Everyone seems to have a sweets personality. Some people are chocolate-aholics, some are plain vanilla Janes, some like tart citrus, and others like me, will take just about any sweet that comes their way. 🙂 So when Baker’s Joy contacted me and told me they were creating a baking personality quiz to know Which Sweet Treat Are You? That sounded like fun. I got to pick a personality…so I went with boozy. 😀
With the result of your quiz you get a recipe that matches your personality. You can take the quiz every day and I suggest you do because from April 22nd to May 5th 2014 you have a daily chance to win a $50 Visa gift card and a year supply of Baker’s Joy and one grand prize of a $500 Visa gift card + a Kitchen Aid Mixer + a year supply of Baker’s Joy! To take the quiz go HERE.
If you are saying to yourself what is Baker’s Joy?…it’s is simply that. An invention that made anyone who bakes be joyous. Back in the day you used to have to grease and then flour pans and baking sheets and it was kind of a pain and I would be lazy and not want to…then my baked goods would stick and I would get mad at myself for being lazy. Then came the invention of baking spray…non-stick spray with the addition of flour, perfect for baking. And it is. Such a time saver and works great…especially when making a Bundt cake (as those suckers can stick!).
Speaking of Bundts…I made for my recipe a boozy and yummy Tiramisu Kahlua Pound Cake. The use of coffee and Mascarpone cheese gives it the tiramisu flavors and well the Kahlua explains itself. 🙂
I’d love for you to go take the quiz and come back and tell me what personality you are (just leave it in my comments) and I wish you much luck in winning the daily and grand prize!
***Baker’s Joy compensated me for ingredients and sent me a complimentary can of Baker’s Joy (which is a product I already use…hence me working with them). You can find them on Facebook and Twitter.
Ingredients
- 1 cup unsalted butter, at room temperature
- 8 oz. Mascarpone cheese (you can use cream cheese as substitute), at room temperature
- 3 cups granulated sugar
- 1 tsp. powdered coffee
- 1 tsp. salt
- 6 large eggs, at room temperature
- 2 vanilla beans, scraped and pods discarded
- 2 TBSP Kahlua Coffee Liqueur
- 3 cups plus 2 TBSP sifted all-purpose flour
- 12 oz. milk chocolate chips
- Bakers Joy Baking Spray
- For the Glaze:
- 2 cups powdered sugar
- 4 TBSP Kahlua (or more if you want)
- Milk to thin (I used about 1 TBSP)
Instructions
- For the Cake:
- Spray a 12-cup Bundt pan generously with Bakers Joy Baking Spray.
- Using stand mixer with the paddle attachment, cream together the butter and Mascarpone cheese in until light and fluffy, about 4 minutes.
- Add sugar, powdered coffee, and salt and beat for 10 minutes, occasionally scraping down sides of bowl.
- Add eggs 1 at a time, beating until blended, and scraping down the bowl after each addition.
- Beat in vanilla bean seeds and Kahlua.
- Beat in flour at low speed until batter is smooth (do not overbeat).
- In a small bowl toss the chocolate chips with the 2 TBSP flour. Fold into the batter…flour and all.
- Transfer batter to pan.
- Place pan in cold oven.
- Set temperature at 200°F and bake 20 minutes.
- Increase temperature to 250°F and bake 20 minutes.
- Increase to 275°F and bake 10 minutes.
- Increase to 300°F and bake cake until knife or wooden skewer inserted near center comes out clean, about 1 hour longer.
- Cool cake in pan on rack 15 minutes.
- Turn cake out onto rack and let cool completely before glazing.
- For the glaze:
- Whisk together the powdered sugar and Kahlua. Use the milk to thin the glaze to the consistency you want.
Megan P. says
I’m a baked vanilla bean doughnut…
stephanie says
NO WAY!!! I got, I’m a Tiramisu Kahlua Pound Cake!
Peabody says
@stephanie- me too. 🙂
Liz S. says
I’m a White Chocolate Truffle Cake.
Vicki Tunell says
I am a peach pie bundt cake 🙂
Erika says
I’m an Espresso Chocolate Chip Shortbread Cookie…I sound delicious!!! 🙂
I love little quizzes like that…so fun. I also love Baker’s Joy, and think it works better than its competitors.
Peabody says
@Erika- I’m sure they will be happy to hear that. And I agree, I think it works better as well, which is why I buy it.
Katie says
White Chocolate Truffle Cake
nancy says
white chocolate truffle cake
Kristin A. says
I’m a Brownie Cookie with Chocolate Sriracha Ganache! LOL
Peabody says
@Kristen…oh my. I couldn’t even eat that.
laurie says
Intense Chocolate Mocha Cake. I blame Wolverine. But, he can do no wrong, so… 🙂
Karen says
I can not take the quiz because I am not on Facebook but I have the feeling it would be something vanilla. I will be making this cake though. I love bundt cakes and am always looking for a good new recipe.
Ginny says
I’m a Baked Vanilla Bean Doughnut! I am dying to make the Tiramisu Kahlua Pound Cake, but I have a couple of questions. Are instant coffee granules the same as coffee powder? I only have the granules, but maybe I could crush them with a rolling pin and make powder!!! Also, I have straight Kahlua that I use for making Kahlua and Cream drinks (yum). Can I use that instead of the Liqueur? Thank you so much for your help and congratulations on your marriage! May you have many years of happiness 🙂 .
Peabody says
@Ginny- the granules are not the same. Starbucks makes a brand called Via that they sell in a lot of places. That is what I use. And straight Kahlua and Kahlua Liqueur are the same things so yes use away!
Stella says
I wanted to take the quiz, but am not on Facebook 🙁 Oh well, I think this cake looks fabulous!!
Erin M. says
I’m a peach pie bundt cake!
Lisa C says
I like to bake but am relatively inexperienced. Can you please explain the baking procedure on this cake? I have never seen a cake recipe (other than cheesecake) that called for such a long cook time and so many temp changes??
Peabody says
It’s cold oven method. Just helps keep it baking evenly and not burn. And most pound cakes take at least an hour to bake.