Bundt

My bundt cake pan doesn’t get a lot of use. It sits in a cabinet, mostly unused, but it’s never let me down. Cakes are easy to bake in general, but making them look appetizing is much more difficult. This is where the bundt pan comes in handy. All you have to do is pour in the batter, bake, flip it over, and you have an instantly attractive cake. No frosting required! Although there’s nothing stopping you from adding whatever frosting you like, of course. Flexibility is good when it comes to desserts. I’ve made a few fantastic bundt cakes over the years – a chocolate pound cake for when we had company over, a lemon cake for Dan’s birthday, a reincarnation of our wedding cake for our second anniversary, and a pumpkin cake for our Halloween party in 2009. These were all great successes, but I haven’t thought to make another one for a long time. For my own birthday I usually pick something outside the box like this year’s red velvet cheesecake, and for Dan’s birthday he prefers Georgetown cupcakes that I order online. (Very little effort required!) But this weekend as I was sifting through Pinterest, getting sick of all the chocolate chip cookie recipes I’ve been hoarding lately, I decided I was going to go all out this week and bake a bundt cake. I’ve been drooling over these two recipes for blackberry jam cake and raspberry applesauce cake for a long time so I think it’s finally time to make them myself. Wish me luck! I’ll have pictures to share soon!