The Food Librarian celebrates bundts every year, baking up a month’s worth of bundts in honor of National Bundt Day. That’s an impressive amount of bundts! Her bundt-blogging event is entitled “I Like Big Bundts.” By far, this is my favorite post title that I have come across through my readings. I’m pretty sure that I have left her a comment a few times on her blog about the title because I think that I temporarily forget about it, then I come across it again, and then I laugh about it some more. Her event even comes with an awesome logo. It’s brilliant, and who doesn’t like a big bundt, really?
When I think of a bundt cake, I think of a moist, slightly dense cake that is easy to make and easy to cut and serve. This is why I adore bundt cakes. When I was about 11 (maybe 10) years old, I made my first bundt cake. I used a recipe for a marble bundt that a friend’s mother gave me. Her recipe was just a list of ingredients, but had no instructions (sound familiar?). Since this was my first time making a cake by myself, I improvised a little. Although I can’t recall exactly what I did to make this bundt, I do know that the end product had a very interesting texture, almost like it contained nuts. However, the recipe did not call for nuts, and I had not added a single one. I’m pretty sure the so-called “nuts” were actually lumps of flour or cocoa. The bundt was still delicious, although a little “nutty.” (Perhaps I was a pioneer in making a nut-less nutty bundt!) I guess that a good bundt recipe can be quite forgiving. It’s been about 18 years since my first bundt, and I’d like to think that my baking skills have come a long way: no more nut-less nutty bundts are coming out of my kitchen!
I only recently discovered National Bundt Day. If I had known about this wonderful day sooner, I would have baked a bundt to celebrate this holiday every year. For this year’s celebration, I started by purchasing a new bundt pan. I have an old bundt pan from my mother, possibly even my grandmother. It’s a very simple bundt pan, but differs from new simple bundts in that the creases on the cake are diagonal, and not straight down (this is hard to describe so check out the photo for a clearer idea of what I mean). This makes cutting a little complicated if you like to use the lines as approximate cutting guides. My other issue with the bundt, and really the major problem with it, is that, recently, all the bundts I have baked in it have stuck (and I always butter and flour, or spray with cooking spray and flour). Eventually the bundt does release, but not with a smooth surface as bits of cake stick to the inside of the pan. This is both upsetting and frustration. A bundt should not lead to such distress!
|Old bundt pan (outside)|
|Old bundt pan (inside)|
|New bundt pan (outside)|
|New bundt pan (inside)|
I baked a cinnamon chocolate chip bundt with my new pan. It’s a bundt that I have made a few times and that people love. It’s actually a recipe that I adapted from here for a chocolate-chip sour cream cake. I simplified the steps a little (for example, incorporating whole eggs, instead of whipping the egg whites separately), and not including the streak of cinnamon-sugar in the middle. The original cake is to be made in a 9×13-inch Pyrex, but I have always baked it in a bundt pan. Some times I use 2 cups of sugar for the recipe, and sometimes I use 1 1/2 cups. Both measures work. This time, I used 2 cups, but if you want to cut the sugar in this recipe, you can. Here’s my recipe.
I love the crust that forms on the surface of the bundt. It’s my favorite part (kind of like a crisp muffin top).
The bundt is light even though I skipped the step of whipping the egg whites separately (I love a successful shortcut!). The cake is moist too (probably from the sour cream), and it is laden with dark chocolate chips which make for an excellent flavor when combined with the cinnamon. This bundt is a huge hit whenever I make it and people are always begging for the recipe.
Thanks to The Food Librarian for leading me to National Bundt Day, and for providing us all with an array of recipes for beautiful, delicious bundts!
Cinnamon chocolate chip bundt cake
- 1/2 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 eggs
- 500 mL sour cream 16 oz, I used a 5% fat sour cream, and I’m sure fat free would work, but why would you do that?
- 1 1/2 tsp vanilla extract please use the real stuff if you can
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 12-14 oz dark chocolate chips
- Preheat the oven to 350°F.
- Prepare the bundt pan by spritzing it with a little cooking spray (brushing the oil to make sure the pan is evenly coated), then flouring the pan with a mixture of cocoa and flour (or you can just use flour). Set the pan aside for later.
- In a large bowl, cream butter and 2 cups sugar, then add in the eggs, one at a time, and mixing well between each addition.
- Add the sour cream, and vanilla.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add this to the butter mixture.
- Add the chocolate chips.
- Bake for 75 minutes or until a tester comes out clean.