So when my Mother came to see me and Sergio in our new apartment a couple of weeks ago, she brought me something I desperately wanted: a Bundt cake pan. On Tuesday, I finally decided to break it in by baking a truly MARVELOUS cake that I got from the blog “BetsyLife.” This woman is a powerhouse in the kitchen for healthy recipes, and no-holds-barred Bundt cakes. While I’ll admit this is a labor-intensive treat, it is basically simple to make and well worth the time and sore muscles (from ZESTING). The link is below:
If the link doesn’t work (sometimes it’s picky) check out the “Recipes”>”Bundt Cake” section of http://betsylife.com
I followed the instructions exactly and the cake came out moist, soft, not too dense, lemony and a beautiful yellow, pink and blue due to the blueberries. It was perfectly balanced, both sweet and tart due to the lemon curd swirl throughout the cake, and the lemon-confectioners sugar glaze. I couldn’t believe that I made something so good, and you can too!
If you choose to make the cake (which you should), make sure that you make the items in the following order for the sake of time management (you need the curd to cool before baking with it):
1. Lemon Curd
Also, more tips:
1. Properly greasing and flouring your bundt cake pan before baking is super super super important. Otherwise your cake will not be able to get out of the pan (and both your cake and heart will break).
2. Line the bottom of your oven with aluminum foil to save yourself from smoke, my ingredients were leaking a bit and it was very smokey in my kitchen. Save yourself the heart attack and clean up time.
3. To remove your bundt cake, let it cool for 15-20 minutes. Then, knock your pans sides and bottom against a counter to loosen your cake. Then place your serving platter upside down on top of your pan, carefully flip the whole thing over, and wait for that much anticipated “ploop” sound. The pan will be hot to the touch, be careful! Also, I had to help the process a bit by lifting the edge of the pan by the very tips and shaking gently.
4. I made this the day before eating it and it was awesome the next day.
5. I drizzled the glaze onto the cake after getting it after the pan, while the cake was still warm. This enabled the sugar to harden so I could cover the cake with plastic wrap without messing up my beautiful glaze. However, I took the cake out two hours before we were going to eat it and as the cake started to get to room temperature the sugar started to turn transparent and stick to the plastic wrap. You obviously don’t want this to happen. Assuming you will protect your cake and nothing will happen to it, take off the plastic wrap.
6. If puddles of glaze on your serving platter bother you, scrape off the excess around the cake with the spoon/spatula, OR drizzle the glaze while your cake is on a rack to let the extra glaze drizzle onto a plate, then discard.
Impress your friends, family, or future in-laws, and make this cake.