Ginger & Cinnamon Bundt Cake - #BundtBakers

Hace unos cuantos meses que no publico nada para  el reto #Bundtbakers. La falta de tiempo  ha sido la causante principal.  El reto de este mes rezaba: "Happy Fall", y es sabido por todos mis seguidores que el otoño me inspira más que cualquier estación del año, así que no podía faltar con mi receta este mes.

El jengibre es el protagonista de este Bundt y la canela le da un toque dulzón y cálido al conjunto. Sólo con el maravilloso olor de caramelo de la masa en crudo, podemos saber lo delicioso que va a estar.

I don´t post anyrhing for the  #Bundtbakers challenge for months. The lack of time it has been the primary cause. The challenge of this month  indicate that: "Happy Fall", and it is known for all my followers that fall inspire me more than  either season of the year, so I couldn´t be left one of my recipes this month.

The ginger is the main character of this Bundt and the cinnamon gives a sweet and warm touch. Just with wonderful candy smell of the raw batch, we can imagine how delicious will it be.


Thanks to Freshman Cook, she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with  your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

• Apple Cinnamon Bundt Cake by I Camp In My Kitchen
• Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs
• Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife
• Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de hacer
• Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes
• Chocolate Caramel Apple Cake by The Freshman Cook
• Chocolate Gingerbread Mocha Marble Bundt Cake by Baking in Pyjamas
• Ginger and Cinnamon Bundt Cake by Los Chatos Chefs
• Impossible Pumpkin Pie Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Jack O'Lantern Cake by Palatable Pastime
• Persimmon Apple Bundt by Tea and Scones
• Poached Pear and Cranberry Bundt Cake with Maple Mascarpone Frosting by Sew You Think You Can Cook
• Pumpkin and Chocolate Bundt Cake by Kids and Chic
• Pumpkin Chocolate Chip Bundt Cake by Patty's Cake
• Pumpkin Pie Bundt by Jane's Adventures in Dinner
• Pumpkin Spice Cake with Caramel Frosting by Living the Gourmet
• Robert E. Lee Bundt Cakeby The Queen of Scones
• Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm
• Sticky Pecan Pie Bundt by Food Lust People Love

#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 our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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

Ingredientes para el bundt:

• 400 grs de mantequilla
• 300 grs de azúcar moreno
• 6 cdas de melaza
• 300 ml de leche
• 30 grs de jengibre picado
• 4 huevos
• 600 grs de harina de repostería
• 2 cdas y media de levadura 
• 2 cdas de jengibre molido
• 1 pizca de sal

Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.

Derretimos la mantequilla, el azúcar y el sirope en un cazo , a fuego lento. Dejamos enfriar ligeramente y añadimos la leche.

Batimos los huevos y le añadimos el jengibre picado. Ahora vertemos la mezcla de la mantequilla y seguimos batiendo. Tamizamos el harina, la levadura , el jengibre molido y la sal, y lo incorporamos en la otra mezcla. Batimos bien hasta que quede una masa uniforme.

Repartimos la masa en el molde que no sobrepase a los 2/3 y horneamos entre 40-45 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos sobre una rejilla de metal.

Ingredients for the bundt:

• 400 grs buttercream
• 300 grs brown sugar
• 6 tablespoon  black treacle
• 300 ml whole milk
• 30 grs chopped ginger
• 4 eggs
• 600 grs flour
• 2 and a half tablespon baking powder
• 2 teaspoon ground ginger
• a pinch of salt

Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.

Melt the butter, the sugar and the black treackle in a saucepan over low heat. Let it cool lightly and pour the milk.

Whisk  the eggs and add the chopped ginger. Now, pour the butter mix and continue whisking. In a bowl, stire the flour, salt,  the baking powder and the ground ginger and add in the other mixture. Cream well until all is mixed.

Pour the batter in the pan only 2/3 and oven for about 40-45 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.

