Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake)


 
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake
Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake

Ever since I met Rich, he has been telling me about a “Lemon Crystal Cake” he remembers eating as a kid. He tells me about how good it is, how it’s one of his favourites, and how he is really good at making it (yet funnily enough cannot provide me with a recipe for it?!). I kind of wrote it off and gave up on trying to work out what it was - until I made this Lemon Cake from Maida Heatter’s book, Happiness Is Baking, a few weeks ago, and was met with a very, very excited Rich when he tried it, and let me know that not only was this the same type of cake that he remembered, but it was better. Crisis averted!

This cake comes from the amazing Maida Heatter’s book - she passed away a few weeks ago at the incredible age of 102. Because I didn’t grow up in the States I hadn’t heard of her much until her most recent book, Happiness Is Baking, was released in April. It is full of her most-loved recipes - I did a little research, and can very easily see why she was such an amazing baking icon, and very aptly titled “The Queen of Cake”. The head notes in her recipes are funny and informative, and the recipes are extremely detailed. She sounds like she was just the most amazing woman, who led the most exceptional life.

I flicked through the book loads of times before I was able to decide on which one I wanted to share here - there are cakes, cookies, brownies, cheesecakes, pies, and bars. I settled on this Lemon Cake, which has become a very well known recipe of hers. It is relatively simple, but so, so delicious - a tender lemon cake, baked until beautifully golden brown, then brushed with a glaze when still hot from the oven, which gives the outside this amazing, crunchy crust. Rich ate nearly the whole thing by himself over the course of a weekend - it’s just that good. I can’t wait to bake more of Maida’s recipes - they all look incredible.

A few wee tips:

  • I baked this in a crown bundt pan, and, following Maida’s suggestion for a wee sub, used lime juice in the syrup rather than lemon.

  • I also noticed something that I have seen in a few older style recipes before - it calls for a measure of ‘sifted’ flour. This means that you need to sift the flour before you measure it - but for ease of measuring and easy clean up, I did some quick measuring at home and 1 cup of sifted flour weighs 115g (I read somewhere that Maida recommended treating a cookbook like a textbook and making notes, so I don’t think she would mind that I annotated mine a wee bit).

  • You can make this in a regular tube pan if you like!

  • Maida calls for dusting the pan with bread crumbs - because I was using a detailed pan (and didn’t have any bread crumbs at home), I used a flour based baking spray, which is my favourite to use for bundt cakes!

 

 

Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake)

- Makes 10 portions -

Reprinted with permission from ‘Happiness is Baking’ by Maida Heatter

Lemon Cake
3 cups (345g) sifted unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
8oz (225g / 2 sticks) unsalted butter, at room temperature
2 cups (400g) sugar
4 large eggs
1 cup (240g) milk
Finely grated zest of 2 lemons

Glaze
1/3 cup (80g) lime juice (feel free to sub lemon juice)
2/3 cup (135g) granulated sugar

 

- PROCESS -

LEMON CAKE

Adjust an oven rack one-third up from the bottom of the oven. Preheat the oven to 350°f / 180°c. Butter a plain or fancy tube pan with an 11 to 12 cup capacity and dust it lightly with fine, dry bread crumbs (I used a 10 cup capacity bundt pan and sprayed it well with flour based baking spray).

Sift together flour, baking powder, and salt and set aside. In a large bowl of electric mixer, beat the butter to soften it a bit. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep the mixture smooth. On the lowest speed, alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until incorporated after each addition. Remove the bowl from the mixer. Stir in lemon zest. Turn the batter into the prepared pan. Level top by rotating pan briskly back and forth.

Bake for 1 hour and 5 to 10 minutes, until a cake tester comes out dry.

Let cake stand in the pan for about 5 minutes and then cover with a rack and invert. Place over a large piece of aluminum foil or wax paper.

 

GLAZE

The glaze should be used immediately after it is mixed: Stir the lime juice and sugar together and brush all over the hot cake until absorbed.

Let the cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate. Do not cut for at least several hours.

Maida Heatter's East 62nd Street Lemon Cake (Lemon and Lime Bundt Cake). This recipe comes from the legendary Maida Heatter's latest book, Happiness is baking. It is a tender crumbed lemon cake, brushed with a crunchy sugary glaze. Incredibly easy and so, so delicious. #maidaheatter #lemoncake #bundtcake

“Happiness Is Baking” was published in 2019 by Little, Brown, and Company, and is Copyright 2019 Maida Heatter.

Mini Banana Bundt Cakes with Coffee Salted Caramel


 
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel
Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel

I am an absolute shocker at buying bananas and then not eating them, which results in more banana baked goods than bananas being eaten in this household. I always have good intentions to make smoothies, or have them as a snack with some nut butter (which I love, I just always forget), so they inevitably end up weird and spotty, and I bake with them. It’s not the worst problem to have, seeing as I am married to someone with a banana bread addiction, so we always have some on hand in the freezer, pre-sliced, so rich can just pop it in the toaster when the need arises.

