Funfetti Mini Bundt Cakes #bundtamonth

Funfetti Mini Bundt Cakes |

Few things can make me feel better than a funfetti cake. A funfetti Bundt is one of them.This cake was made to celebrate the birthday of our budtamonth group.  As you may or may not know about me, I always celebrate special occasions with funfetti. I find it feeds my inner child who is always looking to satisfy her sweet tooth with fun colorful rainbow colored cake.

Funfetti Mini Bundt Cakes  |Sukarah.comThere are many reasons why Bundts are perfect cakes. Firstly, it’s just one cake, no layers that requires frosting. Its also baked in one pan without the need for any water bath, baking strips, or any fancy special aid tools. Furthermore, they look very sophisticated, though they require minimal decorating skills. There are all sorts of Bundt shapes, the Original Platinum Bundt Pan, Fleur De Lis Pan, Elegant Heart Bundt Pan, and my favorite, Heritage Bundt Pan… Up until last week, I really thought that they were the cutest thing ever. But then discovered something new. Its called mini Bundts. When I saw the 6 cavity Platinum Bundtlette Pan, it was love at first sight. I knew that this pan belongs in my kitchen. Storage is a major issue in my very tiny kitchen, but what the heck, YOLO, which means in my world, eat all the cake I want and buy all the baking pans I like. I mean, come on who doesn’t have a place for one extra pan? My dear husband rolled his eyes on me when I got it, claiming that I don’t need more pans, but as you can see, in the end I won (as I always do :)) and this little baby came home with me.

Funfetti Mini Bundt Cakes |

This was probably the best money I spent in September. I love, love love, that its a perfectly proportioned mini Bundt, meaning that no slicing is required and everyone gets their own little cake to enjoy.  I’m OCD with that I do not like to slice a Bundt cake. I can never seem to be able to slice equal portions that look perfect no mater which route I take to slice it, it’s just not perfect enough. These bundlette solve this problem. They look perfect, all you need to do is invert the pan, drizzle something (optional), serve and enjoy.

Its even cutter than a cupcake.

Funfetti Mini Bundt Cakes |

Compared to cupcakes, these are easier to make because they require no after work (aka frosting). Honestly, am just not a huge cupcake fan. Am probably the only person in the world who is not crazy about cupcakes. It’s OK if you like them, cool, I understand. Let’s just pretend that you never read this. Am just not on the same boat. I especially hate decorating cupcakes with overly sweet frosting, and worst, I hate peeling that useless paper liner off.

Funfetti Mini Bundt Cakes |
Allow me to tell about these delightful funfetti lemon Bundt cakes.This cake will make anyone’s day. If you want to spoil someone into an unforgettable treat, make these. Say you woke up on Monday morning and saw the alarm on your smart phone reminding you that today is your father / husband / bff birthday! There is no need to panic or rush to the supermarket to buy a cheap store bought cake. These mini funfetti Bundt cake will come to the rescue. I know what you’re think, these things take time to bake? Well no. they don’t. Thanks to the fact that these are mini Bundts, they only take 20 minutes to bakes. Some large Bundt pan  can take up to 90 minutes to bake. Since there’s no frosting required, so its just baking time, cooling time, drizzling time and eating time. Don’t forget to sprinkle some extra sprinkles. Congratulations you’ve just made a fun funfetti confetti lemon cake.

P.S. I suggest using Pam Baking Spray. I never trust non stick pans and always prefer to be on the safe side.

Funfetti Mini Bundt Cakes | Funfetti Mini Bundt Cakes | Sukarah.comThese little mini cakes you see above are:

  • Totally worth the calories
  • A work of art
  • A perfect finish to any meal
  • A true baking masterpiece

This recipe makes exactly 6 Bundlettes. Or one small regular Bundt cake. If you have a lot of guests coming over, or you’re just feeling extra greedy (totally normal), the recipe can be easily double to make a dozen, you can even bake them into cupcakes (good luck with the frosting). Whatever you do, please make these.

Funfetti Mini Bundt Cakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 6 mini bundts or one small bundt

Feed your inner child. These Funfetti Mini Bundt Cakes were almost too beautiful to eat. Each bite, fragrant with lemon and dotted with little colorful rainbow funfetti, was a true delight.

Original Sukarah recipe.


  • 2 cups (230g) all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (200g) sugar
  • Zest of one lemon
  • 1 cup (115g) butter, room temperature
  • 2 eggs, room temperature
  • 2/3 cup (155ml) buttermilk*
  • 1 tbsp lemon juice
  • 1/4 cup rainbow sprinkles
  • Decoration
  • Juice of half lemon
  • 5 tbsp powdered sugar, sifted
  • 2 tbsp confetti sprinkles


  1. Spray a mini bundt pan with baker spray. Or brush the pan with melted butter and dust with flour. Set aside. Preheat oven to 180C / 350F / Gas mark 4.
  2. In a medium bowl, whisk the flour, baking powder and slat. Set aside.
  3. Place the sugar in the bowl of stand mixer, use your finger tips to rub the lemon zest into the sugar. (Try not to daydream while inhaling the fragrant aroma from the lemon oil.) Add the butter, beat the butter and sugar using the paddle attachment until light and fluffy. 5 minutes on kitchen aid medium – high speed.
  4. Add the eggs, one at a time, beating well after each addition. Add the lemon juice, beat for two minutes.
  5. Reduce the speed to low, alternate between the flour and buttermilk (add 1/3 of the flour mixture. Add 1/2 the buttermilk, then 1/3 flour, then 1/2 buttermilk and finally the last 1/3 of flour mixture). Beat for 2 minutes.
  6. Using spatula (don’t mix using the mixer) fold in the sprinkles into the batter. Using an ice cream, spoon the batter into the prepared pan. Gently, tap the filled cake pan into the counter to help distribute the batter. Bake in the preheated oven for 18 – 20 minutes.
  7. Cool on a wire rack for 15 minutes before inverting.
  8. Cool completely before decorating.
  9. to make the drizzle
  10. In a small bowl, use a whisk to mix all ingredients.
  11. Drizzle over the cooled cakelets. Garnish with sprinkles.
  12. Enjoy.


DIY Buttermilk substitue: add one tbsp lemon juice, top it with one one cup milk. Let it rest on the counter for 5 minutes before using.

Funfetti Mini Bundt Cakes |

This post is part of bundtamonth. Happy birthday to bundtamonth. Hope you enjoyed my half dozen Bundts.

Here’s how you can be a part of Bundt-a-Month:

  • Simple rule: Bake us a fancy bundt
  • Post it before September 30, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts

You can also follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

I’ve baking with the group for the past 5 months. So far, i’ve baked a

And now these mini Bundts. Its really been fun baking with this group, not only because there was cake involved, but also because I like a good challenge especially when it come baking. Its been a fun funfetti bake.

Funfetti Mini Bundt Cakes |

May these bundlettes always be devoured, enjoyed and baked.

P.P.S. Eat one as soon as they are baked because you’ll never imagine how fast they disappear.

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Butternut Squash Bundt Cake

Butternut Squash Bundt Cake

There is a lot of butternut squash in the supermarket near to my house. It’s so cheap that I just couldn’t resist not buying a few squashes. At first, Celine thought it was a toy. So she carried one, and took it to her room (she also has an onion, a garlic clove and two wooden spoons lying there somewhere, I just need to figure out where). Anyway, I’ve enjoyed cooking these squashes so much, I made some squash chips which she happily ate, squash soup, and squash potato cubes, etc… but then Ms. Picky eater decided she is done with squash, so I left wondering what to do with these last two squashes I got, until I remembered a post I saw few weeks ago about Food Librarian butternut squash bundt cake, and immediately, I knew it’s time to take grease my Bundt pan.  It’s time to make some squashy Bundt risks.

Butternut Squash Bundt Cake

I knew while I was making it that I am taking a food risk. Living with a family of picky eaters, I’ve learned that not all butter, sugar and flour are created equal. Yes, they are even picky about dessert, but like I always say, any cake Bundt that doesn’t stick to pan, or spill all over my oven is a good Bundt. So, when this one did not make a huge mess out of my oven, or give me hard times by sticking to the pan, I gave myself a little pat on the back for having a good Bundt day.

The first bite of this cake  felt like eating an oyster. No, it doesn’t taste like oysters (or squash by the way), but I am a person who is always very intimidated when eating something for the first time. Therefore, let me tell you my honest opinion about this cake. It is so good. Its loaded with fall flavors. It is Nutty, earthy and fragrant. Who would have thought a cake with butternut squash would taste so good? Never in my life am I ever to underestimate the power of butternut squash.

Butternut Squash Bundt Cake

P.S. I had every intention of including a photo of a slice of this cake. Unfortunately, somebody stole the cake while I was shooting it inside my house! I was robbed in the middle of the day in my own house. OK, OK, that’s a lie not very accurate. The truth is after I took these photos you see here, I sliced a piece to take some photos, but before I do, I decided to take a bit to decide whether the it’s blog material or not. So when I took the first bite of that slice, I immediately was captivated I just could not stop. I served myself a second piece, and called my husband to join me in savoring this cake. He came by served himself a slice, and then came the kids, and then our friends came by and… That is who the cake was stolen in the middle of the day in my own house.

P.P.S. I borrowed the squash photographed above from Celine’s playroom. She was very upset when she saw I had taken her “eeesquash”

Butternut Squash Bundt Cake

Butternut Squash Cake

Prep Time: 30 minutes

Cook Time: 60 minutes

This cake is loaded with fall flavors. It is nutty, earthy and fragrant thanks to the combination of buttermilk, butternut squash and ginger.

Recipe Adapted from Fine Cooking


    For the cake:
  • 3 cups (375g) unbleached all-purpose flour; more for the pan
  • 1 tsp. baking soda
  • 1 tsp. table salt
  • 1/2 tsp. ground ginger
  • 1/4 tsp. freshly grated nutmeg
  • 1/2 cup (115g) unsalted butter, softened; more for the pan
  • 1-1/2 cups (300g) granulated sugar
  • 1/2 cup (115ml) canola oil
  • 2 large eggs
  • 1 Tbs. distilled white vinegar
  • 2 tsp. pure vanilla extract
  • 3/4 cup (175ml) buttermilk
  • 2-1/4 cups (220g) peeled and grated butternut squash
  • For the icing and garnish:
  • 2-1/4 cups (250g) powdered sugar
  • 3 Tbs. buttermilk; more as needed
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. freshly grated nutmeg
  • 1/4 tsp. table salt
  • 1/4 cup finely chopped crystallized ginger (I didn’t have this, so I skipped it)


    Make the cake
  1. Position a rack in the center of the oven and preheat oven to 180C / 350 F / Gas mark 4. Butter and flour a 10-cup Bundt pan (baking spray works too).
  2. In a large bowl, sift together the flour, baking soda, salt, ginger and nutmeg.
  3. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar for 1 minutes on medium speed until well combined. Add the oil and beat for 15 seconds until combined. Reduce the speed to low, add the eggs one at a time, mixing well after each addition. Add the vinegar and vanilla and mix again until just combined. Add half of the fry ingredients on low speed until just combined, add half of the buttermilk and mix until just combined. Repeat with the remaining flour and buttermilk.
  4. Using a spatula, stir the squash into the batter. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake until a cake tester inserted in the center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes; then carefully invert the cake onto the rack and remove the pan. When the cake is completely cool, transfer it to a serving plate.
  5. Make the icing
  6. In a medium bowl, whisk the sugar, buttermilk, vanilla, nutmeg, and salt until smooth. Add more buttermilk, a few drops at a time, as needed, until the icing is pourable but still quite thick. Pour the icing back and forth in thick ribbons over the cooled cake. Sprinkle the ginger on top. Let the icing set at room
  7. temperature, about 45 minutes, before serving.
  8. Make Ahead Tips
  9. This cake can be made a day or two in advance. After the icing has set, wrap the cake in plastic and refrigerate. Let come to room temperature before serving.


Wondering how to peel a butternut squash? Check this great post on Simply Recipes

Butternut Squash Bundt Cake

Well if anything, I hope we all learn to keep an open mind about vegetables added into dessert. Let’s all do this. Let’s just keep an open mind, buy some butternut squash, and make a Bundt. No one will ever complain.

I should end this post by stating that the one photo i wish I had taken was  the look on everyone’s face when i told them the cake contained squash. Their jaws literally dropped to the floor.

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Sprinkles Funfetti Layer Cake with Swiss Meringue Buttercream

When it comes to birthdays, I like to make one kind of cakes. Sprinkles, sprinkles, and lots of sprinkles. I don’t mean any kind of sprinkles cake, I mean a fully loaded sprinkles cake. One that is covered in sprinkles inside and out.