Ingredientes para el glaseado:

• 100 grs azúcar glacé
• leche entera
• 2 cdtas de canela
• jengibre confitado en trocitos para decorar

Las cantidades no las pongo porque se hace a ojo. Primero ponemos en un bol pequeño el azúcar glacé. Echamos la leche entera poco a poco hasta que nos quede la textura que nos guste. Añadimos la canela y seguimos moviendo.

Echamos la mezcla encima del Bundt Cake. Para decorar, colocamos los trocitos de jengibre confitado encima.

Ingredients for the icing:

• 100 grs icing sugar
• whole milk
• 2 teaspoon cinnamon
• candied chopped ginger to decorate

I don´t put the quantities because I did it at a guess. First put in a little bowl the icing sugar. Pour the whole milk little by little since we like the result texture. Add the cinnamon y continue mixing.

Pour the mix all over the Bundt Cake. To decorate put the candied ginger above the Bundt.

Con esta receta nos va a sobrar masa, así que podemos hacer unos cuantos cupcakes.

Whit this recipe we will have an extra batter, so we can make cupcakes too.

Bundt Cake de queso y olivada- #BundtBakers

Este mes volvemos con el reto #BundtBakers, pero con un tema muy diferente a los de cada mes. Este mes tocaba hacer un Bundt Cake salado.

No es la primera vez que preparo algo parecido, de hecho, tenemos un plum cake salado en el blog perfecto para llevar.

Cuando pensaba en la receta, pensé en un ingrediente que me encanta echarle a este tipo de preparaciones: el queso. Da la casualidad que en casa teníamos un queso delicioso ahumado, y pensé en combinarlo con otros tipos de queso.  Otro ingrediente que le va a las mil maravillas, es la aceituna negra, así que hice una olivada, que introduje dentro de la masa, para tener un contraste.

Lo bueno de esta receta, es que está hecha con harina de maíz, así que los celíacos están de enhorabuena.


We are coming back this month with the #BundtBakers challenge, but with a very different theme, salty Bundt Cakes.

It´s not the first time that I prepare something like this, in fact, we have a salty plum cake in this blog perfect to take away.

When I was thinking about the recipe, I thought with a ingredient that I love to put in this kind off preparations: cheese. It seems to be that we had a delicious  smoked cheese at home, and I thought to combined whit others cheeses. Other perfect ingredient, is the black olive, so I made a black olive spread, I pour inside the batter, to make a contrast.

Best of all, the recipe it´s made with corn flour, so the celiacs are in luck.

Thanks to Seduce your Tastebuds , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with  your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

• Bacon, Cheddar Bundt by The Queen of Scones
• Blue Cheese and Pear Mini Bundts by Patty's Cake
• Breakfast Bundt Cake by Making Miracles
• Bundt Cake de queso y olivada by Los Chatos Chefs
• Cheese Bundt by Basic N Delicious
• Dukkah, Herb & Cheese Monkey Bread by All That's Left Are The Crumbs
• Grilled Cheese Bundt by Jane's Adventure in Dinner
• Ham, Carrot & Beer Bundtlettes by I Love Bundt Cakes
• Indian Style Savory Breakfast Bundt by Seduce Your Tastebuds
• Mexican Breakfast Bundt by A Day in the Life on the Farm
• Mini Meatloaf Bundts and Sliders by Magnolia Days
• Rosemary, Olive Oil & Polenta Bundt by The Cinnamon Scrolls
• Sausage and Apple Bundt by The Freshman Cook
• Savory Zucchini Cheesecake by Food Lust People Love
• Southern Honey Drenched Jalapeño Cornbread by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Stromboli Bundt Cake by Palatable Pastime
• "Tastes Like Pizza" Bundt by Sew You Think You Can Cook

#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 our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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

Empezamos haciendo la olivada, es super sencillo, la receta la tenéis aquí.

We start with the black olive spread, it´s super simple.

Ingredients for the black olive spread:

• 100 hrs black olives
• 1 tablespoon capers
• olive
• salt

Blend all the ingredients, it will be like a black hummus. Reserve.

