Wednesday, September 12, 2012

#BundtaMonth-Banana Zucchini Bundt Cake

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I’ve loved baking Bundt cakes since my kids were little. Baking a Bundt is homey and comforting. There’s something about a round Bundt with the glaze drizzled down the side that is irresistible. Perfect for coffee or tea time with friends or to bring to a party.




It’s lovely that Lora (Cake Duchess)and Anuradha (Baker Street) collaborated to form a monthly baking group dedicated just to Beautiful Bundts: Bundt a Month!

What is #BundtaMonth all about?


Here’s the challenge:
 
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to their blogs throughout the month. It's that simple! 
We decided to be creative with zucchini in our September Bundts.

Check out what our Bundt loving baking friends created for this month:


Anuradha from Baker Street baked Chocolate Zucchini Bundt Cake


Here's how to bake with #BundtaMonth:

- Bake your September #BundtaMonth Zucchini Bundt.
- Post it before September 30, 2012.
- Use the #BundtaMonth hashtag in your title. (For ex: title should read - #BundtaMonth: Chocolate Zucchini Bundt)
- Join the Bundt baking party! Share your link it to our blog hop by clicking here or here.
- Link back to both Anuradha’s and Lora’s announcement posts.





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Mixing zucchini, banana and spices make a wonderful September Bundt cake.

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Banana Zucchini Bundt Cake

yield: one cake-serves 12 – 16
adapted from Martha Stewart and Dorie Greenspan

Ingredients:
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. ground ginger
½ tsp. salt
2/3  cup canola oil
1 cup granulated sugar
2 whole eggs, room temperature
2 tsp. vanilla extract
1 cup sour cream
1 ½ cups mashed overripe banana (about 2 large bananas)
1 ½ cups grated zucchini, drained on towel (about 1 large zucchini)

Directions:
Preheat oven to 350 degrees. Butter and flour a Bundt pan, set aside.

In a medium bowl whisk together flour, soda, cinnamon, nutmeg, ginger, and salt. Set aside.

In a mixing bowl, mix together the oil and sugar until combined (about 2 minutes). Beat in the eggs one at a time until light and fluffy (about another 3 minutes). Beat in the vanilla and scrape down the sides of the bowl to incorporate all the ingredients.

With the mixer on low, mix in 1/3 of the flour mixture until fully incorporated and no streaks of flour remain. Stir in ½ cup of the sour cream and mix again until combined. Alternate with the remaining flour mixture and sour cream, ending with dry ingredients. Stir in bananas and zucchini until combined.
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Pour batter into prepared pan and bake in preheated oven for 50-60 minutes or until cake tester inserted into center comes out clean. *I check my cakes at 30 minutes and with this cake, I lowered the heat to 325 for the remaining baking time.

Lemon Glaze:
juice of 1 lemon
1 ½ cups powdered sugar

Juice lemon and whisk in the powdered sugar a little bit at a time until right consistency (I test it on my finger.If it doesn’t run down my finger, it’s ready). Remove cake from oven and allow to cool in pan on wire rack for 15 minutes before turning out onto rack and cooling completely. Drizzle glaze over cooled Bundt cake.

Have fun baking your Bundt!

...also linking to:Hearth and Soul Blog, @Zesty South Indian Kitchen
























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