kuglof medenjak - Honey Bundt Cake

E, ovaj morate probati! Ništa lakše, a tako lep kolač. Divan je i bez fila, a verujem da bi odličan bio i da se filuje. Sa čim bilo. Mek je, mirisan i baš baš ukusan. Prosto meden - kako mu i spada, jer ima dobra šolja meda u njemu.

• 2 1⁄4 šolje brašna
• 1 1⁄2 kašikice sode bikarbone
• 1⁄4 kašikice soli
• 3⁄4 šolje (170 g) putera
• 1 šolja orange blossom meda, a pošto tog meda nisam imala, stavila sam bagremov pomešan sa mešavinom meda i borovnice, otprilike u odnosu 3:1
• 3 kašike šećera
• 2 veća jajeta
• 1 kašikica korice pomorandže
• 1 kašikica ekstrakta vanile

Rernu naviti na 175°C. Podmazati i pobrašnjaviti kalup.

Prosejati brašno sa praškom za pecivo i solju.

Mutiti puter, med i šećer dok smesa ne postane penasta. Umutiti jedno po jedno jaje, rendanu koricu pomorandže i ekstrakt vanile.

Dodavati postepeno i brašno...

Pošto se dodaju svi sastojci, mutiti još pola minuta.

Presuti smesu u kalup i peći oko 50 minuta, mada bi dobro bilo proveravati da kolač ne zagori, jer bi med u njemu mogao tome pomoći.

Kad je pečen, kolač ostaviti još nekoliko minuta u kalupu, pa izvrnuti na žicu i pustiti da se ohladi. 

Ovo je 62. po redu kolač koji pravim po zbirci recepata Cake Keeper Cakes - odličnoj kolekciji recepata za sasvim obične kolače, onakve kakvih nema po poslastičarnicama, već se prave u kućnim rernama. Nisu zahtevni, lako se naprave, svaki ima neku caku, a sve do jednog zamirišu kuću mirisom doma.

This is sixty-second cake from Cake Keepers Cake cookbook, by Lauren Chattman, on my blog. This is the cookbook that I find out thanks to Joyce's food blog named Kitchen Flavours. I'm linking this post with Cookbook Countdown #23 hosted by Kitchen Flavours and Emily's Cooking (Makan2) Foray.

• 2 1⁄4 cups unbleached all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 3⁄4 cup (11⁄2 sticks) unsalted butter, softened
• 1 cup orange blossom honey
• 3 tablespoons sugar
• 2 large eggs
• 1 teaspoon grated orange zest
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 325ºF. Grease the inside of a 9-inch by 5-inch loaf pan and
dust with flour. Combine the flour, baking powder, and salt in a medium bowl.

2. Combine the butter, honey, and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Stir in the orange zest and vanilla.

3. With the mixer on low, add the flour mixture 1⁄2 cup at a time, scraping down
the sides of the bowl a few times as necessary. After the last addition, mix for
30 seconds on medium speed.

4. Scrape the batter into the prepared pan and smooth the top with a rubber spatula. Bake until the cake is golden brown and a toothpick inserted into the centre comes out clean, 50 to 55 minutes. Check the cake after about 40 minutes. If you notice that it is very brown, tent a sheet of aluminium foil over the top for the remainder of the baking. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack and then turn it right side up on a rack to cool completely. Slice and serve.

5. Store uneaten cake in a cake keeper or wrap in plastic and store at room
temperature for up to 3 days.