My Big Fat Greek Yogurt Lemon Bundt - Day #25 - I Like Big Bundts

Day 25 of I Like Big Bundts: 30 Days of Bundt Cakes
My Big Fat Greek Yogurt Lemon Bundt

If there is any movie moment that everyone identifies with the Bundts...it has got to be My Big Fat Greek Wedding.

It's a Bundt. Boont? BundTT. Bonk?
There's a hole in this cake.

And then the Greek family puts a flower pot in the center.

Thanks to my friend JustJenn of JustJennDesigns for making the logo!

Today, on Day #25 (five days to go!!!! I feel like I'm on mile 25 of a strange 30 day marathon where you actually GAIN weight going through it...must rethink this exercise campaign soon)... I give you My Big Fat Greek Yogurt Lemon Bundt!

I took the Barefoot Contessa's awesome Lemon Yogurt Cake and bake it up in a 10-cup Bundt. It didn't fill that Bundt pan, so you can make it in a small 6-cup Bundt too. I used 2% plain Greek yogurt instead of her full-fat regular yogurt.

I love that this has TWO lemon glazes. Awesomeness.
You pour a warm lemon syrup over the cake while hot...

...and then a glaze after it cools.

I thought it most appropriate to use my Chrysanthemum Bundt from Nordic Ware for this flower cake! Don't you just love the mini-Gerber daisy?! One of my favorite flowers!

Yeah, yeah. Come back tomorrow for another Bundt. I hope you aren't getting sick of these yet...because I'm close to having H1N1Bundt1. :) No, my love of the Bundt remains strong...I just need a vacation for a few days after National Bundt Day (November 15th)! See you tomorrow!
- mary the food librarian

Recipe:
Barefoot Contessa's Lemon Yogurt Cake
from Food Network

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt
Day 19: Persimmon Bundt
Day 20: Banana Chocolate Marble Bundt
Day 21: Martha Stewart Chocolate Bundt
Day 22: Whipped Cream Bundt
Day 23: Peanut Butter and Chocolate Bundt
Day 24: Brown Sugar & Chocolate Chip Pound Bundt w/ Maple-Espresso Glaze

Fuyu Persimmon Bundt from Sunset Magazine - Day #19 - I Like Big Bundts

Day 19 of I Like Big Bundts: 30 Days of Bundt Cakes
Fuyu Persimmon Bundt

Ever play Monopoly with children who haven’t read all the directions? (Like who has?) And suddenly, the new rules say they are able to roll twice or buy all the hotels for 50% off?

Well, the I Like Big Bundts project is my Monopoly game and I’m making up the rules! ;)

I decided early on to repeat two Bundts (less than 10% of the total project) because I want to showcase my favorite Bundts. I'm actually baking them again, not just reaching back into the archives...but I couldn't let this Bundterrific extravaganza go by without highlighting my two FAVORITE Bundts ever. Making them again was like visiting an old friend. A delicious friend, that is.

Today, it’s the Fuyu Persimmon Bundt from Sunset Magazine.

There are two types of fall’s favorite fruit, the Persimmon. And if you don’t know the difference, it could scar you for life!

1. Fuyu Persimmon – squat, persimmon that CAN be eaten hard, like an apple. I like to peel the skin, but it is edible. Photo above.
2. Hachiya Persimmon – heart shaped persimmon that MUST be totally soft and cannot be eaten hard. If you eat a hachiya before it is soft, it will horribly scar you! You will run from persimmons for the rest of your life, screaming like a little child (I’ve seen it before!). It will taste completely chalky and yucky. So, please don’t confuse the fuyu (eat hard) and the hachiya (eat soft).

Thanks to my friend JustJenn of JustJennDesigns for making the logo!

I'm making 30 Bundts in 30 days...all leading up to National Bundt Day on November 15th! Are you ready to Bundt?

Most baked persimmon recipes use the hachiya (soft) persimmon, but this one uses firm fuyu persimmons. Containing persimmons, golden raisins, walnuts and lots of fall spices, this is soooo delicious.

This is a classic recipe. Here is my original post from last year. I went back into the library's invaluable collection of Sunset Magazines. First published in the October 1978 issue of Sunset Magazine as "Crisp Persimmon Cake" by E.F. of Palo Alto, CA.

Fall. On. A. Plate.

Game #6 of the World Series is tonight. My co-worker says, If the Food Librarian played baseball...she wouldn't hit, she would always Bundt. Ha ha ha. There is your Bundt pun of the day.

From my parent's fuyu persimmon tree!

