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November 2013 By i sugar coat it! 5 Comments

Spicy Pumpkin Bundt With Pumpkin Caramel Sauce

'Tis the season for all things pumpkin and today I'm serving up a Spicy Pumpkin Bundt with Pumpkin Caramel Sauce. Grab a fork, a hot drink and join me...

...for some Spicy Pumpkin goodness smothered in home-made Pumpkin Caramel Sauce. Grab your napkins and take full advantage of this brief salivating intermission... dodododedodedooodadadadodododedodedopapadaaadadadadadoooeeeee

And we are back, folks! Fresh puddles filled our mouths and escaped our lips with each delicious bite. When not carved and perched on porches to illuminate and scare, this vegetable, urm... fruit transforms into a pretty hot number. Albeit, a little rough around the edges, but all spicy hot, creamy sweet and beckoning your tastebuds.

Go to him, um... it, um... Even I'm a little flustered and I know him well!

Mr. Spicy and I go back a couple years. When I am not being charmed by Mr. Tall, Dark & Rich, the cooler months are spent with this guy. We hung out in a Mini Pumpkin Patch back in October of 2011, flew around the globe with Santa and the gang in December 2011 and got slathered with Pecan Pumpkin Butter and hid under a witch's frock in October 2012.

Never a dull moment!

This year, we wanted to balance the spice in our relationship with a little sweetness. And boy did things get sweet and sticky!

I took him into work, where he was quickly devoured.

See you back here in a few!

Print Recipe

Spicy Pumpkin Bundt With Pumpkin Caramel Sauce

Delicious, creamy home-made Pumpkin Caramel Sauce!

Prep Time5

Cook Time20

Total Time25

Course: Dessert

Author: I Sugar Coat It

Ingredients

1 recipe of Spicy Pumpkin Bundt
240 g pumpkin puree
340 g 35% Lactose Free Cream
450 g brown sugar
1.5 g pure vanilla extract
7.5 g ground cinnamon
2.5 g ground ginger
1 g freshly grated nutmeg
0.5 g ground clove
1.5 g sea salt

Instructions

In a large, heavy saucepan over medium heat, melt the sugar. Continue to heat until the liquid becomes amber gold in colour.
Remove the saucepan from the heat and slowly pour half the cream into the melted sugar. Stir using a wooden spoon. [Use extra care to avoid burns]
Using a hand whisk, whisk the mixture until combined and smooth.
Whisk in the remainder of the cream along with the pumpkin puree and vanilla extract. Add the spices and salt and leave to cool.
Once cooled, pour over cake and store any leftover in a sealed jar in the fridge.
Lick utensils thoroughly before washing and enjoy!

November 2013 By i sugar coat it! 11 Comments

Coffee Chocolate Chip Scones {Weekend Brunch}

Ahhh...the weekend! A time to shake off the office wear, silence the work-issued smart phone, let your alter ego loose and, perhaps, break a few rules...

My alter ego goes by the name, Kandi. Hells yeah, with a 'K'! (I know, I know, but in the wise words of Walt Whitman - "Be curious, not judgmental.")

While I'm not known for sleeping in past noon, Kandi has proudly pled guilty to that charge on numerous occasions - usually following a night of unspeakable pleasures. It's the stuff weekends are made of, after all, she tells me! AND brunch!

Yes, Kandi loves brunch! That hybrid meal that folds breakfast's egg whites into lunch's strips of stake and asparagus stalks, effectively killing two birds with one stone.

Or, as Kandi would say, sating two appetites with one scone, as she has done here. She certainly likes to break the rules, in the best possible ways, of course - in AND out of the kitchen. Leave it to her to serve up chocolate for brunch. And a triple threat, at that.

Chocolate scones, stuffed with CHIPITS coffee flavored chocolate chips and topped with chocolate cinnamon glaze, all made from scratch and served up fresh. Coffee Chocolate Chip Scones, to be exact.

Now, if you visit here often, you'll know I have a preference for tea - hot, cold, frozen, infused and baked. Coffee, not so much... but for Kandi I make exceptions! And boy did she kill it - temporarily converting me in the process!

