Receta Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Bundts: #BundtBakers
This versatile Lemon Glazed White Chocolate Cream Cheese Pound Cake can be used to make big bundt cakes, miniature bundt cakes (as shown) and shortcake baskets (see below). It is delicious with berries and worthy of being served at a dinner party. Keep reading to check out all of the other chocolate bundts from Bundt Bakers this month! Affiliate links were used in this post to link to items I am discussing.
So how long have your kids been home from school? Amusingly, it has not even been that terrible of a winter (where we are–my hasty apologies to anyone in Massachusetts!). January was downright mild. You can see the tops of our (admittedly long) grass. But last Friday was a teachers work day, Monday was a holiday, and then Octavia came–and we got hit by the edges of it. (What? You didn’t know they named snow storms?)
Added up, my kids have now been home for 7 days straight. (If I were the kind of blogger who wrote using emoticons, picture some goggle eyes here.)
I normally love snow days, but I won’t lie I was a tad relieved when my mom wanted to come visit tomorrow. I already knew school would be canceled due to the wind chill, so I very enthusiastically invited her to come tonight and spend the night! Not that I would not have welcomed her either way, but I am really tired of coming up with reasons why yet more TV is not a good idea for the kids. My mom is good at playing with kids (which I am not). So yay for moms!
Anyhoo…
Guys I am so excited about these cakes! And with apologies to my fellow Bundt Bakers, I think I might be even more excited about this Nordic Ware Cast-Aluminum Shortcake Baskets Baking Pan
and the resulting cakes, than I am about the bundt shaped cakes–which is highly unusual for me! Don’t worry–the cake will bake up fine in pretty much any bundt, loaf or mini cake pan. And the berries drape perfectly nicely over the bundts, as shown in the picture on top. But honestly, getting to pile the berries into the cake baskets really made me day–and made for such nice pictures.
I also, purely by coincidence, ended up preferring the berries I prepared for the shortcake basket cakes–because I added some cream. Holy wow what a difference! If you are wondering, I used frozen blueberries from the berries I freeze every summer. Some frozen fruits and veggies from the summer’s harvest, like frozen zucchini or spinach, are just good sense. Frozen tomatoes too. But frozen berries can whisk you away from your -30 wind chill and let you pretend it is sunny July.
I love freezing berries to use in the winter. We all need a pick-me-up in February.
I started with a White Chocolate Cream Cheese Pound Cake I have been dying to try from Yvonne Ruperti’s One Bowl Baking: Simple, From Scratch Recipes for Delicious Desserts
–although I did not make it as a one bowl cake. I added the lemon glaze because I was afraid the cakes might be too sweet on their own, and I wanted them to stay fresh as the bulk of them were being sold at a bake sale to support our local food co-op the next day. The glaze acts as a seal.
To be perfectly honest, I don’t know if I ever would have bothered with the berries if I had not decided to use the shortcake basket pan (a Christmas gift from John) at the last minute for some of the batter. So do not feel like you have to garnish with blueberries, but if you do, for 4 mini cakes, take about 1 1/2 cups of frozen berries, the juice from half a lemon, and I started with a 1/2 cup of sugar. Place that in a sauce pan–add a pinch of salt and bring to a boil. Taste for additional sugar. When you have the sweetness right and the berries thawed and warm, turn off the heat and add a few tablespoons of heavy cream.
Heaven on a dessert plate.
Lemon Glazed White Chocolate Cream Cheese Pound Cake Mini Cakes Adapted from Yvonne Ruperti Author: TheSpicedLife Recipe type: Dessert Cuisine: Cakes Ingredients
For the cake: 24 T (3 sticks, 12 oz, or 1½ cups) unsalted butter, softened 8 oz cream cheese, softened 2½ cups (17½ oz or 490 g) sugar 4 t vanilla 8 eggs 4 cups (500 g) AP flour ¼ cup (40 g) potato flour (or starch) 1 t fine sea salt 1½ t baking powder 4 oz (110 g) good quality, real white chocolate, finely chopped For the glaze: 1 cup sugar juice of 1½ lemons (more if lemons seem dry) pinch of salt water as needed Instructions
Preheat the oven to 350 F. This recipe will make 2 8X5 loaf cakes, 1 bundt cake (10 cups batter) or approximately 12 mini cakes--but it depends on your mini cake pans--different mini cakes are different sizes. Whatever you choose, thoroughly grease (I used spray) your pan/s and set aside. Cream the butter and cream cheese together until fluffy and completely combined--depending on temperature of the butter and cream cheese, 3-5 minutes. Add the sugar and beat until fluffy. Scrape the sides and bottom of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Scrape the sides and bottom as needed. Mix in the vanilla. Whisk together the flours, baking powder, salt and finely chopped white chocolate. Mix this mixture into the butter-egg mixture by hand or on slowest speed. When it is completely incorporated, scrape the batter into the prepared pan/s. For mini cakes, the baking time is about 20-28 minutes--there is a wide range because mini cakes can be 1-2 cups of batter usually. You will want to stay by the oven and use your nose and eyes to determine when to check for doneness. For loaf and bundt cakes, the time will be more like 60-70 minutes. The cake is done when it is golden brown, pulling away from the edges of the pan, and a cake tester inserted into the center comes out clean or with only a few crumbs attached. Let cool in pan/s for 5 minutes for mini cakes and 10-15 minutes for larger cakes, before inverting onto a rack and glazing. White the cakes are baking, make the glaze: bring all of the ingredients to a boil in a small saucepan. If there is not enough liquid add water by the tablespoons, stirring, until the sugar melts. Taste. If it is way too sour for you, add a bit more sugar. Brush the glaze all over the warm cakes. Repeat until all of the glaze is gone. Let cool completely before serving. 3.2.2925
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
Here are February’s Chocolate themed Bundt Bakers: