Flaming Wild Berry Mini Bundts With Spiced Peach Creme Anglaise Recipes

PEACH BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F.
• With a hand mixer on high speed or stand mixer with paddle attachment, beat the butter and sugar for about 5 minutes, until the mixture is light and fluffy. It should look like whipped cream in texture and color. As you're beating, scrape the sides of the bowl with a rubber spatula to make sure all of the butter is incorporated.
• Add the eggs one at a time while continuing to beat on high (see Cook's Note). Add the vanilla and beat the mixture on high speed for another 4 to 5 minutes, scraping the sides of the bowl as you beat.
• In a medium bowl, toss the peaches with 1/4 cup of the flour, coating the fruit. Add the peach-and-flour mixture to your mixing bowl and beat on high until the peaches are incorporated.
• In a separate bowl, combine the remaining 2 3/4 cups flour with the salt and baking powder.
• Turn the hand mixer down to a low speed. Add about half of the dry ingredients, taking care to scrape the sides of the bowl to make sure all of the ingredients are well blended. Add the buttermilk and continue to mix. Finish by adding the rest of the dry ingredients and incorporating it into the batter.
• Spray a nonstick Bundt pan with nonstick vegetable oil spray. Pour in the cake batter and bake for 50 to 55 minutes. A toothpick or knife inserted into the cake center should come out dry. If it's wet, let the cake bake a few more minutes.
• Remove the pan from the oven and let the cake cool for 15 minutes. Flip it onto a plate to serve.

BLUEBERRY BUNDT® CAKE

Steps:

• Position a rack in the center of the oven and preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Place blueberries in a bowl and sprinkle with 1 1/2 tablespoons flour; toss until berries are completely coated. Sift together 3 1/4 cups flour, baking soda, and salt into a separate bowl.
• Combine sugar, softened butter, and lemon zest in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, 1 at a time, and lemon extract, beating well after each addition until smooth. Add flour mixture and buttermilk; mix until well combined. Gently fold in floured blueberries and pour batter into the prepared pan, smoothing it out with a spatula.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.
• While cake is cooling, combine powdered sugar and lemon zest in the bowl of a food processor; process until zest is finely processed and blended with sugar. Add lemon juice, melted butter, and salt and blend until smooth. Apply glaze to the warm cake with a pastry brush. Allow to cool before slicing.

FLAMING WILD BERRY MINI BUNDTS WITH SPICED PEACH CREME ANGLAISE

Steps:

• Preheat oven to 360 degrees F. Put raisins for creme anglaise recipe in brandy to soak. Spray nonstick 8-mini Bundt cake pan (Wilton mini Bundt 14 3/4 by 9 7/8-inches) with nonstick baking spray.
• In a medium bowl add oatmeal, and butter. Pour boiling water over, stir and allow to stand for 1 minute.
• In a stand mixer bowl beat eggs, sugar and brown sugar on high speed until creamy and light about 2 minutes. Add oatmeal mixture, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and vanilla and mix on medium-high until creamy about 1 to 1 1/2 minutes. Lower speed to medium and mix in sour cream until blended. Turn off mixer and stir in berries by hand.
• Next using a ladle and a soup spoon to get all the batter, scoop batter into pans about 1/2 to almost 3/4 the way full making sure to have berries in each (this cake rises well so careful not to over fill). Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
• Make creme anglaise while cakes are baking. When done baking turn cakes out onto a large cooling rack that has been sprayed with nonstick spray. If you do not have a rack just turn out on the counter and use a spatula to pick up the cake when ready to plate.
• Spray a heavy bottom saucepan with nonstick spray and place over medium heat. Add half-and-half; watch closely and whisk. In a mixing bowl whisk together egg yolks, sugar and vanilla until it has a creamy texture, about 1 minute. Turn the heat up to medium-high and whisk the half-and-half constantly until it just starts to show steam coming off the top. Remove from heat and slowly temper the hot half-and-half to the egg mixture. Whisk well, return the mixture to the saucepan and place pan back on medium-high heat. While whisking constantly add cloves and cinnamon. Continue whisking until the anglaise just begins to boil then whisk even faster for about 30 to 40 seconds. You will know it is done if you place a wooden spoon in and the mixture sticks to it. Total cooking time is only about 5 to 6 minutes. Remove from the heat and add brandy and drained soaked raisins and whisk well. Watch the pot keeping in mind the pot is still hot from the heat. Give it a little whisk so it does not burn if you have a few minutes before plating. (Cook's Note: for some reason if you overcook the anglaise and it begins to look like curdled milk, remove from heat immediately and pour into a heat temperature safe blender and slowly temper in, (add more) half-and-half and pulse or whip until it looks creamy. It will happen quickly, less than a minute.)
• In a 1 shot, shot glass place raisins and brandy and top float with Ever Clear alcohol for fire. You want to have at least 1/2-inch clear space from the top of the mixture to the rim of the glass. Eating of the raisins is optional.
• Assembly:
• Using a standard dessert plate take a squeeze bottle of premade raspberry or blackberry sauce and draw 3 to 4 lines on the plate. Place the hot or warm mini Bundt cake in the middle of a dessert plate. Spoon creme anglasie sauce over cake allowing some to get into the middle and running over the sides. Now carefully place the finished fire glass in the hole in the middle of the cake. Place a sprig of fresh mint, a few fresh berries (and disk or spoon on the side for putting out the flame) to garnish and repeat process to finish all 8 of the mini cakes. Carry cakes to the table and light the fire glass in front of your guests. This is a very easy and quick recipe sure to impress your guests. Even the novice of cooks will have no problem. The wild berry cake is packed with succulent berries and the spiced anglaise just complements it so well. This is also very good cold.

WILD BLUEBERRY BUNDT CAKE

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

MINI BLUEBERRY BUNDT CAKES

Steps:

• Preheat oven to 350 degrees.
• Spray mini bundt cake pan with non-stick cooking spray.
• Whisk together flour, salt, and baking soda; set aside
• Beat butter and cream cheese together until smooth.
• Add sugar and beat until light and fluffy.
• Add eggs, one at a time, incorporating throughly before the next addition
• Stir in extract and fresh blueberries.
• Spoon batter into mini bundt cake pan, filling each crevice 2/3 way full.
• Bake for 20-23 minutes or until a knife inserted near the centers comes out clean.
• Remove from oven and cool in a pan on a wire rack for 5 minutes.
• Remove from molds and cool completely.
• To make the frosting, beat the cream cheese and butter together until smooth.
• Add the powdered sugar and vanilla and beat on low until incorporated.
• Increase mixer speed to high and beat for an additional 3-4 minutes.
• Spoon frosting over cakes and top with fresh blueberries.