_DSC0164-2Last week was daughter Sophia’s first birthday. Of course I made her a very special fully covered in sprinkles cake. Sure, she’s one, and she probably can’t tell the difference between a sprinkle or dyed snow flake (I have no idea why I just said that), but its her first birthday, so it’s a celebration of her first year in life and hopefully many, many, many years to come on this earth, plus it’s a celebration of another year of motherhood for myself. Yep, I’ve made it to another year.

Cici, always my littler helper, assisting me in putting the candle. I love these little hands.


This cake may seem like its difficult to make, but once you stick to the basics, you’ll see

  • Use straight edge pans, to ensure the layer are easy to frost, like wilton or fat daddio
  • Use cake strips to ensure even layers,
  • Weigh your ingredients, don’t use volume
  • Once you distribute the batter, weigh the two cake pans to ensure both layers are identical
  • Its easier to crumb coat (first coating of the frosting) the cake if you put it in the freezer for 10 -15 minutes.
  • Once the cake is crumb coated, put it in the freezer again for 30 minutes.
  • To cover the cake in sprinkles you need  to use two round cardboard that are exactly the same size of your cake. If the cardboard is slightly bigger, trim it.

Here’s how I covered my cake in sprinkles.

Before I frosted the cake, I placed a cardboard under the cake that is exactly the same size of the cake. After I applied the second layer of buttercream, I chilled the cake for at least 30 minutes. Pour a lot of sprinkles on a large, clean and dry tray.  Then I spread sprinkles on top.

_DSC2174-2I pressed the sprinkles down, and put the cardboard on top of the cake.

_DSC2176-2Lift the cake using the cake carrier, lay it on the side and gently roll the cake until it’s all covered in sprinkles. Once its all covered, put the cake in the fridge for at least 10 minutes.


Sprinkles Funfetti Layer Cake with Swiss Meringue Buttercream

Prep Time: 1 hour

Cook Time: 1 hour

Total Time: 2 hours

Easy funfetti layer cake with Swiss meringue buttercream covered in sprinkles inside out.

Cake recipe adapted from Sweetapolita

To make Swiss Meringue buttercream If you have Thermoix, use this recipe ; or use this recipe


  • 1 cup (240 ml) whole milk, at room temperature
  • 4 large egg whites (175 g), at room temperature
  • 1 whole egg, at room temperature
  • 2 tsp (10 ml) pure vanilla extract
  • 1/4 tsp almond extract
  • 2-3/4 cups (315 g) cake flour, sifted
  • 1-1/2 cups (300 g) sugar
  • 1 tbsp + 1 tsp (19.5 g) baking powder
  • 3/4 tsp salt
  • 3/4 cup (175g) unsalted butter, at room temperature and cut into cubes
  • 1/2 cup Rainbow Jimmies
  • Once batch Swiss meringue buttercream
    1 Cup sprinkles (use any kind you like)


    The cake
  1. Preheat oven to 180C / 350 F / Gas mark 4.
  2. Grease and flour two round 8-inch baking pans. Cover with parchment. Grease the parchment paper. (I didn't cover my pan with parchment and it was not a picnic to invert it. So do parchment the pans).
  3. In a medium bowl, whisk together the eggs, 1/4 cup of milk, vanilla and the almond extract. Set aside.
  4. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt on low speed for 30 seconds.
  5. Add the butter and beat on low speed for about 30 seconds. Once all the butter is incorporated, add the remaining milk, and mix on low speed until the milk is just absorbed. Once its absorbed, increase the speed to medium speed and mix for 1-1/2 minutes.
  6. Add the egg/milk mixture in 3 separate batches, scraping the sides of the bowl(as needed), beat on medium for 20 seconds after each addition. Using a spatula, gently fold in in the rainbow jimmies, until just combined.
  7. Divide the batter among the prepared baking pan. Weigh in the pans. Add the strips to the side to ensure 2 even layers.
  8. Bake in the preheated oven for 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over-bake. Check cake at 20 minutes, but not before, and once you feel it’s almost ready, set the timer for 2 minute intervals.
  9. Cool on wire racks for 10 minutes before inverting, gently turn cakes back up, so the tops are up and cool completely.
  10. Decorate the cake
  11. First, place a cardboard under the cake. Crumb coat the cake with frosting. Chill the cake for at least 30 minutes.
  12. Pour a lot of sprinkles on a large, clean and dry tray. Spread sprinkles on top of the frosted cake.
  13. Press the sprinkles down, and put the cardboard on top of the cake.
  14. Lift the cake using the cake carrier, lay it on the side and gently roll the cake until it’s all covered in sprinkles. Once its all covered, put the cake in the fridge for at least 10 minutes.

OK, I confess that I contemplated with the idea of buying a funfetti cake mix to make this. But for a person who never used a cake mix in her life, making a first for my daughter’s first birthday would disappoint me. Nothing wrong with using a cake mix, but why use one when making one from scratch is just as easy?


By the time i finished making this cake, I was not very happy when i found I had almost 12 egg yolks in my fridge (7 from the cake, and 5 from the buttercream). That’s a lot of eggs yolks.


Wondering what to do with all that left over egg yolks? Here’s 10 things (desserts of course) you can do with leftover egg yolks:

  1. Boston Cream Pie (Uses 2 egg yolks)
  2. Rich Chocolate Pudding Pie (Uses 2 egg yolks)
  3. Chocolate Pudding (Uses 3 egg yolks)
  4. Cracked Sugar Cookies (Uses 3 egg yolks)
  5. Vanilla or Chocolate Pudding (Uses 4 egg yolks)
  6. Les Biscuits Bretons (Uses 4 egg yolks)
  7. Lemon Curd (Uses 6 egg yolks)
  8. Yellow Butter Cake (Uese 6 egg yolks)
  9. Momofuku Crack pie (Uses 8 egg yolks)
  10. Poppy seed Lemon Cake (Uses 8 egg yolks)

Just remember you don’t have to use them all at once. Egg yolks can be frozen, or simply kept in the fridge in an airtight container.


The birthday girl. Look at those teeth.

_DSC0033Happy birthday my little princess. Hope that one day you get to make me a cake ;-)

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My Top 10 Favorite Kitchen Gadgets

Since I started my blog almost 10 months ago (wow time flies!) to celebrate my love for baking (tacky I know) I am often asked how someone who literally never peeled a potato till she was 23 years, manages to not only cook, but bake and write her own baking recipes. To that I response, a) it’s a miracle, b)necessity is the mother of my kitchen adventures, and c) I just buy great gadgets.

