I thought this cake sounded good but was hesitating to make it. I knew I wouldn’t be making it for Thanksgiving. Thus far, the munchkins have requested brownies and monster chocolate chip cookies. I probably won’t be making those either but you can see where this cake doesn’t exactly follow that trend. The thought of an entire bundt cake tempting me the week before Thanksgiving was giving me pause. I briefly considered decreasing the recipe but, after turning the last bundt cake into muffins, I was itching to make a fully beautiful bundt.
Ok. so the “beautiful” part didn’t quite work out…
Then I had an epiphany. A teeny tiny little voice inside my head said, “ya know, Kel, just because something is sitting on your counter does not mean you have to eat it all, or most of it, or, really, any of it” (I stopped it right there before crazy talk of substituting prune puree for butter ensued). With untested resolve I moved forward with the cake. I figured the co-workers were always an option if home consumption petered out.
HA! This cake lasted about 2.6 seconds in the house. Not only did the co-workers not even have a sniff of the cake, I didn’t have to worry about making more than one trip to the well (or cake plate). Even though a small hunk went straight from pan to floor, the consumption was quick and painless.
Maybe because this reminded me of pumpkin bread and I think of pumpkin bread as breakfast and not dessert, I probably wouldn’t serve this at Thanksgiving dinner. BUT it would be perfect breakfast for those pesky out-of-town relatives. For the full recipe, visit Britin at the Nitty Britty.
Next week: Rosy Poached Pear and Pistachio Tart. Who wants to be we won’t be having pistachios?