Tomorrow, wouldn't you know it? I'll have another Bundt! :) - mary the food librarian

Recipe:
Fuyu Persimmon Bundt  (Updated 10/2015 - I heard the link is dead so I inserted the recipe below)
from California Fuyu Grower's Association (originally from Sunset Magazine, 1978)

Fuyu Persimmon Bundt Cake Recipe
Adapted from Sunset Magazine. Also appears in Cake Simple by Christie Matheson

Ingredients:
3 cups firm Fuyu persimmons (about 3 persimmons), chopped (NOT Hachiya persimmons)
2 teaspoons baking soda
1/2 cup or 1 stick or 4 ounces butter, softened
1 2/3 cup sugar
2 eggs
2 teaspoons lemon juice
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1 cup walnuts, chopped
3/4 cup raisins

Directions:
1. Preheat oven to 350 degrees.
2. Prepare 12-cup Bundt pan by spraying it with baking spray or greasing and flouring the pan. (My favorite Bundt pans are Nordic Ware and my favorite baking spray is Bak-Klene brand)
3. Fruit: In a medium bowl, mix the chopped fuyu persimmons with 2 teaspoons baking soda. Set aside.
4. Dry ingredients: In a large bowl, whisk together flour, baking powder, salt, cloves, cinnamon and nutmeg.
5. Using a mixer with paddle attachment, cream butter and sugar until light and fluffy (about 2-3 minutes). Add eggs, lemon juice, and vanilla. Beat until fluffy.
6. With the mixer on slow speed, add the fruit mixture into the batter.
7. On slow speed, add the flour mixture and mix just until blended. It's okay if it's not fully blended as you'll fold the last ingredients next.
8. Fold in the walnuts and raisins. The batter will be thick.
9. Pour batter into Bundt pan. Smooth the top.
10. Bake for 55-60 minutes until the toothpick inserted comes out clean.
11. Cool in the Bundt pan for 15 minutes then invert onto cooling rack and let cool.

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt
Day 16: Nutella Bundt
Day 17: Carrot Walnut Bundt
Day 18: Pear Ginger Bundt

Nutella Bundt - Day #16 - I Like Big Bundts

Day 16 of I Like Big Bundts: 30 Days of Bundt Cakes

Nutella Marble Bundt

Logo design: JustJenn of JustJennDesigns

I saw Michael Jackson's This Is It documentary on Friday and it was really good. The concert would have been awesome. The documentary is very well done, and it breaks your heart to know that the crew and dancers lost their dream too with Michael's passing. They all worked really hard to create an amazing show. My friend, who I literally dragged to the movie, was very impressed too. I highly recommend seeing it in a movie theater because it needs to be, like Michael himself, larger than life. Hurry, it's only in theaters for a couple weeks.

Well, during the movie you catch Michael saying something like, This is why we have rehearsals.

On my project of posting 30 Bundts in 30 days, there ain't time for a dress rehearsal. Thus, my imperfect Nutella Bundt. :)

If you Google "Nutella Bundt" you will find a recipe that uses yellow cake mix. Since I'm baking from scratch, here is how I adapted things:

1. Made Martha Stewart's Basic Yellow Cake batter. This makes enough for one 8-inch (one layer) cake and you can multiply it as needed.
2. In a small bowl, mix 1/3 cup Nutella with 1 large egg together to loosen the Nutella mixture. Take 1/3 of the yellow cake batter and mix it with the Nutella. This is the Nutella batter you'll swirl into the cake. (Remember, this is enough for a small Bundt...if you were going to use a regular 12-cup Bundt, I would use 3/4 - 1 c Nutella and 1 egg).

Because I was using a small Bundt (6-cup), I poured the yellow mix in the pan and scooped the Nutella mix on top of that. Then I took a knife and marbled the two batters together. However, next time, I would lay 1/2 the yellow in the pan, followed by dollops of Nutella batter (using 1/2 the Nutella batter), followed by the remaining yellow and Nutella batter. Finally, a quick swirl with a knife would marble the two layers.

I sprayed the non-stick small 6-cup Bundt pan with Pam with Flour, but I still lost the "skin" of the top half of the Bundt. On one hand, though, it does give you a look at the marbling! :)

Um, I see a guinea pig in this one. Yes, I see things in my Bundts. Oh dear.

I threw some melted chocolate on top (to cover up the missing layer of cake) and I would totally NOT do this again. It was just too sweet. I think a quick glaze of powdered sugar and milk or just a dusting of powdered sugar would work too.

I'm going to work on this one in the "off season" when I've recovered from the Bundt project! :) hee hee.