What can I say? She certainly lives up to her name! The mister can attest...

So, in true Kandi fashion, she managed to pack breakfast, lunch and dessert into what we now call Brunchsert, or was it DeBrunch? Hmm...

Oh, this sweet, caffeinated high has rendered me senseless. I'll need some time to recover. See you back here in a few days.

Chocolate & Coffee Combos:

Chocolate Cake With A Kick

Chocolate Orange Coffee Bavarian Cream

Chocolate Espresso Giraffe

Print Recipe

Coffee Chocolate Chip Scones with Chocolate Cinnamon Glaze

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Servings: 1 dozen

Author: I Sugar Coat It

Ingredients

Scones

160 ml table cream
1 large egg
5 g pure vanilla extract
175 g unbleached all-purpose flour
30 g unsweetened dutch-processed cocoa powder
100 g granulated sugar
9 g baking powder
2.5 g ground cinnamon
1 g table salt
80 g unsalted butter cold and cut into cubes
100 g Hershey's CHIPITS® Coffee Flavored Chips

Glaze (optional)

20 g cocoa powder
25 g confectioner's sugar
1 g ground cinnamon
60 ml table cream more or less to your preferred consistency

Instructions

Pre-heat oven to 375ºF. Line two cookie sheets with silpat mats or parchment paper.
In a separate bowl, combine the cream, egg and extract and whisk until combined. Set aside.
Sift together all the dry ingredients into a bowl.
Using a pastry cutter, cut the butter into the flour mixture until it reaches a coarse, crumb-like texture. Stir in the coffee chocolate chips.
Add the cream mixture and stir just until the dough comes together.
Lightly flour a clean surface and knead the dough lightly. Using your hands, shape the dough into a disk and cut out 10 - 12 wedges, depending on your size preference.
Place wedges on the prepared baking sheets and use a pastry brush to a little brush cream on top of each wedge.
Bake for approximately 18-20 minutes. Baked scones will be firm around the edges with a somewhat soft centre.
Remove from oven and cool on a wire rack for a few minutes before adding glaze.

November 2013 By i sugar coat it! 11 Comments

Mini Vintage Wedding Cakes

Bride and Groom Mini Vintage Wedding Cakes filled with Amarula Swiss Meringue Buttercream and decorated to resemble a wedding gown and tuxedo.

Hi there! With the orange glow of pumpkins and candy overload behind us, November promises thirty days of overgrown facial hair and a little gobble gobble.

OK, sorry that was a little misleading. No trussed up turkey or upper lip hair here today, just a little vintage lace and tails in mini cake form. Not to worry, there will be a little facial hair and turkey in the coming weeks.

I made these little cakes a few weeks ago for an intimate union celebration of friends of a friend. My friend showed them photos of my Mini Red Velvet Anniversary cakes and, well, they liked them enough to make a request for identical cakes. After seeing her dress, which was a short, little vintage lace number, I was able to talk them into the version shown in this post.

Little cakes are fun to make, but they can sometimes be challenging. These are 5" round and 6" tall. The groom's cake is Vanilla Bean with Amarula Swiss Meringue Buttercream and dark chocolate ganache. I went with a similar design used for my cousin's 19th Birthday Cake and used black metallic food paint to give the lapels a satin look and finished the edges with a little cording detail with the use of my extractor. The corsage was made with a little fondant covered in black sanding sugar, as was the bow tie.

The bride's cake was Banana Butterscotch, the very same used in my Bananarama Butterscotch post, but masked in white chocolate. I initially planned to use SugarVeil for the lace, but I found some flower plunger cutters that mimicked lace nicely, so gave those a try and loved the result. I then embellished the lace further with some sugar pearls. To give the lace an aged look, I used some pearlescent ivory and mink food paint and then added random splotches of edible gold dust.

I quite like how these turned out and, fortunately, so did the couple.

