I Simply Cantaloupe Bundt Cake

Cantaloupe Bundt Cake

Cantaloupe. The only melon that cannot get married. (You might need to say that out loud…) Now that I have lost an estimated 87 percent of my small readership to a corny joke, let me tell those who remain about this Cantaloupe Bundt Cake Recipe.

Except I can not really do that because I do not like cantaloupe. Hence the I Simply Cant portion of the title. And apparently my friends feel the same because I literally could not give this cake away. What I can tell you about is the recipe.

It called for beating two large egg yolks with one cup plus two tablespoons of sugar until light and creamy. I have done this for many, many recipes, but this is the first time the mixture was completely dry. I usually expect some graininess, but this was over the top. Instead of a Cadbury-egg-with-a-creamy-center like consistency, I got a Cadbury-egg-with-a-crappy-hard-center like consistency.

I continued on, adding a bit more liquid to the batter than the called for two tablespoons, and I ended up with some nice-looking cakes. I took a bite of course, but that was it. If you like cantaloupe, you might wish to try this cake. It comes with the bonus of leftover cantaloupe juice spritzer from the wine-soaked cantaloupe used in the cake. If you like cantaloupe and bake this cake, please let me know what you think!

Cantaloupe Bundt Cake

You may be wondering why I baked a cake that contains a main ingredient that is second only to beets on my “extreme dislike” list. First and foremost, I really liked the Dolci: Italy’s Sweets cookbook. Now that I have tried a recipe that did not seem written quite right, I am rethinking my opinion, but nevertheless it is a lovely book.

Secondly, I try to eat at least one bite of cantaloupe a year. They say tastes change, and people change too, so why not? I probably would not do this if my dislike for the melon did not make me a black sheep in my family. Cantaloupe, or muskmelon as we called it, found its way onto our kitchen table multiple times a week in the summer time. I did not like it then, and I do not like it now.

With this recipe I sadly learned a bundt cake delivery system does not improve its taste. Nor does drinking its juice with champagne. Though I would like to know if anyone has ever made a Lambic from it (or with it  – I’m not sure of the right terminology here). That I would try.

I did not intend to bookend my posts this week with Bundt cakes. I had hoped to sprinkle another recipe in there, but sadly, time got away from me as I worked through my “honeydew” list. Hey, I told you I was corny. Have a great weekend everyone!

Cantaloupe Bundt Cake

Cantaloupe Cake
Serves: 12
  • 3 cups cantaloupe, diced
  • 2 cups champagne or white whine
  • 2 large eggs, separated
  • 1 cup plus 2 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  1. Place the cantaloupe and booze in a bowl and allow it to rest for at least 30 minutes.
  2. Beat together the egg yolks and the sugar until creamy and light yellow.
  3. Slowly add in the flour and baking powder until combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form.
  5. Fold the egg whites into the cake batter.
  6. Drain the cantaloupe and the booze, reserving the liquid.
  7. Fold the drained cantaloupe and two tablespoons of the reserved liquid into the batter.
  8. Pour the batter into a greased and floured 12-cup Bundt pan or into the wells of a mini-Bundt pan.
  9. Bake at 360 degrees for 50 minutes or until lightly golden brown. A wooden toothpick inserted into the cake should come out clean when done.
  10. Allow the cake to cool in its pan for about 25 minutes before inverting it onto a wire rack to finish cooling.
Be sure to use a very clean bowl and beaters to beat the egg whites. This is a great recipe to use both a stand mixer and hand mixer since you need to beat the eggs separately.

The recipe did not specify what type of wine or champagne to use, and I do not know what to suggest. I used a cheap champagne.

I Really Like Your Peaches: Peach Bundt Coffee Cake

Peach Bundt Coffee Cake

I have held onto this post for three days now simply because, there it is again, pesky Writer’s Block. Refusing to wait any longer, I set out to find inspiration in the form of quotes about peaches. Instead, I found quotes from James and the Giant Peach. That’s a book I have not thought about in quite a long while, which saddens me given it contains statements like, “I’d rather be fried alive and eaten by Mexicans.” For the record, I would not.

“The walls were wet and sticky, and peach juice was dripping from the ceiling. James opened his mouth and caught some of it on his tongue. It tasted delicious.” ― Roald Dahl, James and the Giant Peach

Peach Bundt Coffee Cake

I loved Roald Dahl’s books when I was a kid. The first I ever read was Charlie and The Chocolate Factory, followed closely by Charlie and the Great Glass Elevator. Just the other night the newer version of the movie was on television. I still cannot decide if I like the newer Johnny Depp version or the older Gene Wilder version better. Each are creepy in their own right. How about you?

“Poor Earthworm,’ the Ladybird said, whispering in James’s ear. ‘He loves to make everything into a disaster. He hates to be happy. He is only happy when he is gloomy.” – Roald Dahl, James and the Giant Peach

Peach Bundt Coffee Cake

I know I have read George’s Marvelous Medicine, but I can not for the life of me remember anything about it. Same goes for Danny Champion of the World. I gave my niece a Matilda book the last time I saw her, though I should probably stop giving nothing but books as gifts. I am likely on track to become known as the aunt who gives boring gifts. Did you have a favorite Roald Dahl book?

I never read Revolting Recipes, but I am so amused by the title I might check it out soon. Rest assured, this Peach Coffee Cake is anything but revolting. The peaches lend just the right amount of sweetness and contribute to its soft crumb. The sugar-cinnamon–nut filling lends the perfect spice and crunch to the soft cake. It makes for a lovely breakfast (that is another thing I should probably stop doing – eating sweets for breakfast), afternoon snack or evening dessert.

