Day 1 of I Like Big Bundts: 30 Days of Bundt Cakes, let me point out why the Bundt pan rocks my world. Here are just a few reasons:
1. Cake : Frosting ratio
I love cake. I don't like frosting. Thus, the Bundt has the perfect ratio of cake to frosting.
2. "Divide batter between cake pans" and "Rotate pans" doesn't exist
I'm horrible at getting equal quantities of cake batter in those 9" round pans. I bring out the scale and do it by weight...but who has the time for that at 4:30 am? With the Bundt, you just pop the batter into the pan, smooth out the top and you are ready to go. And no rotating...it just goes in the center of the oven. Yes, the Bundt puts the Ahhhh in Awesome.
3. You can pass it off as a breakfast food
You know how people think Pop Tarts are breakfast foods? (yes, this breaks the hearts of nutritionists, but work with me here as I build upon that fallacy). With a Bundt cake, people associate it with a coffee cake (obviously a breakfast food...it has the word Coffee in it!) and other tea cakes. So have a bite 24/7...it's okay.
I can go on and on. And I will during the next 29 days, so I have to save some of them for later!
This recipe is from the (weep) recently departed Gourmet magazine (November 2005 issue).
Remember, come back every day from now til National Bundt Day, November 15th for another Bundt! - mary the food librarian
Pumpkin Spice Bundt with Buttermilk Icing
from Epicurious (Gourmet, November 2005)
Thanks to my friend JustJenn of JustJennDesigns (check out her great stationery!) for making the logo!