Disclosure / Disclaimer: I received this book free of charge,from Robert Rose Publishing for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it, all opinions are my own.
. Julie splits her time between Las Vegas and Wyoming
Did you know that over 70,000,000 bundt pans have been sold in the last 70 years?
That’s 1,000,000 per year!
How many do YOU have in your cupboard?
But how much do you use it?
This new book aims to change that!
Synopsis:
The distinctive ring shape of a Bundt pan is more popular than ever, with many next-generation bakers discovering the unique and iconic shape for the first time. Julie has created 100 delicious and versatile recipes — from the retro classics to modern twists — for every occasion. The recipes are simple and easy to make, but the results are nothing short of spectacular. There are vegan and gluten-free options, so absolutely everyone can enjoy these Bundts.
Full color throughout and loaded with photos, this book will show you just how spectacular a slice of Bundt cake can be! And if you’re new to baking, Julie has included loads of helpful tips to get you started, from info on key ingredients to how to glaze a cake.
Celebrate the holidays with Cinnamon-Raisin Challah Bundt or impress your guests with Mini Chai-Spiced Bundts with Vanilla Glaze. It’s always a good time for the homemade goodness of a Bundt cake.
Review:
Even if you're not a huge cake fan, the incredible pictures that Julie took of EACH cake, will draw you in to the book! Yes, that's right, EACH recipe has a full color photo! I know you foodies just did a happy dance! lol
Everything is here in this book- from the uber sweet, to the classic bundt, to the savory bundt that will have you rethinking what cake should be! My mother cooked a WHOLE lotta bundt cakes when I was young, as they were easy, quick to decorate (a quick glaze is a lot easier than frosting a cake, and less time consuming), and serving as a breeze. When you're Southern, you have a go-to bundt cake recipe for funerals, showers and Sunday afternoons, so I was interested to see if our go-to recipes were in the book!
While out exact recipes weren't in the book, there were quite a few very similar recipes! this is a super book that can help those unfamiliar with bundt cakes make the perfect coffee cake for the church pot luck, holiday show stopper or even the perfect bread bundt for Sunday dinner. I love how the book even includes vegan and gluten-free recipes, so you have all your bundt recipes in ONE book! As someone who is paring down the cookbook collection (eek, I KNOW!), that's a big deal!
This is a great book to give with a classic bundt pan for a wedding or house warming gift, or to give by itself as a hostess or holiday gift. it will be a huge winner, as King Arthur Flour has named 2017 'The Year of the Bundt' (#yearoftheBundt) !
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| photo by Julie Anne Hession, Courtesy of Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession © 2017 www.robertrose.ca |
Recipe:
This recipe is PERFECT for Thanksgiving, and all the winter holiday season!
Pecan Praline Bundt
This Bundt, a tender buttermilk cake dotted with spiced bourbon pecans, is loosely based on
Southern pecan pralines, drizzled with a decadent salted, spiked caramel glaze. (You should probably make a double batch of this, since you’ll want extra to serve over ice cream.) Makes 12 to 14 servings
INGREDIENTS:
Spiced Pecans
1⁄2 cup packed dark brown sugar
1 tbsp ground cinnamon
1⁄2 tsp salt
6 tbsp unsalted butter, melted
1 tbsp bourbon
2 1⁄4 cups pecan halves
Cake
3 cups cake flour, sifted
2 tsp baking powder
1 tsp salt
1⁄2 tsp baking soda
1 3⁄4 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, at room temperature, separated
2 tbsp granulated sugar
1 tbsp bourbon
2 tsp vanilla extract
1 1⁄4 cups buttermilk
Salted Caramel Glaze
(Makes enough for a cake
baked in a 10- to 12-cup pan)
1 cup granulated sugar
1⁄8 tsp cream of tartar
1⁄4 cup water
1⁄2 cup heavy or whipping (35%) cream
2 large eggs
1 tsp salt
1 1⁄4 to
2 cups confectioners’ (icing) sugar, sifted
INSTRUCTIONS
1. Preheat oven to 350°F (180°C); dark pan, 325°F (160°C)
2. Line a baking sheet with parchment paper or spray with nonstick baking spray, also spray a 10-cup (minimum) Bundt pan (see Tip #1)
3. Make the Spiced Pecans: In a medium bowl, combine brown sugar, cinnamon, salt, butter and bourbon. Add pecans and toss to coat. Spread mixture evenly on prepared baking sheet.
4. Bake in preheated oven for 20 to 25 minutes, stirring halfway through, until fragrant and
caramelized. Let pecans cool completely in pan, then chop (leave oven on).
5. Make the Cake: In another medium bowl, whisk together flour, baking powder, salt and baking soda.
6. In stand mixer bowl, beat 1 3⁄4 cups sugar and butter on medium speed for 3 minutes, or until light and fluffy. Beat in eggs yolks, one at a time. Beat in bourbon and vanilla.
7. With the mixer on low speed, alternately beat in flour mixture and buttermilk, making three
additions of flour and two of buttermilk, and beating until incorporated.
8. In another medium bowl (see Tip #2), using the handheld mixer, beat egg whites with 2 tbsp sugar on medium-low speed until foamy. Gradually increase speed to high and beat until firm peaks form.
9. Using a spatula, carefully fold egg whites into batter in three additions. Fold in 2 cups of the spiced pecans. Transfer batter to prepared pan and smooth the top.
10. Bake cake in preheated oven for 45 to 65 minutes or until a tester inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert cake onto a wire rack to cool completely (see last tip, page 58).
11. While cake is cooling, make glaze:
In a medium saucepan, stir together granulated sugar, cream of tartar and water over medium heat until sugar dissolves. Increase heat to medium-high and bring to a boil, without stirring. Boil, swirling occasionally, for about 8 minutes or until syrup turns a deep amber color. Remove from heat and carefully stir in cream (mixture will bubble vigorously). Reduce heat to low, return pan to heat and stir until caramel bits dissolve. In a medium heatproof bowl, whisk eggs until blended. Very gradually pour in hot caramel in a thin, steady stream, whisking constantly. Whisk in salt. Return to the saucepan and whisk constantly over medium-low heat for 2 to 3 minutes or until smooth and slightly thickened. Let cool to room temperature. Whisk 1 1⁄4 cups confectioners’ sugar into caramel mixture. Whisk in more sugar if necessary, 1⁄4 cup at a time, until glaze is thick but pourable.
4. Garnish cake with the remaining spiced
pecans. Let glaze set for at least 30 minutes before serving.
Tips:
1. Wider Bundt pans will bake the batter more quickly, while cakes in narrower, deeper pans will need more time to bake through.
2. Use a clean, dry bowl in step 6 to ensure the egg whites firm up as they are beaten. For best results, use a stainless steel, copper or glass bowl, as plastic and wooden bowls can absorb oils and water, which can inhibit the whipping process. “Firm” peaks means that the whites stand up on their own and don’t bend over when the beater is lifted from the bowl. Also make sure your beaters are clean and oil-free before whipping.
Variation on the Glaze:
Stir in 2 tbsp (30 mL) bourbon (or rum, whiskey or brandy) with the salt, and decrease the confectioners’ sugar to 1 cup (250 mL).Pour glaze over the cooled cake, letting it drip down the sides.
Courtesy of Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession © 2017 www.robertrose.ca Available where books are sold.
About the Author:
Julie Anne Hession has combined her love of food with her love of words to become a successful chef, food writer, competitive cook, photographer and food blogger. She took all the photographs for Beautiful Bundts. Her sweet creations have been featured in People, O The Oprah Magazine, Better Homes and Gardens andFood Network Magazine
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