• 1/3 tsp vanilla paste
• Cherry Greek yoghurt (3 oz)
• Frozen cherries, pitted (4 ½ oz)
Glaze
• 1/3 cup confectioner’s sugar
• ¼ tsp vanilla paste
• ¾ tbsp milk

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease a Bundt pan.
3. In a large bowl whisk together flour, baking soda and salt and set aside.
4. Using an electric mixer on medium speed with the paddle attachment beat butter and sugar until light and fluffy.
5. Add egg and vanilla paste.
6. Toss cherries in the flour mixture and set aside.
7. Slowly add in the flour mixture along with the yoghurt and mix until just blended.
8. Stir cherries into the batter slowly.
9. Bake for 60 minutes or until top is golden brown.
Glaze
1. Mix the confectioner’s sugar, vanilla paste and milk together until smooth in a small bowl.
2. Drizzle over top of the cooled cake.
3. Cut into slices and serve.

Please Enjoy

My thoughts
Such a moist cake and I will say yoghurt makes the best cake. I made some for my second mom just to taste test and her hubby managed to only get a small piece as everyone to a little more than their share. I then had to make another cake again 1 day later for him. Now I am being requested to make this for thanksgiving dinner just much larger. I would have made this recipe 3 times in 7 days which I find to be hilarious. My two favourite parts to this recipe was I used the cherries I picked from my second mom’s garden back at the end of June. Secondly I used my mom’s old copper Bundt pans; which funny enough I never realized were baking pans until I was tidying up the kitchen in May. I just thought they were decorative things hanging on the wall. Now I’m the proud owner of three unique mini Bundt pans and I couldn’t be happier.

Pumpkin Chocolate Bundt

Pumpkin Chocolate Bundt - Candy Coated Culinista

Pumpkin Chocolate Bundt – Candy Coated Culinista

I spent Sunday morning waiting for the LCBO to open. I don’t drink except for the occasional cocktail so when I went to the LCBO at 10:30am and realized it wasn’t open yet I knew I wasn’t a regular there. I came back at 11:50am for the noon opening to find a line up of 15–20 people I kid you not and I just chuckled to myself and thought “These people are serious”. I was waiting for the pumpkin cooking club challenge to come, since Canadian Thanksgiving is on October 14th 2013, it was inevitable I thought. So I had my pure pumpkin puree on hand already when the challenge was posted. When I saw the recipe for the Ultimate Pumpkin Loaf, I decided to get creative and put my Candy Coated Culinista twist on it. I’ve been thinking about how I can get people to like pumpkin more in desserts more. I seem to find pumpkins get a bad rap; you either love or hate it. I am on the fence though, with me it all depends on how it is presented to me. Yes they are the quintessential fall squash, but they seem to be in one of two places in pumpkin pie or on the porch and butchered up for Halloween with a light shining from within. So this challenge gave me the chance to experiment and let me say it was touch and go for a bit there, as I was looking through the oven window praying this thing rises.

Click here to see my picture on the cooking club gallery page.

Altered from Chatelaine

Yield/Serving: 12
Prep Time: 20 min
Cook Time: 40-45 min
Difficulty level is: Medium

Ingredients
• Cooking spray
• 1 ¾ all purpose flour
• 1 tsp Baking soda
• ½ tsp cinnamon
• ½ tsp ginger spice
• ½ tsp nutmeg
• ½ tsp salt
• 2 eggs
• 1 cup brown sugar
Melting Chocolate
• 1 cup semi sweet chocolate chunks
• 1 tsp sunflower oil
Pumpkin
• 1 cup pure pumpkin puree
• 1/3 cup pumpkin ale
• ¼ cup sunflower oil
• 1 tsp vanilla
Chocolate
• 1/3 cup pumpkin ale
• ¼ cup sunflower oil
• 1 tsp vanilla
Glaze
• 2/3 cup icing sugar
• 2 tbsp pumpkin ale
• ¼ cup pepitas (pumpkin seeds)
• 1 tsp vanilla

Assembly
1. Preheat over to 350°F. Lightly spray the Bundt pan with cooking spray.
2. Stir flour with baking soda, spices and salt in a medium bowl.
3. Whisk eggs with brown sugar in a large bowl, and add in flour mixture.
4. Pour semisweet chocolate into a microwave safe bowl and add 1 tsp of oil and cook until all the chocolate is melted. Check the chocolate at 30 seconds intervals to ensure it doesn’t burn, and stir each time.
5. Split mixture in half and add half to the electric mixer.
6. Pour in pumpkin puree, 1/3 cup ale, 1/3 sunflower oil & 1tsp vanilla into the electric mixer and whisk until combined.
7. With the remaining half of the mixture pour into a clean mixer bowl and add chocolate, oil, ale and vanilla.
8. Pour the pumpkin mixture into the prepared pan, followed by the chocolate mixture and smooth the top.
9. Bake in the centre of oven until it is dark golden and a skewer inserted in the centre comes out clean.
10. Let cool for 15 min and then run a silicone knife spatula along the edges transfer to rack to cool.
11. Whisk icing sugar and pumpkin ale in mixer and spoon over Bundt ad add pepitas

Tips
• Pumpkin ale is sold I beer or liquor stores during the fall; but cream ale works just as well.
• Since its fall I found Pumpkin seeds at Metro on a random trip to the market and saved myself the trip to a Latin grocery store. They were much bigger seeds and super spicy and salty, but you only get a few seeds with each slice so it didn’t alter the flavour in any way.

Please Enjoy

Reviews
They were all gone by 8:30am at Mr. C’s office and that made me smile. But two said they aren’t fans of pumpkin, they really enjoyed the chocolate but they didn’t care for the pumpkin.

My thoughts
I was pleasantly surprised with what came out of my oven. When I split the mixture into two the chocolate part looked so dry that I decided to add more sunflower oil and ale to get it wet. If I had left it drier there was no way it was going to turn out right. I will be making this for Thanksgivings dinner with the family. This is the first year my dad is up to having Thanksgiving out since my mom has passed away and I want the desserts to be extra special. The in laws make a mean Thanksgiving dinner with Fresh un-frozen turkey, homemade cranberry sauce, green beans with almond slivers, creamy mashed potatoes, and a parsnip mash. So that leaves me with dessert and I haven’t even mentioned the appetizers. I can’t wait and I hope I just hope my dessert hold up to the amazing meal. There will be
more recipes to come. I am planning to make a cranberry molasses cake and an apple caramel trifle and I can’t wait.

Variation October 13th 2013
Yesterday I made another Bundt for Thanksgiving at the in-laws and I used water instead of Pumpkin Ale in step 6. I also used swirled milk & white chocolate chips instead of semi-sweet chocolate chunks in step 7. Please use the same measurements. Mr. C. said this tasted better than the first batch. I served it with freshly whipped vanilla whipped cream. Everyone at the Thanksgiving dinner enjoyed it and loved the combination of pumpkin & chocolate.

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