Honey Caramel Apple Bundt Cake #BundtBakers

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Nothing say’s hello to Autumn more than caramel and apples right? Slather some honey into the mix and you’ve got yourself a spruced up take on a sticky toffee apple but in cake form!

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This recipe is my entry in August’s Bundt Bakers which I am hosting. I chose this month’s theme which is honey and could not be happier with the outcome of this cake. I love honey and rarely bake with it. Things have gotta change here. I adore the smell of honey and the taste of it when baked into a cake, however make a honey caramel and you’ll be transported to a new level of caramel heavens.

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We’ve been experiencing some cooler weather here in the UK (thanks heavens) and it’s making me think and feel like autumn isn’t to far off. I love love love autumn, it’s my favourite season. I love baking autumn cakes and bakes and will grasp any opportunity to do so.

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In the last few months I’ve made a certain golden confection that I thought I’d never make myself. Caramel! I always thought it was really tricky and that I wouldn’t be able to make it but I’ve got news for you, it’s not hard at all. All you need to do is follow the instructions and always pay attention.

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So far I’ve made Salted Caramel which I used for my Salted Caramel Crunch Banana Bread, butterscotch caramel which I used for these amazing Brown Butter Peanut Butter Cookies Bars with Butterscotch Caramel Sauce and I also made a simple caramel for these Caramel Crunch Brownies. So as you can see I like my caramel a lot! Honey Caramel Apple Bundt Cake 6

If like me, you love your caramel then this recipe has your name on it. It also makes more caramel then you need, so perfect for drizzling on more tasty treats. One which I’ll have for you shortly which makes use of the honey caramel for this recipe. This recipe uses a method I’ve used a number of times when making my own caramel. Follow these easy steps and you’ll have a delicious homemade honey caramel.

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Get yourself a medium-sized, heavy based pan and to this add your sugar, honey and some water. Place over a medium and let it bubble until it turns an amber shade. Do not stir, but swirl the pan instead and if any sugar clings to the side of the pan, brush it off with a pastry brush dipped in water. Once it’s reached amber, remove from the heat right away, step back making sure you don’t put your face too close to the pan and add your butter and cream. It will foam and bubble up, simply stir to form a thick glossy caramel and transfer to a heat proof bowl to cool down. This will get drizzled all over your cake, sinking into the cake where it will meet more honey, crunchy apples and apple pie spice.

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The cake smells of honey, apple pie spice and once you cut in and take a bit you’ll be met with crunchy apples. It’s a very simple recipe which takes no time at all putting together. It’s oil based therefore it doesn’t contain butter or milk. As with moist oil recipes it’s a quick method of mixing all the wet ingredients together in one bowl and in another bowl mix together the dry ingredients. Stir the wet into the dry mixing until the dry ingredients just disappear. If you over mix this you’ll end up with a heavy and tough cake.

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Once you’ve mixed your ingredients together, you then add your diced apples. Scrape it into a pretty bundt tin and bake. Your on your way to a flavoursome autumnal cake.

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Whether your ready for autumn baking or not, this honey laced cake complete with apples, spice and caramel is what you’ve been waiting for to get you ready for autumn.

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Yields – One bundt cake

Ingredients

{cake}

  • 175 ml (3/4 cup) Rapeseed oil
  • 100 grams (1/2 cup) Caster sugar
  • 125 ml (1/2 cup) Honey
  • 3 Large eggs
  • 1 teaspoon Nielsen Massey Pure Vanilla extract
  • 240 grams (2 cups) Plain flour
  • 1 1/2 teaspoons Apple Pie Spice
  • 1 teaspoon Baking powder
  • 1 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 1 Bramley Apple (peeled, cored and diced)

{honey caramel}

  • 100 grams (1/2 cup) Caster sugar
  • 60 ml (1/4 cup) Honey
  • 3 tablespoons Whipping cream
  • 2 tablespoons Unsalted butter

Method

  1. Pre-heat the oven to 160C (325F) and spray a 10 inch bundt tin with cake release spray. Set aside.
  2. In a large bowl whisk together the oil, caster sugar, honey, eggs and pure vanilla extract.
  3. In a medium bowl whisk together the flour, apple pie spice, baking powder, bicarbonate of soda and salt together. Add this to the wet ingredients and gently fold together. Stop once the dry ingredients have just disappeared. Stir through the apple and scrape into your bundt tin. Bake for 40-50 minutes or until a cake tester inserted into the deepest part of the tin comes out clean.
  4. Once baked, transfer to a wire rack and leave for 15 minutes before inverting to the wire rack to cool completely. You can make the caramel while the cake is cooling.
  5. For the caramel, add the sugar, honey and 2 tablespoons of water to a medium, heavy based pan. Set over a medium heat and let it bubble until it reaches an amber colour. Do not stir, swirl the pan instead. If any sugar clings to the side of the pan brush down with a pastry brush dipped in water.
  6. Once the colour reaches amber remove from the heat right away and standing back add the cream and butter. Stir until smooth then transfer to a heat proof bowl. Once it’s cooled down slightly drizzle warm caramel over the cake.