Here is a list of the items I used to create these cakes:

Carma Masa Ticcino Fondant. I can't say enough about the quality of this fondant. It's a little costly, but so worth it.
Dogwood Impression Plunger Cutter. They come in a set of three, but I can't seem to locate the exact set I have on Amazon. These were the closest I could find.
Sugar Pearls
Gold Lustre Dust
Sugarcraft Gun with 16 Discs.

Print Recipe

5 from 1 vote

Amarula Swiss Meringue Buttercream

Course: Dessert

Author: I Sugar Coat It

Ingredients

300 g liquid egg whites
500 g sugar
680 g unsalted butter
1 tablespoon Tahitian crushed vanilla beans
pinch of salt
115 g Amarula Cream Liqueur

Instructions

Using a clean towel and some lemon juice or vinegar, clean your mixing bowl, whisk attachment to remove any traces of grease.
Fill a heavy duty pot about a quarter of the way with water and place on the stove over medium heat to simmer.
Add egg whites, sugar and salt to the mixing bowl and whisk together lightly with a hand whisk, just until combined. Fit the bowl onto the pot, ensuring the bottom of the bowl is not in contact with the water in the pot. Whisk the sugar egg white mixture constantly, but gently, until temperature reaches 160°F.
Once at the correct temperature, remove carefully from heat, wipe the moisture away from the bottom of the bowl and transfer mixing bowl to the stand mixer. With the whisk attachment, begin to whip the meringue until it is thick, glossy, and the bottom of the bowl is no longer warm to the touch. Do not begin adding butter while the bowl is still warm.
Switch from your whisk to paddle attachment and with mixer on low speed, add butter cubes, one at a time, until incorporated. Continue to mix until it has reached a silky smooth texture.
Add vanilla beans and Amarula liqueur, continuing to beat on low speed until well combined.

October 2013 By i sugar coat it! 2 Comments

Paralysis Popsicles

Paralysis popsicles are fun and freaky halloween treats crafted with red and black velvet cake and little bit of magic.

Poison, Popsicles, Batman, Robin... it must be Halloween and we're celebrating with Paralysis Popsicles!

I pulled out all my witch's tricks and tried my best to make these look deadly to the bite, but all that came to mind the entire time I was photographing them was DANANANANANANANANANANANA Batman! (& Robin). Do you see it too? Not what I intended, but in the end, they inspired this year's Halloween costume!

Paralysis Popsicles are fund and delicious halloween treats crafted with red and black velvet cake and little bit of magic.

So go ahead, take a moment to picture me decked out, head-to-toe in latex...Be afraid! Be very afraid! LOL

These Paralysis Popsicles were a fun little project, made at the same time and with the same batter used in my last post. BTW, how fun is this pan? I picked it up last summer for a really good deal and have wanted to use it for some time. I thought this was the perfect opportunity!

Some melted chocolate, a few popsicle sticks, some stripy straws (to cover the popsicle sticks), fondant in black and orange and a few cross bone skulls and you'll be on your way to making popsicles to stop evil, dead in its track. Well, that's if you can resist eating them first. Not an easy feat. Trust!

I had a couple bites of these Paralysis Popsicles and I'm now starting to feel the effects... fingers... cram...ping... no... more..... words...

More Ghoulish Goodies:

Dead Velvet Cupcakes

Mini Pumpkin Toppers

Spicy Pumpkin Witch Cake

Print Recipe

Paralysis Popsicles

Paralysis Popsicles are fund and delicious halloween treats crafted with red and black velvet cake and little bit of magic. Mini red velvet halloween cupcakes!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: Cake

Servings: 24 mini cupcakes

Author: i sugar coat it!