Ingredientes para el bundt:

• 200 grs de harina de maiz
• 4 huevos
• 30 grs de levadura
• 1 cdta de sal
• 150 grs de aceite de girasol
• 1 taza de buttermilk
• orégano 
• 150 grs de queso variados rallados (cheddar, emmental, gouda...)
• 50 grs de queso ahumado en trozos
• sal ahumada

Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.

Tamizamos la harina junto a la sal y la levadura. En un bol ponemos el aceite y los huevos y batimos bien. Vamos echando el harina en la mezcla y lo combinamos con el buttermilk. Añadimos los quesos ralladas, el orégano y los trozos de queso  ahumado.

Repartimos la masa en el molde que no sobrepase a los 2/3. Ahora cogemos la olivada, y vamos añadiendo cucharada en la masa y con la ayuda de una cuchara hacemos lineas en la masa. 

Horneamos entre 40-45 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos sobre una rejilla de metal.

Para finalizar echamos sobre el bundt la sal ahumada, y más orégano.

Ingredients for the bundt:

• 200 gr corn flour
• 4 eggs
• 30 gr teaspoon baking powder
• 1 teaspoon salt
• 150 gr vegetable oil
• 1 cup buttermilk
• oregano
• 150 gr grates cheeses
• 50 grs smoked cheese in chunks
• smoked salt

Preheat the oven to 180ºC /350ºF / gas 4. Grease our bundt pan, better with a non-stick spray.

In a bowl, store the corn flour, salt and the baking powder. pour the vegetable oil in the bowl  and the eggs and whisk.

Pour the corn flour combined with the buttermilk. Pour the cheeses, oregano, and the smoked cheese in chunks.

Pour the batter in the pan ONLY 2/3. Take our black olive spread and pour spoons in it doing lines. Oven for about 40-45 minutes or until a skewer insertes into the center of the bundt comes out clean. Let cool in the pan and then turn put on a wire rack.

To finish, put the smoked salt and more oregano,  all over the bundt.

Boston Cream Pie Bundt Cake - #BundtBakers

Estaba deseando poder compartir con todos vosotros en Bundt Cake de este mes. Y es que el reto #Bundtbakers de abril me va que ni pintado, "postres retro", o lo que es lo mismo, los clásicos de toda la vida.

Hay un postre que tenía apuntado en mi lista de "recetas pendientes" y este era el "Boston Cream Pie". El "Boston Cream Pie", es un clásico norteamericano inspirado en los donuts. Se trata de un bizcocho relleno de crema pastelera, bañado en una ganache de chocolate.

Pienso que todas las recetas se pueden adaptar a un bundt, ya lo habéis visto en mi anterior reto con el  Tequila Sunrise Bundt Cake, si pude adaptar un cocktail, ¿como no iba a adaptar esta deliciosa receta?

I was looking forward to share with you the Bundt Cake of this month. The truth is that the april´s #Bundtbakers challenge, fits me perfectly, "retro desserts", in other words, the lifelong classics.

I had noted a dessert in my pending issues,  "Boston Cream Pie". "Boston Cream Pie",   it´s a north american classic inspired in doughnuts. This is a cake filled with cream, and frosted with chocolate.

I believe that all the recipes can be adapted in a Bundt, you had seen it in my previous challenge with the Tequila Sunrise Bundt Cake, if I could adapted a cocktail, how I couldn´t adapted this delicious recipe?