I probably started cooking because am a food snob. I don’t like most of the food served at restaurants and take away. Cooking at home is healthier,  cheaper and of course tastier. You think am a snob because I don’t like restaurant food a lot (you’ll catch me at resutrants in the weekends though), wait till you hear my opinion about desserts! They suck. Big time. That is why I learned to make my own desserts.

Baking is not rocket science. As long as you have the right equipment and follow a good recipe, then there is no reason to fail. Unless of course you add salt instead of sugar (which has happened to me), that was the only inedible dessert I ever made.

Anyway, here is a list of my favorite things I use while am in the kitchen.



  1. My KitchenAid Stand Mixer: I literally couldn’t bake a single cake without this one. For years I refused to get a handheld mixer. I only want the best. So when I got this two year’s ago on mother’s day,  I was on cloud number 9. Not only is this pink (my favorite color) but with each purchase of one of these, Kitchen aid will donate $50 to the Komen Foundation helping to aid the fight against breast cancer. Although I love, love, love my pink kitchen aid, if I could buy a stand mixer today, I’d totalllly get this raspberry ice color. Saying its gorgeous is probably an underestimate. Am seriously in love with it. Now I just have to find an excuse to own two stand mixers in my tiny kitchen. Just another proof that life is tough.
  2. KitchenAid Flex Edge Beater: As a lazy bum who hates to lift a finger to do anything, so this is literally an indispensable gadget. I’d hate to spend my hard earned money on something that could be considered as a luxury, but if you vake regulalry, you know how tidious it is to scrape the bowl. One day I woke up and decided I am not scrapping bowls anymore. I got this beater and I never looked back.
  3. Microplane Zester: My life changed one night as I was hanging out in Williams Sonoma and I saw one sales lady using this zester to grate lemons. She didn’t need to say a word to me, I was sold by the smell of fragrant lemons. I walked down slowly and asked for one. My only regret is if I had bought this years ago. The time I spent using useless method to grate lemons. Honestly, I use it almost daily to grate lemon, cheese, ginger, nutmeg etc… It’s a must have even if you don’t ever bake.
  4. Digital kitchen scale: If there is one ultimate single thing once can do to successfully bake a cake my guess would be on weighing the ingredients instead of using volume. A cup of flour measured in a volume cup can be anything from 100 g to 140 g! I have never baked using volume, but if I did, I’d be very nervous every time that my cake would fail. Maybe it’s the OCD, but I like to measure everything that goes into my cake.
  5. Measuring Spoons: I know I just said I weigh everything, but I didn’t mean everything. I use these spoons for baking powder, baking soda, salt, etc… I have never seen measuring spoons with magnets until these. but don’t let their pretty look fool you. They come quite handy, esp since I hate fiddling with the classic measuring spoons with the ring.
  6. Heritage Bundt Pan: Unlike many other Bundt pans, this one is not only solid and sturdy but also an absolute show stopper. Even a novice can make a cake in this one and it will look like it was baked by a pro. That’s what I love about Bundt cakes, you can make a classic pound cake and yet it’d look gorgeous. Its not exactly the cheapest pan, but its definitely worth the price. Very high quality matierial.
  7. Bake Even Strips: If you bake a lot of layer cakes, you know how frustrating it is to bake uneven cake layers. Since I bought it last year, I have never had a single uneven layer since then. Except one time when I forgot to use them, but that’s a whole different story.
  8. Fat Daddio 9-inch Aluminum Baking Pans: I use these to make layer cakes. I am not a fan of non stick pans, I love aluminum because it’s a better heat conductor and last longer. These are anodized so you don’t have to worry about nasty things getting in your cakes. The best part is they have straight edges. I own two Fat dadios 9-inch and two Wilton 8-inch, Wilton’s are flimsy, light weight and not straight edge. I’d donate them to charity, but I don’t think they’d appreciate a layer cake with no straight edges. If you need a good pans, buy Fat daddio.
  9. T-fal Acti Fry 2in1: While am busy fattening myself with my baked goods, this thing is literally saving my life every day. It was a huge splurge when I bought it, but I tell you my arteries thank me every day. I honestly believe that one day when am old am going to look back and think that this is the best money I ever spent. When I first saw this in a shop, I was like no way am I going to spend all that money on a frying machine. Come on, its just fries stuff right? I seemed crazy to me. I walked away and never gave it a second thought until few months ago when I found out that both my mother and sister in law both bought one. You can imagine how fast I ran to buy one after my mom (who never made us French fries because she doesnt approve fried food) was raving about how she made French fries with one table spoon of olive oil. Whether I bought it because I was secretly jealous that they both own a gadget I don’t own or whether I bought it because I was sold on it remains vague to me. What matters is that I am thankful that I bought it. I have never fired anything ever since. I’ll save my calories for foods that are worth it. Like cake. This was my most recent kitchen gadget splurge and my waistline loves it.
  10. My DSLR: I know this is not a kitchen gadget, but I love my DSLR so much. Aside from my iphone, its probably the best non-kitchen electronic gadget I ever got. I originally got this because I wanted to take better pictures for my blog. But what I ended up with is much more valuable. Stunning pictures of my children that make me want to dump that point and shot crap into the garbage. P.S. I have no idea what all the buttons do, am always on auto mode. Go ahead judge me. But auto is working really well for me.

So there you have it, my top 10 favorite kitchen gadgets that I aboslutley love, and probably wouldn’t set foot in the kitchen if I didn’t own them, plus now you all know where my money goes. What are your favorite items that help in you in the kitchen? Is there something you absolutely love? Let  me know if I missed something.

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Classic lemon madeleines with brown butter

Madeleines (1 of 1)-2

Up until last weekend, I have never had, baked or even saw madeleines. Sad but true. The closeset I ever got to a madeleine was when I splurged and bought this fluted shell shape baking pan, just because I thought it was “cute”. I’ve seen people over the internet rave about medeleines, how biting into their crispy exterior crunches into their spongy interior making it impossible to have just one. They are quite addictive as I read. But I wouldn’t know. Until this weekend.

But trying madeleines wasn’t my only first this weekend. I made  them using brown butter. Let me just say O.M.G.! Where has brown butter been all my life. All my life I thought brown butter was something fancy but useless. But as I was melting the butter into an amber like color, the nutty aroma started to spread around the kitchen, like a cool breath on a warm summer day, I was in heaven. Thank God I still had some sense in my tiny brain to wait for the butter to slightly cool before I tasted it, and… what can I say about it? Should I say that I wanted to sip the whole melted half cup butter straight from the pay? I practiced a lot and I mean A LOT of self restraint not to sip the whole thing. Sometimes I swear that butter will be the last of me, but since this weekend, I can now swear that brown butter will be the last of me. I will have no regrets.

