BWD: Brown Sugar Bundt Cake
Sorry this post is so late. I made the cake and then got sick. But let's not talk about that!
Let's talk about this wonderful bundt cake! This week's challenge for Dorie's Brown Sugar Bundt Cake (page 179 of Baking: From My Home to Yoursby Dorie Greenspan) proved to be one of my favorites. The recipe made a wonderful bundt cake that was nicely dense (almost damp) and had a really fragrant brown sugar flavor.
As always, I tweaked Dorie's recipe a bit. The original called for ground nuts (can't do that, I am allergic) and pears and prunes. Well, I decided to omit the pears because the ones at the market looked dreadful. As for the prunes, once I started omitting things, I decided to wanted a "plain" bundt cake undisturbed by bits and pieces. And that is just what I made. I loved the simplicity of this cake. One of my tasters thought chopped walnuts would have been a nice addition to the cake (obviously she is not nut allergic) but agreed that even without the nuts, the cake was great. The next time you want something simple and lovely, make this bundt cake. You'll love it!
Thanks to everyone at the Baking with Dorie Challenge for understanding about my late post.
For information on the group, visit SomeNeedfulThings.com
Blogs participating in this week's challenge are:
1 1/2 cups white rice flour
1/2 cup cornstarch
1/2 cup sweet rice flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
2 sticks butter,at room temperature
2 cups packed dark brown sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk, at room temperature