Attention: FALL is HERE - In a CAKE!!!

Recipes / Japanese Recipes
 24 Sep 2017   
Bakery vs Homemade MATCHA MOCHI CAKE: #BuzyBeez This Bundt Cake is the FALL-est Dessert I've made yet. It's a mash-up of all the Seasonal Flavors! Smells like FALL Spirit! I can go on... SUBSCRIBE: FALL is my favorite Season. Be sure to follow me on Insta: Recipe Below Crate and Barrel bowl: West Elm Gold Flatware: Le Creuset Pink: Kate Spade Dress: Anthropologie bowls: Cutting board: Marble Slab Board: KitchenAid Mixer: Le Creuset Dutch Oven: Smeg Toaster: Raccoon Salt Jar: Apple Pumpkin Spice Bundt Cake: 2 Cups Flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Kosher Salt 1 1/2 tsp Pumpkin Spice (DIY Pumpkin Spice: 3 tablespoons ground cinnamon 1 teaspoons ground ginger 1 teaspoon allspice 1 teaspoon ground cloves 1 teaspoon ground nutmeg) Mix Dry ingredients together. In another bowl, combine: 1/2 cup unsalted butter (room temp) 1 cup sugar 1/4 cup brown sugar Mix with a hand mixer / stand mixer Then add 2 eggs, one at a time, mixing after each Then mix in 1 cup pumpkin puree 1 tsp vanilla extract scrape the bowl down and by hand mix in 2 cups chopped apples (honeycrisp, granny smith, or pink lady) 1 tsp orange zest Don't over-mix! Fill bundt cake molds (oiled and floured) and bake 20-25 minutes at 350ºF. Cool 5-10 minutes Top with warm Caramel Sauce. Serves 6 Honeysuckle Logo by Karli Ingersoll: Honeysuckle Bee logo by Spruce Rd: Graphics by Dawn Lee Design: Music licensed from Lullatone: Making things Fun, Pretty, and Delicious! Honeysuckle is a lifestyle channel for young adult women interested in entertaining and cooking at home. INSTAGRAM Follow me: BLOG: © 2017 Honeysuckle Catering. All Rights Reserved. easy recipe by honeysuckle Recipes - Topic


Recommended Recipes Video