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Posts Tagged ‘bundt cake’

I had some sour cream left over from last week’s bundt cake, so yesterday I decided to bake a sour cream pound cake. I found a recipe online, tweaked it a little by adding some vanilla to the batter and then increased the bake time (as usual, it took about 25% longer in my oven than the recipe indicated). The finished cake was moist inside with a crunchy crust and was a perfect Sunday night dessert with a scoop of vanilla ice cream.

I’m always struggling to do something with the food I buy before it goes bad. There’s only so much celery I can eat after I buy a bunch for a recipe that calls for a single stalk. And since I live in a small city apartment, there’s not a lot of storage space, especially in the freezer.

But now that I’m getting more familiar with cooking, I’m able to be a bit more strategic at the grocery store and buy things that I know I’ll be able to use for more than one dish. And then I’ll push myself to actually use them. This weekend, I fried up a package of bacon that was close to expiring in my refrigerator and wrapped up the pieces to use in sandwiches in the future.

I hate throwing away food, so the extra effort has been worth it. Especially when it means more cake…

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The other day, I finally got around to using the bundt pan I bought a few months ago. I used this Martha Stewart recipe for the cake, and then I played around with some ingredients on my own for the icing.

The cake was a little on the dry side. My oven runs cool, so I usually increase baking times. But with this, I should have stuck with what the recipe instructed.

And as you can see, the icing was a little too thick to really pour down over the sides of the cake and was mostly concentrated up at the top.

So my first bundt wasn’t a complete success. But no worries, I still ate the whole thing…

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When I was growing up, I was always suspicious of the bundt cakes that my mom baked. The odd shape. The filling in the center. The minimal amount of icing. For a picky kid in the suburbs who wanted things – even dessert – as basic and ordinary as possible, bundt cakes were just a little too exotic. (Of course, I still ate them, because come on, cake is cake…)

This was in the seventies, when bundt cakes were having a moment after Pillsbury started using the name for a line of cake mixes. Now that I’m older and more adventurous, I just purchased this bundt pan to bake one of my own (from scratch!).

I’ll let you know how it turns out…

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