Speaking of self restraint, I almost all twelve. What? Don’t act like am the only one who has ever almost eaten a whole batch of freshly baked lemon madeleines.

Madeleines (6 of 9)

Here’s a great resource on how to brown butter (Link here). I forgat to take photos because my mind was busy dreaming of eating the whole thing. No regrets. Totally worth it.

My madeleines did not have a bump. It seems bumps are a classic look for these cookies, don’t ask me why, cause I don’t know. Personally, I think that they look better without the bump on their back. Why would any one want a bump on their cookie is beyond me. The bump make them look imperfect. But that’s just my humble opinion.

If you are serious about bumps, and like your madelines to have a bump, read this post from Dorie Greenspan wrote the book I adapted the recipe from Baking: From My Home to Yours.

Madeleines (1 of 9) Madeleines (2 of 9)

As you can see, I did a horrible job with greasing and flouring my pan. I should have just used my Pam Baking Spray. When will I ever learn that clumsy people like me should not bother with difficult tasks, like buttering and flouring a pan… Never probably.

Madeleines (3 of 9)

Madeleines (1 of 1)-3

We all know where that missing madeleine went to (hint, hint, I ate it)

Classic lemon madeleines with brown butter

Rating: 51

Prep Time: 3 hours, 15 minutes

Cook Time: 13 minutes

Total Time: 3 hours, 30 minutes

Yield: Makes 12 large or 36 mini cookies


  • 3/4 stick (95g) unsalted butter
  • 2/3 cup (90g) all-purpose flour
  • 3/4 tsp baking powder
  • Pinch of salt
  • 1/2 cup (100g) sugar
  • Grated zest of 1 lemon
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • powdered sugar, for dusting


  1. Put the butter in a small saucepan over low heat, let it melt watching carefully. Remove immediately once it starts to bubble and the color is amber. If any large solid form, use a strainer to remove them.
  2. In a large bowl, whisk together the flour, baking powder and salt.
  3. In the bowl of the stand mixer, use your fingertips to rub the sugar and lemon zest together until the sugar fragrant. Add the eggs. Using the whisk attachment, beat the eggs and sugar on medium-high speed until light and frothy, 2 to 3 minutes. Add the vanilla and lemon juice.
  4. Stop the mixer. Sift the dry ingredients into the eggs mixture. Using a rubber spatula, gently fold in the dry ingredients, work in upwards movement, add the melted brown butter to the side of the bowl (or melted butter) fold gently.
  5. Cover the mixture with plastic wrap and refrigerate for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.)
  6. Once the chilling period is over. Center a rack in the oven and preheat the oven to 400 degrees F / 200 degree C. Butter and flour the Madeleine pan tap out excess flour (tip, PAM is better for this). Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet.
  7. Use an ice cream scoop to spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly; the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden (at the edges) and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter. Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature.
  8. Just before serving, dust the madeleines with confectioners’ sugar. Serve warm, or fresh out the oven.
  9. Serving: The cookies are ready to serve when they are only slightly warm or when they reach room temperature. Dust the tops with powdered sugar and serve with tea or espresso.
  10. Storing: The batter can be covered with a piece of plastic film pressed against the surface and kept in the refrigerator for up to 2 days, but the madeleines should be eaten soon after they are made. You can keep them overnight in a sealed container, but they really are better on day 1. If they must be kept, wrap them airtight and freeze them, they’ll keep for up to 2 months.


I modified the original recipe by adding brown butter instead of unsalted, I also used lemon juice (not only vanilla)

Madeleines (1 of 1)-4Lemon madeleines I love you dearly.

Brown butter, I don’t know how I will ever live without you ever again.

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Healthy banana bars with chocolate chips

 Banana squares (17)This is a delicious and healthy way to make banana chocolate chip bars (or muffins). I make these whenever  I am –errrrrr watching what I eat. Don’t get me wrong, just because I said in my previous post that am going to the gym, doesn’t mean that I will eliminate dessert. It just means that am going to eat smarter.

These bare defiantly pass under the smarter category. My favorite part is that they are healthy but don’t taste healthy at all. Maybe it’s the dark chocolate chips that I used. You see, imho, chocolate is like ketchup. When I cook something and I someone smears it in ketchup, I automatically assume thy are doing this because the food is not good, and the sweet taste of ketchup can musk up any unwanted flavor. Maybe I am wrong, I don’t know, maybe its just because I don’t care much for ketchup that I am surprised at how much people love it? I think that chocolate is my ketchup. You can cover anything in chocolate and I will eat it.

Banana squares (35)-2These are not only whole wheat brownies / bars / cake whatever you may call them. There is no butter or oil or sugar or honey added into these, yet hey make a nice treat after a long work out or working day. Pairs nice with an afternoon cup of tea or morning cup of coffee. They are just perfectly delicious and I guarantee if you make them once, you will make them always. This is like banana heaven with chocolate. But a healthy that doesn’t taste healthy.

I used an individual brownie pan like this one Wilton 4 Nonstick Brownie Pan, 12-Cavity. But you don’t need to buy this pan to make these. A regular large pyrex dish works as well. Just make sure to adjust baking time accordingly (just add 10 -12 minutes to baking time).

Banana squares (66)

Healthy banana bars with chocolate chips

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

You wont believe how good these taste despite the fact they contain no butter, or oil, or any sugar. Makes 24 mini brownie bars.


  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup oat bran
  • 1/4 cup wheat germ
  • 1/4 cup oat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup sour cream
  • 3 eggs
  • 1 tsp vanilla
  • 4 large ripe bananas, mashed
  • 1 cup dark chocolate chips
  • powdered sugar for dusting *optional


  1. Preheat oven to 180C / 350 F / Gas mark 4. IF you using individual brownie pan, spray with PAM baking p spray (even your pan in non stick spray it, because these continue little oil)
  2. In a large bowl, combine the flour, whole wheat flour, oat bran, wheat germ, oat flour, baking powder, baking soda and salt. Set aside.
  3. In the bowl of the stand mixer, mix the eggs and sour cream until combined. Add the vanilla. Add the bananas. With the mixer on low speed, add the flour mixture. Mix until just combined. Don’t over mix else thes bar will be dry. Using spatula, fold in the chocolate chips.
  4. Bake in a preheated oven for 15 – 18 minutes or until a skewer inserted in the middle comes out clean.
  5. Cool on a wire before removing from the pan. Best eaten with in a day or two, warm or cool (I like'em fresh out the oven, although the banana flavor really intensifies the nest day
  6. Serve with a dust of powdered sugar.
  7. Store in an airtight container for two days in the refrigerator.

Banana squares (69)-2So there you go, an easy, healthy and delicious treat for your morning coffee, or afternoon tea, or just for your sweet tooth. You won’t miss the sugar (or fat).

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Lemon Poppy Seed Cake with Strawberries and Cream Cheese Frosting


Its official. I bought a new sneakers.

I also signed up for a one year gym membership.

I understand that my baking / food blog is probably not the best place to share the news of my current health awakening, but I want a place to rant, and this is probably the best place.

Exercise is like meditation. Although I believe in the power and importance of meditation, I just cant get myself to do it. Same like exercise.

Being a full time working mom of two very needy kids doesn’t help.

My ultimate fantasy would be to lose weight, whilst eating buttercream frosted cake, watching Seinfeld on the sofa, exercising my toes in counter clock wise motion :)

That’s probably never going to happen. The only exercise I currently get aside from picking up my two daughter both at once, is walking from my car to the parking, and I always park my car as close to work /home as possible. You’d do the same if you lived in a place where temperature is 50 Degree Celsius (120 Degree Fahrenheit)


Where does this health awakening leave my blog?

Just because am exercising doesn’t mean am going to give up baking. Exercise will not cure my sweet tooth. But to be fair, it make me think twice before serving myself a second or third slice of cake whilst convincing myself that its totally ok and under control. You’ll probably notice a few more healthy posts, but i doubt my sweet tooth will ever be cured.

Ok rant over. Now back to food. And specifically this cake. Lemon Poppy seed cake with Strawberries and Cream Cheese Frosting

My mom was generous enough to send me a bag of poppy seeds. I jumped up and down when I got my hand on them, as I’ve not been able to find any poppy seeds where I live, so when my mom bestowed her generosity upon me, I was simply thrilled. After all that’s what mother’s are for. Providing their kids with what they need.

The recipe is adapted from Pillsbury. I opted to use strawberries because its my daughter’s favorite berry. I also made cream cheese frosting instead of the traditional sugar glaze.

The cake is perfect for brunch or an afternoon cup of coffee. Of course lemon complement the poppy seed really well, yet, the lemon taste is not very pungent. So if you’re not a lemon lover (how can anyone not love lemon?) then you’ll still like this cake.

When I made this cake, I used thawed strawberries that I drained and mashed with a fork. Next time I make this I will opt to use fresh strawberries chopped.


Lemon Poppy Seed Cake with Strawberries and Cream Cheese Frosting

Prep Time: 10 minutes

Cook Time: PT45 - 50M

Yield: 10 - 12 servings

Serve this over brunch or at an afternoon coffee break, either way, everyone will love this. Adapted from Pillsbury


  • 1 1/2 cups (173g) Pillsbury BEST® All Purpose or Unbleached Flour
  • 2 tbsp poppy seed
  • 1 tsp baking soda (aluminum free)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup (135g) white sugar
  • 1/2 cup (113g) butter, softened
  • 2 tsp grated lemon peel
  • 1 large egg
  • 1/2 cup (115g) sour cream
  • Filling
  • 2 cups fresh or frozen strawberries, thawed, drained on paper towels
  • 1/3 cup (66g) sugar
  • 2 tbsp Pillsbury BEST® All Purpose or Unbleached Flour
  • 1/4 tsp freshly grated nutmeg
  • Frosting
  • 1 packet (220g) cream cheese (like Philadelphia), room temperature
  • 4 tbsp milk
  • 2 tbsp powdered sugar
  • Decoration
  • 1/2 cup fresh strawberries, chopped


    Make the cake
  1. Preheat oven to 180C / 350 F / Gas mark 4. Grease and flour bottom and sides of 9-inch springform pan.
  2. In a medium bowl combine the flour, poppy seed, baking powder, baking soda, and salt. Set aside.
  3. In large bowl using stand or handheld mixer, combine the sugar and butter; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.
  4. Alternate between the flour mixture and the sour cream, add to sugar and butter mixture, beginning and ending with flour.
  5. Make the filling
  6. Combine the filling ingredients, making sure not to smash the berries, like I did :-|
  7. Spread the batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. Add the filling on top.
  8. Bake 45 to 55 minutes or until crust is golden brown. Cool for10 minutes before removing the cake ring.
  9. Cool completely before spread the cream cheese frosting.
  10. Make the frosting
  11. Beat the cream cheese until light and fluffy. Add the milk and powdered sugar.
  12. Spread over the cake, top with fresh strawberries.
  13. Enjoy.


So, what do you think of this cake? and more importantly, where you stand on gyms and running shoes? I love to hear from you.

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Peach Bundt Cake with blueberries, Lemon and Greek yogurt #bundtamonth

Peach Bundt 05

The past three weeks have been hectic. My lack of posting is probably the best proof of that. I’ve missed my wordpress blog more than anything in cyber space. I may have lost my ability to blog for a short while but I have not lost my ability to bake. Lord only knows what would happen to me if I could not bake a cake from scratch one day. Anyways, am back, and I’ve this great recipe to share.

Our theme for this month’s bundtamonth was peach.   When I baked this cake, I improvised and used my own recipe. I was really not expecting that the cake would be gone so quickly. I baked it last Friday morning; family was graceful enough to let me take some photos before I served it.

Peach Bundt 02

Let me tell you, it was gone in seconds. Literally. Really, I don’t regret that it was gone in seconds but I regret not making two of this. Yes two. One for the family and one for myself. Am one greedy person, I know. My family loved it and so did I. It was full of summer flavor from the peaches and blueberries. Of course you cant taste the Greek yogurt, yet it added a lot of moist-ness (is that even a word?) and softness to the cake. Although it contains butter, its still very light to eat one slice after the other. i just don’t know why. My husband joked and asked whether there were drugs in the cake. it just that addictive. Don’t just take my word (or husband’s) word for it. Try it. You’ll love it as much as we did. I can honestly say that this is one of my favorite cake.

Peaches, blueberries and lemon are three flavors that go reallt well together. But I think that any summer fruit combination would also work, You don’t really have to use peach or blueberry to make this cake, other alternatives would be plums and blackberry, or cherries and raspberry, or apricots and dark chocolate chips(I love the last combination). Bottom line, the recipe is quite versatile, you can make this cake with any fruit you have on hand.

