citrus

The Sherry Cobbler

The Sherry cobbler is a historic recipe, and when I say historic, I mean it!

sherry cobbler | Brooklyn Homemaker

I’m all too well aware that fancy speakeasies and prohibition era cocktail lounges are all the rage right now, but this drink pre-dates even those. While those cocktails were popular in the 1920s or 30s, the Sherry Cobbler most likely came of age sometime in the 1820 or 30s and really took off in the 1840s!

sherry cobbler | Brooklyn Homemaker

They say that like champagne was to the 1920s, or the Cosmo to the 1990s, The Sherry Cobbler was a quintessential part of American life and culture in the 1800s. In fact, when Charles Dickens visited the US, it was one of his favorite things about his trip and he talks about it in his 1844 book The Life and Adventures of Martin Chuzzlewit. “Martin took the glass with an astonished look; applied his lips to the reed; and cast up his eyes once in ecstasy. He paused no more until the goblet was drained to the last drop. ‘This wonderful invention, sir,’ said Mark, tenderly patting the empty glass, ‘is called a cobbler. Sherry Cobbler when you name it long; cobbler, when you name it short.’”

The “reed” mentioned in this passage refers to what we today call a straw. At the time this was written, a drinking straw was a total novelty, and people in bars would often need to be shown how to use one because it was so unfamiliar. The Sherry Cobbler is actually credited with introducing the straw to popular consciousness in America! These weren’t the demonized plastic straws of today though, but a rye or reed straw, a bi-product of the hay industry. Today similar straws are making a comeback as America tries to find alternatives to plastic straws, and in fact the straws you see pictured here are the very same!
I got them from a company called HAY! straws.

sherry cobbler | Brooklyn Homemaker

So- what is a Sherry Cobbler?
I’m glad you asked.
It’s essentially Sherry, shaken with muddled citrus & sugar, and strained and poured over crushed ice. It also happens to be super delicious and refreshing, especially on a hot day. It’s sweet and bright and citrusy in all the best possible ways, and not too boozy, so you can keep ’em comin’!

A few things made the popularity of the Sherry Cobbler possible at this specific time in American history.

Sherry, a fortified wine from Andalusia Spain, had recently started to find it’s way into America as trade increased and tariffs dropped. Nineteenth-century Americans saw sherry as foreign, fancy, and affordable all at once, and it became very popular.

Sugar and citrus were also making their way into American homes as trade increased and prices dropped. Suddenly even in Northern states, people were able to get fresh citrus at certain times of year when it had been extremely rare before. Cheap sugar meant that Americans developed a real sweet tooth though, so I actually scaled back the sugar in my recipe, because I found the original recipe a bit too sweet for modern tastes.

sherry cobbler | Brooklyn Homemaker

Perhaps the most important part of the drink though, was the ice! Before this point, most alcoholic beverages were served warm or hot, because ice was rare and expensive and refrigeration wasn’t yet a thing. At that point, ice had to be harvested by sawing huge blocks out of frozen lakes and storing them in ice houses. In the 1840s though, they began to industrialize the harvesting process, and suddenly ice was affordable and readily available, so it could be used on frivolous things like drinks. To me, the crushed ice in this drink makes it feel a bit like an adult snow-cone! It also means that if you tipped the glass toward your mouth, the ice would spill all over you, hence what I said before about this cocktails singlehandedly popularizing the drinking straw!
I used a canvass ice crushing bag called a Lewis Bag, along with a mallet (I used my CLEAN meat tenderizer) to get my finely crushed snowy ice!

sherry cobbler | Brooklyn Homemaker

I know this is a very summery cocktail to be sharing in October, but there’s a very good reason that I’ve waited until now to share it with you.
Over the past few months, I’ve been working on a special project with my good friend Stephanie…

 

We’re starting a podcast!!!

sherry cobbler | Brooklyn Homemaker

I hope this doesn’t break your hearts baking lovers, but food is not the theme of our show. There will be a cocktail featured in each episode though, if that softens the blow at all.

You already know I love history, but I also really love politics. Now, as a food blogger, discussing politics has always been a touchy subject because it’s such a personal thing and I don’t want to alienate anyone who just came here to look at bundt cakes. I’ve touched on a few specific topics over the years, when the issues at hand were incredibly important to me, but for the most part, I’ve left that part of my life out of Brooklyn Homemaker.

