Day 10: Pumpkin Biscoff Bundt Cake

This pin that I’m sharing today is one that I actually made all the way back in the Fall. It’s perfect for that time of year, but you really don’t need to hold a gun to my head to have me eat pumpkin or biscoff all year round.

This cake is one that my family considers passable for breakfast, but also great as a nice treat any time of the day. Just like most cakes and quick breads, this recipe is super easy and fast to whip up!

umpkin Biscoff Bundt Cake | Beautiful Disasters Blog

Can for sure see myself enjoying this one again.

Pinterest Link

Blog Link

Pumpkin Biscoff Bundt Cake

1 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
15 ounce can pumpkin puree
1 cup plain yogurt
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup Biscoff or cookie spread
1 teaspoon ground cinnamon

  1. Preheat oven to 350˚F and spray a bundt pan with cooking spray.
  2. Using a mixer, cream together butter and sugars. Mix in eggs, one at a time. Beat in vanilla extract. Mix in pumpkin puree and plain yogurt. Once thoroughly combined, slowly mix in flour, baking soda, and salt.
  3. Pour 1/3 of the prepared batter in the prepared bundt pan. Take another 1/3 of the batter and place into a small bowl. Mix in the Biscoff/cookie spread into the remaining 1/3 of batter. Pour the Biscoff-pumpkin batter on top of the pumpkin batter in the bundt pan. Mix in the ground cinnamon in the batter that you placed in a small bowl earlier. Once mixed in, pour this batter on top of the biscoff/cookie spread-pumpkin layer.
  4. Bake in preheated oven for 65-75 minutes or until toothpick inserted in center comes out clean. Let cool in pan for about 30 minutes, then invert onto wire rack to finish cooling. Keep covered once cooled.Enjoy!

Day 6: Braided Bread

Only 4 more days till I go back to school and I am starting to freak out a little.

I feel like I’ve really committed with this pin-a-day thing and I’m starting to get nervous I won’t be able to keep up with it so I’m doing like 29103847 pinterest projects at home everyday to try and prepare for the busy semester when I won’t have time and supplies to do them. It’s reeaaally keeping me busy.

This semester is going to be absolutely nuts for me. I’m taking 18 credit hours, I’m working, and I have a research position. It’s gonna be a rough one, but I guess I’ll be really improving my time management so there’s a plus.

You’ll most likely be hearing lots of venting about my stresses during the semester here on the blog, so brace yourselves!Braided Cinnamon Bread | Beautiful Disasters

On a yummier note, I made this braided bread which looks so much more complex to make than it actually is! This is like a loaf of cinnamon rolls. I don’t really have any other way to describe it, but it’s incredibly tasty and it needs to be in your tummy like yesterday. Check out the links below for the step by step directions and recipe!

Pinterest Link

Blog Link

Braided Cinnamon Bread | Beautiful Disasters

Pumpkin Snickerdoodle Bread

Why do some things become so much more interesting late at night?

I’m talking about things like random movies that are playing on TV. All the snacks in the house seem to be calling your name. All of a sudden it seems like the perfect time to pin clothes I could never afford on pinterest while planning out my wildly unrealistic “dream house”.

Pumpkin Snickerdoodle Bread | Beautiful Disasters

I can’t even tell you how many movies I’ve gotten myself tied up in at 12AM because you simply can not just start watching a movie and go to bed, you must finish said movie no matter how dumb or ridiculous it is.

Pumpkin Snickerdoodle Bread | Beautiful Disasters

Along with these late night movies come the inevitable late night commercials. Some are just seriously downright confusing. Like this one with Audrey Hepburn. Like she just leaves her train and jumps in a car with some random guy and starts eating chocolate? Okay, forsure.

Pumpkin Snickerdoodle Bread | Beautiful Disasters

Sometimes late at night I also get the urge to bake. This pumpkin snickerdoodle bread was a late night concoction that I made a while ago, but just dug up the photos for the other day. This flavor combo is seriously dynamite. I mean what part of snickerdoodle and pumpkin could not be awesome?? This is such an easy and delicious recipe that I have no doubt you all will love.

Pumpkin Snickerdoodle Bread

(Makes 2 loaves)

2 cups all-purpose flour
1 3/4 cup whole wheat flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 Tablespoons ground cinnamon
15 oz. can pumpkin puree
1 cup vegetable oil
1/3 cup maple syrup
1/3 cup water
FOR THE TOPPING:
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup white sugar
1/4 teaspoon salt
2 Tablespoons ground cinnamon
2 Tablespoons vegetable oil

  1. Preheat oven to 350˚F and grease 2 loaf pans.
  2. In a large bowl whisk flours, brown sugar, baking soda, baking powder, salt, and ground cinnamon. In a separate bowl, whisk pumpkin, oil, maple syrup, and water. Mix the dry ingredients into the wet ingredients.
  3. Pour batter into prepared pans.
  4. In a small bowl, whisk together topping ingredients and sprinkle over the tops of the loafs.
  5. Bake loafs in preheated oven for 1 hour 15 minutes or until toothpick inserted in center comes out clean. Allow to cool for about 30 minutes, then enjoy!

Random Fact of the Day: The oil used by jewelers to lubricate clocks and watches costs about $3,000 a gallon.

