Summer bundt

It's hot. Obviously, since it's July in Memphis. It will be hot until October. Or possibly later judging from the recent NOAA report. I'm doing my best to stay indoors. One of the few perks of summer is the widespread availability of produce. Berries, squash, tomatoes, etc. Oh and watermelon, I have been eating the heck out of watermelon lately. I've been pinning a lot of summer-inspired recipes, there's a recipe for peach-ginger handpies I hope to make this weekend. Last weekend I made the Triple Berry Summer Buttermilk Bundt Cake that Deb at Smitten Kitchen posted a few weeks ago, the recipe is adapted from Rustic Fruit Desserts (which I own and has lots of great recipes, including a delicious jam cake).

It's a berry-filled bundt cake with lemon zest and a sweet, thick lemon glaze. It's completely worth turning your oven on for. I sent half home with my nephew and I think he, his brother, and his parents liked it. Doug and I liked it a lot too, we managed to polish it off within a few days with nary a crumb left.

Just-because bundt cake

You know how you buy produce with good intentions but it doesn't always work out? Like say you buy some pears thinking "those will be great for a snack" and instead you eat candy or pickles or anything other than those pears? Then those lovely bright green pears start to get a little less bright and a little mooshy? That's pretty much how baking this cake happened. This is Pear & Almond Spice Cake from The Pastry Affair. I made this cake forever ago (October) and took half to my grandmother and aunt and kept the other half for Doug and I. It was very good, chocolatey with crunchy almonds pieces and sweet little bursts of ripe pear. My only modification was that I used apple cider in place of pear cider for the glaze (where does one even find pear cider around here?)

Tuesdays with Dorie: Nutty Chocolately Swirly Sour Cream Bundt Cake

This is the part where I show you a lovely picture of my bundt cake. Which I would love to do except my bundt cake got stuck in the bundt pan. So instead of that lovely picture I have this to show you. 

I'm pretty sure this is my fault. I kind of took liberty with the amount of filling, which I believe caused the problem because I buttered and floured the pan really well. 

Luckily, the cake still eats. It's really, really good too. I kind of love the orange/pecan/chocolate/cinnamon flavors. However, next time I'll stick to the recipe amounts for the filling.

Thanks to Jennifer of Cooking for Comfort for this week's selection!

Tuesdays with Dorie: Apple-Coconut Family Cake

I've been on a TWD break for two weeks, between my trip and school finals it was hard to find baking time. Thankfully finals are over (for me at least) so I found the time to make this week's TWD selection, chosen by Amber of Cobbler du Monde.

The recipe was apple-coconut family cake, it's very moist and not too sweet. I liked this cake but I think the coconut threw off the taste a little. If I make it again I'll omit the coconut just to see what difference it makes.

Tuesdays with Dorie: Double Apple Bundt Cake

Can I tell you how beautiful Sunday and Monday was in Memphis? It was actual fall - real, honest to God Autumn in Memphis. The sky was clear and the high was around 68 and I wore tights.

Of course it's going to be 80 again on Wednesday but for a couple of days I pretended. Making this week's TWD recipe added to the illusion, Double Apple Bundt Cake that screams 'fall'.

This week's selection was chosen by Lynne of Honey Muffin. I loved this cake, it was perfect for this past weekend. My only change was I omitted the raisins because I didn't have any on hand. The apple butter and the grated apple were so nice with the walnuts. Visit Lynne's blog for the recipe.