Don’t worry though, Stephanie and I will NOT be discussing current events on our show. There are plenty of voices out there already doing that. Our podcast will actually be about the politics of the past, specifically political scandals from American History! The show is called Beyond Reproach, because while we believe public servants should be squeaky clean upstanding citizens, history has shown us time and time again that they definitely ain’t. I know this topic may sound dull, but I promise it’s presented in a really fun way. Basically, we’ll be telling each other stories from America’s sordid past as we drink fancy cocktails, talk too much, interrupt each other, put our feet in our mouths, and go off on (sometimes totally unrelated) tangents. If cursing offends you, this probably isn’t the show for you, but I promise it’s hilarious, eye-opening, and educational all at once!

sherry cobbler | Brooklyn Homemaker

What does all this have to do with this old-timey cocktail recipe you ask?

Well, for each episode we choose a cocktail that was popular during the era of the first scandal we discuss. In our very first episode, Stephanie tells a story from the late 1800s, so this was the first cocktail we featured.
Not only that, but today also just happens to be the very day that we officially launched the show, and to celebrate I wanted to share my fun new project with all of you! Nothing would make me happier than to have you come over and check us out!
I won’t overwhelm you with all the social media and all that, but please click these links to find us on itunes, and check out our show’s website.

Please do check us out, and if you like us, don’t forget to subscribe to the show, and maybe even give us a rating or review on your favorite pod catcher!!!

Thanks y’all! I hope to see you over at Beyond Reproach!

sherry cobbler | Brooklyn Homemaker

The Sherry Cobbler

  • Servings: makes 1 cocktail
  • Print
Adapted from Bon Appetit

2 orange wheels (1 for garnish)
2 lemon wheels (1 for garnish)
2 teaspoons superfine sugar, (or 1/2 oz simple syrup)
3 ounces dry Sherry (amontillado or mazanilla)
mint sprig and raspberries for garnish

Muddle 1 orange wheel, 1 lemon wheel, and sugar or simple syrup together in a cocktail shaker. Add Sherry and plenty of ice, and shake vigorously until outside is frosty, about 30 seconds.
Strain into a collins or highball glass filled to the top with crushed ice. Add more crushed ice, packing into the glass and mounding above rim. Garnish with mint, raspberry, an orange wheel, and a lemon wheel. Drink with a straw, and enjoy!

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beet and blood orange bundt cake #bundtbakers

I’m sure you’ve heard the phrase “New Year, new you” at some point in your life.

beet and blood orange bundt cake | Brooklyn Homemaker

Well, I’ve decided that I don’t need a new me. I’m as happy as a clam with the current me, so I’m tossing that pesky little phrase out the window.

beet and blood orange bundt cake | Brooklyn Homemaker

What I could use in the new year though, is some new recipes. I really want to shake things up and learn some new tricks in the kitchen.

In my last #bundtbakers post I mentioned that I’d gotten an old cookbook from my mother and I wanted to try some new (to me) recipes from old cookbooks. Russell heard me loud and clear and found me some even older cookbooks on Ebay for Christmas, one of them dating back to 1884. Some of these recipes are so old, and so unfamiliar, that they actually feel completely fresh and new and innovative! I can’t wait to start cooking my way through them!

beet and blood orange bundt cake | Brooklyn Homemaker

Don’t get the wrong idea though. While I definitely want to revisit the recipes of the past, I also want to try a few things that are totally new and modern. New ways of doing things, new techniques tips and tricks, new spins on classic recipes, and new combinations of flavors.

beet and blood orange bundt cake | Brooklyn Homemaker

As fate would have it, our very own June of How to Philosophize with Cake chose “Strange but good / weird flavor combinations” as our #bundtbakers theme this month. Can you think of a better segue into trying something new and exciting in the great big world of bundts?

I sure can’t!

I wasn’t the only one who got excited about this month’s super fun and interesting theme. 25 bloggers are participating this month and some of the ideas they came up with are truly mind-blowing. Please scroll down past the recipe to check out everyone’s cakes, but be warned, you might want to grab a towel to wipe up the drool while you read through their posts.

beet and blood orange bundt cake | Brooklyn Homemaker

After some serious thought and option weighing I decided to try making a beet cake. I’ve always loved beets and have often thought that their earthy sweetness would work well in dessert. I’ve wanted to try experimenting with beets in sweets for a long while but until now haven’t had the drive to go for it.

Apparently I’m not the only one who thought beets worked well with this theme. While everyone’s cakes are totally different, there are a few others who used beets in their recipes too, and they all sound phenomenal.

