It’s all been building up and building up to this—the actual day.
My birthday National Bundt Cake Day is finally here. Mary, The Food Librarian has been rockin’ out bundt cakes for 30 days leading up to today. She loves bundts, big bundts. It has been such a yummy experience to see what bundt she’ll post next. I’m not as cool as Mary, so I have only made four bundt cakes during the last month, but does it count for more that I made three of those in the last 24 hours?
I’m not sure if you got that today is also my birthday. (Ha, that’s just for you Megan---it’s. my. birthday. Should I spell it out? hehe kidding, I’m kidding.) Anyway, just for fun, I made two bundt cakes yesterday as we had people over to eat cake and sort of celebrate then since Kevin had to work until late tonight.
I often have the Food Network on in the background of whatever I’m doing in the kitchen. On Saturday, Paula Deen’s show was on and she was making a Cinnamon Ripple Sweet Potato Cake. It looks great. I decided that I wanted to make that bundt.
There are supposed to be pecans in the cinnamon ripple of the cake. I toasted them. Finished the cake, put the batter in the pan, added the ripple, then more batter, stuck the bundt in the oven, turned around and saw the pecans still sitting on the sheet pan I roasted them on. Ugh. The only other change I made to the cake was Paula’s cake had a white rum glaze on it and I decided to do a chocolate glaze. Since I forgot the pecans inside, I sprinkled a bunch on the top. Also just for kicks, I did add some mini chocolate chips to the ripple and the top of the cake. The only other change I made was Paula’s recipe called for sour cream and I used Greek yogurt instead.
We liked the cake okay, but it didn’t have enough sweet potato flavor. There were also some spices in it, but not enough. It almost just tasted like a yellow cake with the cinnamon ripple and chocolate glaze.
I very much preferred this Marbled Chocolate Sweet Potato Cake I made a few weeks ago.
Then I also decided to finally make a Red Velvet Bundt Cake. I have never made any kind of red velvet cake before. This recipe I used is from the LA Times, which was a recipe they posted from Kiss My Bundt Bakery.
The cake is sure pretty and love the red color. All of us that ate some of the cake weren’t super thrilled with it. It tasted like the main flavor was oil. (The recipes uses oil instead of butter.) It didn’t really taste like the red velvet cake I’ve had before. It does make me want to try some other recipes sometime.
The best part of the red velvet cake was the cream cheese frosting, which I changed a bit from the Kiss My Bundt recipe. I added more powdered sugar than the recipe called for.
The cake was really oily. Bummer. But I’m glad I tried a red velvet cake finally and I’m sure I’ll try some other recipes.
After feeling a little disappointed about the two bundt cakes I made for
my birthday National Bundt Cake Day, I decided to make another one today. I also wanted to use the new bundt cake pan Kevin got me.
So I whipped up half a recipe of one of my favorite cakes---Lots-of-Ways Banana Cake from Dorie Greenspan’s Baking From My Home to Yours. The half recipe made six perfect individual bundts. This pan is great—the cake just slid right out and all I did was spray it with cooking spray.
That’s my kind of bundt!
I love banana cake. I just put a nice dollop of some of the cream cheese frosting left over from the red velvet cake in the center of each one and sprinkled on some pecans.
That’s my bundt story. Check out all the big bundt love on Mary’s blog! (Thanks for the birthday shout out, Mary. So sweet of you.)
Thanks also to everyone who came and left a nice birthday greeting on my surprise post from Kevin today! I feel super blessed. That really made my day!