Thanks to All That´s left are the Crumbs , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with  your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

• Boston Cream Mini Bundts by Andrea at Adventures in All Things Food
• Boston Cream Pie Bundt Cake by Mary at Los Chatos Chefs
• Classic Tomato Soup Cake by Wendy at A Day in the Life on the Farm
• Coca Cola Bundt Cake by Mondo at I Bake He Shoots
• Hummingbird Bundt Cake by Teri at The Freshman Cook
• Inside-Out Ho Hos Lava Bundt Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Key Lime Bundt Cake by Momina at The Whisking Bowl
• Key Lime Bundt Cake by Sarah at The Chef Next Door
• Lemon Meringue Pie Bundt by Felice at All That's Left are the Crumbs
• New York Style Crumb Cake by Tammy at Living the Gourmet
• Nutella Chocolate MIlkshake Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Orange Creamsicle Cake by Sue at Palatable Pastime
• Pantera Rosa Bundt Cake by Rocío at kidsandchic
• Root Beer Float Bundt Cake by Rebekah at Making Miracles
• Sock It To Me Cake by Stacy at Food Lust People Love
• Strawberry Milkshake Swirl Bundt Cake by Laura at Baking in Pyjamas
• Tomato Soup Bundt Cake by Tux at Brooklyn Homemaker
• Tunnel of Fudge Cake by Kelly at Passion Kneaded

#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 our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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

Empezamos con la crema pastelera. La receta la tenemos aquí. Ahora os la traduzco en inglés.

Ingredients for the cream:

• 500 ml whole milk
• 100 grs sugar
• 60 grs cornstarch
• 1 teaspoon vanilla essence or a vanilla bean(it´s bettter)
• 5 eggs yolks
• 20 grs butter

Put in a bowl the eggs yolks  with the cornstarch and the sugar, whisk all. In a sauce pan heat the whole milk with the vanilla until boiling. Pour half of the hot milk in the bowl with the eggs yolks and whisk them. Pour all this mix again the sauce pan with remain milk, and beat the continually since the cream begin thick. Remove it from the heat , add the butter and whisk again.  Put the cream in a bowl and put over it a plastic film. Let it cool in a fridge.

Ingredientes para el bundt:

• 300 grs de azúcar
• 280 grs de harina de repostería
• 2 cda y media de levadura 
• 1/2 cdta de sal
• 150 grs de mantequilla fría
• 1 taza de leche
• 4 huevos
• 1 cda y media de vainilla

Precalentamos el horno a 180ºC. Engrasamos un molde de Bundt, mejor con un spray antiadherente.

Tamizamos la harina junto el azúcar, la sal y la levadura. Ponemos los ingredientes secos en el bol de la batidora y echamos la mantequilla cortada en dados. Batimos hasta que quede una textura arenosa.

Mezclamos la leche con los huevos y la vainilla, y lo echamos todo de golpe en el bol de la batidora. Batimos todo a velocidad media/alta durante unos 3 minutos.

Repartimos la masa en el molde que no sobrepase a los 2/3 y horneamos entre 40-45 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos sobre una rejilla de metal.

Ingredients for the bundt:

• 300 g sugar
• 280 g flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 150 gr chilled butter
• 1 cup whole milk
• 4 eggs
• 1 tablespoon vanilla

Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.

In a bowl, stire the flour, salt and the baking powder. Pour the chilled butter chopped in the bowl and whisk until get a sanded texture.

Whisk the milk with the eggs and the vanilla, and pour them all at once in the same bowl. Cream all in a high velocity for 3 minutes more or less.

Pour the batter in the pan only 2/3 and oven for about 40-45 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.

Ingredientes para el ganache de chocolate:

• 130 grs de chocolate
• media taza de nata

Calentamos la nata hasta que esté a punto de hervir. Echamos el chocolate ya en la nata fuera del fuego y removemos hasta que se deshaga todo.

Ingredients for the chocolate ganache:

• 130 g chocolate
• 1/2 cup whipped cream

Heat the whipped cream until boiling. Pour the chocolate in the whipped cream out of the heat, and stir all until it´s melted.

Ahora,  cortamos el bundt por la mitad. Lo rellenamos la mitad con la crema pastelera y tapamos con la otra mitad del bizcocho. Echamos por encima el ganache de chocolate y listo.

Now, cut the bundt in half. Fill the half with the cream and cover it with the other half of the cake. Pour the chocolate ganache all over the bundt, and ready.

