Raw, noun: 13. unrefined sugar, oil, etc.
Bundt Cake Saturday! (Kinda late.)
Morning: not anymore
Mood: wrapped-in-a-hoodie content
Music: that jackhammer outside on the sidewalk
And helloooo again after a bit of time away. We're celebrating the year anniversary of Bundt Cake Saturdays, you know, so in honor of that sacred day, I decided to whip together my own little creation now that I've actually developed the ability to do so.
(Let's wish Hot Llama a happy belated birthday, too, since it was her 30th a year ago that got this whole bundt ball rolling. Hope it was grand, dear.)
Above is a shot of our picnic blanket yesterday at Stern Grove, my beloved Sunday Chron, and my even-more-beloved ruffled apron from Anthropologie. I will totally lift the consumerism ban on rare occasions for something like this gorgeous blue- and cream-flowered apron. You can still catch few lingering shin bruises there from our maintenance adventures down at the FL house.
This week I wanted something classic, something open to variation, something reliable, and something crowd-pleasing. It was a busy Sat. and Sun., so I did my baking on Friday with the intention of making one basic recipe stretch a few different ways. And this one did, much to my pleasure.
So let's get on with it and I'll show you all the things you can do with an
ALMOND CREAM CHEESE BUNDT CAKE
Mmm, yes. The flavor of almond extract reminds me of that old sugar cookie recipe we used to make as little girls, and of wedding cake, and of simplicity. All good things. So I went a little overboard with the almond, and was really pleased with the result.
1 pkg white cake mix
2 small pkgs instant cheesecake pudding
8 oz. cream cheese, softened
1/2 cup vegetable oil
1/2 cup water
3/4 tsp. almond extract
Preheat oven to 350 degrees, and grease and flour your bundt pan. In a large bowl, combine cake mix, pudding, eggs, cream cheese, oil, water and almond extract. Beat with an electric mixer for two minutes at medium speed. Pour batter into the prepared pan. Bake for 40-45 minutes or until a toothpick comes out clean.
Easy, right? Now comes the fun part. I used this recipe not only for a spiral heritage bundt cake, which is pictured here at left, but for some mini-bundts for a birthday cake tower, as well.
For the larger cake, I used a cream cheese frosting and just added 3/4 teas. almond extract, whipped that, and drizzled it onto the cake. I topped it with silver edible glitter from Sur la Table (yeah, edible glitter! Insert dirty joke here) and finished it with dried rose petals. Looks fairly anniversary-esque, right?
I breached my gluten-free, high-raw lifestyle of late and tried a piece of this guy yesterday at the picnic, where we enjoyed a Tupperware full of leftovers. It was delicious.
At right, you'll find a few variations on this theme: in baking these mini-bundts, I used the same recipe, and baked half of the batter per usual, and added half a bag of mini chocolate chips to the rest. I frosted the chocolate chip cakes with a simple almond cream cheese frosting, topped them with edible glitter and dried alstromeria blooms. They were cute, if a little overbaked.
For the simple almond cakes left over, I whipped up a lemon cream cheese frosting using 3/4 teas. of lemon extract and iced those with that, finishing them with edible glitter and dried daffodils on top. For the few stragglers left after running out of daffodils and alstromeria, I added a few sprigs of lavender heather.
Adorable, all. I guess a year of practicing really does teach a girl a few things.
Here's a toast to the cakes to come!