I’m usually pretty good at being able to size up a recipe and know what changes I can make without screwing it up.
Unfortunately this was not one of those times. I had a one hell of a time getting this recipe right and had to make three cakes before I was happy with the results. My first plan incorporated ricotta along with the beet puree and orange juice, and while it tasted great there was too much added moisture and the texture was dense and gummy. The ricotta didn’t really add much in the flavor department either, so I nixed it. The next try was much closer to perfection but I knew I still had a little work to do before I could proudly and confidently share the recipe with all of y’all.

beet and blood orange bundt cake | Brooklyn Homemaker

One thing I was sort of surprised and disappointed by was the way the bright red color of the beets baked out by the time the cake came out of the oven. For some reason the very top of the cake stayed red, but the interior turned a pale orange color. I tried a few things in my experimenting, and did some research online on how to preserve the color with acidic ingredients like orange juice, buttermilk, and baking powder (rather than baking soda which has a base PH). The bottom line though was that this cake needs to cook too long to be able to preserve the color, so making sure the cake is cooked all the way through means that you have to sacrifice that vivid red.

I thought about using food coloring to turn it red again, but that’s not really my style and it seemed unnecessary. The beets are there for flavor not color, and the flavor stays even after the color bakes out.

beet and blood orange bundt cake | Brooklyn Homemaker

Let me tell you, this cake has amazing flavor in spades. You may think that using beets in a cake is weird or unappetizing, but think again. It may sound a bit weird in theory, but it’s seriously freaking delicious. Even people who don’t care for beets will probably enjoy this bright and citrusy cake.

Thanks to the moisture from the buttermilk and beet puree, this cake is incredibly moist and tender, with a light and delicate crumb. The bright citrusy acidity of the blood orange pairs beautifully with the sweet, earthy, almost floral flavor of the beet. Ground cardamom bolsters the floral notes in the beets, and a bit of ground clove bridges the gap between the bright citrus and earthy beet. A sunny blood orange glaze adds even more citrus flavor and a naturally pretty in pink color that’s missing from the cake itself. To top it all off a sprinkle of freshly toasted pistachios adds crunch, color, and an earthy floral flavor that compliments the rest of the cake perfectly.

beet and blood orange bundt cake | Brooklyn Homemaker

Beet and Blood Orange Bundt Cake

1 3/4 cups granulated sugar
zest of one blood orange
1/4 cup fresh squeezed blood orange juice
2 small to medium beets
1/2 cup buttermilk
3 cups AP flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cardamom (optional)
1/2 teaspoon ground cloves
1 cup unsalted butter, at room temperature
2 tablespoons peanut oil or canola or vegetable oil
1 tablespoon vanilla extract
4 large eggs

Orange glaze:
zest of one blood orange
2 tablespoons fresh squeezed blood orange juice
1 1/2 to 2 cups powdered sugar
1/4 cup toasted pistachios, roughly chopped

preheat oven to 350F.

Brush a 10 to 12 cup bundt pan with softened butter, dust with flour, and tap out excess. Refrigerate.

Combine orange zest and sugar in a large bowl and mix until well combined with an electric mixer. Set aside.

Wash and peel beets and cut into quarters. Place in a food processor with orange juice and puree until very smooth, about two to three minutes. Pour into a measuring cup and measure out exactly 1 cup of beet puree. Discard any extra if you have too much. If a little short you can top it off with a touch of extra buttermilk. Add 1/2 cup buttermilk to beet puree and stir well. Set aside.

Whisk flour, salt, baking powder, cardamom, and cloves together in a medium sized bowl.

Add softened butter to orange scented sugar and cream together on high speed until very light and fluffy, about 2 to 3 minutes. Add oil, vanilla, and one egg at a time, beating just enough to incorporate. Alternate flour and beet mixtures, beginning and ending with flour, scraping sides of bowl between additions.

Transfer batter to prepared bundt pan, tap out any air in the pan. Place pan on a baking sheet and bake at 350 for 55 to 65 minutes, or just until a toothpick or cake tester comes out clean.

Cool on a cooling rack for about 20 minutes before inverting pan to remove cake onto the rack. Cool on the rack until completely cool.

To make the glaze, whisk orange zest, orange juice, and powdered sugar toghether until smooth and completely free of lumps. The glaze should seem very thick, almost spreadable. If too thick add a few drops of water or orange juice, if too thin add more powdered sugar, 1/4 cup at a time until you reach the desired consistency.

Pour glaze over completely cooled cake, and before it dries, top with a sprinkle of pistachios.