Tequila Sunrise Bundt Cake-#Bundtbakers

Estoy muy contenta con el tema que nos ha tocado en el reto #Bundtbakers de este mes. El tema: "Vacaciones tropicales". Lo primero que se me viene a la cabeza es una playa paradisiaca, y a mi misma tomándome un cocktail, mientras tomo el sol.

La inspiración viene de ese cocktail. Buscaba uno muy tropical, con colorido, vistoso y delicioso. Y que mejor que un  "Tequile Sunrise" para hacer mi Bundt.

I'm so glad with the #Buntbakers challenge theme of this month. The theme, "Tropical Vacation". The first it comes to mind is a heavenly beach, and myself drinking a cocktail, meanwhile I sunbathe.

The inspiration comes to the cocktail. I was looking for one tropical, colorful, attractive and delicious. And nothing better than a "Tequila Sunrise" to make my Bundt.

Thanks to The Mom chef: Taking on Magazines , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with  your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

• Banana Coconut Pineapple Bundt by Food Lust People Love 
• Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes
• Banana Rum Cake by Jane's Adventures in Dinner 
• Bounty Bundt Cake by Baking in Pyjamas
• Bundt Cake Tropical by La mejor manera de hacer … 
• Chocolate Coconut Tres Leche Bundt Cake by The Whisking Bowl 
• Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker 
• Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice 
• Key Lime Bundt Cake by Taking On Magazines 
• Lava Flow Bundt Cake by All That's Left Are The Crumbs 
• Lime-Coconut Bundt Cake by Palatable Pastime
• Piña Colada Rum Bundt Cake by Making Miracles
• Pineapple Upside Down Coconut Cake by Adventures in All Things Food 
• Raspberry Mojito Bundt Cake by SpiceRoots 
• Speckled Tropical Bundt Cake by I Camp in my Kitchen 
• Tequila Sunrise Bundt Cake by Los Chatos Chefs
• Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm 
• Tropical Hummingbird Bundt Cake by Tartacadabra
• Tropical Supreme Cake with Rum Cream Cheese Glaze by Sew You Think You Can Cook

#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 our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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

Antes de nada, os voy a dejar con los ingredientes para preparar el cocktail. No lo vamos a usar para nuestro Bundt, pero es para saber de que base partimos.

• 200 ml de zumo de naranja
• 60 ml de tequila
• hielo picado
• granadina

En una coctelera colocamos el zumo de naranja con el hielo picado y el tequila. Agitamos todo y lo echamos en una copa larga. Echamos a gota a gota la granadina, hasta que quede en el fondo. Podemos decorarlo con un trozo de naranja, o unas cerezas.

Al tomarlo, lo agitamos con una cuchara larga.

First of all, I am gonna let you the ingredients to prepare the cocktail. We aren´t going to use it to make the Bunt, but it is useful to know the rule we start.

• 200 ml de orange juice
• 60 ml Tequila
• chopped ice
• Granadina

In a shaker put the orange juice,   the chopped ice and the tequila. Shake well, and pour it in a large cup. Add one drop at a time of Granadina, until it stay at the bottom of the cup. We can decorate it with a piece of orange, or  cherries.

Before taste it , shake with a large spoon.

Ingredientes para el bundt:

• 125 grs de harina
• 150 grs de harina leudante
• 110 grs de mantequilla
• 225 grs de azúcar
• 2 huevos L
• 145 ml de zumo de naranja
• 2 cds de pasta de naranja
• 2 cdtas de tequila

Precalentamos el horno a 180ºC.Engrasamos un molde de Bundt, mejor con un spray antiadherente.

En un bol, tamizamos las dos harinas.

Batimos la mantequilla con el azúcar y vamos añadiendo poco a poco los huevos. Añadimos el tequila.

Añadimos por tandas el harina y el zumo de naranja. Seguimos batiendo hasta que todo esté bien incorporado. Finalizamos añadiendo la pasta de naranja sin dejar de batir.

