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Cannoli Ciambella Bundt Cake

  • February 4, 2022

If you’re looking for a delicious cake that only improves as the days go by, look no further. This recipe, from Rosella Rago’s Cooking With Nonna website, is moist and packed with flavor — and it tastes even better a day or two after it’s baked. That’s because it contains ricotta, orange peel, chocolate chips and pistachios. How’s that for a winning combination? Feel free to substitute almonds if pistachios are not your thing, but they are classic flavors in a traditional cannolo and I love them all.

I made a couple of small tweaks to Rossella’s recipe and you can choose to follow them or leave the recipe exactly as she wrote it. In her recipe she says to put the pistachios in a food processor and process until fine. I found that the pistachios will turn to a paste if you’re not careful, so I added part of the flour to the food processor while processing the nuts. This way, you can be assured they’ll grind to a powdery consistency, just like the flour. For the glaze, I added orange juice to the confectioner’s sugar instead of milk, to give it a light orange flavor. I also didn’t have any candied orange peel (a situation I hope to remedy soon), so I used orange peel shavings to decorate the top, along with some of the mini chocolate chips and chopped pistachios. This is a recipe I’m sure will become a regular in my household.

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Cannoli Ciambella Bundt Cake
 
Author:
Ingredients
  • For the Cake:
  • ¾ cup pistachios, crushed
  • 2¼ cup all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 2¼ cups granulated sugar
  • 1 cup butter, softened
  • zest of 1 orange
  • 2 teaspoons vanilla extract
  • 2¼ cups whole ricotta
  • 4 large eggs
  • ¾ cup mini chocolate chips
  • For the glaze and toppings:
  • 2 cups confectioners sugar
  • ¼ cup orange juice or whole milk
  • Candied orange peels, orange zest, mini chocolate chips and extra pistachios for decorating
Instructions
  1. To make the cake:
  2. Preheat the oven to 350 degrees.
  3. Spray a Bundt pan with baking spray, or butter and dust with flour.
  4. Set aside.
  5. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
  6. Set aside.
  7. If using whole pistachios, add the pistachios to the bowl of a food processor and process until fine, about 30 seconds.
  8. (I added some of the flour mixture to the pistachios in the food processor. It helps avoid getting a pistachio paste and encourages a texture more like the fine texture of flour.)
  9. Set aside.
  10. In another mixing bowl, combine the butter, sugar, orange zest and vanilla extract.
  11. Beat with an electric mixer until fluffy, about 5 minutes.
  12. Beat in the ricotta until fully combined.
  13. Beat in the eggs one at a time until fully combined.
  14. Beat in the dry ingredients until just absorbed.
  15. Do not over mix.
  16. Fold in the chocolate chips and ground up pistachios.
  17. Pour the batter into the prepared pan and bake for 50-55 minutes or until an inserted toothpick comes out clean.
  18. Cool completely before glazing.
  19. To make the glaze and decorate:
  20. In a bowl, whisk together the confectioners sugar and orange juice, or milk until smooth.
  21. The glaze will be thick.
  22. Pour the glaze over the cake and top with candied cherries, orange slices (or orange zest) and crushed pistachios.
 

 

Chocolate Chip Bundt Cake

  • April 29, 2019

When you want a cake that’s not fussy and sure to be a crowdpleaser with adults and kids (alright so some of you who are from another planet may not like chocolate), this is the cake to turn to. Made with mini chocolate chips, that are less likely to fall to the bottom the way regular-sized chips do, this cake has a nice crumb and a delicious flavor, even without the chocolate glaze. So if you’re inclined to serve it without the glaze, at least give it a dusting of powdered sugar to elevate its plain Jane looks.

BUT, I highly recommend the chocolate glaze. I mean, come on, don’t you just want to stick your fingers onto that plate and lick those drizzles cascading down the cake? By the way, for baking, I almost always use Hershey’s Special Dark chocolate bars. You can buy them at the supermarket at a fraction of the cost of the more expensive brands, and years ago on a blind taste testing at America’s Test Kitchen tv show, Hershey’s Special Dark came out as the number one favorite. It’s delicious just for snacking straight from the wrapper too.

