¡¡Bueno días a todos!! Segundo mes de mi participación en el reto #BundtBakers. En esta ocasión el ingredientes que hemos tenido que usar ha sido una bebida alcohólica, a lo que yo he utilizado ron.
Good morning everyone!! This is my second month in the challenge #BundtBakers. In this occasion the ingredient we've had to use Booze Host, and I choose to use rum.
Good morning everyone!! This is my second month in the challenge #BundtBakers. In this occasion the ingredient we've had to use Booze Host, and I choose to use rum.
#BundtBakers es un grupo de amantes de los Bundt, que se reúnen una vez al mes para hornear bundts con un ingrediente o temática en común. El anfitrión y la temática, o ingrediente, se va turnando cada mes.
*El tema este mes es el caramelo, y nuestra creativa anfitriona es Lauren Mitchell.
#BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient.
*This month’s theme is caramel and our creative host is Lauren Mitchell.
*This month’s theme is caramel and our creative host is Lauren Mitchell.
If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #BundtBakers homepage.
No olvideis echar un vistazo a lo que otras reposteras han horneado este mes:
And don’t forget to take a peek at what other talented bakers have baked this month:
- Anisette and Orange Bundt Cake by Samantha at Un Mordisco Un Pecado
- Apple Bundt Cake with Whiskey Salted Caramel by Lauren at From Gate to Plate
- Baba au Rhum by Terri at Love and Confections
- Banana Bourbon Bundt Cake by Linda at Brunch with Joy
- Champagne Soaked Cranberry Bundt Cake by Teri at The Freshman Cook
- Chestnut and Rum Kugelhopf by Jelena at A Kingdom for A Cake
- Chocolate Baileys Bundt Cake by Bea and Mara at I Love Bundt Cakes
- Chocolate Chambord Mini Bundt Cakes by Tara at Noshing With The Nolands
- Chocolate Guinness Bundt by Veronica at My Catholic Kitchen
- Chocolate Kahlua Bundt Cake by Lauren at Sew You Think You Can Cook
- Chocolate Kahlua Bundt Cake with Kahlua Glaze by Tanya at DessertStalking Blog
- Coffee Baileys Bundt Cake by Kathya at Basic N Delicious
- Frangelico and Fig Bundt Cake by Victoria at Just One Bite Baking
- Gin and Tonic Bundt by Jane at Jane’s Adventures in Dinner
- Gingerbread Rum Bundt Cake by Laura at Baking in Pyjamas
- Grand Marnier and Chocolate Chips Bundt Cake with Seville Orange Sauce by Anna at Media racion doble, Por Favor
- Grand Marnier and Tangerine Bundt Cake by Caro at En la Cocina de Caro
- Guinness Chocolate Bundt Cake by Patricia at Patty’s Cake
- Irish Coffee Bundt Cake by Laura at The Spiced Life
- Kentucky Bourbon Cake by Cassie at Cassie’s Kitchen
- Lemon Rum Bundt by Catherine at Living the Gourmet
- Limoncello Bundt Cake by Natalia at Principiando en la Cocina
- London Porter Bundt with Lemon Glaze by Stacy at Food Lust People Love
- Peach Brandy Pound Cake by Renee at Magnolia Days
- Pomegranate and Chocolate with Rum Glaze by Rocio at Kidsandchic
- Pumpkin Spice Bundt Cake by Wendy at A Day in the Life on the Farm
- Rum Pudding Cake by Rebekah at Making Miracles
- Rum Raisin Apple Bundt by Maleka at La Luna en Dulce
- Southern Sweet Potato, Bourbon, and Pecan Bundt by Margaret at Tea and Scones
- Spiced Apple Cider Bundt Cake with Bourbon Glaze by Tux at Brooklyn Homemaker
- Tangerine Screwdriver Mini Bundts by Kelly at Passion Kneaded
-3-4 manzanas reinetas
-125g de mantequilla en pomada
-150g de azúcar moreno
-300g de harina
-4 huevos
-50g de pasas de corinto
-2 cucharadas soperas de Ron
-Ralladura de nuez moscada (no mucho)
-1/2 cucharadita de canela en polvo
-1 cucharadita de vainilla
-125g de yogur griego
-60ml de leche
-una pizca de sal
-un sobre de levadura en polvo (16g)
ELABORACIÓN:
1.Poner las pasas en remojo en un vasito con ron, y dejar ahí hasta que las vayamos a añadir a la masa.
2.Precalentar el horno a 180ºC, y engrasar el molde donde vayamos a hornear nuestro bundt. Con mantequilla y harina o con un spray antiadherente.
3.Verter el azúcar y la mantequilla en el bol, y batir hasta que la mezcla haya blanqueado, y que veamos que el azúcar se ha integrado.
4.Uno a uno, ir agregando los huevos, no introduciendo el siguiente hasta que el anterior ha sido completamente integrado.
5.Agregar la vainilla, y batir unos segundos.
6.Ahora añadir la harina y la levadura, y batir a velocidad media hasta que esté incorporado.
7.Ahora añadir la leche y el yogur, y volver a mezclar bien.