Ingredients

1 cup unsalted butter
2 tablespoon water
¾ cup unsweetened cocoa I used E. Guittard Cocoa Rouge
3 eggs
1 cup buttermilk
1 tablespoon white vinegar
2 teaspoon vanilla extract
2 tablespoon beet juice 1 medium beet yields about 4 tbsp
2 ½ cups all-purpose flour
½ cup cornstarch
1 ½ teaspoon baking powder
1 ½ cups superfine sugar

Instructions

Preheat oven to 375 F.
Place the butter, water, and cocoa in a small saucepan and heat gently, without boiling, stirring until melted and smooth. Remove from heat and let cool slightly.
Beat together the eggs, buttermilk, vanilla extract, vinegar and beet juice until frothy. Beat in the butter mixture.
Sift together the flour, cornstarch and baking powder, then stir into the mixture with the superfine sugar.
Pour batter into molds and cupcake wells and bake at 350ºF for 30-35 minutes, or until risen and firm to the touch.
Place on a wire rack to cool for 10 minutes than turn out onto wire rack to cool completely.
Assemble as shown and enjoy with caution!

October 2013 By i sugar coat it! 4 Comments

Halloween Red Velvet Mini Cupcakes & DIY Skull Toppers

BOO! I am back, as promised, with another halloween post. But before I let you sink your teeth into these little deadly treats, I need to ask... Why didn't the skeleton cross the road?

Well, for one, he did not know these Halloween Red Velvet Cupcake and DIY Skull Toppers awaited him on the other side. But if you really want to know, it's because he didn't have the guts! Bahahaaa...

Nothing like a little corny Halloween humour to put you in the mood for a few graveyard goodies. These teeny, tiny Dead Velvet cupcakes are a killer combination of clotted, witches' blood, topped with mounds of boiled, ghost goop and sprinkled with black cat crystals. Somebody please stop me...

I am here giggling like a little school girl at my nonsense because I really don't know what I want to write - blame it on the prescribed narcotics, lack of sleep, preoccupation, or good old writer's block....I have a serious case of the giggles at the moment (more so than usual).

OK, take 2! The cupcake toppers. I found these cross-bone skull cutters among the mountain of cake-related stuff I've amassed and thought I would put them to use. I used the smallest of my circle cookie cutter to cut some scalloped and clean-edge shapes from modelling chocolate. I then used black metallic food paint to add a little shine to the black circles before attaching the skulls - the paint doubled as adhesive in this case. I let them dry overnight. They were then placed atop the cupcakes, as seen below.

For the others, I cut some striped paper straws in half and attached the skull disks at one end with a little royal icing. Insert into the cupcakes and you have yourself some cool, little halloween DIY toppers.

So, as we learned earlier in this post, Mr. Skeleton did not have the guts to cross the road. Pity, I think he would have identified with these sweet, little deadly bites. How about you, do you have the guts?

You can find the recipe for the cupcakes here and the Swiss Meringue Buttercream here (minus the raspberry).

More Halloween Ideas:

Quick & Easy Mini Pumpkin Toppers

Witch Cake - Spicy Pumpkin Bundt

Mini Maple Pumpkin Pies

I have another halloween treat queued up, so I'll see you back here in a few days!

October 2013 By i sugar coat it! 16 Comments

Quick & Easy Mini Pumpkin Topper Tutorial {Halloween}

With Thanksgiving a few days behind us, it's time to turn our minds to Halloween - where a pumpkin's job is to scare, and under the right conditions, maybe even shine. Here's where my Quick & Easy Mini Pumpkin Topper Tutorial come in handy!

Quick & Easy Mini Pumpkin Topper Tutorial for Halloween

When wearing their traditional orange garb, these wee ones pair well with Thanksgiving desserts, as seen in my Mini Maple Pumpkin Pies post. Carved, painted and sprinkled, they become all dressed up for Halloween and ready for supporting roles as cupcake toppers, cake deco, or table centre pieces.

Here's a Quick & Easy Mini Pumpkin Topper Tutorial:

Leave as above, or take things a step further and add a little ghoulish glam. Channel your darker side with a touch of Metallic Black Edible Paint and sanding sugar. Bring out your Halloween diva with some Gold Edible Paint and Edible Glitter. Or, add some personality by carving out menacing facial features.

Doesn't the black one look like a little jewel. I love how the light brought out the green in the black sanding sugar.

Looking to add a little more impact and do this on a larger scale, grab a full-size pumpkin (real or fake), lots of glitter, some spray paint and release your inner Martha. Once you get started, it's rather difficult to stop. Now go create some of your own!