Notes

* The recipe is from CSA.COM

* This will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* Extra honey caramel will last for 1 week stored covered in a bowl.

 

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

 

BundtBakers

 

No-Churn Coffee Ice Cream

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Five minutes are all it takes to make this ice cream and there is only one step involved. Don’t believe me, then try it for yourself!

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This summer has been about ice cream in this house. I’ve made four different kinds and devoured them all in record time. First there was the Rhubarb Frozen Yoghurt I made for Rhubarb month back in May, then I made the ultimate chocolate lovers ice cream in the form of The Darkest Chocolate ice cream in the World which I proceeded to stuff with these Caramel Crunch Brownies. So good!

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Followed by that I made a S’more themed Ice cream and lastly but by no means least I made up a batch of Cookies and Cream Ice Cream. So as you can imagine my ice cream machine has got quite the workout this Summer, so I thought it only fair to give it a rest and make a ridiculously easy no-churn version. No Churn Coffee Ice Cream 4

Four ingredients makes up this smooth and punchy ice cream. If you’re in dire need of a cool treat with a hit of espresso then this recipe is exactly what you may be looking for. Cream, condensed milk, instant espresso and Kahlua is a you need for this easy peasy recipe. Tip it all into the bowl of an electric mixer and whip until soft peaks form and that’s it!

No Churn Coffee Ice Cream


Seriously that’s all you need to do to make this ice cream. No ice cream machine required, you don’t need to mess around with making a custard base or heating mixtures to certain temperatures. Just whip it up, transfer it to a plastic container and pop it in the freezer until scoopable. It’s embarrassingly easy really. No Churn Coffee Ice Cream 6

Even though it’s not a proper ice cream if you’re getting all technical here, it tastes and has the texture of the ice cream your used to. Smooth, creamy, silky, all the trademarks of a proper ice cream.

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Be sure to use a good quality espresso as you will be able to taste the difference in the finished product. I adore coffee and this ice cream certainly has a kick. If you like your coffee a little less strong then reduce the espresso and Kahlua a tad. I love the smell of Kahlua. I first used it for my Kahlua based bundt cake and plan again on using it this weekend in a glaze for another cake.

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Stay tuned for the recipe this upcoming Wednesday. If you’ve never tried Kahlua before then I urge you to seek some out. The smell alone will win you over and the taste will send your coffee loving self over the edge. Your going to want to use it in all kinds of things, trust me. This ice cream show’s off this liqueur perfectly. So it’s a good recipe to start with.

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This ice cream is quite simple in the fact that it has nothing swirled through it or no add ins, but the flavour alone is enough to hold its own. By all means feel free to drizzle over some hot fudge sauce or swirl through some m&ms or choc chips. Whatever you choose, enjoy this ice cream and the last few weeks of summer. Autumn is closing in but that doesn’t mean ice cream will stop being churned.

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Yields – One litre (1 quart)

Ingredients

  • 300 ml (1 cup + 1/4 cup – 1 tbsp) Whipping cream
  • 175 grams (6 ounces) Condensed milk
  • 2 tablespoons Espresso powder
  • 2 tablespoons Kahlua

Method

  1. Place all the ingredients into the bowl of an electric mixer fitted with a whisk attachment and whisk until soft peaks form. Transfer to a freezable container and freeze for 6 hours or until the desired consistency.

Notes

* Recipe from Nigellissima – Nigella Lawson

* Use good quality espresso powder

 

Cherry Chip Cupcakes

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Looking for a summery cupcake which will be a hit at any BBQ, cookout, garden party or picnic then look no further, I’ve the lightest cupcake full of pretty pink cherry flavour. Cherry Chip Cupcakes 2

Ever since I placed the cherry on top I’ve been dying to share these little pink gems with you. I’m delighted with them, they are the best cupcakes I’ve ever made. I couldn’t stop photographing them hence the picture heavy post. Expect to see more cupcakes from me, I’ve fallen in love again with these mini sweet iced cakes.

