Pumpkin-Banana-Cranberry Mini Bundt Cakes #BundtaMonth
Notice something different?...I figured out how to use 'text' in my photos! So thrilled to start out for the #BundtaMonth Challenge, and the theme for October is Pumpkin!
|Vintage 'Vera' table cloth, (brand new $1.99) ...a 'thrift find' from Goodwill|
I still have my original dark orange color seventies bundt pan along with a couple newer ones, and an awesome mini heavy duty pan, a 'thrift find'...which I love to bake in. I didn't want to take time browsing for a recipe, so I just used my 'trusted' basic banana bread recipe that I have memorized, modified it, and added the pumpkin and the fresh/frozen cranberries from Whole Foods.
What is #BundtaMonth all about?
Here’s the challenge:
Anuradha (Baker's Street) and Lora (Cake Duchess) will pick an ingredient and announce it the first week of every month. All you Bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a Bundt – mini Bundt or large Bundt – and link it up to our blogs throughout the month. It's that simple!
They decided to bake with pumpkin in their October Bundts.
If you're out of ideas and are looking for inspiration you should check out their Pinterest board that has 100+ bundt cake recipes.
Pumpkin-Banana-Cranberry Mini Bundt Cakes
recipe by; Elisabeth
1 cup all-purpose flour
(I used King Arthur unbleached all-purp)
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 can (15 oz) pumpkin (I used Libby's
2 ripe bananas
2 large eggs
1/4 cup vegetable, or canola oil
1 bag (12 oz) fresh, or frozen cranberries
(you can use dried cranberries, in place of fresh
or frozen...1 cup)
1 teaspoon salt
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg (I used a sm. amt. of fresh grated)
3 or 4 pieces crystallized ginger
(you can use 1/2 teaspoon powdered ginger instead)
Preheat oven to 375 degrees F. Get 3 bowls ready for your ingredients. (1 large, 1 medium, and 1 small)
On the top right photo...in the large bowl,
add the canned 15 oz. pumpkin puree, the 2 sugars,
the cinnamon, the grated nutmeg, the 2 bananas, and mash coarsely with a potato masher.
In a small bowl, add the 2 eggs, and 1/4 cup vegetable, or canola oil, and whisk with a fork.
In the medium bowl, combine the flours, salt, baking powder, and baking soda. Mix together.
Add the cranberries, and the crystallized ginger to the flours and mix gently together. The importance of this method is; so that they don't sink to the bottom of the batter when baking.
Now, you can add half of the fruit and flour mixture to the pumpkin mixture, in the large bowl. Also the the egg mixture to that, and fold in gently.
Spray a a mini bundt pan, and a 6 cup muffin pan with cooking spray, and add the batter carefully, about 3/4 full in the bundt pan, and halfway full in the muffin pan
As you can see, I've worked very hard on this challenge, planning, working on re-constructing the actual 'memorized' banana bread recipe from 'scratch' taking step-by-step photos...trying to capture a good natural light with a 'speck of sun'...virtually, never using 'props'...just 'thrift finds' items I have on hand.
I almost forgot the glaze recipe!
2 cups powdered sugar
1 teaspoon light rum
1 teaspoon (maybe 2, if needed)
Just look and see how incredibly moist is the texture. Your taste buds are in for a huge surprise when you bit into the sour taste of the cranberries, and the sweet tangy taste of the crystallized ginger.
As for kids under 6...I recommend using dry cranberries, that have been soaked in boiling water for a few minutes before mixing it in the batter. (my little 6yr. granddaughter literally picked out each cranberries before she ate the cake, which she did like, but not approved of the sour taste, which actually mingles with the sweet cake and a surprise of the slightly spicy crystallized ginger!