Repartimos la masa en el molde, y horneamos entre 30-35 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos obre una rejilla de metal.

Ingredients for the bundt:

• 125 g flour
• 150 self-raising flour
• 110 g butter
• 225 g sugar
• 2 eggs L
• 145 ml orange juice
• 2 tablespoon orange paste
• 2 teaspoon tequila

Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.

In a bowl, sift both flours. Reserve.

Cream the butter with the sugar and the eggs, until all is mixed. Add the tequila.

Toss the flour and the orange juice by turns. Continue mixing. To finish, add the orange paste without stop mixing.

Pour the batter in the pan ,  and oven for about 30-35 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.

Ingredientes para el glaseado y decoración:

• 4 cdas de azúcar glacé
• granadina
• cerezas confitadas
• naranja confitada o natural

En un bol ponemos el azúcar glacé y vamos echando la granadina hasta que se haga una pasta un poco espesa, que no quede muy líquida.

Echamos el glaseado por encima del Bundt y decoramos con las cerezas y la naranja. Servimos.

Ingredients for icing and decoration:

• 4 tablespoon icing sugar
• Granadina
• candied cherries
• candied orange or fresh orange

In a bowl put the icing sugar and add the granadina little by little until its become a paste not to runny.

Pour the icing at the top of the bundt, and decorate with the candied cherries and the orange. Serve.

Red Tea & Cinnamon Bundt Cake- #BundtBakers

Hola de nuevo, otro mes más venimos con el reto #Bundtbakers. El tema de este mes es la canela. Se puede decir que es un reto bastante fácil, ya que la canela se usa en un montón de postres y además es deliciosa.

Da la casualidad de que este mes, hice una compra en la página web japonshop.com . La mayoría de de cosas que compré fueron tés. Entre uno de ellos, un té rojo con café verde, pimienta rosa y canela. Así que me pareció perfecto para introducirlo en mi bundt del mes.

Además quise enfatizar ese sabor de canela, con un relleno de azúcar moreno, nueces y la propia canela. Un resultado bastante oriental.

Hi everyone , we are here again with the #Bundtbakers challenge. The theme of this month is  cinnamon. It could be said it is a easy challenge, because  cinnamon is used to make so many sweets, and besides is delicious.

It happens that this month, I made a purchase in the web side japonshop.com. Most of the things that I bought were teas. Among of them, a red tea with green coffee, pink pepper and cinnamon. So I thought it was perfect for my bundt.

Besides I wanted to bring out the cinnamon taste, with a brown sugar, walnuts and the itself cinnamon filling.

Thanks to Sew you think you can cook , she has been the hotess this month. If you are food blogger and you would like to join us, you can send a e-mail with  your blog URL to foodlustpeoplelove@gmail.com.

Check out what the rest had bake this month, and enjoy!

