Raw, noun: 13. unrefined sugar, oil, etc.

Bundt Cake Saturday!

Morning: bright
Mood: political
Music: Sara Bareilles

So it's another Saturday morning and I feel like it's been a very long time since I last baked.  A busy week, I guess, combined with the mind being elsewhere - somewhere that looks a little like D.C. on Tuesday, and the whistlestop pre-Presidential tour that started today, and Michelle Obama's birthday, and the Bush-ian exit, and a final long-awaited turn of the page into a new year and a new administration and a new start.  The excitement here in SF is palpable.

Luckily MFord took care of my bundt prep this week, given that my head has been in politics.  I came home the other day to find a great big package full of surprises, including an excellent new cookbook and a mix for a killer cinnamon streusel cake.  I am always a sucker for streusel, as evidenced by its fairly frequent appearance here, so I was glad to toy with this one a bit and make something cinnamon-y and delicious.  So I tweaked this recipe a little, added a few things here and there, and came up with this


Kind of a cozy wintery flavor, even though SF this January feels more like spring, with crazy 70 degree temps and lots of sunshine.  But the cake's baking and the kitchen's filling with cinnamon scent, so let's get going.


3 large eggs
1 1/2 cups whole milk
3/4 cup softened butter
1 Bundt cinnamon streusel mix (Williams Sonoma)
1 cinnamon sugar blend packet
Dash cinnamon
1/2 cup raisins
Squeeze of ginger syrup
1 cup sliced peaches

Preheat oven to 325 degrees.  Grease and flour your bundt pan.  Blend cake mix, butter, eggs, dash of cinnamon, and ginger syrup in large bowl, beating on medium for 1 minute.  Stir in raisins and sliced peaches.  Pour 3/4 of batter into prepared pan.  Stir the cinnamon sugar blend into the remaining batter, and pour into pan directly over first layer.  Gently swirl layers together with a knife to create the streusel effect.  Bake for 50 to 55 minutes or until tester comes out clean.  Cool in pan for 10 minutes before inverting onto a wire rack.  Cool completely before applying cinnamon icing.

The batter was really runny, especially before I added the raisins and the peaches (glad I decided to add them), so I'm hoping this bakes decently.  It may take a long time.  We'll see.  I had the ginger syrup on hand from some cocktail experiments, so thought I'd throw in a little to see how it complements things.  [It ended up taking over an hour and a half to bake.  Weird.]

I'll make a quick cinnamon icing, which looks like this:

1 cup powdered sugar (add more to thicken)
1/4 tsp. cinnamon or vanilla
4-5 tsp milk

Just drizzle that over the finished cake.  And there you go.  Smells divine.

Happy Inauguration Weekend.


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