Cake should keep, well sealed in an airtight container, at room temperature for up to 4 days.

beet and blood orange bundt cake | Brooklyn Homemaker

There are so many incredibly interesting and mouthwatering cakes this month. I know I say this all the time, but I really wish I could try them all. Some of these combinations of flavor are simply unbelievable that I’ve got to try them for myself.

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BundtBakers

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#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. You can see all of our lovely Bundts by following our Pinterest Board.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

rhubarb pound cake bundt #bundtbakers

When it comes to bundt cakes, I do my best to be creative and keep things interesting.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

Having been a member of a monthly bundt baking group for over a year now, I’m always looking for new sources of inspiration and fun new ways to play with flavors and ingredients. I definitely have a few favorites out of all the cakes I’ve made since joining, but you may be surprised to know what my favorite kind of bundt cake is. When I’m not trying to get creative to fit a #bundtbakers theme, I like to keep things nice and simple.

Can you guess what my favorite bundt might be?

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

I bet most of you guessed chocolate. While I do love me some chocolate, that would be my second favorite.

One more guess…

Give up?

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

Lemon!

A simple lemony pound cake is tops in my book. Both dense and delicate at once, with a bright sunny citrus flavor front and center, it doesn’t get any better than that. I don’t know what it is about a citrusy pound cake, but I will just never ever get enough. The best thing about a lemon pound cake is how versatile it can be if you want to pair it with other flavors. Lemon is a perfect compliment to almost any fruit you can name. Think about it. Berries. Cherries. Stone fruit. Tropical fruit. Even other citrus! Lemon is like the little black dress of bundt cakes.

Do you have a favorite bundt cake? Well don’t keep it a secret! What is it?

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

Being the lemon lover I am, I did a very mature and completely dignified jump for joy when I found out that Anne of From My Sweet Heart chose Lemon as the #bundtbakers theme for June. Thank you Anne!

If you love lemon just as much as I do (or at least almost as much as I do) you MUST scroll down past the recipe to check out all the other recipes this month. Just reading through the list of titles has me drooling.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

First I thought about just doing a simple lemon buttermilk pound cake, and while I’m sure I would have loved it, I wanted to do just a little bit more with this month’s sublimely summery theme. Berries would have been a great way to go, but just before joining #bundtbakers I came up with a recipe for a lemony blueberry buttermilk bundt cake that would knock your socks off. It’s so good, in fact, that it was just featured in the summer issue of Sweet Paul Magazine! Woot woot!

So that was out. Knowing this month’s theme I’m kicking myself for not keeping that one in my pocket just a little bit longer.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

What else? What else?

Sometimes there are just too many amazing possibilities to be able to choose just one.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

Rather than agonize over all the choices I figured I should just go about my business and let the inspiration come to me.

On my birthday last month Russell took me to lunch in Williamsburg and afterward we went for coffee at one of my favorite coffee shops. While waiting in line we passed their pastry case and inside we saw a neat little row of thick slices of rhubarb pound cake. Of course we had to try some. While their coffee never disappoints, the pound cake unfortunately did. The texture was great, and the sweetness was spot on, but it lacked in that tart rhubarb flavor that I was expecting, and their was no actual rhubarb visible anywhere in the slice. As soon as the words, “I could do better” came out of my mouth, I knew what I had to do.

Pound cake. Tart rhubarb. Summery lemon. It was on.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

This pound cake is just as dense and buttery and eggy as a good pound cake should be, with just a tiny bit of extra lift thanks to the addition of a bit of baking powder. The crumb is moist and tender and perfect, with just enough sweetness to offset the tart rhubarb and compliment the bright lemon. Rather than pureeing it, the rhubarb is left in small chunks so you can see what you’re eating. An entire pound of rhubarb (4 whole cups) gets tossed with a bit of sugar and cooked for a few minutes before going into the cake batter. This way the rhubarb not only softens a bit, but also releases some of it’s juices to ensure the flavorful juice is distributed throughout the whole cake. A touch of lemon zest and juice is the perfect bright compliment to the sweetened rhubarb, and a simple lemon glaze is the only finishing touch this summery pound cake could ask for.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

Rhubarb Pound Cake Bundt with Lemon Glaze

4 cups (about 1lb) rhubarb, cut into 1/4 to 1/2 inch pieces
2 1/2 cups granulated sugar, divided
1 cup unsalted butter, room temperature
zest and juice of 1 lemon, separate
6 large eggs
1 tablespoon vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt

Preheat oven to 350 degrees F. Generously butter and flour a bundt pan and refrigerate.

mix the cut rhubarb with 1/2 cup of the sugar in a medium frypan or skillet. Cook over medium high heat until tender but not mushy, about 3 to 5 minutes. Set aside to cool.

