Caramel Yogurt Bundt Cake

When I was little, I remember my mom regularly kept a Costco Pound Cake in a glass cake dome on the kitchen counter.  I remember not liking it much as a kid, but I’m pretty sure it was offered to anyone who came over.  We all need that kind of cake.

The kind you offer with coffee to any and all of your guests.  A simple cake that almost serves more of a decorative purpose than a gluttonous one.  This is that kind of cake.

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But I’ll be honest, this won’t wow you.  It’s a simple cake, and that was my intention.  Sometimes we need simple.

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Caramel Yogurt Bundt Cake

For Caramel:
1/2 cup sugar
2 tbsp heavy cream
2 tbsp butter, softened

For Cake:
Caramel
1 1/2 cups sugar
1/2 cup canola oil
4 eggs
3 cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup plain yogurt (I used Fage 0%)
1 tbsp vanilla extract
1/2 cup milk

Pre-heat your oven to 350F.  Then start making the caramel.  Add 1/2 cup of sugar to a sauce pan.  Turn on heat on high until sugar starts to melt.  Once sugar starts to melt, turn flame down to low and stir.  Keep stirring until sugar is melted, any clumps have dissolved and you have a deep golden amber color.  Next stir in butter then cream.  Keep stirring occasionally.

In a large bowl or mixer, beat together sugar and oil.  Stream in caramel and continue to mix.  Beat in eggs, beating 1 minute after each egg.    Combine flour, salt, baking soda and baking powder in a bowl.  Gradually add flour to batter, alternating with yogurt.  Once combined, add milk and vanilla and continue to beat until smooth.

Pour batter into a greased and floured bundt pan.  Bake for 30 mins, then reduce oven temperature to 325F and bake for another 15-20 minutes or until you poke it with a knife and it comes out clean.  Allow to cool completely and turn onto a plate (note: I had a hard time getting it out of the bundt pan, but finally it happened! This always happens with bundt pans for me!).  Dust with powdered sugar and serve or keep in a cake dome on the kitchen counter.

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That’s what I would do if my counter was larger than 2 feet wide.  Clearly my kitchen is a little to simple.  Is yours?

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Pumpkin Pecan Bundt Cake

It’s National Pumpkin Day.  Woo let’s celebrate!

Ok, I’m really not that excited, but all of a sudden I’m all about food holidays.  What could it be?

So as a result of pumpkin day, I re-examined some of my old pumpkin-y recipes.

I used to be all about the previous pumpkin-y things I’ve made…

Like these pumpkin chocolate chip cookies

Pumpkin Pizza

Pumpkin Biscuits

And of course who can forget the Fall Cake with a layer of gingerbread cake and another of pumpkin cheese

But I think I found a new pumpkin love… or maybe just the flavor of the minute since it’s the first pumpkin-y thing I’ve eaten all year?  Regardless, this bundt cake is pretty tasty.

I wish I had a cute little pumpkin or plant to stick in the middle of it, but I’m not that festive.  This cake is about as festive as it’s gonna get, let’s concentrate on the taste.

Moist, pumpkin-y and spicy.  What more could you want?

Pumpkin Pecan Bundt Cake

adapted from Cooks Illustrated’s Pumpkin Bread with Ginger

2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
1/2 tsp mace
1/2 tsp ground ginger
1 can pumpkin puree
2 cups sugar
2 tbsp dark molasses
1/4 cup sour cream
2 tbsp heavy cream
1/2 cup vegetable oil
4 eggs
1/2 cup chopped pecans
1/3 cup crystallized ginger, finely chopped

Preheat oven to 350F.  Grease and flour a bundt pan, set aside.

In a medium bowl, combine flour, baking soda, baking powder, salt and spices.

In another large bowl, mix together sugar and vegetable oil.  Beat in egg 1 at a time.  Then beat in sour cream, heavy cream, molasses and pumpkin puree.  Beat in flour mixture until just combined.  Fold in pecans and crystallized ginger.

Pour mixture into prepared bundt pan, bake 50-70 minutes (depending on your oven) or until you insert a knife into it and it comes out clean.

Serve and celebrate pumpkin day!