Peach Bundt 03All these photos are just making my mouth water for some more. Just look at these peaches and blueberries together.

Peach Bundt 07

I used this Nordic Ware Platinum Collection Heritage Bundt Pan. Not only is it a beautiful Bundt pan, but its also a heavy duty one made with high quality material. I love to bake so much that I honestly have a dozen Bundt pan, this one is my favorite. Its also very easy to clean. If you’re worried about greasing the pan, just use Pam Cooking Spray. Once you use this spray, you’ll never butter and flour another pan for the rest of your life.

P.S. Always remember before baking this cake or any cake, eggs and butter at room temperature.

Peach Bundt 04

About Bundtamonth:

For more Peach Bundt Inspiration:

  If you’d like to be part of Bundtamonth:

  • Bake a bundt using this month’s theme which is peach
  • Post it before August 31, 2013
  • Use the #BundtaMonth hashtag in your title. (For ex: title could read  Peach Cinnamon Swirl Bundt Cake- #BundtaMonth)
  • Add your entry to the Linky tool below
  • Link back to our announcement posts at Cakeduchess or Bakerstreet


Peach Bundt Cake with blueberries, Lemon and Greek yogurt

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: Bundt Cake

This simple and rustic peach Bundt cake uses a combination of peaches, blueberries and lemon, thus making this cake, a perfect summer dessert.


  • 2 cups (230g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (113g) butter. room temperature
  • 1 cup (100g) white sugar
  • 2 eggs
  • 1 tbsp lemon zest (from about one lemon)
  • 1/2 cup (125g) Greek yogurt
  • 4 ripe peaches, peeled, pitted and chopped into squares
  • 2 tbsp lemon juice
  • 1 cup blueberries, fresh or frozen (do not thaw)
  • Glaze
  • 1/4 cup peach jam, (I used apricot because its what I had)
  • 3 tbsp water


  1. Preheat oven to 180C / 350 F / Gas mark 4. Spray a 10 cup Bundt pan with baking spray. Set aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another small bowl, soak the peaches with the lemon juice. Set aside
  4. In the bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy, about 5 minutes on medium – high speed. Add the eggs one at a time, beating well after each addition. Add the lemon zest, beat for additional two minutes.
  5. Reduce the speed to low. Alternate between the flour mixture and the Greek yogurt beginning and ending with flour. Once all the flour is used, turn the mixer off. Using a spatula, gently fold in the peaches, than the blueberries, don’t fold too much else the fruit will be smashed.
  6. Pour into the prepared baking pan. Bake for 45 – 50 minutes. Once done, cool for 20 minutes, before inverting.
  7. To make the glaze
  8. In a small saucepan, combine the jam and water. Once boiling, remove from heat and poor over the cooled cake.
  9. Store in an airtight container for up to three days.

Peach Bundt 05

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No bake Ricotta Cheesecake Tartlets


The clock is ticking, its almost August, one more month to enjoy low traffic before school season starts in September, and my eternal battle with traffic begins once more.

I sincerely cant believe July is over??? God it seems yesterday we were celebrating New Year. Here we are now almost in August, with summer almost gone. Time sure flies by. Ramadan month is also almost over. A week or so is left before I can enjoy my morning coffee again. I sure am gonna miss Ramadan dearly. As dearly as I miss my coffee. If anything, I admit that abstaining from food from dawn till sunset has required a lot of self discipline, however the 16 hours intermittent fasting has been eye opening to how much food I was consuming opposed to who much food I actually need. It’s amazing how light I feel during the day. I also don’t feel hungry anymore. My body is now accustomed to having two meals daily, iftar and suhor. Plus dessert of course. Mentally I feel more focused, perhaps it’s because my mind knows that thinking about ways to fill my stomach with food is out of the question, therefore it (my minds) actually thinks of ways to do some other things for a change other than food.

Who am I kidding? My mind is always thinking about food. That’s how the idea to make these no bake ricotta cheesecake tartlets came to me.

You see, my mind was craving cheesecake whist at work and fasting. I knew that I’d have no time to bake a cheesecake in time for iftar, and no bake cheesecake takes forever to set in the fridge (what? Am the only one who thinks overnight is forever?)  Therefore, my mind got busy searching up and down for ways to solve this dilemma, that’s when the idea of using the mini tartlet pans I bought recently came to me.

Anyhow… This is the basically the easiest way to make a cheesecake. I wonder why I haven’t thought of that before. Since I was feeling adventurous I decided to make these using ricotta cheese instead of classic Philadelphia. I’ve had baked ricotta cheesecake before, but never had no bake ricotta cheesecake. I knew I will love the flavor since I enjoy eating ricotta by spoon, so why wouldn’t I enjoy sweet ricotta with biscuit crust and jam? Absolutely no reason.


If your sweet tooth is aching for dessert (mine always is), than this is the best time to make this recipe. Since its summer, no one wants to heat an oven or spend hours in the kitchen making dessert. This whole dessert needs only 30 minutes to make (active time) but the crust needs to be chilled for 30 minutes before pouring the cheesecake filing on it.

But I’ll worry about all that later. For now, am just sitting here behind my screen, enjoying the last serving tartlet.

I don’t mean to sound snobby, but one thing is certain, I am going to be making these for years to come.

This recipe is quite versatile and fool proof, some of the variations include:

  • If you don’t have min tartlet pans, you can use an 10-inch tart pan with removable bottom.
  • I used a combination of ricotta and cream cheese (Philadelphia)You could also substitute ricotta for cream cheese, or use ricotta only..
  • Instead of digestive biscuits, you could use graham crackers, Oreo, or any vanilla / chocolate wafers of choice. I simply used digestive because that’s all I had on hand.
  • Topping, instead of jam, you could fresh fruit (am thinking blueberries or strawberries), or even some caramel  with a sprinkle of sea salt (there goes my foodie mind).


No bake Ricotta Cheesecake Tartlets

Prep Time: 30 minutes

Total Time: 60 minutes

Yield: Makes 5 (3-inch) tartlets or one 11-inch tart

An easy no bake lemon ricotta cheesecake recipe that can easily be made in single serving tartlets, or on large tart pan.


