(for the cake)

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

2 1/4 cups all purpose flour

1 t pumpkin pie spice

3/4 t baking powder

3/4 t baking soda

1/4 t saot

1/2 cup canned pumpkin

1/3 cup whole buttermilk

1 t vanilla extract

1/2 cup jarred (Mexican) caramel sauce

(for the flan)

14oz. can sweetened condensed milk

12oz. can evaporated milk

4 oz. cream cheese, softened

3 large eggs

1 T vanilla extract

(for the topping)

1/3 cup chopped toasted pecans

more caramel sauce, if needed

[how to make]

(for the cake)

*Fill a large roasting pan with hot water to a depth of 2"; place on rack in lower third of oten.

*Preheat oven to 350 degrees.

*Generaously coat a 14-cup light-colored Bundt pan with cooking spray.

*Beat butter, granulated sugar, and brown sugar in bowl of a heavy-duty stand mixer on medium speed until light and fluffy, about 3 munutes

*Add egg; beat just until blended.

*Sift together flour, pumpkin piespice, baking powder, abking soda, and salt in a bowl.

*Whisk together pumpkin, buttermilk, and vanilla in a separate bowl.

*Add flour mixture to butter mixture alternately with pumpkin mixture, beginning and ending with flour mixture, beating on low speed after each addition.

*Evenly pour 1/4 cup of the caramel sauce into prepared Bundt pan.

*Gently spoon batter over the sauce; smooth top of batter. Set aside.

(for the flan)

*Place condensed milk, evaporated milk, cream cheese, eggs, and vanilla in a blender.

*Process on high speed until completely combined, about 30 secondes.

*Pour mixture over batter in Bundt pan.

*Cover loosely with aluminum foil.

*Carefully remove roasting pan with hot wter from preheated oven. 

*Gently place BUndt pan in prepared roasting pan, and return to oven.

*Bake at 350 degrees until a wooden pick inserted in center comes out clean, 1 hour and 30 minutes to 1hour and 45 minutes, rotating Bundt pan halfway through bake time.

*Remove Bundt pan from roasting pan; transfer to a wire rack to cool until slightly warm, about 45 minutes.

*Gently invert onto a rimmed serving plate.

*Spoon remaining 1/4 cup caramel sauce over top; sprinkle with pecans.

(Serve additional sauce on the side.)

-makes 12-

Note: I found this recipe in "southernliving.com".

Labels: bundt cake recipe, cake recipe, magic cake recipe, pumpkin cake recipe

(for the sponge)

3/4 cup plus 2 T unsalted butter, softened

1 cup granulated sugar

1 t vanilla extract

4 large eggs

1 3/4 cups self-rising flour, sifted

(for the decoration)

3 1/2 oz. white chocolate shavings, to decorate

(for the buttercream)

10 oz. white chocolate chips

1/2 cup heavy cream

2 cups unsalted butter, softened

7 1/4 cups confectioners' sugar, sifted

1/4 cup blueberry jam

[how to make]

(for the cake)

*Preheat the oven to 400 degrees.

*Grease and line three 8" round cake pans with parchment paper.

*Beat the butter, sugar, and vanilla in the bowl of a stand mixer gitted with the paddle attachment, on medium speed for 2 to 3 minutes, until the mixture is pale and creamy.

*With the mixer on low, add the eggs one at a time, beating well.

*Then gently mix in the flour, beating until just combined.

*Using a spatula, gently fold in the blueberries, then divide the mixture equally among the pans.

*Bake the sponges for 20 to 25 minutes, until golden brown and a skewer inserted into the centers comes out clean. Let cool in the pans.

(for the buttercream)

*Melt the white chocolate chips and cream in a bowl set over a pot of simmering water, stirring occasionally.

*Remove from the heat and set aside to cool.

*Beat the butter and confectioners' sugar in the bowl of a stand mixer fitted with the paddle attachment, on medium speed for 1 to 2 minutes, until fluffy.

*Reduce the speed to low and add the cooled, melted chocolate, mixing for 20 to 30 seconds, until fully combined.

*Reserve one third of the buttercream in a separate bowl.

(for the assembly)

*Place one of the sponges, top-side down, on a cake plate.

*Spread with one quater of the buttercream from the mixer bowl.

*Top with a second sponge, and spread with another quater.

*Top with the remaining sponge, then use another quarter of the buttercream to create a crumb coat over the sides and top of the cake.

*Chill the cake for 30 minutes.

*Use the final quarter of the buttercream to cover the side of the cake.

*Press the chocolate shavings around the side to cover.

*Lightly stir the blueberry jam into the reserved buttercream to create a ripple effect.

*Spoon this into the piping bag fitted with a large closed star nozzle.

*Beginning at the outside edge and working inward, pipe spirals of buttercream to look like roses all over the top of the cake.

-makes 10-

Note: I found this recipe in "Amazing Cakes" by The Great British Bake Show.

Labels: blueberry cake recipe, cake recipe, white chocolate buttercream recipe, white chocolate cake recipe