Brown Sugar and Chocolate Chip Bundt Cake

From Bon Appetit

Another good, dense cake. 

Ingredients

12 Servings

CAKE

Nonstick vegetable oil spray

1

12-ounce package semisweet chocolate chips

3

cups all purpose flour, divided

2

teaspoons baking soda

1

teaspoon baking powder

3

/4 teaspoon salt

1

cup (2 sticks) unsalted butter, room temperature

1

1/2 cups (packed) golden brown sugar

2

1/2 tablespoons vanilla extract

1

teaspoon maple extract

4

large eggs

1

cup buttermilk

GLAZE

1

cup powdered sugar

2

tablespoons pure maple syrup

2

tablespoons (or more) whipping cream

Preparation

CAKE

Preheat oven to 325°F. Butter 12-cup Bundt pan. Spray pan generously with nonstick spray. Dust pan lightly with flour. Mix chocolate chips and 2 tablespoons flour in medium bowl. Sift remaining flour with baking soda, baking powder, and salt into another medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until fluffy, about 3 minutes. Beat in vanilla extract and maple extract. Add eggs, 1 at a time, beating well after each addition. Mix in flour mixture in 3 additions alternately with buttermilk in 2 additions, beginning and ending with flour mixture. Fold in chocolate chip mixture. Transfer batter to prepared pan, spreading evenly.

Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, about 1 hour. Cool cake in pan on rack 30 minutes. Invert cake onto rack and cool completely.

Hint: Mixing the chocolate chips with a little flour before adding them to the batter helps the chips stay evenly suspended in the batter and evenly distributed throughout the baked cake (otherwise, they may sink to the bottom).

GLAZE

Combine powdered sugar, maple syrup, and 2 tablespoons cream in medium bowl. Whisk until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to drizzle. Spoon glaze decoratively over top of cake; let stand at room temperature until glaze is firm, about 1 hour. DO AHEAD Can be made 1 day ahead. Cover with cake dome and let stand at room temperature. 

Best Lemon Blueberry Bundt Cake

Lemon-Blueberry Bundt Cake from Genius Kitchen

Wonderful cake that is not too sweet and nice and dense.  I think next time I will try a little more lemon in the cake.

READY IN: 1hr 5mins	SERVES: 16

Ingredients 

• 2 ³⁄₄ cups flour
• 1 ¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• 1 cup butter or 1 cup margarine
• 1 ³⁄₄ cups sugar
• 4 eggs
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest (1 lemon)
• 1/2 teaspoon lemon extract
  
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ¹⁄₄ cups blueberries, tossed with
• 1 tablespoon flour

• Glaze

• 1 ¹⁄₂ cups confectioners' sugar
• 8 -10 teaspoons lemon juice
• 1 tablespoon corn syrup
• lemon zest (to garnish)
• Directions

• Heat oven to 350°F Butter a 12-cup bundt pan.
• In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
• Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
• Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Grandma's Banana Cake

Grandma Gray's Banana Cake

My grandma used to make this for our summertime gatherings and I still remember how I looked forward to it.  The cake is good. The frosting is fabulous.  My husband loves it when we get over-ripe bananas that I need to use up because more often than not he gets this cake.

Banana Cake

2 eggs
1 and 1/2 C. sugar
1/2 C. butter or margerine
1 C. mashed bananas
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 C. buttermilk or sour milk
1 tsp. vanilla
1 C. nuts, optional

Heat oven to 350*. Grease and flour a 9 X 13 pan.  In a mixing bowl cream together eggs, sugar and butter until fluffy.  Add bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt.  Alternately add milk and flour mixture to wet ingredients until well combined. Stir in vanilla. Add nuts, if desired.  Bake for 35 minutes or until a toothpick inserted in the center comes out clean.  Cool and top with Caramel Frosting.

Caramel Frosting

1/2 C. butter
1 C. packed brown sugar
1/4 C. milk
2 C. powdered sugar

In a 2-3 quart saucepan, melt butter. Stir in brown sugar. Bring to a boil.  Boil for 2 minutes, stirring constantly.  Add milk slowly, stirring until mixture boils again.  Remove from heat and cool.  Add powdered sugar; beat with mixer until creamy.  Add a dash of hot water if icing becomes too stiff.

Buttermilk Syrup (Magleby Style)

My daughter Alyssa posted about this great syrup so I decided to try.  If you live in the Provo area you have probably heard of the Magleby Fresh pancakes with this sweet bit of heaven poured on.  I actually tried a couple of recipes for it.  One was labeled as "The Best" from the Thermador test kitchen.  I did not think it was the best.  It had 1 Tbsp. of baking soda in it and more butter.  Maybe people like the not as sweet taste and the extra foam but I though it was a little chemically tasting.  I went back to the one with corn syrup and not to much baking soda.  I got this off the Sugar N Spice recipe blog.
 


Buttermilk Syrup
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan.