If hubby says after the first bite that this tastes exactly like in Colombia, you simply know that this is a winner. May I introduce Colombian mantecada aka pound cake (ponqué). The main difference between a regular pound cake and this one is that part of the flour is replaced with corn flour. This automatically makes the cake denser. However, nonetheless very delicious. In Colombia this cake is served for breakfast or as a snack. It is usually eaten plain without any glaze or other components, pure and simple.
Aren’t coffee cakes the best? They are so unassuming, don’t need that many ingredients and it does not take that long for you to actually get to the baking state of this cake. At least this peach and blueberry coffee cake is prepared quickly. You will have to cream the butter, add the sugar and cream a bit more, add eggs and vanilla extract and from there is basically is done. OK, let’s say the hard part. The rest is mainly waiting. So if you are not in the mood for being in the kitchen forever, how about this peach and blueberry coffee cake?
Today I am introducing a delicious orange cranberry bundt cake. I just love that this bundt cake is so moist, contains real fruit and is just perfect for winter. The batter is fairly easy to prepare and I am sure that you can serve this cake either for Christmas or any kind of get together you have planned in your future. Heck, you may even try it for breakfast!
Since Christmas is just around the corner, I decided to spice this cake with some traditional Christmas spices, such as cinnamon, cloves, nutmeg and the like. I am sure the cake will also taste without, but seriously, I put quite a bit of effort into making this cake look pretty. I mean, for me the taste of a cake will always overrule its prettiness. Seriously. I don’t understand how people find cakes made with ultra-sweet fondant georgeous. Sure, they may be from the outside, but it really saddens me that you cannot eat fondant. So what’s the deal? Why do people say these cakes are gorgeous if you can’t eat half of them? In this instance I decorated my bundt cake with some oranges, cranberries, and rosemary to make it extra special. So I figured it wouldn’t hurt to also make the batter have some secret ingredient. Hence the spice plus fresh cranberries and orange juice. I can assure you, this cake definitely tastes as good as it looks!
What my go-to recipe for chocolate cake is? Definitely this one. I don’t even know when or where I picked it up. It probably was passed down to me from my mom as we spent several years in the U.S. in the 80’s, German recipes are usually a bit more complicated. It has been very popular among my relatives. I love this recipe because it can be whipped up in about five minutes. Literally.
One thing I know for sure is that I have seen this cake around a lot. At a lot of festivities. I mean, what beats a cake you can whip up so quickly and which is so versatile? I love that it is so moist! Originally it was a sheet cake, often served with nuts and frosted with some chocolate frosting. Sometimes it was made with cherries, my sister also used it as a birthday cake for one of her children and used smarties, M&Ms etc. to make it more festive. This recipe can also be the base for a bundt cake.
Warning: This cake takes time. A lot of time. I usually like simple recipes, I am not somebody who spends hours and hours in the kitchen. Except for special occasions. Really special occasions. Like Easter and Christmas. So this cake is my Easter Special. I mean, it does require a lot of work. Be prepared.