Condensed Milk Pound Cake

Have you guys heard of the instagram account @youdidnoteatthat ?

It’s absolutely hilarious and everything that I think about when I see photos of stick thin celebrities and models “eating” food.

Like seriously, even when they’re “eating” in TV shows, they’re either never putting the food in their mouths or the food is often made of mashed up bananas which I guess is considered less gross to see being chewed and doesn’t take a long time to swallow?

I love this account because I don’t know why it bothers me so much, but it really grinds my gears when people act like they can eat a donut the size of their face but also lose 3 pounds the same week.


Condensed Milk Pound Cake | Beautiful Disasters

Sure, it’d be pretty embarrassing to get called out on this account, but for the rest of us, it’s pretty entertaining. And you know what? If you make it as obvious as some of these celebs that you’re not gonna eat the food you’re taking a pic with, then it *will* be pointed out.

Condensed Milk Pound Cake | Beautiful Disasters

Anywho, here’s my pic I’m posting of something I happily enjoyed. There have been few pound cakes I haven’t enjoyed, and this one certainly followed suit. Looooved this cake! It’s nice and moist with a great, soft crumb. Enjoy!

Condensed Milk Pound Cake

1 cup (2 sticks) unsalted butter, softened
1 1/3 cups all-purpose flour
3/4 tsp baking powder
1/2 cup white sugar
2 teaspoons vanilla extract
1/2 tsp salt
3/4 cup sweetened condensed milk
3 large eggs

  1. Preheat the oven to 325˚ F and spray a loaf pan with nonstick cooking spray.
  2. In a small bowl, sift together flour, salt, and baking powder.
  3. Using a mixer, beat together butter and white sugar. Mix in vanilla extract and eggs. The mixture will look kinda weird and curdled, but keep going! Mix in sweetened condensed milk. Slowly mix in sifted dry ingredients until fully combined. Pour batter into prepared loaf pan.
  4. Bake in preheated oven for 60-65 minutes, or until toothpick inserted in center comes out mostly clean with just a few crumbs clinging to it. Let cool in pan for about 10-15 minutes, then invert onto wire rack to complete cooling. Store leftovers in covered container.

Condensed Milk Pound Cake | Beautiful Disasters

Apple Pie Cake

Why are specialty baking supplies so tempting???

I just went to the annual Wilton tent sale with my mom the other day and good lord that place is jam-packed with specialty bakeware.

Apple Pie Cake | Beautiful Disasters

They have just about every possible cake pan shape and mold you could think of. Some of them seem so cool. Like of course I would like to make a rubber ducky cake. I would totally make that never so that just makes complete sense.Apple Pie Cake | Beautiful Disasters

We managed to have serious self control and pass up the things that would take up a lot of space in our kitchen and would get minimal use. We got out with a couple couplers, some piping tips, and piping bags. All pretty practical items that I use all the time.

Apple Pie Cake | Beautiful Disasters

Some people really go a little nuts in there. Sometimes you’ll see people with multiple carts and my heart hurts a little thinking about their storage space going away for ever. When I stand back and think about those specialty baking utensils, it makes sense why I really don’t need them. Pretty much all those cakes you can make using a regular cake pan and just cutting the cake to you desired shape. The moment can really trip us all up though, not to mention the deals.

Apple Pie Cake | Beautiful Disasters

Anywho, this apple cake is one that you won’t need any fancy, specialty tools to make! A nice springform pan will do just fine. This cake is more like one giant stack of sliced apples and is so gosh darn delicious. I have never had a cake with so many apples, which is what made this cake totally completely acceptable for breakfast.

Apple Pie Cake

7 granny smith apples, peeled and sliced thinly
3 Tablespoons cinnamon-sugar (2 1/2 Tablespoons white sugar mixed with 1/2 teaspoon cinnamon)
3 large eggs
1 1/2 cups superfine sugar* (see below)
1 1/2 cups vegetable oil
3 teaspoons vanilla extract
1 1/2 cups all purpose flour

  1. Preheat oven to 350˚F. Spray a 10-inch springform pan with cooking spray. Place a round cut out of parchment paper in the bottom of sprayed springform pan; spray again with cooking spray.
  2. Layer the apple slices in the prepared pan until they come to about 2/3 of the way up the pan. Sprinkle 1 1/2 Tablespoons of the cinnamon-sugar over the apples.
  3. Prepare the batter by whisking together the eggs and sugar until light and fluffy. Whisk in the oil and vanilla extract. Gently stir in the flour. Pour the batter evenly over the apple slices and tap the pan a few times to be sure the batter seeps all the way through the apples.
  4. Bake in preheated oven for 1 hour and 20-35 minutes or until toothpick inserted in an area with plenty of batter comes out clean and cake looks set and doesn’t jiggle when shaken. Let cool for about 1 hour, then let sit in fridge for about another hour or overnight to let set. Slide knife around edge of cake pan and gently remove cake and place on serving platter. Slice and enjoy! Cover leftovers.

**to make superfine sugar, just put regular white sugar in the food processor and whirl around for a few seconds until finer, but not to the point of becoming powdered sugar. You could also just buy “Baker’s Sugar” or “castor sugar”.