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I made these cupcakes to take along with us to a garden party we attended this past weekend. They were a big hit, the cherry flavour in these really bursts as your lips touch the buttercream topping, giving way to lightness. These little cherry cupcakes are light as a cloud, making the most of the summers bounty of cherries. Cherry Chip Cupcakes 4

I’ve been wanting to create a cherry chip cake for a while now, it’s not a well-known cake here in the UK but seems to be an American favourite from what I’ve heard. Dried cherries are hard to get hold of here and when you do find them they are ridiculously expensive for such a small amount so I was over the moon when I found them in a local health food store for a great price. Now all I’ve gotta do is stock up!

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Dried cherries make the base for the cake and the icing. They get plumped up over the stove in some water, they absorb the water making them juicy and soft. Into the food processor they go along with some vanilla extract turning them into a thick, smooth, deep grape coloured paste. You’ll need to reserve 2 tablespoons of the paste for the icing with the rest going into the cake. Cherry Chip Cupcakes 6

Egg whites, egg whites. egg whites! That’s what gives the lightness. Six egg whites are used in the cake and six are used in the buttercream. It’s not just any buttercream though, it’s swiss meringue buttercream. I love it! If you’ve used it before then you’ll know why I love it, if you haven’t tried swiss meringue buttercream before then you need to try it, you’ll fall in love and become its biggest fan. It’s really not that hard to make either. I’ll talk you through the steps later on.

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First of all is the foundation of a cupcake, the cake! Cake flour gives the cake its structure resulting in a light, delicate crumb. They don’t take long to make or to bake which means you can make these first thing in the morning, ice them in the afternoon and have them good to go right after decorating. Cherry Chip Cupcakes 8

The cherry paste speckles the crumb a lovely rouge shade and flavours it delicately. Want to achieve a light, airy, delicate base for your summery cupcakes? This is how you can achieve it. Firstly is the cherry paste. You make this by heating these in a small saucepan with water, simmering until most of it has evaporated. Add to a food processor along with vanilla extract and blend to a paste. Set aside a little for the icing then mix the rest with some milk and set aside.

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Next grab a medium bowl and whisk together cake flour, baking powder, bicarbonate of soda and salt. Set aside also. Now cream together softened butter and sugar until you have a light in colour, fluffy and creamy mixture. Scrape down your bowl with a spatula to ensure everything get’s fully incorporated. Drizzle in your oil mixing until combined and scrape down your bowl again with your spatula. Cherry Chip Cupcakes 10

Mix in your egg whites, two at a time adding the next two as soon as the previous have been incorporated. Once all your eggs have been added its now the simple process of adding the remaining dry and wet ingredients, starting and ending with the dry. Give a final stir with your spatula to make sure you’ve not missed any stray pockets of flour. Spoon into cupcakes and bake. Your on your way to a lovely, light cupcake.

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Now for the topping! I love this topping, it’s melt in the mouth delicious! Cherry Chip Cupcakes 12

Swiss meringue buttercream. If you’ve never made this buttercream before, stop what you’re doing and after you’ve finished reading this post plan on masking asap! You won’t be disappointed, it’s the lightest buttercream and fluffy like a cloud. When I first read the recipe for making this icing I must admit I was a little intimidated and put of trying it for some time. Once I took the plunge I was amazed by how easy it was and told myself of for not trying it sooner. I’ll walk you through the steps of creating the most airy and cloud like buttercream.

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Get your mixing bowl from your stand mixer and add the egg whites and sugar. Set over a pan of simmering water making sure the bottom doesn’t come into contact with the water. Place a thermometer in the bowl and using an electric hand whisk, whisk until you have a meringue like mixture and the temperature reaches 130F. Cherry Chip Cupcakes 14

Remove from the heat and attach to your stand with a whisk attachment and whisk until the outside bowl feels cool to the touch. This will take between 8-15 minutes. Add cubed butter, adding the next once the previous has been incorporated. Once all the butter has been added keep on mixing it until light and creamy. It may look curdled but don’t worry just keeping on mixing, it will come together. Now add your flavourings

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I used the reserved cherry puree, vanilla extract, a little salt and some LorAnn Cherry oil. This oil smells beautiful and packed full of fruity flavour. Once you’ve added your flavoured whisk for a few minutes more to incorporated it fully. Remove from the mix and give a final stir by hand. Cherry Chip Cupcakes 16

I wanted to try something different with the icing so I turned my piping bag inside out and added lines of purple food colouring. When you pipe the buttercream onto the cupcake your left with a lovely swirl of colour through the icing. Top with a cherry and your done.