Hope you enjoyed my Quick & Easy Mini Pumpkin Topper Tutorial. I'll be back with more Halloween goodies in a few days!

More Quick & Easy Tutorials:

Dogwood Flower

MOM Cake Topper

Daisy Applique

October 2013 By i sugar coat it! 12 Comments

Mini Maple Chai Pumpkin Pies with Whipped Coconut

Mini Maple Chai Pumpkin Pies with Whipped Coconut, baked in a sweet pastry crust topped with fluffy clouds of coconut whipped cream!

It's Thanksgiving here in Canada and what better way to celebrate than with Mini Maple Chai Pumpkin Pies with Whipped Coconut!

Forgive me my fellow sweet fiends, for it has been exactly sixteen days since I last joined you here for our weekly sweet talk. It seems while I was away, October reared its cool, crisp head and brought with it darker mornings, single digit evening temperatures and...what now...Thanksgiving!?!

Mini Maple Chai Pumpkin Pies with Whipped Coconut, baked in a sweet pastry crust topped with fluffy clouds of coconut whipped cream!

Although I already long for the return of warm summer days, I truly enjoy the wonderful colours of Fall and the over-saturation of pumpkin-laden dishes and desserts that are synonymous with the season, in these parts, at least. And since we will be celebrating Thanksgiving this weekend, I thought I'd jump on the bandwagon and break open a pumpkin, or in this case, a can.

And speaking of wagons and pumpkins, last week we held the second of two annual corporate retreats at the farm just north of Courtice. You may have seen a few photos from the event on my Instagram feed.

A good chunk of our time was spent strategizing and planning for the future of the organization, and the rest exploring a small part of this 300 acre family-owned farm - corn maze, stables, barns, peacocks, horses, bunnies, fresh air, pumpkins and clear skies for miles. Oh, and the best apples I have ever tasted. I digress, but only a little...

The time spent surrounded by pumpkins quickly put me in the mood for fall baking. After a somewhat failed attempt earlier this month, I was ready to tackle these Mini Maple Chai Pumpkin Pies with Whipped Coconut. Complete with miniature sugar pumpkin look-a-likes, to top things off.

The crust I used for the apple pie I made in class last year wasn't coming together, so I opted for the Pâte Sucrée base. This provided a more flavourful, cookie-like base, which was a nice complement to the rich, creamy pumpkin filling. Also, CHAI... cause you already know how much love tea and how I love to lace my desserts with it!

You would think after spending time on a pumpkin farm, I would use fresh pumpkin, but I used canned pumpkin puree to save on time. The fresh pumpkin will make an appearance in a couple weeks in an even more fabulous dessert. 😉

For the whipped coconut topping, I used maple syrup to sweeten the deal and a little pumpkin spice to amp up the pumpkin flavour. I also added some whipped cream stabilizer to keep my peaks peaked.

Only one thing left to do...open wide and enjoy one, two, or three of my Mini Maple Chai Pumpkin Pies with Whipped Coconut!

Happy Thanksgiving to my fellow Canadians, and to my fellow Americans, let's do this again in late November!

Print Recipe

Mini Maple Chai Pumpkin Pies with Whipped Coconut

Mini Maple Chai Pumpkin Pies with Whipped Coconut, baked in a sweet pastry crust topped with fluffy clouds of coconut whipped cream!

Prep Time2

Cook Time30

Total Time2 30

Course: Dessert

Cuisine: Pie

Servings: 10 mini pies

Author: i sugar coat it!