The countdown is ON, people! Only 14 more days until National Bundt Day! You ready?! Come back tomorrow for another Bundt... - mary the food librarian

Original Recipe:
Basic Yellow Cake
from Martha Stewart Weddings
Added ingredients: Nutella and 1 egg

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt
Day 13: Candy Corn Jello Bundt
Day 14: Spiced Cranberry Bundt
Day 15: Blueberry-Buttermilk Bundt

Candy Corn Jello Bundt - Day #13 - I Like Big Bundts

Day 13 of I Like Big Bundts: 30 Days of Bundt Cakes
Candy Corn Jello Bundt

Thanks to my friend JustJenn of JustJennDesigns for making the logo! I was driving home last night and heard Sir Mix-a-Lot on the radio! Of course, no endorsement is implied...but I really think he'd like a Big Bundt!

Every so often, I check Google Analytics and find that some of my Jello posts still get hits. The Broken Glass Jello and Laker Nation style Stained Glass Jello are most popular. So, I thought I would try to hit a few themes with this creation....Candy Corn Jello Bundt. It's Halloween! It's everyone's favorite Jello! It's Bundt shaped!

A huge shout-out to my co-worker. Everyone at the library knows of my love of the Bundt and Jello. I've been going to Salvation Army, Goodwill and other thrift stores looking for vintage Jello molds. One day, after a particularly disappointing weekend (I got sick and had to cancel my trip to San Francisco), I found a beautiful green Tupperwave Jello mold in a bundt shape on my chair. I almost cried. My co-worker was cleaning out her kitchen and gave me her seldom used Jello form! How awesome!

Don't you love how the mold makes these look like little Candy Corns?! How perfect is that?!

If you want, you can also make the orange and yellow layers opaque by tweaking my Easter Jello recipe and adding condensed milk to the layers.

Sure, technically, this Jello mold isn't a "Bundt CAKE", but I hope you let me slide on this one! This mold has a hole in the center...my definition of a Bundt style creation! :)

Candy Corn Jello Bundt

Since there are all different shaped molds, there isn't a real recipe...I'll just tell you what I did. The recipe needs to be adjusted to fit your Jello mold. Mine holds about 5 or 5 1/2 cups of liquid.

The top layer is a sweetened condensed milk mixture. I sprinkled two packages of Knox gelatin onto 1/2 cup cold water. Let that sit for 5 minutes and the gelatin will bloom. Meanwhile, boil 1 cup of water. Combine the gelatin mixture with the 1 cup boiling water and stir until completely dissolved. Then pour in 1 can (14 oz) of sweetened condensed milk (do not use evaporated milk). Stir completely and pour as much as you need into the mold. I think I used about 2/3 of the mixture and tossed the rest. Yes, probably not very efficient, but I was winging it!

After at least 4 hours in the refrig...longer is probably better, I placed 1 large box (6 ounces) of orange Jello in a glass measuring cup. I added enough boiling water to equal 2 cups of mixture. I stirred until dissolved, let it cool a bit, and poured most of it on top of the white mixture.

After another round in the refrig, I did the same with a large box of lemon Jello and placed it in the mold.

I'm almost half-way. Whew! Come back tomorrow for Day #14 of my 30 Days of Bundt...all leading up to National Bundt Day on November 15th. You have it on your calendar, right?!??!
- mary the food librarian

Recipe ideas from the Food Librarian's Jello past:
Broken Glass Jello
Laker Nation style Stained Glass Jello
Easter Jello
Layered Jello

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt
Day 5: Chocolate Zucchini Bundt
Day 6: Cardamom Vanilla Bundt
Day 7: Monkey Bread in a Bundt
Day 8: Pumpkin Chocolate Chip Bundt
Day 9: Coconut Bundt
Day 10: Sweet Potato Bundt
Day 11: Mom's Apple Cake Bundt
Day 12: Meyer Lemon Bundt

Chocolate Zucchini Bundt - Day #5 - I Like Big Bundts

Day 5 of I Like Big Bundts: 30 Days of Bundt Cakes

As much as I like this whole interwebnets thing (and I seriously am in love with the Verizon Fios at my new place), I just wish they could make some improvements. Such as spammers geting little shocks when they try to send me yet another email about cheap drugs for problems I won't ever have because I don't have the equipment for that. And, of course, smell-a-vision.

Because if you could smell this cake, you would instantly make it. It is chocolatey, but not too rich. It is warm, but not hot. It has veggies, but you can't tell. And you would want to make someone this bundt cake.

So I'll tell you how. And let me know if you make it...or if you invent internet scratch-and-sniff websites.

Logo design: JustJenn of JustJennDesigns

Welcome to Day 5 of I Like Big Bundts: 30 Days of Bundt Cakes....my crazy (yes, this get crazier every day...what was I thinking?!??!) baking adventure. National Bundt Day is November 15th and I'm posting one Bundt cake every day until then.

