Thursday, November 17, 2011

Kitchen Queen...Holiday baking!

Hi lovelies! Thought I would share a super easy bundt cake recipe that anyone can make! I originally saw this recipe on The Francis Family's blog and have since made many variations resulting in a super easy recipe that can be adjusted for the seasons or occasion. We're having a staff Thanksgiving pot luck on Friday so I thought this would be the perfect no fuss cake to share. Thanks to pinterest, I have quite a few "holiday" baked goods pinned for the season. So if all goes well I may share each baking success with all of you and maybe we can bake our way into the new year together.

First things first, if you're doing your baking in the morning you'll want to start with a giant cup of coffee, an in the kitchen "photo shoot" of yourself and then spend an obscene amount of time trying to put together a cheesy photo collage to introduce this little baking series. (All part of the process...hahaha) (Clearly I have no shame, and am not easily embarrassed by my own cheesiness;)

Without further ado... I give you Butterscotch Spice Cake!

You'll need a few simple ingredients:

1 box Spice Cake Mix (mine was Duncan Hines)
1 box instant Vanilla Pudding
1/2 cup Sugar
3/4 water
1/3 cup Vegetable Oil
4 eggs beaten
1 cup sour cream
1 cup butterscotch morsels

Begin by mixing all of your dry ingredients together...

Then wisk eggs...

Combine all wet ingredients with dry (eggs, water, oil, sour cream) and mix mix mix!

I used my hand held electric mixer but the original recipe doesn't require one.

This step is the "taste test the batter" step, somehow omitted from the original recipe?? ;)

When all ingredients are blended fold in the cup of butterscotch morsels and pour evenly into your bundt pan.

Place in a pre-heated oven at 325 degrees. Now here is where it gets slightly tricky. The original recipe says bake for 50 min. My cakes have NEVER been done in 50 min. I usually bake for 50, check with a fork or knife, bake for 15 min more, check and then cover with foil and bake for another 15. So almost an hour and 20 min when all is said and done. It could be my oven not sure?

This cake is incredibly moist, but your knife should be clean from any liquid upon removal to ensure it's done.

Remove from oven and let cool in the pan for 10 min.

Once cooled ever so gently flip over onto the wire rack or onto your serving dish...

I kind of nudged this one along by gently going around the pan with a spatula...

Now with the other variations of this cake that I've made, I've never had this problem (Chocolate chocolate chip and Lemon Blueberry) But both times I've made this version it sticks so badly to my pan, kind of defeating the loveliness of the "bundt" ;( I think it may be the butterscotch or the fact that I've made this version using sugar which I found on another similar recipe?? If you're a true Kitchen Queen and have a suggestion please do share!!

So sad.. ;(

Errr... keepin' it real my friends...

Not the most beautiful of bundts but certainly one of the most delectable!

As you can see I basically just flipped it back over to give it a smoother finish since the other side was a bit crumbly looking...if you're not happy with this you could always garnish with some powdered sugar to kind of "cover it up", once you start slicing and serving though it looks lovely and tastes so delicious you'll hardly mind!

Serve with tea or coffee, share with friends or co-workers, or just eat the whole thing yourself!

Enjoy the gooey delicious butterscotch now and you can thank me later ;)

Maybe for the next little baking instillation I'll make another version to show you how it should really "look" when removed from the pan. Happy baking and Bon Appetit from my kitchen to yours!

xoxo- miss v.

1 comment:

  1. Looks yummy! I am going to have to try it! Can you bake me sometime when you visit?!?