  • ~ 2 cups (250 g) digestive biscuits, crushed
  • 1/2 cup (113 g) butter, softened
  • Filling
  • 1 1/2 cup (375 g) ricotta cheese
  • 1/2 cup (112 g) cream cheese
  • 4 tbsp powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • Topping
  • 4 tbsp best quality spreadable jam (like St. Dalphour)


  1. Blitz the biscuits in the food processor, add the butter. Mix until the butter has been absorbed into the biscuits.
  2. Use your finger to evenly press the cookie crust into the tartlets. Place in the fridge to cool for 30 minutes before proceeding. Alternately, you could just bake it in the oven for 10 minute, but then it won’t be no bake.
  3. Place the ricotta cheese, cream cheese, sugar, lemon juice and zest into the bowl of food processor. Beat for 4 – 6 minutes on medium high speed using the paddle attachment until light and cream. Refrigerate for 3 hours (or at least one hour).
  4. Once ready to serve, spread the topping. Store in the refrigerator for 5 days.


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So, what’s you favorite no bake cheesecake for summer?

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German Chocolate Bundt Cake with Caramel glaze #bundtamonth


When I saw that this month’s theme for #Bundtamonth was Caramel, I secretly freaked out. I have never made caramel from scratch before. Sure, I’ve boiled can of sweetened milk to make dulce de leche; I’ve made caramel on my thermomix, even bought some from the store, but from scratch? Never.

Well, until now.

I know I could have cheated by buying store bought caramel or make some on my thermomix, but if I did so,  it wouldn’t be a challenge anymore. So I decided to make my own caramel on the stove, the old fashioned way. Let me tell you, that making your own caramel is not hard at all.  I was really amazed at how easy it was to make it! I wasn’t really sure I would be able to pull this through but I always manage to outdo myself.

So anyway, contrary to my first impression, a German chocolate cake did not originate in Germany, (shocking I know), its not a German cake, or related to Germany in anyhow, the naming actually refers to the type of chocolate used to make this cake, German chocolate. Kind of chocolate is similar to semi-sweet chocolate, only sweeter. So if you can’t find that particular kind, feel free to substitute it with semi sweet chocolate plus two tablespoon sugar per cup.

After last month’s baking failure (My chocolate orange swirl Bundt cake), when my zebra cake turned into a marbled cake, i decided to follow the recipe to the T, I simply didn’t want to be taking any risks, especially where chocolate is concerned. The only problem I had was that the bundt pan I used was too small. Ughh! I used a 10 cup Bundt pan, if you make this, I’d suggest to use a 12 cup Bundt pan, unless you like to clean spilled cake from the oven’s floor. No? Well I didn’t think so, so use a larger Bundt pan, or at least, fill whatever Bundt pan you have 3/4 (no more) and distribute the rest of cake mixture into cupcake liners.


Here’s how you can join the #BundtaMonth party:

Bake your Bundt for the Caramel July theme. – Get inspired by your favorite caramel cake ideas and bake us a Bundt for Caramel July! – Post it before July 31, 2013. – Use the #BundtAMonth hashtag in your title. (For ex: title should read #BundtAMonth: Caramelized Apple Bundt Cake) – Add your entry to the Linky tool below – Link back to both Lora and Anuradha’s announcement posts. That’s it! Join in the caramel baking fun all July!

Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration .

Looking for inspiration to bake a Caramel Bundt this month? Stop by and visit all these beautiful bundts this month!

Or visit the hosts for Bundtamonth, Cakeduchess or Bakerstreet


Follow Bundt-a-Month on Facebook, where we feature all our gorgeous Bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.

German Chocolate Cake with Caramel glaze

Prep Time: 30 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 30 minutes

Yield: 10 - 12 servings

If you love chocolate and you love sweets, than this cake is for you. The pecans, caramel and coconut not only add an extra kick to this cake, but define its identity: A German chocolate cake.

German Chocolate Cake adapted from Taste of the South Magazine Caramel adapted from Food Network


  • 3/4 cup (90g) natural unsweetened cocoa powder
  • 3 squares (90g) German’s sweet chocolate, chopped
  • 3/4 cup (187.5ml) hot coffee
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 3 teaspoons vanilla extract
  • 3 egg whites, at room temperature
  • 3 cups (345g) all-purpose flour
  • 3 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp salt
  • 1 1/2 cups (375ml) whole buttermilk
  • 1 cup (110g) pecans, roughly chopped
  • 3 tbsp sweetened shredded coconut
  • Caramel
  • 1 cup (220g) packed brown sugar
  • 1/4 cup (56g) butter
  • 1/2 cup (125m) heavy cream
  • 1/2 tsp salt
  • 1 tsp vanilla


  1. Preheat oven to 180C / 350 F / Gas mark 4. Grease and flour a 12 cup Bundt pan. Set aside.
  2. Place the cocoa powder, chocolate and coffee in a medium bowl, whisk until combined. Set aside.
  3. In another bowl, whisk the flour, baking powder, baking soda, and salt. Set aside
  4. In the bowl the stand mixer, beat the butter, sugar, and vanilla at high speed (6 – 8) with an until its light and fluffy (5 minutes).
  5. Add the egg whites, one by one, beating well after each addition. Reduce the speed to low, add chocolate-coffee mixture, beat for 3 minutes until it’s well incorporated. Add flour mixture to the butter-chocolate mixture, alternately with buttermilk, beginning and ending with flour. Switch off the mixer. Using the spatula, fold in the pecans. Pour batter into the prepared Bundt pan.
  6. Bake for 55 - 60 minutes or until a wooden pick inserted near the center of cake comes out clean,
  7. Cool in pan on a wire rack for 10 minutes. Then, invert the cake into a wire rack and let cool completely
  8. Meanwhile, prepare the caramel.
  9. In a small saucepan over medium heat melt together the butter and sugar stirring with a whisk until the mixture begins to bubble.
  10. Add the cream, continue to whisk until the cream bubbles. Add the salt and vanilla, whisk for one more minute. (if the caramel is thin, don’t worry, it will thicken as it cools)
  11. Once the glaze cools, pour it over cake. Decorate with sweetened coconut and pecans (if desired).
  12. Store at room temperature for up to 5 days.

The only thing missing in this photo is my cup of tea. A big, fat, warm mug of raspberry white tea.

What can I say, am a sucker for an afternoon tea with chocolate desert.


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Voila, here is my Bundt for July, a German Chocolate Bundt Cake with pecans, coconut and caramel glaze. Am secretly looking forward to August’s Bundt theme, and suddenly am wondering how is it that 2013 is almost over. Time is passing so fast.

Have you baked any new Bundts lately?

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