Ingredients

For the Pâte Sucrée:

150 g sugar
227 g unsalted butter soft, but cool
4 g salt
1 vanilla bean scraped
1 egg
60 ml milk
437 g pastry flour
2.5 g baking powder

For the filling:

100 g packed light brown sugar
2.5 g ground cinnamon
2.5 g salt
1 g ground ginger
1 g ground cardamom
1 g grated nutmeg
1 g ground cloves
1 can can pumpkin puree 15-ounce
3 large eggs
160 ml heavy cream
120 ml maple syrup
5 g pure vanilla bean paste

For the whipped cream:

500 ml coconut cream or 35% whipping cream, chilled
3 grams pure maple syrup
1 gram pumpkin spice home-made or store bought
2 packages Dr. Oetker Whipped Cream Stabilizer optional

Garnish:

cinnamon sticks optional
mini fondant pumpkins optional

Instructions

Preheat oven to 375ºF. Prepare mini pie molds.
Cream butter, sugar, salt and pumpkin emulsion until light and fluffy. Add eggs one at a time until fully incorporated.
Sift together flour and baking powder, add to butter mixture. Add milk and blend until smooth.
Remove from bowl and work the dough on a floured table. Chill until needed - about 2 hours.
Roll out chilled dough to about ¼ inch thick, cut into squares and to fit the size of your molds, then press evenly into tart molds. Use a fork to punch holes in the bottom of the pastry.
Return to the refrigerator to chill for an additional hour. Remove from fridge and weight the dough with pie weights or beans and blind bake until golden brown - approximately 10 minutes depending on your oven.
Remove from oven and set aside to cool.

To make the pie filling:

Reduce oven temperature to 350ºF.
Sift together the sugar, flour and spices in a bowl and use a hand whisk to combine.
In a separate bowl, whisk the remaining wet ingredients then add to dry ingredients, whisking until fully incorporated to a smooth consistency.
Bake for 30-40 minutes, depending on your oven.

To make the whipped topping:

Chill the cream, stainless steel bowl and whisk.
Pour the cream into the chilled bowl, add the stabilizer, spices and the pumpkin bakery emulsion.
Whip until stiff peaks form.

Assembly:

Using a 1M open star tip, pipe a generous amount of whipped cream onto each of the mini pies. Garnish with cinnamon sticks, a dusting of pumpkin spice and mini pumpkins.

September 2013 By i sugar coat it! 8 Comments

Meringue Topped Cupcakes

Hello again and top of the meringue to you!

We saw summer's departure just over a week ago, which means it's time to transition to comfort, both in the closet and the kitchen.

If you're not quite ready for the seasonal transition, these cupcakes are the perfect way to keep one foot sandal-clad and lingering in the summer warmth, and the other, knee high in Fall boots. With a warm, spicy pumpkin cupcake base topped with light, airy meringue, these season straddlers are a tasty, balanced compromise.

When topping your next batch of cupcakes, skip the butter in your Swiss Meringue Buttercream and bake up a batch of these gluten-free goodies. A surprisingly fun departure from the traditional butter-laden topping. In a single bite, your taste buds are comforted by the warmth of cinnamon, ginger, and nutmeg and simultaneously perked up by the light crunch of these melt-in-your-mouth meringues. Summer and Fall in one irresistible bite!

As I begin to transition my closet from the light and airy to the the warm and fuzzy, my kitchen, too, is starting to move to more 'comfort' recipes. You know...pumpkin and spice and everything nice.

So what's your favourite fall comfort food?

More Meringue & Fall Comfort:
Spicy Pumpkin Mini Bundt Cakes
Cocoa Rouge Meringue
Chai Eggnog Latte Cupcakes
Raspberry Coconut Meringue

Print Recipe

Meringue Topped Cupcakes

Fall and Summer in one irresistible bite!

Prep Time20

Cook Time40

Total Time1

Course: Dessert

Servings: 18

Author: I Sugar Coat It

Ingredients

1 batch of your favourite cupcake recipe I used this Spicy Pumpkin Bundt recipe from Martha Stewart
200 g superfine sugar
100 g egg whites
¼ teaspoon cream of tartar
1 pinch of salt
½ teaspoon pure vanilla extract
1 small drop of Americolor Soft Pink gel food coloring

Instructions

Preheat oven to 250ºF.
Ensure everything is grease-free. Use lemon juice or vinegar to clean the mixing bowl and all utensils being used.
Prepare two cookie sheets by lining with Silpat mats or parchment paper.
Place egg whites, cream of tartar, and salt in the bowl of an electric mixer, and mix on medium speed until soft peaks form.
Sprinkle in the sugar a little at a time. Once all the sugar is added, turn mixer to high, and whip to stiff peaks.
Add the vanilla extract and the food color, then whip for a few seconds until color is evenly incorporated.
Using a decorating bag and the Wilton 2A round piping tip, pipe meringue onto lined baking sheets.
Bake for 40-50 minutes, depending on your oven. Turn oven off and let cool for an hour or two.
Pipe a dot of pumpkin butter onto each cupcake to act as glue and top each cupcake with a baked meringue.
Open wide and enjoy!