Today, it is Simply Recipe's Chocolate Zucchini Cake recipe.

Simply Recipes uses all zucchini, but I found these lovely yellow squash at the farmer's market and wanted to give them a go with the zucchini. Some orange zest is included...a nice and subtle touch. I believe chocolate and orange are just great together.

Elise of Simply Recipes (I heard her speak at the closing session of BlogHerFood - and we were all introduced to her supportive parents as well) doesn't specify if you should use natural or Dutch-processed cocoa. I believe I used Dutch...but I didn't take notes. Oops!

I skipped the nuts and mine baked up in the Bundt in 45 minutes. Elise makes her in a tube pan.

This Bundt is wonderful! My co-workers loved it.

Come on back tomorrow and every day from now til National Bundt Day (November 15th) for another Bundt!
- mary the food librarian

Recipe:
Chocolate Zucchini Cake
from Simply Recipes, Aug 7, 2007

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt
Day 4: Cinnamon Ripple Sweet Potato Bundt

Cinnamon Ripple Sweet Potato Bundt - Day #4 - I Like Big Bundts

Day 4 of I Like Big Bundts: 30 Days of Bundt Cakes

It's Day 4 of my Bundt crusade with a Cinnamon Ripple Sweet Potato Bundt. And today, it's all about Paula. No, not the self-medicating former American Idol/Lakers Girl Paula, but Paula Deen.

Paula is always entertaining. I probably won't make most of her food, but I do like her sweet demeanor and I just love her sons. They are too cute, and really devoted to their mama.

Just remember:
This Bundt has VEGETABLES in it. And the walnuts? A superfood.

Just forget:

This Bundt is from Paula Deen so bring out the butter and sour cream!

Logo design: JustJenn of JustJennDesigns

Paula suggests pecans, but I used chopped walnuts in the yummy middle layer. It has brown sugar, nuts and cinnamon. The batter comes together quickly and gets layers between the Cinnamon Ripple. Easy peasy, no?

Paula has a rum glaze, but I drizzled powered sugar and milk glaze.

This is a Big Bundt. Really, did you expect anything less from Paula?! :) Make sure you are using a 12 or 14-cup Bundt pan. It is a moist cake with a fun, really sweet layer in the center. Perfect with a cup of coffee or tea or just a fork.

I've been getting question about the consumption of my Bundt adventure :) I've been passing them around at my and nearby libraries, family, friends and tomorrow, a neighbor. I hope you make and share a Bundt!

See you back here tomorrow and every day from now til National Bundt Day (November 15th) for another Bundt! - mary the food librarian

Recipe:
Cinnamon Ripple Sweet Potato Bundt from Paula Deen website, Cooking with Paula Deen, Sept/Oct 2006

I Like Big Bundts recap:
The Food Librarian confesses: I Like Big Bundts
Day 1: Pumpkin Spice Bundt with Buttermilk Icing
Day 2: Chocolate-Cinnamon Bundt Cake with Mocha Icing
Day 3: Pumpkin-Apple Spiced Bundt

Sweet Potato (not) Pumpkin Biscuits - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Erin of Prudence Pennywise selected Sweet Potato Biscuits, page 26 of Dorie's book, Baking: From My Home to Yours. Be sure to check out Erin's blog...it is lively and fun!

I messed up and ATE my sweet potato. Yes, I ate it! I had baked some up for a Bundt and wasn't thinking when I was seduced by the fall scent of fresh yams/sweet potatoes (I forgot which ones I purchased!) and ate the remaining sweet potato.

So, I used leftover canned pumpkin instead. I made 1/4 of this recipe.

They were easy to make, but I think I should have added more sweetness to the mix. Dorie's recipe uses canned sweet potatoes, but I was going to use fresh. Since sweet potato is sweeter than pumpkin (as the name implies...hee hee), I should have added more sugar.

I didn't have a biscuit cuter and since I'm pretty square, I made them in my likeness. Yes, nerd biscuits by someone who ate her ingredient.

I'll have to try these again with the proper ingredients and cutting utensils. In the meantime, why don't you go visit some fellow Tuesdays with Dorie bakers and see how they made out?

And if you have time, visit the rest of my blog for my crazy baking adventure. I cannot lie. I Like Big Bundts and am making 30 Bundt cakes leading up to National Bundt Day, November 15th. Today, I'm posting a Sweet Potato Bundt from Paula Deen!

Recipe:
Sweet Potato Biscuits, page 26, Dorie's book, Baking: From My Home to Yours.
Erin's blog of Prudence Pennywise