BakerAunt
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I baked a new recipe Friday afternoon: “Mini Apple Bundt Cakes [with Mascarpone Bourbon Cream]” attributed to Brook Jackson in 2015. I had printed it, but did not write down the source, and I have been unable to locate the recipe online. My printed version has the misspelling “Marscapone,” but the recipe does not come up either way. I put the last part of the title in brackets because I am not going to make the Mascarpone Bourbon Cream.
It was supposed to make six mini-Bundt cakes and two cupcakes, but there was at least another two cups of batter, so after filling my 6-cup mini-Bundt pan (after rooting through the storage shed and finding it), I also prepared two freestanding little Bundt pans I picked up once upon a time at T.J. Maxx. I still had batter left, so I grabbed a mini-loaf pan and put the rest in it.
I think this recipe would work for a 9-10 cup Bundt pan. I made some changes: I replaced olive oil with canola and reduced the amount from ¾ to ½ cup, then added ¼ cup buttermilk. I reduced the sugar from 2 to 1 ¾ cups. I replaced half the AP flour with a cup of white whole wheat flour, and I added 2 Tbs. BRM powdered milk and 1 Tbs. flax meal. I probably used closer to 3 ½ cups grated apple (Jonathans) rather than 3 cups. I used THE Grease to prepare the pans.
The little cakes are cooling, and we will have some for dessert. With my changes, I can claim the recipe as my own, but I will wait to post it until I’ve made it again and have a better sense of which pan would work best.
Note: The cake has great texture and taste. It's a keeper for next apple season--or maybe to use up the remaining four or five in the refrigerator.
I did not know that about employee owned companies, Aaron. Thanks for the insight. It will be sad when/if KAF is acquired by another brand.
I understand the need to focus on the bottom line for both KAF and BRM. However, KAF seems much less focused now on serious home bakers--a change that started when they removed the Baking Circle site. The focus is on the professional (understandable) and the occasional baker. I am part of their Bakers Rewards Plus, but these days, I only buy certain items from them that I cannot get anywhere else. The one advantage of the Bakers Plus membership is that I don't have to wait for a special--then try to buy enough at that time--to make free shipping work.
I missed it, but with a low-saturated fat diet, the 93% is what I buy for our occasional use of ground beef in a recipe--usually my mother's hamburger stroganoff. However, for grilling, which my husband does maybe a couple of times in the summer, hamburger with more fat works better, and I hope that the fat drips away. I buy that at our farmers' market from a local producer.
We do use a lot of lean ground turkey.
