Banana and Blueberry Baby Bundt Cakes

Ah, the alliteration in this title tickles my language-loving heart. And it wasn’t even on purpose! Except for the “baby”. The original plan was “mini bundt”.

Anyway.

I’ve had a very productive weekend! I’ve been saying for months now that I want to redo the blog’s entire recipe index: I wanted to divide the index into categories and have a picture for every recipe instead of just a list of titles. And I finally did that this weekend! I’m pretty proud of how it turned out, I must say, so I’d love for you to take a look. While I was at it I also completely redid my About Me page, because when I read back what I wrote in 2013 I might have cringed a little bit.

And then there was this bake! Those of you who follow me on Twitter might remember that I bought a couple of mini bundt cake tins on sale a while ago, and I decided to use them for the first time this weekend. For the flavours I used the fruits I had lying around, namely banana, blueberry and lime. The lime isn’t in the title of this post, but it was already getting quite long, so I decided to sacrifice it. It happens. Plus, the whole “B”thing. You guys get it.

I whipped up these mini bundt cakes in no time, and apart from being freaking adorable they’re also really tasty! The glaze adds some lovely colour as well as moisture (I might have overbaked these a little) and it’s just a perfect little snack to go with a cup of tea. If you want to bake more than 6 of these you can easily double the recipe, but I’m not sure if doubling will be enough for one large bundt cake. It might be! Let me know if you try that. In any case, I hope you enjoy these!

Also, apparently this is my 300th post on the blog! How cool is that?

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Chocolate Orange Almond Marble Bundt Cake

Autumn has definitely arrived now in the Netherlands, and with that has come the first wave of colds and flu. Everyone seems to be ill, as was I this past week. I stayed home from class on Monday and Wednesday, and my lovely dad came over to bring me some groceries, so I could still, you know, eat. Quite important, after all.

I still wanted to bake something this week, though, but I didn’t want to make it too challenging or time-consuming, since I also had quite a lot of homework to do. So that meant the plan I had to make macarons this weekend fell through. Maybe next week!

Instead, I figured I’d make a marble bundt cake, because that seemed like fun. I didn’t want to go for the plain old vanilla and chocolate, so I soon came up with the idea of adding the almond to the batter, with some almond flavouring and some ground almonds. I also really love the combination of chocolate and orange, so I decided to go with those flavours for the two different batters.

It came out quite splendidly! It isn’t really all that marbled, at least not in these pictures, but that doesn’t really matter – it still looks cool and tastes absolutely delicious, and it’s such an easy batter to make!

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Nutty Bundt Cake with Raisins

Now that summer is definitely over, I’m starting to crave those typically autumnal/wintery bakes again: cinnamon infused, aromatic cakes filled with plenty of nuts. Oh, who am I kidding, I crave those flavours all throughout the year. But now I have a good excuse to actually act on them again!

This weekend I baked this beautiful bundt cake, and let me tell you, it’s delicious. I didn’t expect it to turn out this amazing, but I’m pretty sure it’s a new favourite. The cinnamon and nutmeg provide the autumnal aroma I was looking for, and the abundance of nuts (hazelnuts and pecans) give it that great crunch as well as an amazing flavour. Add a bunch of raisins, and the texture and taste are complete winners! But wait, there’s more (I’m sorry…)! The very simple glaze adds yet another layer of deliciousness (icing sugar + orange juice = success).

Oh, and one more thing: aren’t bundt cakes the prettiest things you’ve ever seen?

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