I’ve been wanting to work on a banana bundt cake for a while now, and a week or so ago we had an intense backlog of brown bananas, so I started testing. The testing process was actually quite quick, as my go-to banana cake recipe, which I use for a regular layer cake (super old photos, please excuse) and also a sheet cake, bundted like a champ, and I hardly had to make any tweaks. It’s always a little hit and miss when you try baking a recipe you know in a bundt pan - it either is a spectacular fail (like the first test of this cake), or it works first time and all is right with the world (this devil’s food bundt did exactly that and it was just the best day ever).

I topped these mini banana bundt cakes with a coffee caramel - infusing caramel is super easy as it is cream based, so to inject flavour all you have to do is infuse the cream. This time I steeped it with some coffee, and it came out great. Always remember that the flavour will be diluted once it is made into a caramel - I always get a bit worried for a second when the cream is super strong! The caramel was so lovely against the banana, and the coffee flavour complimented it perfectly. You definitely don’t need a caramel topping, but it looks amazing and is a little something extra!

I originally tested this in a regular sized bundt pan (I used this one), and it worked great, so if you don’t have these mini babies, then you can double the recipe - I have popped some instructions in the notes.

A few wee tips:

  • I made a single batch of this recipe twice so that I had 12 little cakes. I found flour settled in the grooves, so I just used some baking spray to help prevent sticking. I used this pan!

  • If you would like, you can double it and put it in a 10 cup bundt pan (I tested it in this), and bake for 55-60 minutes. Leave to stand for 10 min before turning out. Make sure the pan is well greased with baking spray and flour.

  • I like to give the caramel an overnight rest, which means it will likely have to be microwaved to get to the right texture once you are ready to use it, but if you like you can also make it before you make the cakes and leave it to cool while you bake them - if you put it in a shallow container to cool (rather than a jar) it will cool quicker because it has more surface area! I usually just pop it in a jar and leave in the fridge overnight because #lazy.

  • You want your bananas to be waaay on the ripe side for this if possible. Like, if you look at them and are like “ooooh that’s almost rotten” - that’s great. Regular spotty bananas work too!

  • This recipe has a slightly weird step in it - it gets you to dissolve baking soda in milk. This is how I’ve always done it, because this cake is adapted from the banana cake I grew up on. I think it may be to reduce the risk of baking soda bombs in the cake (when you bite into a lump), I guess NZ bakers are bad at sifting their baking soda, or it is to help it disperse? Anyway, it’s there because that’s how I’ve always done it, would love to know if you know the reason! If you don’t want to do this step you can probably just add the baking soda to the dry ingredients, and add the milk along with the vanilla and banana.

 

 

Mini Banana Bundt Cakes with Coffee Salted Caramel

- Makes 6 cakes -

Note: I made this recipe twice in order to give me 12 cakes - I baked them, then let the pan cool while I mixed up the next batch.

Cake adapted from "Edmonds Cookbook"

Coffee Salted Caramel
230g heavy cream
30g coarsely ground coffee
200g sugar
90g butter, at room temperature
2 tsp kosher salt

Banana Mini Bundt Cakes
125g butter, at room temperature
150g sugar
2 eggs, at room temperature
1 tsp vanilla bean paste
225g very ripe bananas (about two bananas), mashed
40g whole milk
1 tsp baking soda
250g all-purpose flour
1 tsp baking powder
1/2 tsp salt
 

- PROCESS -

COFFEE SALTED CARAMEL

Place the cream in a small saucepan. Heat over gentle heat, until you start to see movement around the edges. Remove from the heat and add the ground coffee, stirring to combine. Cover, and steep for 20 minutes. Strain the cream through a fine mesh sieve, pressing down to get as much infused cream out as possible. Clean the saucepan. Weigh the cream, and top up to 120g if needed. Place over a low heat while you prepare the caramel.

Place the sugar in a medium sized heavy bottom saucepan. Heat on medium, stirring constantly. The sugar will start to form clumps, then begin to melt. Cook until is it amber in colour, then remove from the heat and immediately add all of the butter. Be careful as the caramel will bubble rapidly. Once the butter is incorporated, add the infused cream and stir well. Stir in the salt, and pour into a glass jar. Allow to cool completely - either in the fridge overnight, or for a few hours.

BANANA MINI BUNDT CAKES

Preheat the oven to 350°f / 180°c.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until light and fluffy, 3-4 minutes. Add the eggs one at a time, mixing until incorporated before adding the next. Add the vanilla bean paste and mashed bananas, and mix to combine.

Warm up the milk either in the microwave or in a very small pan, then add the baking soda and mix to dissolve. Add to the mixture and beat to combine.

In a small bowl, sift together the flour, baking powder, and salt. Add to the mixer, and mix on low until just combined.

Spray a 6-well bundt cakelet pan with baking spray (see notes on making this a full sized bundt cake), and evenly divide the batter between them. Tap firmly on the bench to help remove any air bubbles. Place on a sheet pan.

Bake the mini bundt cakes for 30 to 35 minutes, until golden brown. Remove from the oven and allow to stand for 10 minutes before turning out onto a wire rack and allowing to cool completely.

ASSEMBLY

Place the cooled bundts on a wire rack over a baking sheet. If your caramel has cooled, warm it up in the microwave slightly until it is a pouring consistency.

