There are few things I truly get excited about…
Like Taylor Swift’s new album. I get really excited if I hear her on the radio even though she’s been on a loop for the last several weeks on my playlist. My favorite track at the moment is Style. Speaking of style that brings us to these shoes. Let’s face it, what girl does not get excited about new shoes? But I digress…I almost forgot we are here to talk about food 😉
There is one other thing that I get pretty excited about, Christmas. Some may argue I am a little too into it. That, or everyone else needs to get more into the spirit.
This month’s #BundtBakers theme was mint, and with Christmas constantly on my mind, naturally my bundt had to have peppermint. I started with a basic chocolate cake and added strong hot coffee to the mix. To make this ever more decadent, I topped it off with an eggnog drizzle, complete with crushed peppermint candies.
Living the Gourmet
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoon baking powder
- Pinch of salt
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/2 cup unsweetened apple sauce
- 1/2 cup sour cream
- 1 cup whole milk
- 1/4 cup canola oil plus 2 tablespoons
- 3/4 cup strong hot coffee
- 1 cup icing sugar
- 3-4 tablespoons eggnog
- Dash of vanilla powder
- 5-6 peppermint candies, finely crushed
- Preheat oven to 350 degrees F. and grease a bundt pan.
- In a large bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.
- Then re-sift all dry ingredients into a medium bowl. Set aside.
- In the large bowl that you started with, whisk together sugars and eggs. Add apple sauce, sour cream, milk, and oil.
- Starting with 1/2 cup, add flour mixture to the wet ingredients. Mix well, then add a little bit of the hot coffee. Alternate between the flour and the coffee, beginning and ending with the flour mixture.
- Pour batter into prepared bundt pan and bake for about 25-30 minutes or until the cake tester comes out clean. Transfer cake to a cooling rack and let rest for 15-20 minutes before turning out onto a cake plate.
- In the meantime, in a food processor, pulse the peppermint candies until finely crushed. Set aside.
- Whisk together icing sugar, powdered vanilla, and eggnog until a thick drizzle forms. Pour over entire bundt and top with crushed candies. Serve with whipped cream if desired.
#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.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.