In the bowl of a stand mixer (or a large mixing bowl), cream together the butter, remaining 2 cups sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well between additions. In a large measuring cup mix together the buttermilk, lemon juice, and vanilla; and in a medium bowl whisk together the flour, baking powder, and salt. Alternate 3 additions of flour and 2 additions of buttermilk, beginning and ending with flour, mixing until just incorporated after each addition. Scrape down the sides of the bowl and gently fold in the rhubarb and any juices until the liquid is just combined and the rhubarb is evenly distributed.

Transfer the batter to the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick or cake tester inserted into the center of he cake comes out clean. Transfer to a cooling rack and let cool for about 20 minutes. Invert pan to release cake onto the rack and cool completely before adding the glaze.

Lemon Glaze
zest and juice of 2 lemons
2 1/2 cups confectioner’s (powdered) sugar

Whisk all ingredients together until well mixed and free of lumps. If a thinner consistency is desired, add a bit more lemon juice (about 1 teaspoon at a time). For a thicker consistency add more powdered sugar about 1/4 cup at a time until desired consistency is reached.

Evenly drizzle the glaze over the completely cooled cake. Cake can be served immediately but can be stored, tightly wrapped and air tight at room temperature, for about 3 days.

rhubarb pound cake with lemon glaze | Brooklyn Homemaker

This list of lovely luscious lemon cakes has my mouth watering like crazy. This month’s theme is pure heaven and I couldn’t be happier to gawk and drool over this long list of tasty bundts.

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BundtBakers

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#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board right here.

We take turns hosting each month and choosing the theme or ingredient.

Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

graham cracker bundt cake with key lime cheesecake swirl #bundtbakers

I’m sorry, but I really hate the phrase, “made it by the skin of my teeth”

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

A) Seriously, how gross is that?
B) What the heck does that even mean? Teeth don’t have skin.
Unless we’re talking about gums here, in which case, that’s even weirder/grosser/more nonsensical.

Anyway, even though I don’t like or understand that saying, in this case it’s true. I made it. Just in the nick of time.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

If you’ve been paying attention, you already know that my oven has been broken (along with my heart). My landlord, in tandem with Brooklyn’s slowest appliance repair company, have been taking their sweeeeeeet time fixing it.

As difficult as going oven-less has been for me, my biggest concern through this whole agonizing experience has been that I might not be able to bake along with the bundt bakers this month. It may have been painful to have cookies taken off the menu and chicken taken out of the oven and put on the back burner (literally), but DO NOT mess with my bundts. I’ve baked a bundt cake each and every month since I found this rag-tag (though truly well organized) team of bakers, and having to bow out because of an ancient apartment oven and a foot-dragging repairman was seriously bumming me out.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

Luckily the repair man pulled through at the eleventh hour. On Monday he came through with the backordered fuse in hand and within an hour my baby was back in working order. I was at work at the time, but Russell was filling me in from home and once the oven was purring again we were sending jubilant texts back and forth for the rest of the day. I was like a giddy school girl. 16 days with no oven can do that to a guy.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

With no time to spare, I assembled the ingredients for my cake and set to work. The lovely Anshie of Spice Roots is our group’s host this month, and she chose “Hidden Surprise” as our theme (which is appropriate, because my ability to even make this cake was a total surprise!).
The idea was to bake a cake with a filling or ingredient inside that isn’t visible until it’s sliced. From the outside it looks like any ordinary cake, but once sliced a whole universe of delicious is revealed.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

At first I was having a really difficult time deciding what to do with this theme. My mind immediately went toward berries and chocolate, but in my experience berries always want to sink through the batter and settle into what, once un-molded, is the top of the cake. That wouldn’t really be much of a surprise would it? I pawed at a few other ideas in my head but nothing really seemed to take.

That all changed about two weeks ago when I caught a nasty bug and couldn’t get off the couch for a few days.

When I was growing up, my grandmother always prescribed the same “medicine” whenever I was sick. The patient always needed canned chicken noodle soup, plain vanilla ice cream, warm ginger ale, and graham crackers. Now that I’m older the chicken soup seems to make sense, but the vanilla ice cream just seems like a bad idea. I don’t really get the warm part of the ginger ale, but I guess the lack of ice was supposed to be easier on the stomach, and I suppose graham crackers are easy on an upset tummy too.
To this day, whenever I get sick, I always crave these things. Once I was well enough to actually eat, I went through an entire box of graham crackers in like two days. All that was left was a small trail of graham cracker crumbs.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

That’s when it hit me, what if I made a cake using crushed graham cracker crumbs in place of some of the flour?
And what better flavor to pair with graham cracker crumbs than key lime pie?
Better yet, key lime CHEESECAKE!!!

