Happy Birthday with a DIY Twist

HAPPY BIRTHDAY 

Mary 

 LaVerne 

These two wonderful ladies recently turned 90. What a privilege to be able to celebrate their special birthdays with them and several others. They both love cake and my desserts so it was fun to come up with a novel treat just for them. 

Are you familiar with the store Nothing But Bundt Cakes? 

I love the concept of a small bundt cake on a dish.

If you wanted to package it fancy you can wrap the cake on a dish with cellophane and tie it with a bow. 

A trip to a local thrift store provided a plate and base for the cake. So many sweet designs to choose from. 

 

Last winter I ordered 4 mini (4 inches) bundt cakes from Amazon.
Webake Mini Buntcake Pan Nonstick Fluted Cake Pan 4 Inch Carbon Steel Baking Cup Mold for Bundtlet, Bavarois, Brownie, Cupcake, Pudding Canele, Pack of 4

The following Lemon Olive Oil Almond Cake batter is perfect for 4 mini cakes. Cake Ingredients:

• Cooking spray
• 1 cup all-purpose flour
• 1-1/3 cups granulated sugar
• 2 tablespoons grated lemon zest (from 2 lemons)
• 2 large eggs
• 1 teaspoon almond extract
• 1/4 cup extra-virgin olive oil
• 2/3 cup whole milk or half and half
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Garnish toasted almonds and coconut (1/4 cup each)

Glaze Ingredients:

• 1-1/2 cups confectioners' sugar
• 3 tablespoons lemon juice (from 1 to 2 lemons)
• 1 tablespoon grated lemon zest
• 2 tablespoons butter, melted
• Milk as needed

Directions:

• Position a rack in the middle of the oven; preheat to 350 degrees. Spray PAM on mini Bundt pans or use cupcake liners in large muffin tins.
• Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs one at a time, then gradually pour in the olive oil, extract and milk, pulsing until emulsified into a thin batter, about 30 seconds. Don't over blend or the cakes will be too puffy.
• Whisk 1 cup flour, baking powder, and salt. in a small bowl. Add to the blender in 2 batches, pulsing lightly until just combined; stop to scrape down the sides of the blender as needed.
• Divide the batter among 4 pans about 1/2 cup each. Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 26-28 minutes for 4 mini Bundt pans and 22 to 24 minutes if using a muffin pan. Cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.
• Mix glaze ingredients, drizzle over top, adding toasted almonds and coconut, and grate with fresh lemon peel.

Looking for more bundt cake recipe ideas? Try
https://sockfairies.blogspot.com/2020/08/bund-cakes-with-t.html