Strawberry Yogurt Bundt Cake

Hey all!

So, you know what else I’m a Nerd about…. Bundt cake pans!
Yes, I know, any baking pan seems an odd thing to get excited over… but let me tell you why  Bundt pans are winning the coolness race over your regular square and round pans:

~ This pan does all the work for you to create a gorgeous-looking cake! You don’t need to be an expert cake carver or decorator to have an applause-worthy cake on your hands (and I am definitely not an expert in either of those things!)
~They come in SO many different shapes and sizes! I won’t admit how many different Bundt pans I own, but let’s just say I’m on my way to a Guinness World Record sized collection.
~ That awesome moment when you’re flipping the cake upside-down to remove the pan! There’s nothing like that 5 seconds of complete terror where you don’t know if it’s going to turn out, or if it’s stuck to the pan… or maybe you’ll just send the whole thing crashing to the ground, and you’ll just have to grab a fork  – Rachel and Chandler-style – and chow down off the floor. Some people like to hop on a roller coaster for their big adrenaline thrills… I just pull out my trusty Bundt pan.
~Last, but not least: The word Bundt. It’s just the coolest word ever. I’m actually considering naming my first-born Bundt. That would be epic.

Now that you’re on board the Bundt bandwagon  – check out this AMAZING Strawberry Yogurt Bundt cake!

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This beautiful cake is totally perfect to bring along to a pot-luck, or a big family brunch. In fact, who needs brunch, this cake is breakfast all on it’s own. Fruit and yogurt? That sounds like breakfast to me!

Although this cake is one of my favourite ways to use up a big pile of fresh-picked summertime strawberries, it’s still completely delish in the winter using frozen berries – it just give you a summer-y feeling, even during the worst blizzards of the season.

It’s super easy to throw this one together – and what could be better than a 30-second glaze recipe to finish the whole thing off!

So go and share the Bundt love, my friends.

Talk soon! =0)
~The Baking Nerd

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Strawberry Yogurt Bundt Cake

adapted from A Spicy Perspective

  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 tbsp lemon juice
  • 2 1/2 cups flour, divided
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup lemon yogurt
  • 2 1/2 cups strawberries, diced (if frozen, do not thaw)

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan, and set aside.

In a large mixing bowl, cream butter and sugar until smooth. Mix in eggs and lemon juice.

In a separate bowl, stir together 2 1/4 cups of flour, baking soda and salt. Alternate adding the flour mixture and yogurt to the butter mixture, beginning and ending with the flour. Mix until just incorporated – do not over-beat.

Toss the strawberries with remaining 1/4 cup flour, until well coated. Fold them gently into the batter.

Pour the batter into the prepared Bundt pan, and bake for 60 mins, or until a toothpick inserted into the center comes out clean.

Remove from oven and cool in pan for 15 minutes. Turn the cake out onto a plate or a wire rack, and cool completely.

Lemon Glaze

  • 1 cup icing sugar
  • 2-3 tbsp lemon juice

In a small bowl, whisk together sugar and lemon juice. Add additional lemon juice as needed, until mixture is a thin, pour-able  consistency, and all sugar lumps are gone.

Pour over completely cooled cake, and watch the magic happen.

Serve, try not fight over the pool of glaze in the middle of the Bundt cake, and enjoy!

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Peanut Butter Fudge Bars

Hey ya’ll!

So… had anyone else forgotten it was still winter? We’ve  been pretty spoiled this season, having had a green Christmas, and some 15 degree days in January. Plus, the groundhog told us that we were almost done with this whole winter business, and I don’t know about you, but I always listen to weather-predicting woodland creatures.

Well – the last few days have reminded Ontarians that winter is still here, and you’re not getting away with wearing your fall jacket anymore! It’s been snowing almost non-stop for 3 days now, which left me staring out my window, waiting for the plows to come and  free me from my snowy prison like a kid watches for the ice cream truck in summer (do they still have ice cream trucks?! Now I’m feeling old…)

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On the bright side… being trapped at home for a couple days left me with lots of time to ponder what kind of treats I’d like to bake and eat. In my search for deliciousness, I came across this gem which is one of my all time fav combos – Peanut Butter and Chocolate. Need I say more? You could cover a cardboard box in PB & chocolate, and it’d probably be fantastic.

I just so happened to have had all the ingredients on hand to whip this up right away (love it when that happens!), and these will be going right to the top of my “Must Repeat” list. They are SO GOOD, guys. When you see the ingredients, you’ll know why… it contains nature’s miracle ingredient, sweetened condensed milk. I don’t know what it is about that stuff, but I’m pretty sure it can make a recipe better just by talking about it while you’re baking. For real.

The fudgy peanut butter filling in these bars is possibly the best thing you’ve ever tasted. I’m definitely going to come up with ways to work it into every recipe I make…. maybe even like a PB fudge lasagna, or something. That sounds great.

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This recipe also gives me the opportunity to nerd-out about one of my most favourite things – baking chips! I absolutely love having a huge container full of every kind of baking chips you can name – it just makes me smile 🙂 Peanut butter chips are the best invention ever, as far as I’m concerned. You get all the fabulous peanut-buttery goodness that you crave, without all the gross gloopyness of measuring out PB. (In case you wondered, gloopyness is a technical baking term.)

So go forth, and bake. It’ll be delicious – and the oven will keep the house warm while mother nature tries to bury us all in snow.

Talk soon – and stay warm! =0)
~The Baking Nerd

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Peanut Butter Fudge Bars

adapted from Bakingblonde’s Weblog

  • 1 cup melted butter
  • 1 cup brown sugar
  • 1 tsp baking soda
  • 2 1/4 cups quick cooking oats
  • 1 1/2 cups flour
  • 1 tsp salt
  • 3/4 cup peanut butter
  • 1 can sweetened condensed milk
  • 1 cup peanut butter chips
  • 1 cup milk chocolate chips

Preheat oven to 350 degrees, and line a 9 x 13″ pan with foil or parchment paper.

In a large mixing bowl, stir together butter, sugar, soda, oats, flour and salt until all the butter is incorporated, and you have large crumbs. Set aside 1 cup of the crumbs for later.

Press the remaining crumbs into the bottom of the prepared pan. Bake for 10 mins.

While the crust bakes, in a small bowl, mix together the peanut butter and sweetened condensed milk, and stir until smooth.

When the crust comes out of the oven, spread the peanut butter mixture evenly over the crust. (The mixture may stick to the crust underneath so be gentle here.) Sprinkle the reserved crumble evenly over the filling, and return to the oven for 15 minutes more.

Remove from the oven, and sprinkle both types of chips evenly over the top, carefully pressing the chips down into the bars.  Return to the oven for 5 more mins, until the chips are just starting to melt.

Remove from the oven, and cool completely before cutting. Store bars in the fridge. (The filling may become melty if left in a warm area.)