bundt cake Archives - I am a Honey Bee

Double Chocolate Zucchini Bundt with Chocolate Frosting

Makes 1 10″ bundt cake

Ingredients

For the cake

12 Tablespoons butter, a room temperature

1/2 cup vegetable oil

1 2/3 cups granulated sugar

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 Cup Greek yogurt or sour cream

2 1/2 Cups flour

3/4 Cup Dutch-process cocoa

2 teaspoons espresso powder, optional to enhance the chocolate flavor

2 1/2 to 3 cups shredded zucchini (12 ounces)

1 cup (6 ounces) chocolate chips

For the frosting

1/2 Cup butter, at room temperature

1/2 Cup milk

1 Cup ( 6 ounces) chocolate chips, melted

3 Cups powdered sugar

Sprinkles

Process

Preheat the oven to 350°F. Lightly coat a bundt pan with baking spray and cocoa powder.

In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs, one at a time until each is incorporated.

Stir in the sour cream or yogurt alternately with the flour, starting and ending with the flour. Stir in the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1 cup of chocolate chips.

Spoon the batter into the prepared pan. Bake the cake for 40-45 minutes or until a cake tester inserted in the center comes out clean. Remove the cake from the oven and cool on a rack.

To prepare the frosting beat the butter until light and fluffy. Add the milk and beat to combine. Add the melted chocolate and continue to beat to incorporate. Lastly, in small batches, add the powdered sugar, while the mixer is off; beat until the frosting is smooth and fluffy.

Frost the bundt cake and generously cover with sprinkles.

Cake adapted from Parsley, Sage & Sweet, Frosting by I am a Honey Bee

Another Monday. Another exhaustive start to the week.

Pricer and I kicked some garden butt this weekend. He worked in back attacking weeds and digging out the million rocks and chunks of broken concrete in the ground there. (Major thanks to the contractors, who instead of having the chunks of the driveway they dug into hauled away, just threw all of it into the garden. THANKS d-bags.) I worked in front digging up part of the lawn to plant some flowers and some seeds for 5 varieties of flowers, including moon flowers and canterbury bells. Plus some container work transplanting some little trees into bigger pots and prepping for some summer veggies and herbs.

Man, I wish I had a slice of this bad boy for breakfast today. It would totally jump start my week!

Moist banana cake topped with a dreamy cream cheese frosting. It would totally work for dessert or breakfast. Right?!?!

I just made this cake last week but I’ve already planned on making it again soon. I bought more bananas for them to chill out and get nice and soft so they can be whipped up into this stunning cake.

This month’s Secret Recipe Club recipe is from K&K Test Kitchen. Mother and daughter duo, Kim and Kelesy, started the blog in 2010 as a creative outlet to be able to document and share cooking adventures with family and friends. Since they they have made some fantastic recipes that had me really interested when i was browsing their blog.

It’s funny tho. As I scrolled through the recipe index I saw their Banana Bundt Cake and immediatly knew that tthe recipe that I would make. Still I browsed aorund and saw some great recipes that I wrote down just to give a try one day. Like this Sun-dried Tomato, Corn, and Bacon Pasta sounds awesome. And I think I’ll have to make this Strawberry Peach Sangria one day for Thirsty Thursday.

Stop by K&K Test Kitchen to check out this Banana Bundt Cake recipe along with many other scrumptious recipes!

Banana Bundt Cake

Makes 8-12 servings

Ingredients

1 cup all-purpose flour
2 cups cake flour
1 package vanilla instant pudding
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter at room temperature
1 cup sugar
1/2 cup brown sugar
2 teaspoons pure vanilla extract
2 large eggs
3 very ripe bananas, mashed
1 cup greek yogurt

Process

Preheat the oven to 350°F. Prepare a large Bundt Pan by generously buttering and then lightly dusting the sides with flour.
Whisk the flours, pudding mix, baking soda, and salt together.
Beat the butter until creamy. Add the sugars and beat at medium speed until pale and fluffy. Beat in the vanilla extract. Then add the eggs, one at a time, beating for about 1 minute after each egg.
Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients, all the greek yogurt, and then the rest of the flour mixture.
Scrape the batter into the pan, rap the pan on the counter to de-bubble the batter and smooth the top.
Bake for 65 to 75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes, if it is browning too quickly, cover it loosely with a foil tent.
Transfer the cake to a rack and cool for 10 minutes before unmolding on the rack to cool to room temp.

Cream Cheese Frosting

Ingredients

8 ounces cream cheese
1 cup powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Process

Beat cream cheese and the powdered sugar until smooth.
Add the milk and vanilla extract, beat again until it is thoroughly mixed and spreadable. Add more cream if you want a thinner icing.
Spread onto the cooled cake.

Adapted from: K & K Test Kitchen

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