September 2013 By i sugar coat it! 12 Comments

I Found My Thrill... {Blueberry Maple Bundt}

Hello, hello and happy Humpday! You're here, so I'll venture a wild guess and say that we share an appetite for the sweet stuff - making them, eating them, watching them, or all of the above. So, how do you feel about music?

To me, music and food are synonymous and I would find it difficult to live without either. My taste in music has always made me appear to others a lot older than I am. Blame it on my grandfather's love of music and his amazing vinyl collection that shaped and influenced my appreciation for the sung word.

While my friends were busy listening to the lastest boy or girl band, I would spend Sundays with my grandpa cooing along with the angelic voices of Ella, Billie, Peggy, Aretha, Etta, Nina and the like. Nina Simone is still one my faves to this day - just have a listen to Wild is the Wind and Little Girl Blue and you might understand why.

Don't get me wrong, I am a fan of some of the music of my generation, but let's be honest, with a few exceptions, it's mostly crap. You just can't beat the classics - in music and food.

And what says classic more than a Bundt cake? I just love the multitude of shapes in which the pans come. The one I used for my Blueberry Maple Bundt is the Kugelhopf Bundt Pan by Nordicware. You may also remember it from my Chocolate Cake with a Kick post.

If you're one of my Instagram peeps, then you may remember me sharing the above video over a month ago (yup - it's taken me that long to get around to blogging about it...). This classic was summered up with the addition of fresh Ontario blueberries. If they look a little weird in the video, that's because I dredged the berries (tossed them in flour prior to adding to the batter) - a little trick I learned in my baking course. It helps to keep the berries from bleeding into the batter and keeps them suspended in the batter. The addition of maple syrup to the batter really added another layer of flavour to an already amazing treat.

Only a few days before summer ends in this part of the world, so there's time yet to grab a basket of berries and whip up a classic of your own. It goes very well with a little Norah Jones, Cassandra Wilson or Adele.

Here's a behind the scene shot. You will notice a chunk of the cake is already missing...it's just that good!

Louis Armstrong may have found his thrill on Blueberry Hill, but I found mine on a slice of Blueberry Maple Bundt!

More Berryliciousness:

Strawberry Shortcake

No Bake Maple Berry Vegan Cheesecake

Pate Sucree {Fruit Tart}

Print Recipe

I Found My Thrill... {Blueberry Maple Bundt}

A moist buttermilk maple cake bursting with fresh blueberries!

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Servings: 1

Author: I Sugar Coat It

Ingredients

300 g all-purpose flour
11 g baking powder
5 g salt
319 g sugar
172 g unsalted butter room temperature
3 large eggs
90 g pure maple syrup
180 g buttermilk
286 g fresh blueberries

Instructions

Preheat oven to 350°F. Prepare your Bundt pan. I use cake release, applied with a pasty brush.
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and butter until light and fluffy.
Beat in eggs, one at a time. Beat in maple syrup.
Add dry ingredients in three additions, alternating with two additions of the buttermilk. Begin and end with dry ingredients.
Place washed and dried blueberries in a bowl, sprinkle with 2-3 tablespoons of flour and lightly toss. Carefully fold blueberries into the batter. Pour batter into prepared pan.
Bake until tester inserted near centre of cake comes out clean, about one hour depending on your oven and type of pan used.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely.
Enjoy with a dollop of freshly whipped cream and berries. You can also drizzle with a little maple syrup and dust with confectioners' sugar.

Notes

Recipe adapted from Bon Appetite