Wednesday, April 23, 2014
Inquirer Daily News

Nothing bundt Mexican desserts

Miniature bundt cakes are ideal for gift giving when wrapped individually in cellophane.
Miniature bundt cakes are ideal for gift giving when wrapped individually in cellophane.

I know it’s cookie season, but there is something so nostalgic, elegant, and classic about a bundt cake. I actually prefer baking bundt cakes because they are forgiving and do not require perfect frosting or hours of decorating. A simple glaze drizzled over the top or a garnish of fresh fruit is all that is needed.

Miniature bundt cakes are ideal for gift giving when wrapped individually in cellophane. Feel free to experiment and alter the baking times on the recipes below to fit smaller or larger pans.

I can’t help giggle when I say the word ‘bundt’—I always have to say it with an accent like the mother in My Big Fat Greek Wedding… BUUNDT.

Add Mexican flair to your holiday dinner with these bundt desserts.

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  • Mexican Chocolate Zucchini Cake with Cream Cheese Glaze (pictured above): This cake is similar in texture and flavor to a carrot cake, but made with chocolate! Seriously, who doesn’t love chocolate?

    Mexican Chocolate Bundt Cake with Tequila Almond Liqueur Ganache: A decadent and rich chocolate cake with a little spicy kick of cayenne. And the ganache, oh the dear ganache, is silky, smooth, and oh so divine.

    Chocoflan: Imagine moist chocolate cake layered with classic flan. This cake is a showstopper!

    Mango Cheesecake Flan: It’s winter, but I’ve seen mangos readily available this time of year, and what better way to use this sweet and irresistible fruit? Wow your guests with this rich and creamy dessert.

    Tres Leches Pumpkin Flan: Is it obvious that I love flan? This flan is perfect for the fall and winter season.

    Mexican Chocolate Guinness Cake: No need to wait for St. Patrick’s Day or Cinco de Mayo. The flavors of this cake are similar to a dense coffee cake with undertones of cinnamon from the Mexican chocolate, and the stout gives it a rich coffee flavor. Perfect for the holiday season.

    9 Layer Gelatina: This dessert makes me want to sing – “J-E-L-L-O!” This would look fabulous in Christmas colors.

    Mexican Chocolate and Vanilla Bundt Cake: Sometime it’s difficult to decide between Mexican and chocolate. With this dessert you can have them both—have your cake and eat it too!

    Yvette founded MuyBuenoCookbook.com in 2010. She also is a professional recipe developer and food writer, and is the co-author of Muy Bueno: Three Generations of Authentic Mexican Flavor. You can watch a trailer for the book here.

    Yvette Marquez
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