Receta Rescuing a Bundt
Ever since I watched My Big Fat Greek Wedding, I feel the need to emphasize the word "bundt". I"m also strongly tempted to stick some flowers in the middle but I digress....
This is the story of how to rescue a cake that goes wrong and still have a good final result.
I decided it had been a while since I had made a cake for hubby's coworker Bruce, so yesterday made a Lemon Cornmeal Cake. The picture in the magazine showed a very nice bundt. It didn't mention the possibility of the cake sticking in the tin! Read on.
To make the cake, you need:
Baking spray
- 2 1/2 cups all purpose flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 1 tbs grated lemon zest (optional)
- 1/4 cup lemon juice
- 4 eggs
- 1 cup buttermilk or plain yogurt.
- Sugar glaze:
- 1 cup sugar
- 1/3 cup lemon juice
Preheat the oven to 325F and spray a Bundt pan.
In one bowl, combine the flour, cornmeal, salt, baking powder, and baking soda.
In another bowl, beat the butter, sugar, lemon zest and juice until fluffy. Beat in the eggs, one at a time. Alternate between adding the flour mix and the buttermilk, beating as you go. Mix until smooth, then pour into the cake tin.
Bake for about an hour. Cool the pan on a wire rack for about 5 minutes.
Now you can make the glaze - simply mix the sugar and lemon juice together.
Turn the cake out of the pan and this is where the best laid plans went wrong. The nice tips of my cake stayed firmly in the Bundt pan. If this happens, DO NOT PANIC. Turn your cake back over (CAREFULLY) and you still have a very nice looking ring cake.
Brush with the glaze and leave to cool completely. The result is a cake with a wonderful lemony glaze and a very happy Bruce.