In advance of last year’s National Bundt Pan Day (November 15th), I bought a classy Nordic Ware rose bundt pan, a source of endless joy and stressful cleanup. My bundt inspiration, including tonight’s Cinnamon Chocolate Bundt, mostly comes from The Food Librarian. The recipe comes from Vintage Victuals, in which it is presented as a “money cake,” a numismatist’s wet dream. The idea of baking currency into a cake makes me a little nervous, so I accepted the librarian’s altered version.
I sifted the confectioner’s sugar on with a spoon, which I fortunately licked when I was done. This alerted me to the fact that it was in fact cake flour, not sugar, that I had sprinkled on to the bundt, in my haste to get out the door. But in a rare MacGuyver moment, I realized I had a can of compressed air in my office, so I took the cake and leaned over the bathtub and blasted away the flour before attempting the sift again.
I thought the recipe needed some kind of ganache-y glaze. Maybe next time. Also, I am saving up for the chrysanthemum bundt, next.