Peach Bundt Coffee Cake

And wouldn’t you know it, Roald Dahl’s grandaughter Sophie Dahl is a chef. And former supermodel. And accomplished writer. Some girls have it all.

“My dear young fellow,’ the Old-Green-Grasshopper said gently, ‘there are a whole lot of things in this world of ours you haven’t started wondering about yet.” ― Roald Dahl, James and the Giant Peach

Peach Coffee Cake
Serves: 12
  • For the Coffee Cake
  • ½ cup milk
  • ½ teaspoon mild vinegar
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1⅔ cups sugar
  • ¾ cup oil
  • 1, 6-ounce container plain yogurt*
  • 1 teaspoon vanilla
  • 1½ cups peaches, chopped
  • For the Filling
  • ⅔ cup sugar
  • 1 tablespoon cinnamon
  • ⅓ cup walnuts or pecans, chopped
  • For an Optional Glaze Topping
  • 1 cup confectioners sugar
  • 2-3 tablespoons milk
  1. Stir together the milk and the vinegar. Allow the mixture to set while you prepare the dry and the wet ingredients.
  2. Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
  3. In a large bowl, stir together the sugar and oil.
  4. Add the yogurt and vanilla to the sugar and oil in the large bowl. Stir until well combined.
  5. Add the dry flour mixture, then the milk mixture, to the mixture in the large bowl. Do this in separate additions, adding first the flour, then the milk. Follow with flour, milk, and flour.
  6. Stir well to combine, then fold in the peaches.
  7. Allow the batter to sit for a moment while you prepare the filling.
  8. Simply stir together the sugar, cinnamon and pecans to make the filling.
  9. Pour ½ of the batter into a lightly greased and floured bundt pan.
  10. Sprinkle the filling atop the batter. Try to keep the filling from touching the edge of the pan.
  11. Pour the remaining batter on top of the filling.
  12. Bake at 350 degrees for 50-55 minutes. A toothpick inserted into the cake should come out clean when the cake is fully baked.
  13. Allow the cake to cool in its pan for 25-30 minutes, then invert the pan over a cooling rack to remove the cake.
  14. Once the cake has fully cooled, pour a glaze over the cake or sprinkle with confectioners' sugar if desired.
  15. To make the glaze, sift (to remove lumps) the confectioners’ sugar over a small to medium bowl.
  16. Add the milk and whisk to combine. You may wish to add one tablespoon of milk at a time to achieve your desired consistency.
*A 6-ounce container is equal to ½ cup plus 2 tablespoons. The cake is best eaten within a day or two after baking.

Avocado Fries With That?

Avocado Fries

Though not one of the deep fried desserts my sister has requested multiple times, at least avocado fries are a deep fried start. I have wanted to try this avocado recipe for over one year, and I am happy I finally did. Fries were a really fun way to eat avocado. They were surprisingly filling, yet they lacked a bit in the taste department.

I am not a very big advocate for salt – I avoid cooking with it almost to a fault – but it really draws out the flavor of the fried avocado. Should I make these fries again, I will likely add a pinch of cayenne pepper or some other seasoning to the flour.

Avocado Fries

No avocado post of mine would be complete without sharing an avocado story from childhood. It’s gross, so if you have read enough, please feel free to exit the blog at this time. (Just be sure to return when I share a Peach Coffee Cake recipe in a day or so). At this point, five readers know exactly where this story is going.

The year is unknown, but I would say I was in junior high school. My parents, my sister, and I along two close childhood friends and their parents were dining at a Friday’s restaurant located on the corner of Kenny and Henderson in Columbus, Ohio. Sadly, I believe that corner is now home to a CVS. (Though I suppose there are worse things to be found on corners.)

Avocado Fries

After whatever it was we did that day, my friend Eric and I sat near the end of the table with my father.  Suddenly, he sneezed, and then opened his napkin to reveal a large smear of green “boogers” made of guacamole. Dad intended this little stunt to entertain his daughter and a teenage boy. I am not all that proud of what that says about my maturity at that age, but nevertheless, it was entertaining.

In fact, it entertained not only for the three of us, but the waiter as well. Along with our entire table. And everyone else seated in the section. Entertained is likely too positive a descriptor for most of the other parties.

Avocado Fries

I do not remember my mother’s specific reaction, but I am sure it could not have been good. She always told my sister and me that we could be seated at a dinner table with someone like the governor someday, and she did her best to teach us table manners. At the time, I did not really get the intensity behind her insistence that we act like ladies.

Of course I knew not to put my elbows on the table or belch in front of the governor! Fortunately, I still recall her advice and make every effort to eat like a lady at the table today.  Though I am also still for a less classy dining experience now and then if it creates a lasting memory. Happy weekend all. Enjoy!

Avocado Fries

Avocado Fries
Recipe type: Side Dish
Serves: 6
  • Canola or other vegetable oil, for frying
  • ¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs, lightly beaten
  • 1¼ cups panko (breadcrumbs)
  • 2 firm, ripe avocados
  1. Heat oil to 375 F in a heavy skillet over medium-high heat.
  2. Stir together the flour and salt on a shallow plate.
  3. Place the lightly beaten eggs in a second shallow dish.
  4. Place the Panko on a third plate.
  5. Slice the avocados into ½ inch wedges.
  6. Roll an avocado wedge in the flour, then dip in egg, and finally dredge in panko.
  7. Fry the breaded avocado wedges in the hot oil for 30 to 60 seconds. It's easiest to work in batches of three or four wedges at a time.
  8. Place the fried avocado wedges on paper towels to drain.
  9. Keep the avocado fries on a baking sheet in an oven warmed to 200 F until ready to serve.
  10. Serve with salt to taste.