Posts Tagged ‘bundt

31
Mar
11

persimmon bundt cake

I know; I’m such a flake when it comes to blogging.  I don’t really have any other excuses except for the fact that I usually enjoy reading other people’s blogs instead of posting on my own.  There was a lot of baking going on in my kitchen (baking is currently on hold) and I do have lots of pictures to share, but I’ll admit that I’ve been lazy.

This recipe comes to you at the wrong time of the year (I made this cake in October) but I wanted to share with you now because I’ve had persimmons on my mind.  My parents have a fuyu persimmon tree in their backyard and they get tons of persimmons so my dad sent H and I a box of them in the mail.  The following week we received a whole bag of fuyus from my friend.  What was I to do with so many persimmons?

H loves them (fuyus) and will eat 2 or 3 a day, but I’ve never been a huge fan of them.  The first time I tasted a persimmon it was a hachiya persimmon…the mushy kind.  After that experience I tried to stay away from eating any kind of persimmon in their natural whole fruit form.  My grandpa makes persimmon cookies which  I do like so I searched for the recipe he had shared with me.  Bummer, the cookies were made with puree from the mushy hachiya persimmons;  I had an over abundance of the crisp fuyu persimmons.  Darn.  I searched online and most baking recipes use hachiya.  I was getting discouraged when I finally found this.  I was so excited to try it out, especially because it was made in a bundt pan and I really like bundt cakes.  The cake was very yummy.  It was the perfect “Welcome Fall Season” spice cake.  I made it a few times and even turned it into a “persimmon bread” simply by baking it in a loaf pan and not icing it.

So, back to my relationship with persimmons and why they’ve been on my mind.  The cake only uses about 4 persimmons so even though I’d made it a few times we still had tons of them on our kitchen  counter.  Everytime H ate one I’d have a bite too and eventually I kind of started to like the fuyu persimmon.  It’s crisp like an apple and I’m all about crispy things.  The fuyu persimmon was finally starting to grow on me.  I probably won’t eat 2 to 3 a day like H does, but now I know they’re good for baking too.  What really pushed me over was finally looking at the persimmon tree in my parents’ backyard.  It’s beautiful!  I haven’t seen too many persimmon trees, but I really liked how theirs looked.

I’ve been looking into fruit trees for my backyard so a persimmon tree made it onto my wishlist and I finally ordered a bareroot a few days ago.  My current view from the kitchen sink is pretty bleh so I am very excited about having a nice persimmon tree to look at.  My bareroot tree just arrived yesterday and I’m looking forward to planting it this weekend.  Ok…on to the recipe!

Continue reading ‘persimmon bundt cake’

13
Mar
10

cupcakes and mini bundt cakes

Here are some photos of recent cupcakes and mini bundt cakes.

These are some cupcakes that H and I got at Joan’s on Third in LA.  I think the one up front is the snickers cupcake and the one in the back is the cream filled chocolate cupcake.  I didn’t get to try the snickers cupcake; H probably finished it off in 3 or less bites.  The cream filled cupcake was ok; the filling was very sweet.

Joan’s on Third cupcakes

I brought red velvet cupcakes to work the week before Valentine’s Day.   They had cream cheese frosting and were sprinkled with lip-shaped sprinkles.

red velvet with lips sprinkles

The banana bundt cake I posted before has become one of my favorites.   I’m one of those people who will only eat bananas with very few or no spots.  Once they become spotty, I just leave them alone on the counter and let them get uglier and more rotten looking.  Ugly bananas don’t go to waste in this house.  The uglier they get, the more I look forward to baking something with them.  H knows that I will only eat bananas with very few spots, so when he sees me buying a big bunch of bananas, he knows that I have an ulterior motive.

I finally decided to try out my mini bundt pan that I received as a wedding gift (almost 4 years ago!).  I registered for the pan, but never knew what I should make in it.  Go figure.  I wasn’t sure how much batter to put in each mini bundt and ended up slightly overfilling each one.  I was shocked when I checked on them at the halfway point and saw cupcakes!

they look like cupcakes…

…but they’re not!

Fortunately, their little bottoms weren’t so puffed out that they couldn’t stand on their own.  A nice thing about overfilling them slightly was that instead of having a hole in the middle of each bundt for the lemon icing to run through, there was a small cavity to hold it all in.

drizzled with lemon icing

I recently made chocolate cupcakes for a friend’s birthday.  I made a last minute decision to make the caramel ganache frosting from the book Baked.  I really liked the caramel ganache and it was so easy to make!  I also got to use the Valrhona chocolate pearls that I recently bought at a restaurant supply store in LA.  I was having trouble piping nice round swirls and was too lazy to squeeze out all my frosting just to change tips so I ended up just piping out small mounds of frosting.  It’s not the prettiest because the frosting wasn’t smooth enough; next time I’ll use a star tip.

chocolate cupcakes w/ caramel ganache frosting and crunchy chocolate pearls