Drizzle the cakes with the coffee caramel, and finish with sea salt if desired.

Store leftovers in an airtight container at room temperature. If you aren’t planning on eating them all at once, you can store the caramel and cakes separately and assemble before eating to prevent them going too soggy.

Banana mini bundt cakes, made in a mini brilliance pan, finished with a coffee infused salted caramel. The perfect treat to have with your coffee. #bananabundt #bananacake #coffeecaramel

Nutella Chocolate Bundt Cake


 
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake
Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake

I think it’s safe to say that bundt cakes and I are friends now. Although they can be a wee bit tricky to get sorted recipe testing wise (the last few have really taken me for a run), they are so satisfying once the recipe is nailed - the pan does all the fancy work for you, and they are often fairly uncomplicated to make (I have a few doozys coming your way though), which makes them a great back pocket recipe if you need to make something in a pinch. They also make a solid amount of cake - a bundt cake usually serves at least 8-10 people, or my full sized husband over the course of a few days, who seems to eat baked goods as if i’ve never baked for him before.

This is a pretty simple chocolate bundt cake. I took King Arthur’s recipe, which I have made a few times, and made a few tweaks - upping the cocoa a touch and adding in some Nutella. The recipe is the perfect density, and is nice and moist from the sour cream in the recipe, and the chocolate really shines from the addition of strong coffee. The Nutella lent another layer of fudginess, which was the perfect finisher. It’s not overly forward on the Nutella flavour but - this cake doesn’t need a glaze, although Rich would like me to tell you that he made a double of this icing recipe, spread it on thick, then drowned it in sprinkles and it was amazing, even if it does feel like your teeth are going to dissolve from the sugar. I added chocolate chips the first time and definitely don’t recommend it - they all sink and things get super weird.

I used this pan for this cake - I love the pattern on it, and the cake released easily. Any 10 cup bundt pan will work though! I find that the key to the cake releasing nicely is to grease the pan well (the baking spray with flour in it works a charm), and using a recipe which is dense enough. I’ve had some shockers with testing and the recipe not being dense enough - there’s nothing that bums you out more than half the cake still being in the pan.

A few wee tips:

  • I used two shots of coffee for the recipe because I wanted the coffee to really help the chocolate shine - I just used a nespresso machine and did two long shots. Make sure that you weigh it to make sure it’s the correct quantity.

  • I used regular nutella in this, but if you have the time, a homemade chocolate hazelnut spread would be so good, or any other nutella alternative! You can also absolutely leave it out if you want!

  • Another key to getting the cake to pop out nicely is the cooling time. 10 minutes is perfect - set the timer when you bring the cake out of the oven, then carefully turn it out onto a rack and let it cool completely.

  • I like to let the batter sit for 5 mins in the bowl to help release any additional bubbles. During this time I grease the pan - you don’t want to grease too early, or the baking spray will settle in the grooves of the pan. I then give the bowl a good rap on the counter a few times to remove any air bubbles, then transfer to the cake pan and give it another good rap.

 

 

Nutella Chocolate Bundt Cake

- Makes one Bundt Cake, Serves about 10-12 people

Recipe adapted from King Arthur Flour

225g butter, cut into small cubes
75g dutch process cocoa
200g Nutella or other chocolate hazelnut spread
240g hot, strong coffee (I used two long Nespresso shots - weigh to ensure that it is correct quantity) 
115g sour cream or full fat yoghurt
2 large eggs, at room temperature
1 tsp vanilla
300g sugar
275g all-purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt


- PROCESS -

Preheat the oven to 350°f / 180°.

In a medium sized mixing bowl, add the butter, cocoa, and Nutella. Pour the coffee over, and whisk to combine until smooth and all of the butter is melted. Set aside to cool slightly, then add the sour cream, eggs, and vanilla, and mix well to combine.

In a large bowl, whisk together the sugar, flour, baking powder, baking soda, and salt. Add the cooled chocolate mixture, and whisk to combine - use a flexible rubber spatula to make sure there are no dry parts at the bottom of the bowl.

Leave the batter to sit in the bowl for 5 minutes. During this time, spray a 10 cup bundt pan with non stick baking spray with flour, or spray with a baking spray and lightly dust with cocoa.

Rap the bowl of batter a few times on the counter to release any big air bubbles, then carefully transfer the batter to the prepared bundt pan. Leave to stand for a further 2 minutes, then rap one more time. Place onto a sheet pan.

Bake the bundt cake for 60-65 minutes, testing for doneness after 55 minutes, or until a skewer inserted into the deepest part of the cake comes out clean (this can be a little tricky to do - make sure you poke the skewer down to the middle part of the cake).

Remove the cake from the oven and allow to stand for 10 minutes before inverting onto a wire rack and allowing to cool completely.

Dust with powdered sugar if desired. Store leftovers at room temperature in an airtight container.

Nutella Chocolate Bundt Cake - this easy stir together bundt cake would be perfect for Mother's day or for any time that you need a sweet treat. It comes together super quickly, and is the perfect density thanks to the sour cream and nutella in the recipe. No mixer required - this one is a total crowd pleaser. #nutella #chocolatebundt #bundtcake