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Chocolate Chip Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • ¾ cup unsalted butter, room temperature
  • ¾ cup brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons. vanilla extract
  • 2½ cups all purpose flour
  • 1¼ teaspoon baking powder
  • ½ tsp. baking soda
  • ¾ tsp. salt
  • 1 cup Greek yogurt (I used sour cream)
  • 1¼ cups mini semi sweet chocolate chips
  • FOR THE TOPPING:
  • four ounces bittersweet chocolate, chopped
  • ½ cup heavy whipping cream
  • 2 tablespoons light corn syrup (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. In the bowl of a stand mixer of a large mixing bowl, cream the butter and sugars together on medium speed until well combined and fluffy, about two minutes.
  3. Scrape the sides of the bowl and add the eggs and vanilla, and continue to beat.
  4. Combine the flour, baking powder, baking soda and salt in a small bowl.
  5. Add half of the dry ingredients into the butter mixture and beat on low until combined.
  6. Add the Greek yogurt (or sour cream) and beat to combine.
  7. Add the remaining half of dry ingredients and stir just until combined.
  8. Fold in the chocolate chips.
  9. Do not overmix.
  10. Spray a small, 10 cup bundt pan with a baking spray with flour or use a light spray of baking spray and dust the inside of the pan with flour. (I smeared butter inside, then sprayed with a cooking spray, then dusted with flour.)
  11. Spoon the batter evenly into the pan and smooth the top of the batter. It will be thick.
  12. Bake in a preheated oven for about 55-60 minutes or until the top of the cake is set, with no jiggling.
  13. Allow to cool in the pan for about 20 minutes, then invert the cake onto a cooling rack or serving platter until completely cool.
  14. When ready to ice, add the chocolate to a small bowl and heat the cream until almost bubbling.
  15. Add the warmed cream to the chocolate, cover the bowl with a piece of plastic wrap, and allow to sit undisturbed for five minutes.
  16. Stir to combine and add in the corn syrup, if desired.
  17. Pour over the cake.
 

Pumpkin Bundt Cake with Maple Brown Butter Glaze

  • November 14, 2017

Looking for an alternative to the pumpkin pie that’s ubiquitous on everyone’s Thanksgiving table? Or maybe you just want a delicious dessert to serve at your next Sunday supper. This moist cake has all the right autumn flavors going for it – from pumpkin to cinnamon, allspice, cardamom and a touch of black pepper too. Plus it’s topped with a luscious glaze made with browned butter that adds a nutty taste, in addition to the maple syrup and confectioner’s sugar.

The recipe comes from the New York Times, and it included toasted pepita seeds on top. I took it a step further and candied them. Just make sure you use either a Silpat mat or a piece of buttered aluminum foil. Otherwise you’ll have a hard time prying the candy from the pan.

Be careful not to touch it until it cools. Once the candy cools and hardens, you can break it up with your hands, then sprinkle it across the top of the cake. The candy is also delicious as a topping on ice cream too.


Pumpkin Bundt Cake with Maple Brown Butter Glaze
 
Ingredients
  • RECIPE FROM THE NEW YORK TIMES
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1¼ tsp. kosher salt
  • 2 tsp. ground cinnamon
  • 1½ tsp. ground cardamom
  • ¼ tsp. ground allspice
  • ¼ tsp. ground black pepper
  • 2 cups light brown sugar, packed
  • ½ cup unsalted butter, soft but cool
  • ½ cup extra virgin olive oil
  • 2 large eggs
  • 1 can (15 ounces) pureed pumpkin
  • ½ cup sour cream
  • FOR THE GLAZE:
  • 2 T. unsalted butter
  • 1 cup confectioner's sugar
  • ¼ cup maple syrup
  • pinch of salt
  • 1 to 2 Tablespoons lightly toasted pepita seeds (optional)
  • or candied pepita seeds
Instructions
  1. Heat oven to 350 degrees and lightly butter and flour a 12 cup or larger bundt pan.
  2. In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine brown sugar, butter and olive oil. Beat on medium high until light and fluffy, about three minutes.
  4. Add the eggs, one at a time, mixing for about 20 seconds between each egg.
  5. Add the pumpkin puree and the sour cream, and mix until well combined, scraping the bottom and sides of the bowl.
  6. Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined.
  7. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
  8. Pour the batter into the prepared pan, smooth the top and firmly tap on the countertop a few times to release any large air bubbles.
  9. Bake the cake until golden and puffed, and a tester in the center comes out clean, about 55 to 65 minutes.
  10. Set the cake, still in the pan, on a rack to cool, about 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glasing.
  11. TO MAKE THE GLAZE:
  12. Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
  13. Transfer butter and brown bits to a bowl to a heat safe bowl and let it cool slightly. Whisk in the confectioner's sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add more confectioner's sugar. If it's too thick, add water. (I added some milk to thin it down a bit.)
  14. Transfer the cake to a serving platter and pour the glaze over the top. Sprinkle with pepitas if desired.
  15. TO MAKE CANDIED PEPITAS:
  16. Place about ¼ cup sugar into a saucepan and heat at medium until the sugar melts and starts to turn a light golden color. Pour in some pepitas (1/4 cup or so) and stir for a few seconds to coat. Then pour the mixture onto a Silpat mat or a piece of aluminum foil that has been greased with butter. Careful not to burn your fingers. The melted sugar will be extremely hot. Let it cool, then break into bits.