Individual Choco-flan Cakes

Individual Choco-flan Cakes


Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)


1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy


1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.


Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.

Lemon & Ginger Bundt Cake

Lemon & Ginger Bundt Cake

Preheat oven 350 degrees

Spray the Bundt pan liberally with non-stick spray or butter and flour pan and set aside.

Mix together:

3 cups all-purpose flour

lemon zest of two large lemons

1/3 cup minced crystallized ginger

1 teaspoon baking soda

1 teaspoon salt

and set bowl aside.

Beat together until light and fluffy:

1 cup unsalted, room temperature butter

2 1/2 cups granulated sugar

Break 6 extra large eggs into a separate dish and then add to butter and sugar mixture one at a time, beating well in-between each one.


juice of two lemons (approximately 1/3 cup)

Mix together well.

Place mixer on low and add flour mixture and 1 cup of sour cream — 1/3 of each at a time beginning and ending with the flour mixture.  Do Not Over Mix.  Scrape down sides of bowl often — mixing from the bottom of bowl.

Spoon batter into prepared pan and spread out evenly.  Bake for 55 to 60 minutes or until pick comes out clean.

Cool in pan for at least 5 minutes and then turn upside down on wire rack and remove from pan to completely.

In the meantime, mix together:

2 cups powder sugar

Zest of 2 lemons and then the juice of both to make a glaze for cooled cake.  Mix very well.

Place cake that is on wire rack over a sheet pan and spoon the glaze over top of cake.

Cut and enjoy with a cup of tea or coffee.  Enjoy!