8.Ahora rallar un poco de nuez moscada y la canela en polvo. batir hasta incorporar.
9.Escurrir las pasas, y añadir 2 cucharadas de ese ron a la masa y batir.
10.Poner dos cucharadas de harina sobre las pasas, y removerlas para que la harina se adhiera a las pasas. Agregar a la masa y mezclar.
11.Pelar las manzanas y cortarlas en dados pequeños. Las añadiremos a la masa y con la ayuda de una espátula de silicona remover bien.
12.Verter la masa en el molde e introducir en el horno.
13.Hornear durante unos 40 o 45 minutos, hasta que al introducir un cuchillo éste salga limpio.
14.Una vez el bundt esté hecho sacar del horno y dejar reposar dentro del molde durante unos 10 minutos, y luego desmoldar y dejar enfriar por completo.
ELABORACIÓN:
6.Ahora añadir la harina y la levadura, y batir a velocidad media hasta que esté incorporado.
7.Ahora añadir la leche y el yogur, y volver a mezclar bien.
9.Escurrir las pasas, y añadir 2 cucharadas de ese ron a la masa y batir.
11.Pelar las manzanas y cortarlas en dados pequeños. Las añadiremos a la masa y con la ayuda de una espátula de silicona remover bien.
13.Hornear durante unos 40 o 45 minutos, hasta que al introducir un cuchillo éste salga limpio.
14.Una vez el bundt esté hecho sacar del horno y dejar reposar dentro del molde durante unos 10 minutos, y luego desmoldar y dejar enfriar por completo.
ENGLISH RECIPE:
INGREDIENTES:
-3-4 apples
-125g de butter
-150g brown sugar
-300g all purpose flour
-4 eggs
-50g of raisins
-2 Tablespoons of Rum
-Grated nutmed, just a bit
-1/2 tsp of cinnamon
-1 tsp of vanilla
-125g of yogurt
-60ml of milk
-una pinch of salt
-16g of baking powder
ELABORACIÓN:
1.Get the raisins in to a glas with rum, y leave the there until we add them to the batter.
2.Preheat the oven to 180º Celsius, Grease and flour the bundt pan you've chooses, set a side.
2.Preheat the oven to 180º Celsius, Grease and flour the bundt pan you've chooses, set a side.
3.In the mixer bowl, with a paddle attachment, beat together both kinds of sugar and butter until smooth.
4.Add the eggs, one at a time, and continue to beat until the eggs are fully incorporated.
5.Now add the vanilla, and beat for some seconds.
6.Add the all purpose flor and baking poder and beat at médium speed.
7.Now add milk and yogur, and beat until completely integrated.
8.Add some grated nutmeg and cinnamon, and beat again.
9.Drain the raisins, set a side, and add 2 tablespoons of that same rum into the batter.
10.Get the raisins into a bowl with 2 spoons os flour, and shake to get the raisins completely floured. Get into the batter and mix.
11.Peel the apples and cut into little dices. Add them into the batter and with a wood spoon, remove until the al complete integrated into the batter.
12.Pour the batter into our pan and get into de oven.
13.Bake for around 40 o 45 minutes, until golden brown, darker than usual cause of the caramel dark colour, and a toothpick inserter into the center comer out clean.
14.Let the bundt cool inside the pan for around five minutes, then remove from the bundt pan over a cooling rack. When it's completely cool, place on serving plate.
4.Add the eggs, one at a time, and continue to beat until the eggs are fully incorporated.
5.Now add the vanilla, and beat for some seconds.
6.Add the all purpose flor and baking poder and beat at médium speed.
7.Now add milk and yogur, and beat until completely integrated.
8.Add some grated nutmeg and cinnamon, and beat again.
9.Drain the raisins, set a side, and add 2 tablespoons of that same rum into the batter.
10.Get the raisins into a bowl with 2 spoons os flour, and shake to get the raisins completely floured. Get into the batter and mix.
11.Peel the apples and cut into little dices. Add them into the batter and with a wood spoon, remove until the al complete integrated into the batter.
12.Pour the batter into our pan and get into de oven.
13.Bake for around 40 o 45 minutes, until golden brown, darker than usual cause of the caramel dark colour, and a toothpick inserter into the center comer out clean.
14.Let the bundt cool inside the pan for around five minutes, then remove from the bundt pan over a cooling rack. When it's completely cool, place on serving plate.
FUENTE: Almíbar
Con lo bien que casa la manzana con el ron tiene que estar impresionante de rico este bundt, ideal además lo bonito que sale.
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Tiene que estar delicioso, no veas lo que daría por un pedacito para el café.
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That sounds like a perfect fall treat!
ResponderEliminarWhat a comforting dessert. This would be lovely with tea at night. xo, Catherine
ResponderEliminarYou can't go wrong with apples and raisins! And of course, adding the rum doesn't hurt anything. ;)
ResponderEliminarLooks and sounds delicious!
ResponderEliminarThis looks fantastic, love everything that goes into this bundt!
ResponderEliminarTiene una pinta estupenda!
ResponderEliminarI love rum and raisin, this bundt looks great! Laura@Baking in Pyjamas
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