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These cupcakes also mark an anniversary. I’m a member of the baking group Cake Slice Bakers and this Thursday is the 6th year anniversary of the group. I’ve only been a member for just under a year but love baking with these group of talented ladies each month. I choose this recipe to make as the book the recipes came from was used as the chosen book to bake from last year in the group and as I joined mid way through baking from this book didn’t get a chance to make many of the cakes from it. Cherry Chip Cupcakes 18

Whether you just want to bake some cupcakes or have a celebration to take them too, these light little bites of cherry heaven are a perfect ode to summers cherry bounty.

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Yields 24 cupcakes

Ingredients

{cherry puree}

  • 170 grams (6 ounces) Dried cherries
  • 60 ml (1/4 cup) Water
  • 1 tablespoon Pure vanilla extract
  • 310 ml (1 1/4 cup) Milk

{cake}

  • 250 grams (3 cups) Cake flour
  • 2 teaspoons Baking powder
  • 1/4 teaspoon Bicarbonate of soda
  • Pinch of Maldon sea salt
  • 170 grams (3/4 cup) Unsalted butter at room temperature
  • 350 grams (1 3/4 cup) Caster sugar
  • 80ml (1/3 cup) Rapeseed oil
  • 6 Large egg whites

{cherry swiss meringue buttercream}

  • 6 Large egg whites
  • 250 grams (1 1/4 cups) Caster sugar
  • 450 grams (2 cups) Unsalted butter at room temperature, cubed
  • 2 teaspoons Pure vanilla extract
  • 2 tablespoons Cherry puree
  • Pinch of Maldon Sea Salt
  • 10 drops LorAnn Cherry oil
  • Americolour food colouring in Electric Pink
  • Fresh cherries

Method

{cake}

  1. To start, you need to make the cherry paste. You make this by heating these in a small saucepan with hot water simmering until most of it has evaporated. Add to a food processor along with vanilla extract and blend to a paste.
  2. Set aside two tablespoons for the icing then mix the rest with the milk and set aside.
  3. In a medium bowl whisk together the cake flour, baking powder, bicarbonate of soda and salt. Set aside also. Now cream together softened butter and sugar until you have a light in colour, fluffy and creamy mixture. Scrape down your bowl with a spatula to ensure everything get’s fully incorporated. Drizzle in your oil mixing until combined and scrape down your bowl again with your spatula.
  4. Mix in your egg whites, two at a time adding the next two as soon as the previous have been incorporated. Once all your eggs have been added, add 1/3 of the flour mixture mixing until just combined then half the wet ingredients and continue until everything has been incorporated into the cake.   Give a final stir with your spatula to make sure you’ve not missed any stray pockets of flour. Spoon into cupcakes and bake.
  5. Bake for 20-25 minutes or a cake tester inserted into the centre of the cupcake comes out clean. Leave in the cake tin for 15 minutes before transferring to a wire rack to cool completely.

{cherry swiss meringue buttercream}

  1. Get your mixing bowl from your stand mixer and add the egg whites and sugar. Set over a pan of simmering water making sure the bottom doesn’t come into contact with the water. Place a thermometer in the bowl and using an electric hand whisk, whisk until you have a meringue like mixture and the temperature reaches 130F.
  2. Remove from the heat and attach to your stand with a whisk attachment and whisk until the outside bowl feels cool to the touch. This will take between 8-15 minutes.
  3. Add cubed butter, adding the next once the previous has been incorporated. Once all the butter has been added keep on mixing it until light and creamy. It may look curdled but don’t worry just keeping on mixing, it will come together. Now add the vanilla extract, salt, cherry puree and the cherry oil, whisk for a few minutes more to incorporated it fully. Remove from the mix and give a final stir by hand.
  4. I wanted to try something different with the icing so once I’d inserted my icing tip I turned my piping bag inside out and added lines of purple food colouring. Turn the right way and spoon in your buttercream. Pipe onto each cupcake and top with a fresh cherry.

Notes

* Both of these recipes are adapted from Vintage Cakes by Julie Richardson

* These are best eaten the day they are made but will last for up to 3 days stored in a cake tin with a tight-fitting lid.

* Keep in a cool, dry place away from direct sunlight.

* The colour in the buttercream is optional, as is the cherry on top.