Surprise!

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

I can’t accurately describe how amazing this cake is. Words like moist, tender, flavorful, warm, & homey come to mind to describe the graham cracker cake, but really don’t do it justice. This cake is out of this world. Why hasn’t this been done before? If it has, why haven’t I been informed? Graham cracker cake, filling or not, is something I’d like to be buried with. Hillary should choose graham cracker cake as her running mate. Seriously. Clinton/ Graham Cracker Cake/ 2016.

I could have paired this cake with any number of fillings and knocked it out of the park. Chocolate and marshmallow “S’mores” cake would have been amazing, but KEY LIME CHEESECAKE was a real stroke of genius. Seriously, out of this world. I want to use words like tangy, rich, creamy, silky, & decadent; but like I said, words cannot describe the otherworldly levels of deliciousness happening inside this cake.

Go make this. Now.
(you can thank me later)

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

Graham Cracker Bundt Cake with Key Lime Cheesecake Swirl

  • Servings: 12 to 16-ish
  • Print
Filling:
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
pinch of salt
1 large egg
4 tablespoons key lime juice
finely grated zest of 1 lime

Cake:
1 1/2 cups all-purpose flour (plus more for pan)
1 1/2 cups finely crushed graham cracker crumbs (plus more for topping)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened (2 sticks, plus more for pan)
1/2 cup granulated sugar
1/2 cup firmly-packed brown sugar
2 teaspoons vanilla extract
3 eggs
1 1/4 cup buttermilk

Glaze:
4 oz cream cheese, softened
2 tablespoons key lime juice
pinch of salt
1 cup powdered (confectioners) sugar
2 to 3 tablespoons milk

Preheat oven to 350 and move the rack to the center position.  Generously butter and flour a 10 to 12 cup bundt pan. Tap out extra flour and refrigerate.

To make the filling; cream sugar, softened cream cheese, and salt together in a stand mixer (or in a large bowl with an electric hand mixer) on high speed. Beat until fluffy and completely free of lumps, about 2 to 3 minutes. Reduce speed to low, add egg, and mix to combine. Add lime juice and zest and mix to combine. Scrape filling out into a small bowl and set aside. Wash bowl or at least scrape it out well.

In a medium bowl, whisk together graham cracker crumbs, flour, baking soda, baking powder, & salt. Set aside. In the same bowl as before, cream the butter with sugars on high speed until pale, light, & fluffy; about 4 to 5 minutes. Add vanilla and eggs, one at a time, beating on low to combine after each addition. On low speed, alternate three additions of flour and two additions buttermilk, beginning and ending with flour, scraping the bowl between additions. Do not over-mix. Scrape batter out into prepared pan and use your spatula to push the thick batter up the walls of the pan to create a well in the center.
Pour the filling into the center of the well, and use a small icing spatula or butter knife to swirl the filling into the cake batter. Try to avoid scraping the bottom or sides of the pan.
Bake the cake for 50-60 minutes, or until a cake tester or toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes before turning out of the pan onto the rack to cool completely.

To make the glaze, beat the softened cream cheese until smooth and lump free. Scrape down the sides of the bowl and add lime juice and salt. Beat again until smooth and lump free. Add powdered sugar and beat on low speed until combined. Add milk, 1 tablespoon at a time, until desired consistency is reached. (I used all 3 tablespoons)

Pour or drizzle glaze evenly over the top of the cake and sprinkle a few tablespoons of graham cracker crumbs over the top.
Cake should keep, tightly covered at room temperature, for about 3 days. If you refrigerate it bring it back up to room temperature before serving.

graham cracker bundt cake with key lime cheesecake swirl | Brooklyn Homemaker

Are your taste buds ready for a few more delicious surprises? There are a whole lot of tasty secrets hidden within these recipes y’all. Check it out.

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BundtBakers

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Interested in learning more about us? #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/ingredient. You can see all our of lovely Bundts by following our Pinterest board right here. Links are also updated after each event on the BundtBaker home page here.

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. If you are just a lover of Bundt baking, you can find all of our recipe links by clicking our badge above or on our group Pinterest board.