• Apple Cinnamon Bundt by Tammy at Living the Gourmet
• Carrot Bundt Cake with Cinnamon Glaze by Kelly at Passion Kneaded
• Cinnamon Apple Bundt Cake by Christiane at Taking on Magazines
• Cinnamon Apple Jelly Donut Cake by Colleen at Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cinnamon Bundt Cake by Kathya at Basic N Delicious
• Cinnamon Bundt Coffee Cake by Lauren at From Gate to Plate
• Cinnamon Chocolate and Strawberry Cake by Deepti at Baking Yummies
• Cinnamon Chocolate Chip Bundt Cake by Renee at Magnolia Days
• Cinnamon Crown Cake by Stacy at Food Lust People Love
• Cinnamon Dolce Coffee Bundt Cake by Felice at All That's Left are the Crumbs
• Cinnamon Espresso Bundt with Chocolate Ganache by Amanda at The Cinnamon Scrolls
• Cinnamon Pecan Streusel Bundt Cake by Lara at Tartacadabra
• Cinnamon Roll Bundt by Margaret at Tea and Scones
• Cinnamon Swirl Bundt by Sue at Palatable Pastime
• Cinnamon Swirl Zucchini Bundt Cake by Bea and Mara at I Love Bundt Cakes
• Cinnamon Toast Bundt by Jane at Jane's Adventures in Dinner
• Cinnamon Toast Bundts by Olivia at Liv for Cake
• Mexican Chocolate Bundt Cake by Mondo at I Bake He Shoots
• Monkey Bread Bundt by Wendy at A Day in the Life on the Farm
• Pumpkin Spice Toffee Bundt Cake by June at How to Philosophize with Cake
• Red Tea and Cinnamon Bundt Cake by Mary at Los Chatos Chefs
• Six Pound Cinnamon Chocolate Chip Coffee Cake by Rebekah at Making Miracles
• Snickerdoodle Bundt Cake by Teri at The Freshman Cook
• Strawberry Cinnamon Rolls Bundt by Priya at I Camp in My Kitchen
• Sweet Cinnamon Spice Tea Bundtlettes by Lauren at Sew You Think You Can Cook
• Tea Chai Bundt Cake by Rocio at kidsandchic
• Tunnel of Cinnamon Bundt Cake by Laura at Baking in Pyjamas
• Walnut Schnecken Bundt Cake by Tux at Brooklyn Homemaker

#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 our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

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

Ingredientes bundt:

• 350 grs de harina
• 2 cdtas de levadura
• 1 cdta de sal
• 250 grs de mantequilla
• 150 grs de azúcar blanco
• 150 grs de azúcar moreno
• 3 huevos grandes
• 200 ml de leche
• 2 cdas de té rojo con canela

Ingredientes relleno:

• 100 grs de azúcar moreno
• 100 grs de nueces troceadas
• 2 cdtas de canela

Lo que primero vamos a hacer es infusionar el té rojo con la leche, con el mismo procedimiento con el que hacemos un té normal pero en vez de usar agua, usamos leche. Dejamos en friar.

Calentamos el horno a 180ºC.  Engrasamos un molde de Bundt, mejor con un spray antiadherente.

En un bol, tamizamos el harina, la levadura y la sal.

Batimos la mantequilla y el azúcar y vamos añadiendo poco a poco los huevos.Añadimos por tandas el harina y la leche infusionada con el té.  Seguimos batiendo hasta que todo esté bien incorporado.

Preparamos el relleno. Sólo tenemos que mezclar los tres ingredientes.

En nuestro molde, echamos un poco del relleno en la base, añadimos la mitad de la masa del bundt y echamos el resto del relleno, así quedará en el medio. Encima echamos el resto de la masa.

Horneamos entre 50-55 minutos o hasta que al meter un palillo de madera este salga limpio. Dejamos que se enfríe en el molde y luego desmoldamos obre una rejilla de metal.

Decoramos por encima con azúcar glasé.

Ingredients for the bundt:

• 350 g flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 250 g butter
• 150 g sugar
• 150 g brown sugar
• 3 large eggs
• 200 ml milk
• 2 tablespoon red tea with cinnamon

Ingredients for the filling:

• 100 g brown sugar
• 100 g walnuts
• 2 teaspoon cinnamon

The first we gonna do is infusion the red tea with the milk. We do it as same that a regular tea, but instead of use water, we use milk, and then let it cool.

Preheat the oven to 180º C / 350º F / gas 4. Grease our bundt pan, better with a non-stick spray.

In a bowl, stire the flour, salt and the baking powder. Reserve.

Cream the butter with the sugar and the eggs, until all is mixed. Toss the flour and the infusion milk by turns. Continue mixing.

Let´s do it the filling. Whe only need to mix the 3 ingredients.

In our pan, toss a little bit of the filling in the bottom, add half of the batter, toss again the rest of the filling, and finish with the other half of the batter.

Oven for about 50-55 minutes or until a skewer inserted into the center of the bundt comes out clean. Let cool in the pan and then turn out on a wire rack.

We use icing sugar to decorate the top of the bundt.